The uniqueness of traditional skyr / Uniqueness of traditional skyr




Þóra Valsdóttir, Þórarinn E. Sveinsson

Supported by:

Agricultural Productivity Fund


Þóra Valsdóttir

Project Manager

The uniqueness of traditional skyr / Uniqueness of traditional skyr

Skyr is an important part of the Icelandic heritage, since the settlement, but a dairy product under this same name was then known in all the Nordic countries. Skyrgerð, however, seems to have been preserved only in Iceland. Major changes have taken place in the production of skyr in the last century with the advent of its factory production, and there has been a discussion that traditional skyr should be affected. This summary will cover information gathering on traditional skyr production, a survey of where and how it is produced today, an overview of research, criteria and descriptions of traditional skyr, as well as the preparation of an application for international recognition of traditional skyr. . Such recognition can lead to an increase in the value of the product and contribute to the maintenance and growth of work knowledge that is currently in decline. This can boost local food production, diversify it and thereby increase the number of valuable jobs.

Skyr is an important part of Icelandic heritage, dating back to the settlement of the country. At that time skyr production existed as well in the other Nordic countries but seems to have vanished except for Iceland. With industrial production starting in the 20th century, processing of skyr has changed, and growing concern is of the maintenance of traditional skyr production. In this summation, overview of existing knowledge on traditional skyr production is made as well as opportunities for international recognition are discussed. Such recognition could be a tool for maintaining the traditional production and processing knowledge, as well as provide opportunities for local food production in rural areas.