Six out of ten food products in the world are the result of international agropiracy. We know that the global impact of the phenomenon is on an estimated turnover of 100 billion euros a year (up 70% in the last ten years), equal to three times the value of national food exports, a quarter of which is concentrated in the United States alone (23 billion euros). Based on the activities carried out by the Asacert certification body, we can trace the sectors where the fake Italians are concentrated.
From “Zotarella” to “Prosek”
The most fake product is mozzarella, with distortions in the name such as Zottarella. Followed by other cheeses such as Parmigiano Reggiano and Grana Padano, with names such as Parmesan, Grana Pompeana, Parmesao and Reggianito. This is followed by provolone and pecorino romano, the latter made with cow’s and not sheep’s milk.
In the control activity of Asacert, among the main certification companies in Italy, i “Fake dairy products” account for 40% of the total number of non-Italian products found in the inspected restaurants. In second place we find cured meats, which account for 30%. Salami is in the lead, with false geographical indications such as Calabrese, Toscano, Milan, Genoa, Veneto, Florence, Naples. And mortadella with distorted imitations such as mortadela, false geographical indications such as Sicilian or with meat other than pork.
In third place the sauces, made with contents and even extravagant recipes that improperly recall Italy and false geographical indications such as Bolognese. They represent 15% of the total.