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.
Since the beginning, when it was still a small company, Parmovo constantly expanded and innovated until finally establishing itself as one of the main suppliers to some of the most important companies in the Italian food industry. As well as an ever increasing export market. Parmovo's philosophy has always been one of reliability and quality.
Customer satisfaction is essential and consequently Parmovo has always paid close attention to the following: Product quality and Customer Satisfaction. Constant research and development of innovative solutions to improve product quality and performance.