EU Mr. Leo Bertozzi 953 976 976 978 979 979 986 NGO 979 989 2000 0 200 2 :997 2000 VI XII FIL/IDF EAT Origin 20 NGO CRPA http://www.parmigiano-reggiano.it/
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EU EU 50
PDO 46 70 6,855 4,43 2 2 2 2 2 24 84 6 EU EU EU 2006 25 4,43 46
EU 254 928
2 EU 2009 EU 2 EU 27 770
PDO PDO PDO PDO 00 PDO DCQPR 300 60 934 934 934 PDO
2006 50 DCQPR DCQPR 2006 50 992 EU 8 Think Local, Act Global 20g 40
65 70 75 50 6 24 8 2 8 EU 43 50
Produce Quality Control and Certification System in the European Union The case of Parmigiano-Reggiano 6 December 2007 Leo Bertzzi Consorzio del Formaggio Parmigiano Reggiano Reggio Emilia (Italy) The link with the area of origin: the necessary core of all its history Italian? from Parma? Girolamo Francesco Maria Mazzola ( January 503 24 August 540), also known as Francesco Mazzola or more commonly as Parmigianino (a nickname meaning 'the little one from Parma') or sometimes "Parmigiano", was a prominent Italian Mannerist painter active in Florence, Rome, Bologna, and his native city of Parma. Parmesanin Main spontaneous evocations when «parmesan cheese» is mentioned Wherever the question is asked Italy, Cheese, and pasta are top of mind mentions. To be noticed: many Swedish talking about a good taste, many Brits talking about the smell of parmesan (mainly to say they «don t like it, stinky»), and only Belgium mentioning Reggiano Question Q0- Please tell me all the words or expressions that come to your mind when you think of «Parmesan cheese» (several answers) At least mention Pasta Italy Cheese Italian food Grated Pizza Accompaniment Good taste Tough Shavings Smell Strong Reggiano Belgium (004=00%) 2 2 5 6 9 8 3 2 9 3 4 3 8 7 Estonia (005=00%) Don t know 3 4 2 2 5 4 5 4 8 8 32 5 9 France (000=00%) ABCDEF significant difference (90%) 2 6 9 6 3 33 76 94 Germany (004=00%) 5 0 0 9 2 25 20 20 9 3 5 3 4 4 53 95 Spain (000=00%) 3 4 2 4 2 3 0 3 24 35 76 Sweden (049=00%) 5 Parmigiano Reggiano 60GI5/60GJ93 October 2005 3 7 5 5 4 4 2 2 2 3 36 38 88 UK (44=00%) 5 4 3 7 0 9 9 8 6 20 27 80 The Parmigiano-Reggiano chain Cheese plants (46 and 6.855 tons 443 milk producers Production and ageing until 2 months Maturing companies-wholesalers Ageing between 2-24 months and more Whole cheese Portions - Grated Market (84% national 6% export)
Parmigiano Reggiano a noble and historic designation Parmigiano Reggiano in Figures ( 2006) - 25.000 cows solely producing milk for Parmesan cheese - 4.43 producers of milk - 46 cheese dairies - 6 litres of milk to make kg of Parmesan cheese - 600 litres to make one wheel - 30 Kg: minimum weight of a wheel - 38 Kg: average weight of a wheel - 2 months: minimum maturation period - 20-24 months: average maturation period - 3.36.9: wheels produced - 0 additives The Protected Designation of Origin Parmigiano Reggiano Eight centuries of nobility It is made (not just manufactured) as eight centuries ago:in the same places,with the same ingredients with a traditional process 9 Eight centuries of nobility - XIII Century: the first relevant tracks of its presence are found in Benedictine Monks properties ( ora et labora ); - 254: the notary Guglielmo Vegio from Genoa includes the casei parmensis in a testament - XIV Century: Parmigiano Reggiano is quoted in G. Boccaccio s great work, Decameron (Florence, 348); - XIX Century: the cheese dairies (caseifici) take their octagonal characteristic shape; - 928: the first Consortium (Consorzio) for the safeguard of the designation; - 934: the foundation of the Consorzio del Formaggio Parmigiano Reggiano. Parmigiano Reggiano: a noble and historic designation - The strong and unique link with the terroir -the cows are fed predominantly with local fodder -the milk is produced and transformed exclusively in the area of origin, is collected twice a day - The traditional process -solely raw milk, calf rennet and salt -absolute prohibition of additives and conservative elements - the skill and sensibility of the cheese maker (cheese master): a craftsman - Maturation process: minimum 2 months; more time, more nutrients, more flavour, grainy texture, high digestibility, high nutritional qualities The protection in the European Union Wines and Spirits Protection through labeling Protection of the NAMES of wies of quality produced in a designed area (VQPRD) And of Tables Wines with Geographic Indication Agricultural products and Foodstuffs A common protection for PDO and PGI Protection against the direct and indirect use of the protected designations (use and marks) Distribution of Gis within the EU (as of November, 2007) Other Oils Fruit Meat Other products Fresh Table Bread Non Others Beer Cheese and Veg. Fish based TOT PDO PGI TSG Drinks of animal Meat olives pastry food Spices fats Cereals prod origin Austria 0 0 0 0 6 0 3 0 2 0 0 0 2 8 4 0 Belgium 0 0 5 0 0 0 0 2 0 0 0 2 3 5 Bulgaria 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Cyprus 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Danemark 0 0 0 0 2 0 0 0 0 0 0 0 3 0 3 0 Estonia 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Finland 0 0 0 0 0 0 0 0 2 0 0 4 0 3 France 5 6 0 5 45 9 3 26 2 5 2 2 0 55 75 80 0 Germany 3 0 2 3 4 0 3 3 8 4 0 0 69 37 32 0 Greece 0 0 0 20 26 0 22 0 4 0 85 62 23 0 United K. 3 3 8 2 0 0 3 0 0 0 0 30 4 5 Ireland 0 0 0 0 0 0 0 0 0 4 3 0 Italy 0 2 0 2 33 38 2 5 0 28 3 3 2 64 09 54 Latvia 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Lithuania 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Luxemburg 0 0 0 0 0 0 0 0 0 4 2 2 0 Malta 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Netherlands 0 0 0 0 4 0 0 2 0 0 0 0 0 6 5 0 Poland 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Portugal 0 0 0 26 2 8 20 0 28 0 0 0 04 57 47 0 Czech Rep. 0 0 3 0 0 0 0 0 0 3 0 8 2 6 0 Romania 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Slovakia 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Slovenia 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Spain 0 4 0 3 9 20 0 3 8 0 4 64 44 3 Sweden 0 0 0 0 2 0 0 0 0 0 0 4 0 2 2 Hungary 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Total 39 25 23 05 62 05 6 6 2 86 25 9 7 775 44 39 5 Source: Qualivita, http:/www.qualivita.it
THE MANAGEMENT OF THE PDO. The Custodian of the PDO: CONSORZIO DI TUTELA Voluntary association of PDO producers representing at least 3/4 of the PDO 2. 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 The Consorzio del Formaggio Parmigiano Reggiano and the use of the PDO Parmigiano Reggiano. The Consorzio del Formaggio Parmigiano Reggiano Created in 934; Voluntary non-for-profit body in charge of the defence, promotion and safeguarding of the Protected Designation of Origin Parmigiano Reggiano; Can be members of the Consorzio, on the condition that they are established in the area of origin: Milk producing farmers of milk directed to the production of Parmesan; Diaries producers of Parmigiano Reggiano; Companies maturing and/or grating P.R., that hold the cheese until the end of the maturation period 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; - burns the fire mark, 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 3 Regulation 50/2006); - in Italy, its supervisory agents have the qualification of policemen. 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 450; 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 the cheese can then bear the Designation of Origin. Parmigiano Reggiano: the specification. The product specification in Regulation (EC) n. 50/2006 The animal feeding local fodder,, no silage Parmigiano Reggiano since 996 is a Protected Designation of Origin (PDO) in the whole European Union territory by virtue of the Council Regulation (EC) No 50/2006, of 20 March 2006 [which has replaced Council Regulation (EEC) No 208/92], on the protection of geographical indications and designations of origin for agricultural products and foodstuff; Article 4 Regulation (EC) 50/2006: the specification as fundamental element to have right to the protection; Specification requirements (not exhaustive): description of the product, including the raw materials; definition of the delimited geographical area; description of the method of obtaining the product; justifying the link between the product ant the geographical origin; justifying why packaging must take place in the area of origin to safeguard quality or ensure the origin or ensure control; requirements laid down by Community or national provisions; etc. 2
Raw milk, no additives The raw milk: max 4 hours per each milking; Milk collected within 2 hrs from each milking, at min. 8 C The cheese: made every day THINK LOCAL ACT GLOBAL II. Parmigiano Reggiano on the market. (iii)packaged in portions, grated Production and wholesale prices of Parmigiano-Reggiano Time series from 986 to 2006 40,00 Production (.000 tons) 20 00 80 60 40 20 09,4 04,8 06,3 04,9 07,0 0, 08,7 08,2 08,4,4 3,5 6,9 8,9 7,4 99,2 99,6 98,5 94,9 92, 92,7 89,3, 0,00 9,00 8,00 7,00 6,00 5,00 4,00 3,00 Prices ( /kg) 0 986 987 988 989 990 99 992 993 994 995 996 997 998 999 2000 200 2002 2003 2004 2005 2006 2,00
Production of Parmigiano Reggiano 999-2007 Number of cheeses Y / M 999 2000 200 2002 2003 2004 2005 2006 2007 ± % on 2006 THE PRODUCTION OF PARMIGIANO-REGGIANO January 239.589 233.056 238.626 242.383 255.94 263.487 269.830 265.348 266.638 +0,49% February 225.288 228.757 224.490 230.23 237.485 256.779 25.604 248.582 247.604-0,39% March 260.885 253.05 254.646 262.65 27.57 278.070 285.097 278.509 279.24 +0,25% 959.606 Reggio Emilia Bologna 63.370 Mantova 33.732 Modena April 260.44 250.69 25.984 259.69 263.453 270.02 279.75 270.60 272.954 +0,87% 609.77 May 262.068 257.707 26.774 266.32 270.974 272.947 285.687 275.34 273.969-0,42% June 24.55 242.267 245.922 239.862 245.346 25.025 262.240 258.827 254.798 -,56% July 24.577 245.98 244.27 246.054 250.039 247.83 257.875 252.65 256.30 +,46%.25.847 August 234.58 234.87 232.562 24.804 23.008 243.77 254.356 250.703 249.737-0,39% Parma September 225.632 226.69 228.469 229.843 233.267 240.65 240.72 239.498 235.908 -,50% October 23.446 229.497 235.39 239.829 243.942 25.680 250.96 248.89 245.626 -,3% November 26.802 29.43 226.226 234.74 236.577 244.288 242.823 243.807 December 224.493 230.629 233.828 245.370 25.702 260.05 256.020 257.208 Total 2.863.930 2.85.98 2.877.883 2.937.538 2.990.504 3.080.502 3.36.9 3.089.732 2.582.758 Variation -0,42% 0,9% 2,07%,80% 3,0%,8% -,48% -0,23% 3.089.732 P-R cheeses produced in 2006 6 thousands tons 445 cheese dairies operating at the st of November 2007 70% of the processors are cooperative dairies, 75% of the milk is processed by coop. dairies (source: CFPR) 89% traded on wholesale market ripeners/wholesalers Market Flows 6.855 tons produced by: - 347 cooperatives dairies - 65 private dairies - 80 Farm dairies % Traded by dairies (wholesale market and sales to consumers) Sales volumes distribution according to the market channels 47,9% multiple retail chains 6,3% export 20,3% small retailers 5,5% direct sales in dairies stores 5,5% restaurants and catering (HO.RE.CA.), 5% food industry 48% 20% 6% 6% 6% 4% Food industry 4% Ho.Re.Ca. 6% Export 6% Small retailers 20% Multiple retail chains 48% Direct sales to consumers Hyper&super markets Small retail Direct sales Catering Food industry Export Sales distribution according to the age of the cheese and to the ageing: 65% Parmigiano-Reggiano 24 months 27% Parmigiano-Reggiano 8 months 8% Parmigiano-Reggiano 2 months Mezzano Geographical distribution of the Italian consumption 2,00 Grated 5% Price ( /kg) 0,00 9,78 9,04 8,89 8,88 8,34 8,00 7,75 0,80 9,8 9,98 9,30 9,2 8,76 8,2 7,80 7,7 7,68 7,50 7,7 6,40 8,98 8,39 8,0 7,8 7,38 7,03 6,79 Salebench Prepackaged 6,00 43% 52% 6,00 4,00 3,75 4,0 4,00 Jan-02 Jan-03 Jan-04 Jan-05 Jan-06 Jan-07 Price ( /kg) 2,00 2,89 2,37 2,53 3,2 3,00 3,23 3,25 3,0 3,00 2,6 2,42 Parmigiano-Reggiano 2 months Parmigiano-Reggiano 24 months 0,00 gen-02 gen-03 gen-04 gen-05 gen-06 Parmigiano-Reggiano at retail
Exports The exports of Parmigiano-Reggiano are around 6% 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. 00% Value added chain Agriculture captures 43% of the total value of Parmigiano-Reggiano cheese on the consumption market; the share of value created by the agricultural sector is the highest compared to other agrifood supply chains Export destinations (source: CRPA estimate 24% 80% 22% 9% 60% 5% 40% 9% 6% 2% % 2% 20% 0% 43,2% 3,3% 28% 22% 20% 9% 3% % 9% 5% France Germany UK Other UE contries US Japan Switzerland Canada Other extra- UE Processed milk (P-R) Grapes Milk for consumption Maize Pears Beef Apples Pork meat Tomatoes Soft wheat Agriculture Industry Retail SAY CHEESE