The impact of foot-and-mouth disease on Cyprus’ livestock sector has reignited debate over Halloumi PDO production quotas, as concerns grow about maintaining halloumi exports worth approximately €350 million annually.
The recent outbreak has significantly affected animal populations, particularly sheep and goats, leading to reduced milk production and raising questions about the feasibility of meeting future Protected Designation of Origin (PDO) requirements.
A decree issued on 13 May 2026 temporarily reduced the minimum sheep and goat milk content required in PDO Halloumi from 25% to 15% until 31 December 2026. However, the Cyprus Cheesemakers Association is now considering whether to formally request a revision of the longer-term 51%-49% milk ratio set out in halloumi PDO regulations.
Cheesemakers concerned about future exports
Speaking to CNA, Cyprus Cheesemakers Association spokesperson Michalis Koulouros said discussions are underway regarding possible changes to the quota system.
“Our objective is to safeguard exports,” he said, noting that any amendment to the PDO specification would require between 18 months and two years for approval by the European Union.
Koulouros argued that reaching the required 51% sheep and goat milk content by the end of the transitional period in July 2029 would be extremely difficult without affecting production volumes and export capacity.
He linked the issue directly to livestock losses and reduced milk output caused by foot-and-mouth disease.
“There are thoughts about changing the quota, always with the protection of exports in mind,” he said.
The association remains in consultation with the Ministry of Agriculture and the Halloumi Monitoring Committee on whether a formal amendment request should be submitted.
Ministry highlights support measures
The Ministry of Agriculture stressed that protecting halloumi PDO status remains a priority while ensuring the sustainability of all stakeholders involved in the production chain.
The ministry noted that more than 90% of halloumi production is exported, underlining its importance to the Cypriot economy.
Since 2024, several measures have been introduced to increase sheep and goat milk production, including:
- The operation of the Halloumi Coordination Committee
- Revised subsidy criteria focusing on actual milk production
- A licensing framework for large sheep and goat farming units
- €29.5 million in sectoral investment support
Authorities have also shifted subsidy calculations from animal numbers to actual milk yields. Eligible farms must now achieve minimum annual production thresholds per productive animal, with requirements increasing progressively through 2027.
Additionally, 27 state-owned plots have been allocated for the development of large-scale sheep and goat farming facilities.
Positive progress on milk powder detection
The Ministry also confirmed that a research programme involving the Cyprus University of Technology (CUT), the State General Laboratory and the Department of Agriculture is progressing to strengthen halloumi authenticity controls.
Associate Professor Fotis Papadimas of CUT said preliminary results are encouraging.
According to Papadimas, researchers have successfully identified clear distinctions between halloumi products containing milk powder and those produced without it.
The next phase will involve blind sampling from the market to validate the findings under real-world conditions.
Final results are expected by the end of 2026. If the methodology is certified, it could become an official testing tool used by the State General Laboratory.
Experts oppose quota changes
Despite the challenges facing milk production, Papadimas does not believe foot-and-mouth disease justifies altering the long-term halloumi PDO requirements.
He stressed that the 51%-49% ratio was established to preserve the product’s traditional identity, quality and connection to Cyprus.
“The sheep and goat milk component is linked to the uniqueness of the product we call halloumi,” he said.
Papadimas argued that temporary production difficulties should not become a reason to revise the PDO framework, which was designed to protect the authenticity and international reputation of Cyprus’ flagship cheese.
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