Italian pasta, but with foreign wheat

Published Nov 8, 2024

Tridge summary

Italy's self-sufficiency in durum wheat, a key ingredient in pasta, has dropped from 78% in 2012 to an expected 50% in 2024, with imports increasing and becoming more dependent on Turkey and possibly Russia. To improve this, Confagricoltura and Unionfood have formed a partnership to enhance the wheat-pasta supply chain. This builds on a 2017 memorandum that doubled cultivation contracts between pasta makers and the agricultural sector, covering 200,000 hectares, or 15% of the national durum wheat agricultural area. Additionally, Coldiretti has introduced the 'Filiera Pasta' project to promote Italian wheat and differentiate Italian pasta in the international market.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

More than 3 million tons of durum wheat for the production of Italian pasta come from abroad and increasingly from Turkey (with the suspicion of triangulations with Russia). "There is - observes Coldiretti - a real river of durum wheat destined mostly to arrive in Italy which, added to the Canadian one, impacts the prices of the national product". In 2012 the self-sufficiency rate of durum wheat in Italy was 78%, in 2023 it fell to 56% and in 2024 it will most likely close below 50%. To "bring the self-sufficiency rate back to higher levels", the president of Confagricoltura, Massimiliano Giansanti, announced on October 18 - at the first edition of the World durum and pasta forum in Rome - that the Confederation has formed an alliance with Unionfood on the wheat-pasta supply chain. The initiative has its roots in the "memorandum of understanding durum wheat-pasta": an experience that, since 2017, has allowed both the number of cultivation contracts between pasta makers and the ...

Source: InformateAgrario