Company description

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.

Quick facts

Sales markets Western Europe, Eastern Europe, Middle East, Asia, Australia, North America, Central/South America

Meet us at

3 oct 2018

Fi Asia 2018

3 -5 October 2018 Jakarta, Indonesia Visit us at stand D1.K27 Book a meeting See our Exhibitor Profile

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