Transcript Diapositiva 1

ÖREBRO SWEDEN
Project meeting 8th to 12th May 2008
Alimentary swindles:
“Business from a billion of €uro”
In October 2007 has been seized:
• hundreds of hams
with Parma and San
Daniele marks which
were counterfeit in
Naples
• 6.000 lt of seed oil
labeled like
extravirgin olive oil,
in Bari.
Data on the alimentary swindles:
Denominazione d’Origine Protetta
Protected Designation of Origin or DOP, is a
brand that is attributed to those products
whose qualitative characteristics essentially
depend on the territory of production.
When a product is DOP
Transformation
Stages of
production
manufacture
Delimited Geographic Area
Rigid and established
productive rules
Indicazione Geografica Protetta
Protect Geographic Indication, IGP, is a brand
that is attributed to those products for which
one determined quality or an other
characteristic, depends on the geographic
origin, and whose production, is made in a
determined geographic area.
When a product is IGP?
Transformation
or
Stages of
production
or
Manufacture
or
Delimited geographic area
Rigid Productive Rules
SPECIALITA’ TRADIZIONALE GARANTITA
• The term Traditional Guaranteed Specialty,
better famous with acronym STG, is
a brand of origin introduced by the
European Community in order to protect
those productions that are characterised
from traditional methods of production. It
is addressed to agricultural and alimentary
products that have a “ specificity” tied to
the production methods or tied to the
tradition of a zone, but that they do not
necessarily need to be produced only in
such zone.
• Curiosity: Italy currently boasts the
European supremacy between products
DOP, IGP and STG.
Brand of quality Marches Region
• the Marches
produce 148
traditional
products
The three fundamental elements that
characterise QM Brand:
• QUALITY is guaranteed by
respecting the rules of
production and with the
control of an independent
organism;
• TRACEABILITY is
guaranteed by the use of a
regional information
system, Si.Tra.;
• INFORMATION on the
origin and the process of
one product that, thanks to
Si.Tra., is given to the
consumer at the moment
of the purchase;
The port of Ancona by Pinturicchio
LABELLING
All products must indicate in the label a
number of information for the consumer:
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






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
denomination of sale
list of the ingredients
net quantity
expiration date
the name or business name or
trademark and location of the
manufacturer or packer or seller in
the EU
headquarters of the establishment
of production or packaging
lot of production
modality of conservation or use of
the Product
instructions for use if necessary
place of origin if the omission can
draw in error the purchaser
alcoholic content for drinks with
more than to 1,2% alcoholic cont.
The European Commission has started toward
Italy the procedure of infraction for the decree
came into force on 17th January 2008.
The decree obliges to
indicate on label not
only the country of
bottling of the oil but
also from which the
olives come from.
Otherwise is possible to
sell as Italian an oil
bottled in Italy, but
produced with olives
cultivated elsewhere.
Only Parmigiano Reggiano is the true one “parmesan “
It has been established by
the UE Law court in a
sentence on the use of the
denomination "parmesan"
from the Germany.
Only cheese bearing the
protected designation of
origin
(DOP) "Parmigiano Reggiano"
may be sold under the name
"parmesan".
“Indication of the origin of
raw materials in the label
is for us of great
importance to protect and
enhance the Made in
Italy against the
counterfeitings in order
to transmit to the
consumers the certainty
of a quality product but
also the value of the
culture of transparency.
Typical Products
According to the way
of processing olive oil,
in Italy it is
distinguished in:
 Extra Virgin Olive Oil
 Virgin Olive Oil
 Olive Oil
among these three
categories
Extra Virgin Olive Oil
is by far superior.
Olio extravergine di oliva
di Cartoceto DOP
The extravirgin olive oil of Cartoceto olive is
produced from some varieties of olive tree
characteristics of the territory of Pesaro Urbino Province in which it is produced.
Famous since 1500, is a product of
great quality, we believe that its origins
date back to the defeat of the
Carthaginians on the Metauro River in
the north of our region and with the
founding of the first community of
Cerreto.
Culatello
di Zibello
It’s produced in the
strip of territory laying
along the Po River,
where musk grows on
trees, where Fog lives
and grows, like a ghost,
surrouding farms and
plants…
This fog that people
breathes is is the secret
ingredient of The
Culatello di Zibello
Most important features
of Culatello
Swine is fed with grains and
natural feed only.
The use of additives and
preservatives is banned.
Meats are cured in winter only,
from October to March;
Culatello is aged
minimum 12 months.
Most important features
of Culatello
Swine is fed with grains and
natural feed only.
The use of additives and
preservatives is banned.
Meats are cured in winter only,
from October to March;
Culatello is aged
minimum 12 months.
Prosciutto di Carpegna
Carpegna Ham DOP
It is produced in the Montefeltro area,
The thighs, are first trimmed and pressed to
remove the blood, then sprinkled with salt
and let drain on the boards for about three
weeks. Then they are cleaned and washed
with white wine, then dried and flavoured with
pepper.
Maturing lasts one year. The ham should be
compact, with a light taste, not very
pronounced and with a fragrant aroma.
CIAUSCOLO IGP
Ciauscolo is a
variety of Italian
salame, typical of
the Marche region.
The recipe …
• The mixture consists of
shoulder pulp, ham, loin and
bacon and it’s minced three
times to obtain a dough
almost creamy.
Then you add salt, black
pepper, wine and garlic and
put it in a natural gut
The aging lasts 3 weeks next
to a fire not too high.
Vincisgrassi (Lasagne from Marches)
Good home-made,
traditional lasagne
takes time and effort,
when you mention
lasagne people
automatically think of
“Lasagne alla
Bolognese" but this is
not the case.
In Italy Lasagne
differs greatly from
the north to the
south.
• One of the most
famous baked
pasta dishes is
“Vincisgrassi"
which comes from
the Marches
region.
• A secret is to make
it the day before
and keep it in the
fridge overnight
and then re-heat it
the next day.
Lentil from Castelluccio di Norcia IGP
• Its peel is thin,
characteristic which gives
the product the
particularitity not to need
being soaked in water
before the cooking.
• It is characterised for
the unic taste, the
colour that varies from a
grain to the other and the
great-capacity of
resistance to the parasites.
• The Lentil of
Castelluccio di
Norcia is cultivated
on a plateau 1400
mt high, in the
middle of the Sibillini
mounts chain.
• Castelluccio is, a
spectacular territory
where sun, air,
water and scents of
the nature are
remained intact like
for magic.
Castelluccio, blooming of the lentils in june
The question of acknowledgement of the Sgt brand to the
Neapolitan Pizza has been published on the Official
Gazette of the European Community.
The Neapolitan pizza
better than any other
product, expresses
the value, and the
tradition of the
Italian agriculture.
It is the symbol of the
Mediterranean sun, it
is a set of colours
and flavours that
exalts our typical
agriculture.
Also it’s the favorite by squirrels
• Now the Neapolitan
pizza STG "will
feature as well as
tomato, mozzarella di
bufala, extravirgin
olive oil and oregano
a diameter not
exceeding 35 cm, the
edge raised between
1 / 2 cm and a soft,
elastic and easily
folding consistency.
Brand of Origin
• As a result of the introduction
in 1992 of marks DOP, IGP
and STG this system of
certification has been used
exclusively for the quality
wines:
• Controlled and guaranteed
denomination of origin Wines:
brand DOCG indicates the
excellent quality of some
wines DOC of national and
international notoriety.
• The DOCG certification
requires the bottling in the
same area of production and
in containers holding less
than five litres
• At a lower level if
compared with DOC
and DOCG wines are
located Wines with
Typical Geographic
Indication, the brand
IGT indicates quality
table wines produced
in generally wide
areas.
• Requirement are
less restrictive than
those for the DOC
wines.
Verdicchio of Jesi Castles
• Characteristic of the variety
verdicchio is that its
cultivation is possible only in
the territory of the Castles of
Jesi.
• Specifications "Doc“:
The area of production
concerns mainly the district
covering the hills at the centre
of the province of Ancona
The Grapevine is obtained
from the grape Verdicchio.
Other white grapes are
permitted up to a maximum of
15%.
Organic farming
• In recent years organic
farming has had a very
strong expansion.
• The trend of areas
conducted in Europe is
rising
• Italy is the European
country with more
hectares performed by
the biological method
• The reasons are to be
found in new agricultural
policies, in the prizes
given to farmers who
practice agriculture ecocompatible and in the
market consolidation.
The main points of organic farming are
To safeguard environmental
resources and maintaining
biodiversity
the exclusion of synthetic
chemicals and GMOs;
The use of resistant plants and
predators insects against the
parasites;
enhancement and preservation
of the natural fertility of the
land through the use of nondestructive techniques;
use of natural fertilizers;
Ensure for the animals a life
that is in accordance with the
specific needs of individual
species and animal welfare
improving.
Biological brand
• There are several types Marks
of both public and private
marks.
• Organic farming is a trademark
regulated by Regulation EEC
n.2092/91. It can be affixed
voluntarily by manufacturers of
products subject to control and
resulted composed of
ingredients of which at least
95% obtained with the biological
method.
“La Terra e il Cielo”
THE BIRTH:
The Cooperative was born
on May 5, 1980 by a group
of young people with strong
ideal motivations.
Its aim is to promote the
development of biological
agricolture; to promote
production and
consumption of high quality
food; to encourage the
harmony, protection
and valorization of the
natural assets; promote
employment work.
The Cooperative
from the beginning
pursues the
biological quality and
ecological of its
productions and are
committed to spread
organic farming in
Italy
L’uomo vitruviano by Leonardo da Vinci
Slow food
Founded in 1986 in Italy, Slow Food became an international
non-profit organization in 1989 whose vast network of 80,000
members is the greatest strength of the movement.
It has become an active player in agriculture and ecology.
Slow Food links pleasure and food with awareness and
responsibility. The association's activities seek to defend
biodiversity in our food supply, spread the education of taste,
and link producers of excellent foods to consumers through
events and initiatives.
Slow Food believes the
enjoyment of excellent
foods and wines should be
combined with efforts to
save the countless
traditional cheeses, grains,
vegetables, fruits, and
animal breeds that are
disappearing due to the
prevalence of convenience
food and agribusiness.
• We are enslaved
by speed and have
all succumbed to
the same insidious
virus: Fast Life,
which disrupts our
habits, pervades
the privacy of our
homes and forces
us to eat Fast
Foods.