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Delicatessen meats and fresh pork: go-ahead for distribution in Canada

Another positive result for Made in Italy exports: Canada has abolished the minimum seasoning obligation of 30 days. Yet a great deal still has to be done to promote Italian produce.

Italian meat and delicatessen products continue to achieve success on an international scale. After good news from the USA as regard the re-opening of the market to beef products from the European Union, other reason for celebration come from Canada. The Canadian Food Inspection Agency has given the go-ahead for distribution in the country of fresh pork, eliminating the minimum seasoning period required for delicatessen product exports.


Until now, Canadian authorities had always applied “extra measures” to international meat products, as envisaged by the Canada-EU Agreement by introducing additional assurances concerning the quality of the raw materials. These supplementary regulations also required seasoning of delicatessen meats for at least 30 days. This obligation will no longer be applied to Italian regions unaffected by pig vesicular disease as per EU Commission Decision 2005/779.


This is an important decision, since the Canadian market is one of strategic for exporting Made in Italy excellence. It only need be mentioned that from 2008 to 2013, thanks initially to acceptance of products seasoned for 90 days and later for at least 30 days, a 60.80% increase was achieved, to a total of 791 tonnes of Italian delicatessen meats for turnover of 8.4 million euros. The positive trend is also likely to improve in 2015, since data for last year posted +17.2% in quantity and +16.1% in value compared to the same period in 2013.


The process that brought about this change of course began in 2014 thanks to efforts and pressure by the Fresh and Delicatessen Meat Industrialists Association belonging to Confindustria (Assica) and the Ministry of Agriculture, supported by the European Commission. In this way, says a note released by Assica, “Italy achieved the objective of liberalizing shipments of its delicatessen products by overcoming the obstacles posed by the persistence of vascular disease in some parts of the country”.

Action to harmonise Made in Italy exports around the world by no means end here, especially through the adaptation of regulations concerning market needs. “However, in addition to promoting the product and its excellent quality abroad,” Eurocarne Post heard from Paolo Tanara, President of the Parma Ham Consortium, “our main challenge is to overcome a cultural gap and consequently spread the PDO concept and everything that goes with it - the entirely Italian value chain, strict traceability and the wholly natural product. There are also other difficulties associated with technical aspects such as brand protection or adaptation to local health procedures. For this reason, it is important to create a 'system' with other Italian DOP products. We have a priceless heritage in terms of PDO products that must be suitably defended and promoted”. 


Source: Eurocarne Outlook

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