17
nov
2026
About us
Parmovo was founded in 1978 in Colorno, in the province of Parma, and has been conducting the business of selecting and selling eggs from the same place ever since.
In 1980, Parmovo began transforming eggs into egg-product derivatives, pasteurized, homogenized, yolks, whites and whole eggs, intended as ingredients for food using a pasteurized egg base such as pasta, desserts, biscuits, ice-cream, mayonnaise, etc.
Specs about this supplier
| Sales markets | Asia; Australia; Central/South America; Eastern Europe; Middle East; North America; Western Europe |
|---|---|
| Affiliated categories: | Egg protein |Egg white |Egg yolk More |
Products featured at Fi Europe 2026
Parmovo S.R.L