Carne, voglia d'eccellenza - B2B24 - Il Sole 24 Ore

VI
q u a l I t a l y m a g a z I n e
meat, but in a moderate way, using all
the cuts to help us to save money and
especially choosing products industrially
certified, ensuring the welfare of the
animal.
At pAge 28 food distribution
Meat: convenient
and a good quality,
often it is impossible!
The primary Distributors of Italian
Foods and their products
Written by Manuela Soressi
The economic crisis does not spare
the Italian market for the meat, where to
guide choices and consumer spending,
for once, is not the health bulletin, but
the wallet. the purchasing strategies follow
the path of convenience often at the
expense of quality. “our industry faces
the crisis by moving the markets to find
the cheapest price for not having to give
up the amount - says roberto zenobi,
ceo of Formasal - in fact the Italians
are considering products from countries,
such as Poland or eastern europe in
general, in order to keep the price and
do not give up on the edge, as increasing
numbers on the menu to risk of completely
losing customers. “
there is a crisis and it shows. outside
you home, with the same output,
you spend less and the second courses,
which are more expensive, are the ones
that you give up more easily. but “we do
not believe that it is only a matter of
economic crisis - warns andrea toscani,
chairman and chief meat Salsocarni
ltd - In truth we are going more and
more towards consumption of european
type. even in rich countries like austria
or england the consumption of beef as
we consider it is reserved for festive occasions
as you normally consume other
types of meat, such as chickens, rabbits,
turkeys and pork. “
Should we say that the fat cow’s time
is over? Surely something is changing on
the food’s habits of the Italians. However,
the consumption of meat is still considerably
high. Since the ‘60s, as a result
of the economic boom but also campaigns
that aimed to enhance the nutritional
aspects, an increase of 180% up to
a height of 95 Kg per person each year.
compared to a century ago, we need
1000% more energy to bring to the table
our “daily bread”. no food has the environmental
cost of meat: 1 pound of beef
requires more than 15 thousand liters of
o c t o b e r - n o V e m b e r - 2 0 1 2
water. as for the consumption of meat is
necessary to pay attention and look for
what is possible to organize the market
mainly because this kind of consumption
we are dependent on imports. Very
important, in fact, is the obligation for
a country like ours that always reduces
farms and slaughter and which is historically
unable to cover domestic demand.
the local product covers about 50%
while the domestic demand for meat
arrive (for what concerns the european
community) from germany, Ireland,
netherlands, Poland, austria, but for a
good 30% from South america, particularly
brazil, Paraguay and, of course
argentina. France is the leading supplier
of fresh beef and chilled in our country
since 2009 and since then has been consolidating
its position in 2011 to reach
a market share of 23.8% (Source: data
from ubifrance Istat - Italian customs).
In terms of volumes, French exports of
chilled beef to Italy amounted to over
92,271 tons in 2011. (+ 1% versus 2010;
+4.8% average annual growth from 2007
to 2011). (Sources: processing Sopexa -
French customs). even the united States
and new zealand is emerging on the
market for imports, especially for what
regards the latter in aviocunicolo.
“From new zealand - says manuel
murgia owner of Sardo group food - there’s
also good frozen lambs that already
in pieces allow the restaurateur to have
always available in the desired quantity
and the product on the menu, allowing
better optimization of costs and a large
reduction of waste “. the one of the
portioning is an issue that now invests
in the sector also cool. “the product
is ready and semi-worked - adding Fiorenzo
Santini president Speca Food ltd
- is a great resource in the modern cuisine
where time is short, the size of the
kitchens have become narrow and lacks
the staff prepared a proper cut of meat as
filleting of the fish. So they make up the
market with products that are ready to
fill and gaps that would be created in the
supply chain. “
the absence of a trademark policy
significantly penalizes the Italian sector
also according to the findings of the report
Ismea 2011 so that where, especially
for poultry people have been working on
a marketing strategy, the results are positive.
“When it comes to meat quality we
must never forget the subjective factor,
which is the personal taste - says roberto
capecchi administrator capecchi - In
Italy itself there are different types of
preferences, for example, with regard to
the animal, in the lazio area they prefer
cow (of course well prepared for slaughter),
while in other regions people love
the beef. the French people as well in
some way created the beef cattle. they
consume a lot of cow’s meat
“Different country you visit different
dishes that you find”. this is because there
are many regional recipes and for each
of those, there is a particularly suitable
type of cut. about the culture of the territory,
there are many chefs who choose
to explore traditional regional recipes.
“taking a look at the flip side of those
who choose to maintain high levels of
quality; we can see that they points to
the rediscovery of ancient recipes that
enhance the cuts less valuable. - continued
zanobi - this, however, requires
a greater commitment to the catering
stolen because for examples forequarters
must be well worked to be attractive as
an entrecote or fillet with green pepper “
“In Italy since the late 70’s meat consumption
have been a big increase so we
got used to eat fillet and other parts of
the back which are called most valuable,
but they are also easy to cook - says Italo
nebiolo - both for the housewife and for
the restaurant’s cook. the parts of the
chicken that are consumed, are breasts;
while about the consumption of other
parts, we rely on semi-prepared and ricettati
already breaded such as, chops,
nuggetts, mexican chicken wings etc...
those ones allow the production of
using and putting easily on the market
the other parts of ‘animal. “oh yes, because
a chicken has only two legs and
a cow only two hind quarters, a pig two
hams and all the rest can not be thrown,
on pain of loss of viability of the breeder
and, for those who care, the waste of life
of an animal.”
“In this sense - adds carlo livi - I
think that the food service industry can
play an important role, raising awareness
and enhancement of the existing Italian
products, but also for the maintenance
and development of this sector, creating
long-term projects, creating connections
between producers and chefs, providing
a sales system guarantying to the farmer
and butcher the opportunity to have
good margins.”