{"id":20930,"date":"2023-11-09T11:29:36","date_gmt":"2023-11-09T11:29:36","guid":{"rendered":"https:\/\/www.africa-press.net\/cape-verde\/all-news\/porto-novo-cheese-certification-process-in-stagnation-phase-producers"},"modified":"2023-11-09T12:45:22","modified_gmt":"2023-11-09T12:45:22","slug":"porto-novo-cheese-certification-process-in-stagnation-phase-producers","status":"publish","type":"post","link":"https:\/\/www.africa-press.net\/cape-verde\/all-news\/porto-novo-cheese-certification-process-in-stagnation-phase-producers","title":{"rendered":"Porto Novo: Cheese certification process in stagnation phase \u2013 producers"},"content":{"rendered":"

Africa-Press – Cape verde. <\/strong><\/span>The cheese certification process from Planalto Norte, in the municipality of Porto Novo, in Santo Ant\u00e3o, which began around three years ago, is in a stagnation phase, cheese producers from that plateau lamented today.<\/p>\n

Producer Ant\u00f3nio Lima, who has represented the class in the process, told Inforpress today that as part of the Planalto Norte cheese certification process, the cheese manufacturing unit in Ch\u00e3 de Feijoal has already been completed, but \u201cthe process itself\u201d has not progressed in recent times.<\/p>\n

\u201cThe process is stagnant at this point. We have completed the cheese manufacturing unit, but the process itself has not progressed\u201d, lamented this producer who, despite the delay in completing the process, said he believes that the certification of Planalto Norte cheese will be a reality.<\/p>\n

Cheese producers in Planalto Norte aim to reach national and international markets, which will involve, according to Ant\u00f3nio Lima, the certification of this product, which, in his opinion, is among \u201cthe best in the world\u201d.<\/p>\n

This cheese, classified by the Slow Food Foundation (Italy) as \u201cworld heritage of taste\u201d and as \u201cthe best in West Africa\u201d, was awarded, in 2017, with the \u201cSlow Cheese Award\u201d, during the world fair of taste, in Italy.<\/p>\n

Cheese producers on this plateau believe that certification will end up making this product \u201cmore competitive\u201d and will open up the possibility of it being exported to international markets, remembering that this product, made from goat’s milk, has aroused interest from foreign companies, particularly from Switzerland.<\/p>\n

The certification process has been taking place for some time at the Institute for Quality and Intellectual Property Management (IGQPI).<\/p>\n

For More News And Analysis About Cape verde<\/a> Follow Africa-Press<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

Africa-Press – Cape verde. The cheese certification process from Planalto Norte, in the municipality of Porto Novo, in Santo Ant\u00e3o, which began around three years ago, is in a stagnation phase, cheese producers from that plateau lamented today. Producer Ant\u00f3nio Lima, who has represented the class in the process, told Inforpress today that as part […]<\/p>\n","protected":false},"author":84,"featured_media":20928,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,5],"tags":[233,331,328],"class_list":["post-20930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all-news","category-economy","tag-africa-press","tag-africa-press-cape-verde","tag-cape-verde"],"yoast_head":"\nPorto Novo: Cheese certification process in stagnation phase \u2013 producers - Cape Verde<\/title>\n<meta name=\"description\" content=\"The cheese certification process from Planalto Norte, in the municipality of Porto Novo, in Santo Anta\u0303o, which began aro ...\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.africa-press.net\/cape-verde\/all-news\/porto-novo-cheese-certification-process-in-stagnation-phase-producers\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Porto Novo: Cheese certification process in stagnation phase \u2013 producers - 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