The Company
Parmovo was founded in 1978 in Colorno, in the province of Parma and has been selecting and selling eggs from the same location ever since.
In 1980, Parmovo began transforming eggs into pasteurised and homogenised egg product derivatives using the yolk, white and whole egg, for use as ingredients in pasteurised egg-based products such as pasta, confectionery, biscuits, ice-creams and mayonnaise, to name a few. Whilst Parmovo started out as a small-scale provincial business, ongoing innovation and expansion has enabled it to become one of Italy’s leaders. It supplies some of the food sector’s most important industries both in Italy and abroad, exporting large quantities of its products.
The best egg products for every need
Our Mission is to bring out the best of the egg; through highly technological and skillful processing we are able to enhance what nature already gave us.
Thanks to a structured channeling system, techonological innovation and our expericence in the egg industry for over 40 years we can provide the best egg products for every need.
Our Vision is to be the most costumer and quality centered egg processing company in the world by staying true to our core values: quality, safety, freshness and costumer service.
Our story
PARMOVO'S BIRTH
Parmovo was founded in 1978 in Colorno, in the province of Parma and has been selecting and selling eggs from the same location ever since. When it first opened, it sold shell-on eggs for consumption which were distributed throughout Italy to its various customers.
EGG PRODUCTS
At the end of 1981, sizeable investments were made on new production technologies which would allow the company to leave the egg consumption market and enter the egg product market, setting its sights on a wider, more modern interpretation of quality from the very outset.
FARMS OWNED
In 1991, the company’s Sole Administrator Luciano Curti decided to make the investments need to create a network of farms producing eggs destined solely for Parmovo, which would allow quality to be controlled right from the start of the production cycle, along with more precise and modern production scheduling.
POWDERED EGG MARKET
2005 saw Parmovo making its entry into the powdered egg market, a market as vast as it is difficult and competitive. Parmovo decided to tackle the market by investing in a new plant completely given over to this type of product.
INVESTMENTS
Parmovo invested in new premises, technologies and owned farms, in order to ensure ongoing improvement in the quality of its egg products.
CERTIFICATIONS
Parmovo obtained BRC certification to guarantee ever increasing safety and quality for its products.
AWARDS
Parmovo was awarded the world’s best “Egg Products Company of the Year” award by the International Egg Commission, and dedicated it to Luciano Curti.
NEW PLANT
2016 In September the new egg white drying plant is inaugurated.
EXPANSION WORKS
Expansion works are ongoing: in March 2018 another new plant for processing whole eggs and egg yolk powder, has been opened.
INVESTMENTS
Parmovo keeps moving forward. Despite facing a worldwide pandemic, Parmovo invested roughly 4 million Euro in order to expand production sites, laboratories and office buildings. First construction works began in July of 2020, a stepping stone in a 3-step investment.
NEW EGG BREAKING FACILITY
Major extension and renovation works are carried out in the egg breaking facilities, washing departments and QA-R&D laboratories. Installation of 4.0 state-of-theart egg breaking machines.
LYZOZYME EXTRACTION PLANT
There’s the inauguration of new commercial and administrative offices. New cold egg storage facilities are built in order to support bigger production capacity of new egg breaking machines. Lysozyme extraction plant and facilities are built as well.
SOLAR PANELS
In 2023 Parmovo will install solar panels on all its premises.