He estimates that a number of other Cypriot products will follow the path of registration within the next six months, while he expressed his optimism for the registration of halloumi as a product with a Protected Designation of Origin (PDO), with the period of objections ending on 28 October.
In his statements to KYPE, the Minister expressed his joy "because the policy of the Anastasiadis Government and the Ministry of Agriculture for the registration of a number of agri-food products as products of either PDO or PGI has started to be implemented".
He said that the papyrus sausage is the first product to be registered, followed by halloumi, the sweet field rose and the kolokasi Sotiras. "The next six months will be months of registration of agricultural products for Cyprus," said the Minister, expressing the assessment that during this period their registration will be completed.
He added that these products will give added value to the Cypriot gastronomy and another weapon for the tourism of Cyprus.
"Cyprus must invest in gastronomy, so we will not stop here, but we will try to register other products, such as Pitsilia sausages, lountza, pokyrti and some other important products, characteristic of Cypriot gastronomy," he said.
According to Mr. Kougialis, the file on the papyrus sausage was published in the official EU newspaper on June 6, no objections were filed and it was followed by its registration.
Asked about the halloumi procedure, he said the dossier was published on July 28 and the objection window expires on October 28.
"They will wait to see if there will be any objections to the halloumi, but even if that happens, we are optimistic that we can deal with them and we will achieve security there soon," he said.
Asked about the difference between the two indications, he said that these are procedures for registration and registration of geographical indications, with the difference being the origin of the raw material.
In the case of PDO, the raw materials come from the geographical area of the product, which for halloumi is the whole of Cyprus.
Regarding the PGI of the Paphos sausage, he said that the raw materials can come from other areas, but the product must be prepared in the geographical area that has been determined and is the Paphos District.
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