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The Parmigiano-Reggiano chain

The Parmigiano-Reggiano chain. Cheese plants (409 and 108.855 tons 4013 milk producers ) P roduction and ageing until 12 mo nths  Maturing companies-wholesalers A geing between 12 - 24 mo nths and more Whole cheese – Portions - Grated  Ma rket (77% national 23% export).

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The Parmigiano-Reggiano chain

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  1. The Parmigiano-Reggiano chain Cheese plants (409 and 108.855 tons 4013 milk producers) Production and ageinguntil 12 months  Maturing companies-wholesalers Ageing between 12 - 24 months and more Whole cheese – Portions - Grated  Market (77% national 23% export)

  2. The cheese dairies: a collective system 700 606 600 491 500 385 347 400 N. Chhese plants 290 300 200 92 78 68 78 73 71 60 100 43 67 35 0 1993 1998 2003 2005 2008 Coop Private Farms

  3. Evolution of cheese dairies by type of structure: the relevance of the cooperatives 100% 90% 80% 70% 60% % on total 50% 40% 30% 20% 10% 0% 1993 1998 2003 2005 2008 Coop Private Farms

  4. Parmigiano Reggiano in Figures ( 2009) - 251.000 cows solely producing milk for Parmesan cheese - 4.013 producers of milk - 409 cheese dairies - 16 litres of milk to make 1 kg of Parmesan cheese - 600 litres to make one wheel - 30 Kg: minimum weight of a wheel - 38 Kg: average weight of a wheel - 12 months: minimum maturation period - 20-24 months: average maturation period - 3.089.732: wheels produced - 0 additives

  5. Parmigiano Reggiano: a noble and historic designation • The strong and unique link with the “terroir” • -the cows are fed predominantly with local fodder. Silage is forbidden • -the milk is produced and transformed exclusively in the area of origin; it is collected twice a day max 2 hrs after each milking, kept at minimum temp of 18°C • The traditional process • -partly skimmed raw milk, calf rennet, natural whey starter; copper vats; salt brine • -absolute prohibition of additives and conservative elements • - the skill and sensibility of the cheese maker (cheese master): a craftsman • - Maturation process: • minimum 12 months; each cheese is cleaned brushed and turned off regularly

  6. INSPECTION ACTIVITY

  7. Eight centuries of nobility - XIII Century: the first relevant tracks of its presence are found in Benedictine Monks’ properties (“ora et labora”); - 1254: the notary Guglielmo Vegio from Genoa includes the casei parmensis” (cheese from Parma/Parmesan cheese) in a testament - XIV Century: Parmigiano Reggiano is quoted in G. Boccaccio’s great work, “Decameron” (Florence, 1348); - XIX Century: the cheese dairies (caseifici) take their octagonal characteristic shape; - 1928: the first Consortium (Consorzio) for the safeguard of the designation. An oval seal is identified to mark each cheese - 1934: the foundation of the Consorzio del Formaggio Parmigiano Reggiano.

  8. THE MANAGEMENT OF THE PDO EC Reg. 510/06 Italian law 526/99 • The Custodian of the PDO: CONSORZIO DI TUTELA • Voluntary association of PDO producers representing • at least 3/4 of the PDO • The Inspection system of the PDO: DCQ PR • Independent organisation responsible for auditing • the adherence to the PDO’s Code of Practice • The cost of the system: 6 Euro per cheese (550 litres of milk) • Paid by the producers

  9. The “Consorzio del Formaggio Parmigiano Reggiano” and the use of the PDO Parmigiano Reggiano 1. The “Consorzio del Formaggio Parmigiano Reggiano” • Created in 1934; • Voluntary non-for-profit body in charge of the defence, promotion and safeguarding of the Protected Designation of Origin Parmigiano Reggiano; • Members of the Consorzio (on the condition that they are established in the area of origin and certified by the Inspection body-art.10 EC Reg. 510/06-) • Milk producing farmers of milk directed to the production of Parmesan; • Diaries producers of Parmigiano Reggiano;

  10. The “Consorzio del Formaggio Parmigiano Reggiano” and the use of the PDO “Parmigiano Reggiano” • In charge with the protection, safeguard and promotion of the PDO Parmigiano Reggiano, towards every one; • Promotion tasks, possibility to apply for changes to specification; • During the production, especially: - establishes the modalities/conditions for the use of the marks of origin and their correct use by the cheesemakers, in respect of the specification; - applies on the cheese rind the mark of the PDO at the end of the 12 month minimum ageing period, after verification by the inspection structure. • During the commercialisation: - is in charge with the protection of the Designation of Origin against any exploitation of its reputation, against imitation, misuse, etc. (article 13 Regulation 510/2006); - in Italy, its supervisory agents have the qualification of policemen.

  11. The composition of the Consorzio • 409 associates (General Assembly). Elect 48 delegates • Board of Administration (28 + 4 members)) • Executive Committee (10 members). It includes the president and 2 vice presidents • Term: 3 years • Members: legal representatives of the cheese plants

  12. The structure of the Consorzio • Direction • Administration • Institutional services (marking and inspection, legal protection and vigilance) • Communication (Internal, International, Public Relation) • Technical laboratory • Provincial sections (Parma, Reggio Emilia, Modena, Bologna, Mantova)

  13. The amendment to the Specification • 2003 Dec. 19: General assembly approves the amendement to the Specification (under Reg. 2081/92). Major change: all Parmesan to be conditioned (pre-packed) in the area of origin • 2004: request sent to the Ministry of agriculture and to the Regions of the geographic area (Emilia-Romagna and Lombardy). • 11 March 2005O.J. n. 58: Publication of proposed amendement • 13 April 2005: the Ministry sends oppositions to the Consorzio • 31 October 2005: the ministry sends the request to the EC Commission • 2 February 2006 O.J. N. 27: decree on the transitory protection • July 2007: amendment sent to the EC Commission under the Reg 510/06 • January 2008: EC Commission send to the Ministry a list of request of explanations. The Ministry has 6 months to answer • April 2009 Publication on EC Official Journal • October 2009 2 Opposition (Belgium & Danemark) • Present: management of oppositions by the Ministry of agriculture The process is too long and complex

  14. International Convention of Stresa, 1st June 1951 Law 10 april 1954 n. 125 The protection of denominations of origin and typical names of cheeses DPR 30 October 1955 n.1269 Recognition of the standards for Parmigiano-Reggiano DPR 17 June 1957 Attribution to the Consortium for the inspection of the production and sale of Parmigiano-Reggiano DPR 28 March 1958 Attribution of the qualification as agents of Public Safety to the inspection agents of the Consorzio DPR 22 September 1981 Extension of the denomination of P-R from the entire wheels to parts of the product sold in pre-packaged form DPR 4 November 1991 Extension of the denomination of P-R to grated types Reg. (EEC) n.2081/92 of 14 July 1992 Law 526/99 and subsequent decrees Reg. (EEC) 692/03 Reg. (EEC) n. 510/06

  15. The control system in the PDO Parmigiano Reggiano DCQ-Dipartimento Controllo Qualità P.R. • Private Organism authorized by the Italian Ministry of Agriculture and in compliance with the Standard EN 45011; • The printing of the selection marks on the rind is done by the Consorzio after the control made by the DCQ P.R. that guaranties the compliance with the product specification; • Every cheese maker established in the area of origin has a right to the marks of origin and access to the control system: only in the case that the requirements in the specification are complied with. His cheese can than bear the Designation of Origin. • Cost paid by producers

  16. 89% 11% traded on wholesale market Traded by dairies ripeners/wholesalers (wholesale market and sales to consumers) Food Ho.Re.Ca. Export Multiple Direct sales industry 5% 23% retail chains to 3% 48% consumers Small retailers 15% Market Flows Production 112.855 tons

  17. Geographical distribution of the Italian consumption 16,00 14,01 14,00 13,75 13,25 13,23 13,21 13,00 13,00 12,89 13,10 12,61 Price (€/kg) 12,37 12,53 12,42 12,00 10,00 gen-02 gen-03 gen-04 gen-05 gen-06 Parmigiano-Reggiano at retail

  18. Exports The exports of Parmigiano-Reggiano are around 23% of the total production. France, Germany and the United Kingdom represent the main foreign markets. Among the extra-EU countries, the most important for exports of Parmigiano-Reggiano are the United States, Japan and Switzerland. Export destinations (source: CRPA estimate

  19. THINK LOCALTradition-natural and human factor- is the key element for the GI system ACT GLOBAL The necessity to promote and protect the designation: an advantage to the producer and a guarantee to the consumer

  20. The challenge of marketing a PDO • The registration of marks and seals  WIPO, Foreign Countries • The defense of marks and seals EU: protection of name Parmesan. The EU Court of Justice in 208 has sentenced that Parmesan should indicate only Parmigiano-Reggiano. Monitoring the market/Legal actions Third Countries:monitoring, legal actions. High costs. Need of a multiralteral framework to protect GIs

  21. “Parmigiano Reggiano” ... from Mexico. The cheese is falsely labelled. A multilateral agreement is needed

  22. GI: Benefits and difficulties Protection Restrictions Notoriety Imitations Added value Costs Vigilance Control Collective mark Private brand

  23. More informations www.clal.it www.origin-gi.com www.parmigiano.reggiano.it GRAZIE

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