MILAN (ITALPRESS) – Parmigiano Reggiano closes the first quarter of 2021 with sales by volume that recorded a growth of + 12% compared to the pre-pandemic period, 8,627 tons against 7,704 in 2019, while the other aged hard cheeses they stopped at 5%. “An extraordinary figure if we consider the impact of Covid on the spending capacity of families, and consequently on the supermarket trolley, but also of all the other threats coming from abroad: first of all Brexit, then the US duties – currently suspended but, remember, not revoked – and the Italian Sounding phenomenon that feeds a 2 billion euro parallel market “, underlines the Consortium. Also from the point of view of price, 2021 recorded a positive and stable trend: since January, the price of Parmigiano Reggiano 12 months from the dairy producer has been around 10.50 euros / kg against 7.99 euros / kg. of a year ago (source: Borsa Merci Chamber of Commerce of Parma). The Consortium can now concentrate on the Horeca chapter “so that restaurants, after an annus horribilis, will once again become the natural stage for enhancing Parmesan and all quality products”. “The first concrete step in this direction was an agreement with the congress reality of Identity Golose – says Nicola Bertinelli, president of the Consorzio di Tutela – we want to be close to Italian restaurateurs and demonstrate how Parmigiano Reggiano is an ally to be able not only to offer dishes even better, even healthier, but also dishes with a ‘story’. We think that the enhancement of a dish through products such as Parmigiano Reggiano is also a help for restaurateurs “. The goal of the partnership with Identity Golose is precisely to raise the market share of the Horeca sector – which in 2020 was able to absorb only 4% of the Parmigiano Reggiano on the market – through training and education projects with restaurants and all other ” away from home “. A real pact for the restart, based on transparency and the use of quality products with Geographical Indication. In a recent market analysis that the Consortium commissioned to Ipsos, it turned out that 90% of consumers would like the type / brand of cheese used to be indicated in the description of the dish on the menu; 91% would like to know this information also for the cheese used to season or garnish first courses. 77% of the more than nine hundred interviewed said they were in favor of grating cheese directly at the table while 56% said that the cheese that cannot be missing on the table is Parmigiano Reggiano. “Parmigiano Reggiano will be at the side of restaurants – continues Bertinelli – to satisfy the demand of the many consumers who, by virtue of a new sensitivity, require transparency and clarity on what is served and the ingredients used. We want to highlight more and more than to indicate the name of the cheese that is used as an ingredient, to garnish a dish or simply the one present in the cheese bowl, not only satisfies the consumer’s curiosity, making him happier, but can also enhance the range and experience as a whole “. (ITALPRESS). sat / com 13-May-21 12:00
COPYRIGHT today © breaking latest news