Cyprus supermarkets are prepared to import meat if needed to prevent a sharp rise in prices following the culling of 13,000 animals due to foot-and-mouth disease, the head of the Pan-Cyprus Supermarkets Association said.
Andreas Chatziadamou, Executive Secretary of the association, said there are currently no problems in the market and expressed hope that the spread of the disease would be contained.
He noted that goat and sheep meat supply is expected to be affected, but pointed out that the island is currently in the Lent period, when demand is limited.
On the question of Easter prices, Chatziadamou said it was too early for reliable estimates, adding that the sector operates in a highly competitive environment.
He said that “if necessary, the appropriate moves will be made, perhaps including imported meats, so as to limit any large price increase,” and expressed confidence that “market dynamics will work in consumers‘ favour.”
He confirmed that imports are already part of supermarket planning, noting that imported meat — particularly from Greece and neighbouring countries — is often available at lower prices, with the aim of keeping market levels reasonable and fair.
No shortage expected, consumer body says
Marios Drousiotis, President of the Consumers’ Association, said he does not expect a meat shortage or widespread price rises. He said the 13,000 animals being culled represent approximately 1% to 1.5% of the island’s total livestock population.
Drousiotis said no price increase is expected before Easter, though he noted there may be some reduction in lamb availability, as part of the remaining flock will be held back to replenish livestock numbers.
He said imports from Greece could cover any gap in supply, but warned that imported lambs cost €1–2 more, which could be reflected in retail prices over Easter.
On halloumi, Drousiotis said no price increase is expected, as large dairy stocks held by manufacturers can cover any drop in milk production.
He did warn, however, that there could be difficulties in producing PDO halloumi, which requires greater quantities of goat and sheep milk.
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