The Barilla Group

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The Barilla Group

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• Barilla was founded in 1877
in Parma, Italy, by Pietro
Barilla Senior in a little shop
selling bread and pasta.
The Barilla Group
• Today Barilla is the largest
Italian food products group,
best selling brand of pasta
in Italy and around the world,
the largest producer of baked
goods in Italy and the third
largest in Europe.

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Our Vision
“We help people live better,
by bringing wellbeing and the joy of eating
into their everyday lives”.

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Our Mission
Since 1877 Barilla is the Italian Family Company that believes food
is a joyful convivial experience, taste, a form of sharing and caring.
Barilla offers quality products that are delightful and safe.
Barilla believes in the Italian nutritional model that puts together
superior quality ingredients and simple recipes, creating unique
five-sense experiences.
Sense of belonging, courage and intellectual curiosity inspire
our behaviors and characterize our people.
Barilla has always linked its development to people’s wellbeing
and to the communities in which it operates.

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• Passion
• Intellectual curiosity
• Courage
• Trust
• Integrity
Our Values

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Barilla’s family history
Four generation of entrepreneurs
1877 Pietro 1912 Gualtiero and Riccardo 1947 Gianni and Pietro
1979 Pietro From 1993 Luca, Guido and Paolo

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•1877
•The Barilla Family opens in Parma
a shop selling bread and pasta
•
•1910
•First Pasta Factory established
in Parma
Our history
•1965
•First bakery plant opens in the
province of Parma
•1975
•Mulino Bianco created
•1991-1999
•Misko (Greece), Pavesi (Italy), Filiz
(Turkey) e Wasa (Sweden) acquired

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•1999
•First plant in USA
•2001
•Yemina e Vesta acquired (Mexico)
•2002
Our history
•Lieken (Germany), Harry’s (France,
Spain e Russia) acquired
•2004
•Academia Barilla established
•2007
•Second plant in USA
•
•2008
•Merger between Barilla and Harry’s
2009
Opening of the European largest
in-house durum wheat Mill in Parma

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15,000
employees
The Barilla Group in 2009
Annual Report 2009; Internal Data Barilla
More than
2,500,000
Tons of products
54
Production
sites in 10
countries
20
Leading brands
Export to over
125
Countries
Net sales
4,171
Euro million

The Barilla Group in 2009
• 2,600,000 tons of cereals acquired in 2009
• 70,000 tons of tomatoes (100% Italian)
• 10,000 tons of chocolate (cocoa, cocoa creams and chocolate)
• 20,000 tons of milk and by-products (fresh milk, cheese and
butter)
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• More than 700 million of eggs per year from 2.5 million hens
• More than 60,000 tons of sugar
• More than 3,000 trucks carry every day our products worldwide
Internal Data Barilla

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Our presence in the world
(2009)

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The Barilla Group
Barilla Holding S.p.A.
85%
Barilla Iniziative S.r.l.
15%
Barilla G. e R. Fratelli S.p.A. Lieken AG
Number 1
logistics group
Gafina B.V.

From breakfast to dinner
•Bakery products
•More than 150 items of biscuits, rusks and morning goods
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Meal solutions
More than 400 items of pasta and 40 different recipes of
sauces

From breakfast to dinner
Snacks
More than 100 items of minicakes and soft snacks
Smoothies
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Breads
More than 120 items of soft and dry breads

APPLIED RESEARCH IN DURUM
WHEAT FOR SEMOLINA PASTA

DURUM WHEAT/PASTA PRODUCTION CHAIN
Crop Storage
Barilla volumes
Pasta production
1.300.000
ton/year of durum wheat
800.000
ton/year of pasta production
80%
vertical integration
90%
wheat of local origins
Milling

Paolo Cabrini – “Current Hot Topics of the Global Durum Wheat Sourcing Chain”
WORLD - Major Durum Wheat Production Areas
Pasta Trend - Economic International Conference – Bologna, April 24th 2010
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Source: Barilla

Pasta plant
Mill
BARILLA DURUM MILLS AND PASTA PLANTS

INTEGRATED SUPPLY CHAIN

INFORMATION
RESEARCH &
MANAGEMENT
BEST
PRACTICES
BARILLA DURUM WHEAT QUALITY & SAFETY
MANAGEMENT TOOLS
Yield and quality forecast
Food Safety
Management System
Integrated production chain
Market analysis
Exclusive Research, Monitoring and
Purchasing Integrated System
Crop & storage disciplinaries
Harvest mapping
Breeding &
Research
projects
Cultivation Contracts

RESEARCH: DURUM WHEAT BREEDING

Variety Data
BARILLA DURUM WHEATS
Cropping
area
Svevo 1996 South
Baio 1998
Center
North
Quality
performances
Protein +10%
Color +15%
Yield
Zenit 1993 North Color +25% Average/Low
Normanno 2002
Aureo 2009
Tolerance Tolerance to to Fusarium Fusarium
Head Head Blight Blight
Center
South
Center
South
Average/High
consistent
Protein +10% Average/High
Gluten +10%
Protein +10%
Gluten +25%
Protein +15%
Color +10%
Breeding on going
High
Average

FOOD SAFETY

DURUM WHEAT FOOD SAFETY RISKS/TOOLS
Main putative risks
Production chain steps
chemicals
other
seeds
cross
contam.
insects
GMO
micotoxins
heavy
metals
micotoxins
chemical
residues
residue
concentration
by-products
Seed production
Crop
Storage
Barilla Mill
Variety
Cross contamination
agronomy
harvest
logistic
pre-cleaning
grain protection
(chemicals, cold, CO2)
logistic (truck, train…)
wheat cleaning
milling
Prevention, management
& control tools
• Fusarium forecast model
• DON mapping of DW harvest;
• Other field contaminant mapping;
• Campaign risk assesment
• Crop Disciplinary;
semolina
• Supplier Audit & omologation
• Storage desciplinary
• HACCP / Contaminant control
plans;
• Lot certification of guarantee
• DW lot control;
Residue
reduction
• DON/other
micotoxins
reduction
studies,
• Support to
associations
for UE limit
definition;

SINSIAF project
Ministero dell’Istruzione,
Università e Ricerca
Progetto n. 12792
Objective
“Development of integrated
system to manage Food Safety
within durum wheat/pasta
supply chain”
• Fungi toxin-producer
• Micotoxins
• Chemicals residues
• Heavy metals
• Prevention
− Knowledge of Fungi ecology
− Simulation model of Fusarium
contaminantion
− Selection of durum wheat lines tolerant to
Fusarium development
• Monitoring
− Fusarium in soils (Italy regions)
− Dynamic maps
− Effect of processing steps on micotoxin
content (DON)
• Rapid methods of analysis
− Multitasking approach
− Technology advancements
• Management
− Data integration in real time
− Advanced tools to support decisions
making
− Quality insurance program

Selection of durum wheat
varieties tolerant to Fusarium
SINSIAF project
Main results
Methods and
equipments for
rapid detection
of contaminants
Development and
deployment of knowledge
Predictive model of Fusarium
micotoxins development

BEST PRACTICES

FS: Traceability System integrated on the entire
durum wheat wheat-semolina semolina chain
(Agri 2000)
A. Evaluation of innovations in organization for for traceability along
durum wheat chain.
◘ Elaboration of an Agronomical Form based both on farmers
needs and agricultural practices requirements
◘ Preparation of a manual with guidelines for the
management of risk and traceability along the production
chain

FS: Protection of durum wheat in
storage conditions
(University of Milan)
◘ Grain screening before storage reduces significantly insects infestation
during storage. The effect is stronger on Tribolium spp. spp., , but weaker
on Rhyzopertha dominica and Sitophilus oryzae oryzae. .
◘ Biological pest control �� �� can be applied in storage facilities after
cleaning and before storage, but not directly on grain or semolina.

GOOD AGRONOMY PRACTICES BARILLA:
CULTIVATION AND STORAGE OF HIGH QUALITY
DURUM WHEAT
• First release in 1994 and regularly updated
• The Manual includes best practices for appropriate cultivation and storage
of Durum Wheat defined by Barilla Company in order to achieve excellent
quality and safety standards required for Barilla Pasta.
• The Manual is articulated in two main parts:
� Package of agronomy prescriptions to be complied for the cultivation of
durum wheat to be supplied to Barilla Company;
� Best practices to be adopted during storage to guarantee correct
preservation of durum wheat to be supplied to Barilla Company.

DON geographic
risk assessment
DON PREDICTIVE MODEL: DELPHI
DON risk assessment model
Plant
phenology
model
41.80
41.60
41.40
41.20
15.00 15.20 15.40 15.60 15.80 16.00 16.20
Meteorology
Agronomic Management
Soil
Characterization

DON PREDICTIVE MODEL
• Weather condition, starting from earing, are critical (about 50% relevance) on
fungi development and DON production.
• Agronomy management is the second relevant factor
• Simulations are run twice per week starting from earing both for “climatic
risk” and “global risk” (climatic + agronomy) for 3 main scenarios
• Regions: Emilia Romagna, Toscana, Marche, Puglia, Basilicata + Mantova
and Rovigo districts
The output:
Climatic risk assessment
DON occurrence for
agronomy scenario
Risk to exceed the limit
for agronomy scenario

APPLIED RESEARCH IN BARILLA DURUM WHEAT
MANAGEMENT
• PREVENT
– Breeding
– Good Agronomy Practices
– Good Storage Practices
• PREDICT
– Predictive models
– In field controls
• CONTROL
– Sampling network
– Rapid Methods

THANK YOU FOR THE KIND ATTENTION
www.barillagroup.com