Company Profile

The GRIGORIOU B.E. Ltd is engaged in the manufacture and trade of sausages and other meat products. The centre of the company’s activities is its privately-owned plant which is located at the fourth kilometre of the Limassol –Paphos highway, near Ypsonas, in Limassol, which also constitutes the delivery centre of its products towards all Cyprus. The company is in a joint-venture with the biggest sausage manufacture in Greece, P.G. NIKAS S.A., with which it exchanges know-how and cooperates at all levels. Within the framework of this cooperation, it manufactures and trades the topflight quality and unique taste NIKAS products in the GRIGORIOU plant in Cyprus.

The production of the whole sausage and meat products takes place in the company’s factory, with a production of a wide range of sausage and meat products. The production capacity amounts to 20 tons per day.

The production unit is one of the most modern in Europe. The unequalled GRIGORIOU and NIKAS sausage and meat products are manufactured in the new plant, which is equipped with machines of the most up-to-date technology, under strict hygiene conditions and with the conscientious work of a fully trained staff, which amounts to 100 people today.

In addition to a big variety of European-type sausage and meat products, the tradition of the Grigoriou family also continues in the manufacture of traditional Cyprus sausage and meat products. They are made with old home recipes of the Cyprus villages. What has changed is the strict and continuous scientific control.

GRIGORIOU was the first of all Cyprus companies to proceed to the certification of three management systems by the internationally recognised CCC, ELOT and IQNET organisations. Thus GRIGORIOU B.E. LTD implements a certified HACCP system for food hygiene and safety in accordance with the ELOT 1416 standard, a quality management system in accordance with the ΕLΟΤ ΕΝ ISO 9001 standard and an environmental management system in accordance with the international ΕLΟΤ ΕΝ ISO 14001 standard. In 2007 the company proceeded in the transition from the ELOT1416 standard (HACCP) to the new international standard ISO 22000.

The faithful implementation of the above systems, the continuous quality control and the developed modernisation and automatisation of production and packing programmes ensure the top quality of the sausage and meat products manufactured by the company.


Manufacturing Unit