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.