The Parmigiano-Reggiano chain Cheese plants (409 and 108.855
tons 4013 milk producers ) Production and ageing until 12 months
Maturing companies-wholesalers Ageing between 12 - 24 months and
more Whole cheese Portions - Grated Market (77% national 23%
export)
Slide 2
The cheese dairies: a collective system 606 92 35 491 78 43 385
68 71 347 67 78 290 60 73 0 100 200 300 400 500 600 700 N. Chhese
plants 19931998200320052008 CoopPrivateFarms
Slide 3
Evolution of cheese dairies by type of structure: the relevance
of the cooperatives 0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
19931998200320052008 % on total CoopPrivateFarms
Slide 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
Slide 5
-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 18C -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 Parmigiano Reggiano: a noble and
historic designation
Slide 6
INSPECTIONACTIVITYINSPECTIONACTIVITY
Slide 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.
Boccaccios 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.
Slide 8
THE MANAGEMENT OF THE PDO EC Reg. 510/06 Italian law 526/99
1.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 PDOs Code of Practice
The cost of the system: 6 Euro per cheese (550 litres of milk) Paid
by the producers
Slide 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;
Slide 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.
Slide 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
Slide 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)
Slide 13
Slide 14
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 2005 O.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
Slide 15
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
Slide 16
The control system in the PDO Parmigiano Reggiano
DCQ-Dipartimento Controllo Qualit 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
Slide 17
Market Flows 89% traded on wholesale market
ripeners/wholesalers Production 112.855 tons 11% Traded by dairies
(wholesale market and sales to consumers) Small retailers 15%
Export 23% Ho.Re.Ca. 5% Food industry 3% Direct sales to consumers
Multiple retail chains 48%
Slide 18
Geographical distribution of the Italian consumption 13,10
13,75 13,21 12,53 12,89 12,37 14,01 13,00 13,23 12,42 12,61 13,00
13,25 10,00 12,00 14,00 16,00 gen-02gen-03gen-04gen-05gen-06 Price
(/kg) Parmigiano-Reggiano at retail
Slide 19
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
Slide 20
THINK LOCAL Tradition-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
Slide 21
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
Slide 22
Slide 23
Parmigiano Reggiano... from Mexico. The cheese is falsely
labelled. A multilateral agreement is needed