DOCSLIB.ORG

Buyer's • Guide

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Buyer's • Guide In partnership with italianthe foodmagazine buyer’s • guide YEAR 5 - N° 3 • MARCH 2017 EDITORIAL by Angelo Frigerio / director [email protected] CETA: DEAR GOVERNMENT, HURRY UP! Many Italian cheeses have been going not be able to plan their purchases and made in Canada or in the US. The matter through a bad, bad time in Canada. they might be obliged to substitute our is getting very serious, if you think that in Imports of Italian dairy products - very products, which would translate in an 2016 we posted a 40% drop in Gorgon- much beloved in the country – might be invaluable damage for made in Italy.” zola sales on the Canadian market. While stopped just like it happened in 2016, Furthermore, such an unintelligible delay total Italian gorgonzola exports, in Octo- to the advantage of local and American of the Canadian government in the allo- ber 2016, were up 8.6% after the +12.6% productions. Exacerbating the problem cation of import quotas is only the last registered in 2015.” Now, everyone fears of Italian sounding. Up to this day, in- of a long series of problems for Italian that such a precedent may occur also deed, the Canadian government has cheeses in Canada, in particular for th- with other treaties - such as the Ttip – not allocated yet to local operators the ree PDOs (Products with designation of since Ceta has been defined, more than additional import quotas established by origin): Asiago, Gorgonzola and Fonti- once, a model to follow. the Ceta free trade agreement for the na, sacrificed during the negotiations for But it doesn’t end up there. The EU Par- purchase of cheeses made in Italy, to Ceta. liament’s all-clear to Ceta, arrived on the the detriment of trade exchanges with In order to get the all-clear to the free tra- 15th of February, is just a preliminary sta- Canada. It happens, in addiction, in a de agreement, the EU has accepted the ge. The Treaty is not in force yet: it will very delicate moment of the year: when coexistence, on the Canadian marketpla- come into force (partially) in April 2017, importers plan the amount and the type ce, of locally made products with brands waiting for all national EU Parliaments of of products they are going to buy throu- that are very similar to five EU PDOs: the the 28 Member States to ratify it. Due to ghout the year. This is a serious matter, already mentioned Italian ones, with the the wide range of topics discussed by that is arousing great concern among addition of Feta and Munster. To these the agreement, indeed, the EU Commis- Canadian operators and, of course, Ita- conditions: origin must be stated on the sion couldn’t apply the rules of the Li- lian producers, that are asking out loud packaging; the addition of words like sbon Treaty that allow to speed-up the for the government to take action. ‘style’ must be placed near the denomi- ratification process leaving out national “We need the decisive intervention of nation; and the product must have been Parliaments. Which means that another our Ministries so that the Canadian Go- on distribution before the 18th October ‘Wallonia’ – as it happened on the past vernment will allocate the import quo- 2013. A decision that has already pro- October – may interpose between free tas,” said Fabio Leonardi, Ceo at the Igor ven its negative effects, Leonardi said: trade on the two sides of the Atlantic. dairy company and vice president of the “When import quotas are about to fi- Even if the Canadian government seems Gorgonzola Protection Consortium. Who nish, importers choose to buy only Italian to be already following such a direction. added: “Local operators, otherwise, will PDOs that have no similar substitutes, Not a good start, for sure. CETA: CARO GOVERNO, DATTI UNA MOSSA! Vita dura, anzi durissima per dei nostri ministeri presso il citate oltre a feta e munster. quelli con i Paesi asiatici, poi- alcuni formaggi italiani in Ca- governo canadese, affinché A queste condizioni: che indi- ché il Ceta è stato indicato, da nada. Le importazioni dei no- vengano attribuite e adeguate chino l’origine sulla confezio- più parti, come modello cui stri prodotti caseari, peraltro le quote per gli importatori”, ne, che utilizzino, accanto alla ispirarsi. amatissimi in quel Paese, po- è l’accorato appello di Fabio denominazione, diciture come Ma non finisce qui. Il via libe- trebbero venire bloccate come Leonardi, amministratore de- ‘tipo’ o ‘genere’; e che siano in ra del parlamento Ue al Ceta, nel 2016, avvantaggiando le legato di Igor e vicepresiden- produzione da prima del 18 ot- arrivato il 15 febbraio, è solo produzioni locali e americane, te del Consorzio di tutela del tobre 2013. Una scelta che ha un passaggio preliminare. Il e aggravando il noto proble- gorgonzola. Che spiega: “Gli già mostrato effetti negativi, trattato, infatti, non è anco- ma dell’italian sounding. Ad operatori locali, diversamente, come spiega ancora Leonar- ra in vigore: sarà operativo, oggi, infatti, il governo cana- non potranno pianificare il la- di: “Gli importatori, quando solo parzialmente, nell’aprile dese non ha ancora assegna- voro. E potrebbero essere ad- le quote stanno per terminare, 2017, in attesa che tutti i par- to agli importatori locali le dirittura costretti a sostituire i scelgono di acquistare solo i lamenti nazionali dei 28 Paesi quote aggiuntive previste dal nostri prodotti, con un danno formaggi Dop per i quali non dell’Unione ratifichino, in via Ceta per acquistare i formag- incalcolabile per il made in dispongono di alternative si- definitiva, l’accordo. Al quale, gi made in Italy, sabotando di Italy”. Questo incomprensibile milari, made in Canada o Usa. per via della vastità delle ma- fatto gli scambi commerciali ritardo del governo canadese La questione sta diventando terie trattate, la commissione con il Canada. Questo acca- nell’assegnazione delle quote, un problema molto serio, se non è riuscita ad applicare le de, oltretutto, in un momen- oltretutto, è l’ultimo di una se- si pensa che, nel 2016, abbia- regole del trattato di Lisbo- to molto delicato: è in questo rie di problemi per i formaggi mo registrato un calo del 40% na, che avrebbero consentito periodo, infatti, che gli impor- italiani in Canada, in partico- delle vendite di gorgonzola di velocizzare l’approvazione tatori pianificano le quantità lare per tre Dop: asiago, gor- sul mercato canadese, mentre senza il pronunciamento dei e le tipologie di prodotto da gonzola e fontina, sacrificati l’export italiano di questo pro- parlamenti nazionali. Insom- acquistare nel corso dell’anno. sull’altare del Ceta. dotto, nell’insieme, a ottobre ma, un’altra Vallonia, come Una situazione gravissima, che Per ottenere il via libera al 2016 era in aumento dell’8,6%, accaduto a ottobre, potrebbe sta preoccupando gli operato- trattato di libero scambio, in- dopo che nel 2015 era già in- frapporsi ai liberi scambi fra ri canadesi e, ovviamente, gli fatti, l’Ue ha accettato la coesi- crementato, su scala annuale, l’Ue e il Canada. Anche se, in imprenditori italiani, che chie- stenza, sul mercato canadese, del 12,6%”. Il timore di tutti realtà, sembra lo stia già fa- dono a gran voce un’azione di prodotti locali con marchi è che questo precedente, sia cendo il governo canadese. E, del governo. identici a cinque Dop euro- applicato anche ad altri trattati di certo, non pare proprio un “Serve un intervento deciso pee, cioè le tre italiane già in discussione, come il Ttip o buon inizio. 2 / The Italian Food Magazine - Buyer's Guide NEWS EUROPEAN GROCERY MARKET REPORTS 1.8% GROWTH IN SALES IN A YEAR Grocery retailers surveyed by Nielsen in and increasing 8.8% on the final quarter 21 European countries reported a 1.8% of 2015. Poland (+4.7%) and Hungary year-on-year boost in sales of fast-mo- (+4.5%) filled out the top three leaders of ving consumer goods such as food, drin- 2016. Greece was the only country that ks, and toiletries. This figure is a blend of experienced a decline of 11% during the a 0.9% increase in costs and a 0.8% rise in decade, ending the last quarter of 2016 volume. The amount of goods purchased with a drop of 2.9%. Finland saw a de- in 2016 was a jump of 11%, compared to cline of 3.5% in the same period. Spain a decade ago. In 2016, basket value rea- experienced the highest jump (+3.6%) ched a spend 41% higher compared to of the 'big five' western European mar- the same period. Turkey saw the largest kets (which included France, the UK, Ger- rise, tripling its numbers over the decade many, and Italy). Crescono dell’1,8%, negli ultimi 12 mesi, le vendite della Gdo europea In base a un’indagine Nielsen, crescono dell’1,8%, all’interno delle catene retail di 21 Paesi euro- pei, le vendite di prodotti di largo consumo confezionato (alimentari, beverage, cura della casa e INSIDE della persona). Risultato di una crescita dello 0.9% dei prezzi e dello 0,8% dei volumi venduti. Nel 2016, il volume delle merci acquistate cresce dell’11% rispetto a un decennio fa, mentre il valore del carrello della spesa cresce di addirittura 41 punti percentuali. A far registrare le performance migliori è la Turchia, che ha triplicato le vendite negli ultimi dieci anni e ha messo a segno un +8,8% nell’ultimo trimestre 2015. Lo scorso anno, invece, Polonia e Ungheria sono stati i Paesi a far regi- 5MASTER GNOCCHI strare la crescita maggiore, rispettivamente a +4,7% e +4,5%.
Load more

Recommended publications
  • The Protection of Geographical Indications in Italy
    The Protection of Geographical Indications in Italy 20 November 2017 Tätigkeitsbericht Matthias Messner Italian Association Consortia of GI‘s 2016 TOPICS Introduction Productive Districts EU-Symbols Italian System of Certification and Control CounterfeitingTätigkeitsbericht Surveillance 2016 Case Study Geographical Indications - Italy 294* Geographical Indications in Italy In terms of economic value, AICIG currently represents about 90 % of the Italian production with geographical indications In terms of representativness, at the European Union level AICIG “embodies” one-third ( around 33%) of the total economic value of European production attribuited to food processing Geographical Indications *10 November 2017 Geographical Indications - Italy Cheeses Toma Piemontese PDO Asiago PDO Vastedda della Valle del Belìce PDO Bra PDO Caciocavallo Silano PDO Meat products Castelmagno PDO Finocchiona PGI Fontina PDO Mortadella Bologna PGI Gorgonzola PDO Prosciutto di Parma PDO Grana Padano PDO Prosciutto di San Daniele PDO Montasio PDO Prosciutto Toscano PDO Mozzarella di Bufala Campana PDO Prosciutto Veneto Berico - Euganeo PDO Parmigiano Reggiano PDO Salame della Brianza PDO Pecorino Romano PDO Salamini Italiani alla Cacciatora PDO Pecorino Toscano PDO Speck Alto Adige PGI Piave PDO Zampone Modena Cotechino Provolone Valpadana PDO Modena PGI Quartirolo Lombardo PDO Raschera PDO Fresh meats Ricotta Romana PDO Vitellone Bianco dell'Appennino Centrale PGI Salva Cremasco PDO Cinta Senese PDO Stelvio PDO Taleggio PDO Geographical Indications - Italy
    [Show full text]
  • Counterculture
    WELCOME TO counterculture Day 1: September 9, 2018 SEATTLE schedule morning 9:00 Fermentation + Cheese Science 101 9:45 Vermont Creamery 10:25 Comté AOP 11:05 LaClare Family Creamery 11:45 Point Reyes Farmstead Cheese Company 12:20 Yellow Door Creamery lunch 12:55 With Philosophy Foods afternoon 1:45 Intro to Charcuterie 2:00 La Quercia 2:30 Jambon de Bayonne PGI 3:00 Jamón Ibérico 3:20 Speck Alto Adige PGI 3:50 Creminelli Fine Meats 4:30 HAPPY HOUR! mingle with the maker 6 - 8 pm Head to the Beecher’s Foundation Building at 1725 Westlake Ave N. to talk cheese and rub elbows with today’s presenters plus tomorrow’s: Grafton Village Cheese Company, Consider Bardwell Farm, Spring Brook Farm, Isigny Sainte-Mère, Mitica, Columbia Cheese, Uncommon Flavors of Europe, Le Gruyère AOP, The Peterson Company, and more! sponsored in part by with the support of special thanks to tasting table All day long, swing by our continuously-stocked table and help yourself to new products and old favorites from: La Panzanella Kelly’s Jelly 34 Degrees Lemon Bird Preserves Effi e’s Homemade Potlicker Kitchen Peter’s Yard Quince & Apple Valley Fig Growers Oregon Growers Eat this Yum Hayden Flour Mills Friend In Cheeses Jam Co. Les Trois Petits Cochons syllabus Holy goat, that’s some gorgeous rind. The folks at Vermont Creamery, who helped introduced America to the delicious beauty of soft-ripened goat cheese talk us through the science behind goat’s milk and the fi nicky lactic set before discussing the Geotrichum microbes that create all those sexy wrinkles in Bijou, Cremont, and Bonne Bouche.
    [Show full text]
  • Culatello Di Zibello PDO 4 Prosciutto Toscano PDO 8 Salame Brianza PDO 12 Prosciutto Di Carpegna PDO 16
    SALUMI ITALIANI ' DOP IGP Tradizione e creativita in cucina Original recipes with PDO and PGI deli meats by Ministero delle politiche agricole the “Cooking School Sale&Pepe” alimentari e forestali Funded by Mipaaf contribution DM82337 of 22.11.2018 SALUMI ITALIANI ' DOP IGP 16 recipes with PDO and PGI cured meats by the “Cooking School Sale&Pepe”. Tradizione e creativita in cucina page page page page Speck Alto Adige PGI 2 Bresaola della Valtellina PGI 6 Capocollo di Calabria PDO 10 Salame Felino PGI 14 Salamini Italiani Mortadella Bologna PGI 3 alla Cacciatora PDO 7 Prosciutto di San Daniele PDO 11 Cotechino Modena PGI 15 Culatello di Zibello PDO 4 Prosciutto Toscano PDO 8 Salame Brianza PDO 12 Prosciutto di Carpegna PDO 16 Prosciutto di Modena PDO 5 Salame di Varzi PDO 9 Coppa di Parma PGI 13 Pancetta Piacentina PDO 17 Risotto with SPECK ALTO ADIGE PGI and South-Tyrolean Apples Speck Alto Adige PGI Speck is an important element of South Tyrol tradition, as much as its mountains, apples and wine. Speck Alto Adige PGI is unique and it is produced according to traditional methods which follow an ancient rule: “a little salt, a little smoke and a lot of fresh air”. It is the mix of these two techniques to give it its distinctive flavour: light smoking with slightly resinous wood and quite curing process. Its typical flavour is due to the perfect quantities of salt, pepper and a mixture of spices which may vary for each producer (garlic, bay leaf, juniper, rosemary) adding a very personal touch to the speck.
    [Show full text]
  • For Peer Review 22 23 8 a Università Degli Studi Di Milano, Department of Veterinary Medicine, Via Dell’Università 6, 24 25 26 9 26900 Lodi, Italy
    Journal of the Science of Food and Agriculture Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig dietary supplementation with antioxidant mixture. Journal: Journal of the Science of Food and Agriculture ManuscriptFor ID JSFA-20-1864.R2 Peer Review Wiley - Manuscript type: Research Article Date Submitted by the n/a Author: Complete List of Authors: Rossi, Raffaella; Universita degli Studi di Milano, Department of Veterinary Medicine Ratti, Sabrina; Università degli Studi di Milano, Department of Veterinary Medicine Moretti, Vittorio; Università degli Studi di Milano, Department of Veterinary Medicine Vasconi, Mauro; Università degli Studi di Milano, Department of Veterinary Medicine Corino, Carlo; Università degli Studi di Milano, Department of Veterinary Medicine consumer test, speck, sensory evaluation, volatile compounds, Key Words: antioxidants [email protected] Page 1 of 29 Journal of the Science of Food and Agriculture 1 2 3 1 Running head: Sensory characteristics and volatile compounds of dry cured ham Speck 4 5 6 2 7 8 9 3 Sensory characteristics and volatile compounds of dry cured ham Speck are affected by pig 10 11 1 12 4 dietary supplementation with antioxidant mixture. 13 14 15 5 16 17 6 Raffaella Rossia*, Sabrina Rattia, Vittorio Maria Morettia, Mauro Vasconia, Carlo Corinoa 18 19 20 7 21 For Peer Review 22 23 8 a Università degli Studi di Milano, Department of Veterinary Medicine, Via Dell’Università 6, 24 25 26 9 26900 Lodi, Italy. 27 28 29 30 10 31 32 11 * Corresponding author: Raffaella Rossi. Department of Veterinary Medicine, Via Dell’ Università 6, 33 34 12 26900 Lodi, Italy.
    [Show full text]
  • PDO and PGI Cured Meats: Tradition and Creativity in the Kitchen
    PDO and PGI cured meats: tradition and creativity in the Kitchen Original recipes with PDO and PGI cured meats by Ministero delle politiche agricole the “Cooking School Sale&Pepe” alimentari e forestali Funded by Mipaaf contribution DM82337 of 22.11.2018 PDO and PGI cured meats: Tradition and creativity in the kitchen: 16 recipes with PDO and PGI tradition and creativity in the Kitchen cured meats by the “Cooking School Sale&Pepe”. page page page page Speck Alto Adige PGI 2 Bresaola della Valtellina PGI 6 Capocollo di Calabria PDO 10 Salame Felino PGI 14 Salamini Italiani Mortadella Bologna PGI 3 alla Cacciatora PDO 7 Prosciutto di San Daniele PDO 11 Cotechino Modena PGI 15 Culatello di Zibello PDO 4 Prosciutto Toscano PDO 8 Salame Brianza PDO 12 Prosciutto di Carpegna PDO 16 Prosciutto di Modena PDO 5 Salame di Varzi PDO 9 Coppa di Parma PGI 13 Pancetta Piacentina PDO 17 Risotto with SPECK ALTO ADIGE PGI and South-Tyrolean Apples Speck Alto Adige PGI Speck is an important element of South Tyrol tradition, as much as its mountains, apples and wine. Speck Alto Adige PGI is unique and it is produced according to traditional methods which follow an ancient rule: “little salt, little smoke and a lot of fresh air”. It is the mix of these two techniques to give it its distinctive flavour: light smoking with slightly resinous wood and long maturation. Its characteristic spicy aroma is due to the perfect quantities of salt, pepper and a mixture of spices which may vary for each producer (garlic, bay leaf, juniper, rosemary).
    [Show full text]
  • Scarica Il Catalogo
    2019 FAI LA MOSSA GIUSTA. DO THE RIGHT MOVE. SCEGLI BLU! CHOOSE BLU! In un mercato in costante divenire, nasce Blu. Into a market in continuous transformation, Blu has born. Blu è polo distributivo da e per l’Italia intera e punto di Blu is a distributive hub from and for the whole Italian incontro tra domanda e o erta. country as meeting point between demand and o er. Blu è un ponte di collegamento per prodotti top quality Blu is a connection bridge for the top quality products distribuiti al prezzo più conveniente. distributed at the cheapest price. Blu è una sfida: incentivare i grandi distributori ad Blu is a challenge: boost the big distributors to entrust to adarsi a un partner unico e i nuovi produttori a entrare a unique partner and the allow to new producers to get in nella filiera. the supply chain. Blu è l’orgoglio di portare l’eccellenza italiana e i Blu is pride to bring the Italian excellence and the abroad prodotti dell’altissima qualità estera nel mondo e di higher quality products in the world and support the assistere l’esportatore a 360°. exporter totally. Blu è tutta la passione, esperienza e competitività che Blu is all the passion, experience and competitiveness mettiamo da sempre nel nostro lavoro. that we put in our job since the beginning. Dal 01.07.2018 From July 1st 2018 De Carne Group Food Specialist l gruppo Blu coniuga competenza ed esperienza nel Isettore del food delivery con la grande passione che mettiamo nel nostro lavoro.
    [Show full text]
  • Are Pdos and Pgis Loosening Their Link to Origin?
    INNOVATING WITHIN TRADITION: ARE PDOS AND PGIS LOOSENING THEIR LINK TO ORIGIN? Maurizio Crupi1 Abstract Purpose: A Geographical Indication (hereinafter GI) is a sign identifying a product with a specific geographical origin, with qualities or reputation that are due to that origin. The purpose of this paper is to analyze culture and tradition as a rationale to ground the enhanced GI protection. In addition to that, the empirical analysis of the amendments for processed meat products aims at understanding the amendments to the above-mentioned link to origin and the difference between Protected Denominations of Origin (PDOs) and Protected Geographical Indications (PGIs). Methodology: Literature review on the relationship of GIs with culture and innovation, as justification for the enhanced GI protection, together with a qualitative content analysis of the amendments to the single documents for processed meat products available on the DOOR Database2. Findings: The analysis reveals that PDOs, despite the broad exception under Art. 5 (3), do not limit the geographical origin of raw materials, while some PGIs allow raw materials to come from a larger area. PDOs adopt stricter requirements for the characteristics and use of raw materials, in particular concerning feed, weight and age of the animals, and the characteristics of meat and other ingredients. On the contrary, PGIs tend to amend the above-mentioned sub-categories granting more flexibility to producers. Besides, the analysis shows that there is no difference between PDOs and PGIs concerning the method of production, both PDOs and PGIs have been amended providing a higher degree of flexibility to producers. Originality: This paper provides the first qualitative content analysis on the amendments of the single documents for EU processed meat products, with a particular reference to the difference between PDOs and PGIs and the modification of their link to origin.
    [Show full text]
  • Gratzi Restaurant Menu 326 S Main St, ANN ARBOR, MI 48104
    This menu was created & provided by Menyu website: www.themenyuapp.com click for full restaurant page & menu Gratzi Restaurant Menu 326 S Main St, ANN ARBOR, MI 48104 Description: Former movie house now an upscale Northern Italian eatery complete with balcony tables & huge mural. Phone: (734) 663-5555 Hours: S 1030a-9p|M-F 4-10p|Sa 11a-11p Antipasti Food Notice *Contains raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Please alert your server if any food allergies. Ask about gluten-free menu options. At times when the quality of a given product does not meet our standards, items on this menu will not be served. AllBurrata, menu items $11.00 and pricing on our menu are subject to change, without notice based on availability and market price fig mostarda, almonds, sweet & sour onion Calamari, $14.00 lightly fried Point Judith, Rhode Island squid, saffron aioli Crispy Ravioli, $11.00 fried goat cheese filled ravioli, basil pesto, roasted red & yellow peppers Prime Beef Meatball, $12.00 USDA Prime beef, 6oz, mozzarella & roasted red pepper stuffed, oven roasted tomato sauce, ricotta, basil Sacchetti, $13.00 porcini mushroom filled pasta bundles, porcini cream sauce, Parmesan, prosciutto Scampi, $15.00 pancetta wrapped jumbo shrimp, brandy-butter pan sauce, fresh rosemary Tuna Bruschetta*, $13.00 sushi grade Yellowfin tuna, basil aioli, grilled Italian bread Page 1 This menu was created & provided by Menyu website: www.themenyuapp.com Antipasti
    [Show full text]
  • A) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on Quality Schemes for Agricultural Products and Foodstuffs (2016/C 334/08
    10.9.2016 EN Official Journal of the European Union C 334/9 OTHER ACTS EUROPEAN COMMISSION Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (2016/C 334/08) This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1). APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 ‘SPECK ALTO ADIGE’/‘SÜDTIROLER MARKENSPECK’/‘SÜDTIROLER SPECK’ EU No: PGI-IT-02125 – 14.3.2015 PDO ( ) PGI ( X ) 1. Applicant group and legitimate interest Consorzio Tutela Speck Alto Adige Via Portici No 71 39100 Bolzano ITALIA Tel. +39/0471/300381 Fax +39/0471/302091 [email protected] The ‘Consorzio Tutela Speck Alto Adige’ [protection association] is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013. 2. Member State or Third Country Italy 3. Heading in the product specification affected by the amendment(s) — Name of product — Description of product — Geographical area — Proof of origin — Method of production — Link — Labelling — Other [to be specified] 4. Type of amendment(s) — Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.
    [Show full text]
  • Retail Trends Reflect Changing Economy
    DELI BUSINESS DELI BUSINESS MARKETING MERCHANDISING MANAGEMENT PROCUREMENT DEC./JAN. 2009 $14.95 Retail Trends Reflect Changing Economy ALSO INSIDE ITALIAN DELI COMFORT FOODS GOING GREEN SUSHI SUPER BOWL SPANISH CHEESE CRACKERS DEC./JAN. ’09 • VOL. 13/NO. 6 COVER STORY CONTENTS FEATURES The Italian Deli............................................20 Consumers still opting for imported Italian deli items amid rising prices. Comfort Foods Thrive In Tough Times........31 When facing a tight pocketbook, consumers revert to the familiar flavors of home. Going Green ..............................................36 Packaging manufacturers and deli operators jumping on the environmental bandwagon. 14 MERCHANDISING REVIEWS Strong Sushi In A Weak Economy ..........40 Emphasize safety, wise marketing and trends to 36 maitain interest in your deli’s sushi program. 40 42 PREPARED FOODS 10 Ways To Win Big During The Super Bowl ..........................................42 Grab sales for the big event and keep 40 customers coming back for more. DELI BUSINESS (ISSN 1088-7059) is published by Phoenix Media Network, Inc., P.O. Box 810425, Boca Raton, FL 33481-0425 POSTMASTER: Send address changes to DELI BUSINESS, P.O. Box 810217, Boca Raton, FL 33481-0217 DEC./JAN. 2009 DELI BUSINESS 3 DEC./JAN. ’09 • VOL. 13/NO. 6 CONTENTS SPECIALTY CHEESES Spain’s Quintessential Quesos ....................48 A good selection of Spanish cheeses drives sales and profits. The Three P’s Of Cross-Merchandising Crackers ....................52 Pairing, placement and partnering are key in cross-merchandising crackers and related deli items. 52 COMMENTARIES EDITOR’S NOTE Small Formats And Ready-Meals................10 PUBLISHER’S INSIGHTS Life’s Little Luxuries....................................12 MARKETING PERSPECTIVE The Consumer Is Always Right..
    [Show full text]
  • Official Journal C 334 of the European Union
    Official Journal C 334 of the European Union Volume 59 English edition Information and Notices 10 September 2016 Contents II Information INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES European Commission 2016/C 334/01 Non-opposition to a notified concentration (Case M.8154 — Alpiq/GETEC Energie/JV) (1) ................. 1 IV Notices NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES European Commission 2016/C 334/02 Euro exchange rates .............................................................................................................. 2 2016/C 334/03 Explanatory Notes to the Combined Nomenclature of the European Union ..................................... 3 2016/C 334/04 Opinion of the Advisory Committee on restrictive agreements and dominant position given at its meeting of 30 November 2015 regarding a draft decision relating to Case AT.39767 — BEH Electricity — Rapporteur: Belgium ............................................................................................................. 4 2016/C 334/05 Final Report of the Hearing Officer — BEH Electricity (AT.39767) ................................................ 5 EN (1) Text with EEA relevance 2016/C 334/06 Summary of Commission Decision of 10 December 2015 relating to a proceeding under Article 102 of the Treaty on the Functioning of the European Union (Case AT.39767 — BEH Electricity) (notified under document number C(2015) 8860) ...................................................................................... 6 V
    [Show full text]
  • Der Gipfel Der Genüsse Una Montagna Di Sapore the Height of Good Taste Scheibe Für Scheibe Spitzenqualität Alta Qualità, Fetta Per Fetta Top Quality in Every Slice
    Der Gipfel der Genüsse Una montagna di sapore The height of good taste Scheibe für Scheibe Spitzenqualität Alta qualità, fetta per fetta Top quality in every slice Das Familienunternehmen Moser legt traditionell viel L’azienda familiare Moser ripone tradizionalmente Wert darauf nur die wesentlichen Zutaten in reinster grande valore all’essenzialità e qualità degli ingredienti Qualität für den Südtiroler Speck g.g.A. zu verwenden: del suo Speck Alto Adige IGP: aria pura di montagna, reine Bergluft, wenig Rauch, eine reduzierte Menge an affumicatura leggera, ridotto contenuto di sale, tanta Salz und viel Sorgfalt und Liebe. cura e passione. Scheibe für Scheibe trägt der Südtiroler Speck g.g.A. das Fetta dopo fetta, lo Speck dell’Alto Adige IGP infonde unverwechselbare Aroma Südtirols, seiner Berge, seiner l’aroma inconfondibile del suo territorio, dei suoi monti, klaren Luft und seiner Traditionen. Dazu kommt ein gut della sua aria limpida e delle sue tradizioni. A ciò si gehütetes Familienrezept, welches von Generation an aggiunge una ricetta di famiglia gelosamente custodita Generation weiterreicht wird. e tramandata di generazione in generazione. Moser is a traditional family-run business producing Speck Alto Adige PGI. Its guiding philosophy is the high quality of its products and ingredients: mountain pure air, a little smoke, a little salt and lots of love, care and attention. Every slice of Speck Alto Adige PGI contains the unique flavour of South Tyrol, its mountains, its pure air and traditions. The recipe is a closely guarded family secret, passed on from one generation to the next. Photo: Südtirol Marketing/Alessandro Trovati Heute spielt Moser eine Spitzenrolle, sowohl im italienischen, als auch im internationalen Vergleich.
    [Show full text]