Cyprus is an island that is bountiful in produce, it has for millennia been part of extensive trade networks and it continues to the present day to supply the world with unique products.
Making the headlines for the discovery of vast discoveries of gas deposits in Cyprus’s exclusive economic zones (EEZ), a commodity so precious in our 21st century lives, is a massive bonus and not a means to an end, as this techno-machine age we live in doesn’t provide humanity with nutrition, we are still very much reliant on mother nature to nourish our bodies. The future is in changing viewpoints for the nationwide endorsement of Cypriot agriculture, that benefits all.
Personally, it was always a shame to see beautiful emerging fruit from a cactus, with the potential to ripen into a delicious sweet and naturally syrupy fruit only to become victim to under-cultivation, whether driving through highways or simply walking through the Cypriot streets the prickly pear tree was a common site. It is only during the past couple decades that the Cypriot government has finally put agendas in place to endorse its own produce.
Mr. Costas Kadis, Minister of Agriculture, Rural Development and the Environment, spoke of increased prickly pear production in Cyprus at the 27th Prickly Pear Festival, in Nata, Paphos. “The research showed that there are serious prospects for exporting both fresh prickly pears and processed products”, noted the Minister. The Ministry of Agriculture, he said, plans to take measures to support and further develop the cultivation of prickly pears on the island.
The ex-Agriculture, Rural Development and Environment Minister Mr. Nicos Kouyialis noted that Cyprus will continue to work to register all traditional agri-food products as geographical indications because it truly believes that this will pave the way for real growth, with the support of new SMEs, the creation of prospects for employment, and the improvement of conditions in rural areas.
Common is Cypriot households but not commonly known to non-Cypriots, Kolokasi is taro root, it’s etymology dates to the Ancient Greek word for Lotus root, Kolokasion. This root vegetable that is akin to yams or sweet potato has been served in Cypriot kitchens for centuries.
Speaking at the 42nd Pancyprian Kolokasi Festival organised by the Municipality of Sotira, Mr. Kouyialis said “Cyprus can achieve a lot if everyone contributed to the promotion and highlighting of the country’s traditional products”. Mr. Kouyialis continued: Kolokasi grown in Sotira was the third product to be registered as Protected Designation of Origin and Protected Geographical Indication, after the Paphos sausage and the Agros rose petal preserve.
In January 2017 a two-day gastronomy event took place in Holland to promote Sotira Municipality’s Protected Designation of Origin (PDO), known as Kolokasi Sotiras. The initiative was hosted under the sponsorship of Sotira Municipality, the Embassy of Cyprus in the Netherlands, IHE-Innovative Hospitality Education, and KEO, with additional support from the Cyprus Tourism Organisation (CTO). Other traditional Cypriot products promoted at the event were Halloumi cheese, Carob syrup and Commandaria dessert wine. A lecture on the evolution of Cypriot cuisine and its influences was also part of the programme. What was so successful about this event was how these traditional products inserted into a contemporary menu consisting of, Halloumi and tomato timbale, followed by octopus ‘souvlaki’ with taro root ravioli stuffed with king prawns on a beetroot puree to start, followed by a main course of veal entrecote with kolokasi kapama, a traditional dish with Cypriot red wine and coriander seeds, and steamed baby radish. Culminating in an unusual dessert of sweet taro root cream with filo pastry, drizzled with carob syrup.
The Cypriot government has begun implemented policies to support regional communities and upgrade the standard of living by promoting growth and infrastructure projects, adding that from the beginning the government recognised the necessity to produce and promote quality local products, in order to develop the rural economy and create the conditions for cooperation between rural production and the tourist industry, leading to the development of entrepreneurship and new jobs. Proceeding with the designation of origin for Cypriot traditional products, and its strategic choice is to turn to the production and utilisation of these products.
The Cypriot government has also submitted for the designation of origin for Lountza (smoked bacon or pork loin), Hiromeri (smoked pork haunch), and the Pitsilia sausage. Next in line are Posyrti (marinated smoked bacon), Halitzia, a soft white cheese, and rosewater from Agros, among others.
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Credit: Cyprus Tourism Organisation (CTO) / CyWineFest team
George Charalambous
