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The Parmigiano-Reggiano chainCheese plants(409 and 108.855 tons
4013 milk producers)Production and ageing until 12 monthsMaturing
companies-wholesalers Ageing between 12 - 24 months and moreWhole
cheese Portions - Grated Market(77% national 23% export)
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The cheese dairies: a collective
system606923549178433856871347677829060730100200300400500600700N.
Chhese plants19931998200320052008CoopPrivateFarms
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Evolution of cheese dairies by type of structure: the relevance
of the
cooperatives0%10%20%30%40%50%60%70%80%90%100%19931998200320052008%
on totalCoopPrivateFarms
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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
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Parmigiano Reggiano: a noble and historic designationThe 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
18CThe 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
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INSPECTIONACTIVITY
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Evening milk
Morning milk
Natural creaming of milk Overnight at the dairy
Partly skimmed milk
Coagulation
Cooking at 55C in 12/15 minutes
Curd breaking
Sedimentation1hr under the whey at the bottom of the vat
Extraction of cheese mass from the vatMoulding with cheese
cloth: Marking with pin dots
Salting: 20 days in saturaated brine
AgeingMinimum 12 month at min temp 16CInspection and PDO
marking
The TechnologyProduction of Parmigiano Reggiano
Calf rennet
Natural starter
Ageing continues to 24 month or more
1
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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.
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THE MANAGEMENT OF THE PDOEC Reg. 510/06Italian 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 PDOs
Code of Practice
The cost of the system: 6 Euro per cheese (550 litres of
milk)Paid by the producers
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The Consorzio del Formaggio Parmigiano Reggiano and the use of
the PDO Parmigiano Reggiano1.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;
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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.
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The composition of the Consorzio409 associates (General
Assembly). Elect 48 delegatesBoard of Administration (28 + 4
members))Executive Committee (10 members). It includes the
president and 2 vice presidentsTerm: 3 years Members: legal
representatives of the cheese plants
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The structure of the
ConsorzioDirectionAdministrationInstitutional services (marking and
inspection, legal protection and vigilance)Communication (Internal,
International, Public Relation)Technical laboratoryProvincial
sections (Parma, Reggio Emilia, Modena, Bologna, Mantova)
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The Consorzio: a common interest & strategy
1934: Consorzio Grana Tipico CGT 1955: regulation for
Parmigiano-Reggiano 1964: marking of origin 1979: feeding
regulation 1983: annual production 1987: marking of origin 1991:
extention to the grated form 2001: modification of producing
regulation (standard,feeding, marking) 2002: new statute 2003:
modification of product specification (on going) 2005: amendement
to the statute
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The amendment to the Specification2003 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 origin2004: 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
amendement13 April 2005: the Ministry sends oppositions to the
Consorzio31 October 2005: the ministry sends the request to the EC
Commission2 February 2006 O.J. N. 27: decree on the transitory
protectionJuly 2007: amendment sent to the EC Commission under the
Reg 510/06January 2008: EC Commission send to the Ministry a list
of request of explanations. The Ministry has 6 months to
answerApril 2009 Publication on EC Official JournalOctober 2009 2
Opposition (Belgium & Danemark)Present: management of
oppositions by the Ministry of agricultureThe process is too long
and complex
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International Convention of Stresa, 1st June 1951Law 10 april
1954 n. 125The protection of denominations of origin and typical
names of cheesesDPR 30 October 1955 n.1269Recognition of the
standards for Parmigiano-ReggianoDPR 17 June 1957Attribution to the
Consortium for the inspection of the production and sale of
Parmigiano-ReggianoDPR 28 March 1958Attribution of the
qualification as agents of Public Safety to the inspection agents
of the ConsorzioDPR 22 September 1981Extension of the denomination
of P-R from the entire wheels to parts of the product sold in
pre-packaged formDPR 4 November 1991Extension of the denomination
of P-R to grated typesReg. (EEC) n.2081/92 of 14 July 1992Law
526/99 and subsequent decreesReg. (EEC) 692/03Reg. (EEC) n.
510/06
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The control system in the PDO Parmigiano
ReggianoDCQ-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
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Market Flows
Production
112.855 tons
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Geographical distribution of the Italian consumption
13,1013,7513,2112,5312,8912,3714,0113,0013,2312,4212,6113,0013,2510,0012,0014,0016,00gen-02gen-03gen-04gen-05gen-06Price
(/kg)Parmigiano-Reggiano at retail
52%
43%
5%
Prepackaged
Salebench
Grated
_1191420704.xls
Graf formato di vendita
Foglio1
Confezionato0.523
Al banco0.427
Grattugiato0.05
Foglio2
Foglio3
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ExportsThe 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
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THINK LOCALTradition-natural and human factor- is the key
element for the GI system
ACT GLOBALThe necessity to promote and protect the designation:
an advantage to the producer and a guarantee to the consumer
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The challenge of marketing a PDOThe registration of marks and
seals WIPO, Foreign CountriesThe defense of marks and sealsEU:
protection of name Parmesan. The EU Court of Justice in 208 has
sentenced that Parmesan should indicate only Parmigiano-Reggiano.
Monitoring the market/Legal actionsThird Countries:monitoring,
legal actions. High costs. Need of a multiralteral framework to
protect GIs
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Parmigiano Reggiano 60GI15/60GJ93 October 2005
Main spontaneous evocations when parmesan cheese is
mentioned
ABCDEFsignificant difference (90%)
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 dont like it, stinky), and only Belgium mentioning
Reggiano
QuestionQ0- Please tell me all the words or expressions that
come to your mind when you think of Parmesan cheese (several
answers)
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Parmigiano Reggiano ... from Mexico. The cheese is falsely
labelled. A multilateral agreement is needed
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GI: Benefits and
difficultiesProtectionRestrictionsNotorietyImitationsAdded
valueCostsVigilanceControlCollective markPrivate brand
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More informations
www.clal.itwww.origin-gi.comwww.parmigiano.reggiano.itGRAZIE