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Four companies are united for quality, both in the selection, processing and distribution of salmon, and in packaging and production best practices.
Italian Consumers Can Now Choose the Best Smoked Salmon
(ITALY, 2/12/2024)
The Consorzio Affumicatori Maestri Italiani (Consorzio Affumicatori Maestri Italiani/CAMI) is born, signed by four protagonists of the fish supplychain: Agroittica Lombarda, Foodlab, Sicily Food and Starlaks.
The objective is to have clear rules, transparent procedures and useful advice to help the Italian consumer choose the best smoked salmon and to communicate “Made in Italy” excellence to the market.
The President of the Consortium is Gianpaolo Ghilardotti of Foodlab: "We have been an integral part of Italy's fish and food and wine heritage for decades, today ready to accompany our consumers with a new and authoritative voice".
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| Starting from the left: Davide Brebbia of Starlaks Italia SpA, Carla Sora of Agroittica Lombarda SpA, Gianpaolo Ghilardotti of Foodlab Srl, Riccardo Massetti of SQS Network sas and Antonio Mancuso of Sicily Food Srl. |
The founders are 4 leaders of the processed salmon supply chain in Italy: Agroittica Lombarda in Calvisano (Brescia), with the Fjord brand, Foodlab in Polesine Zibello (Parma) with the Fumara brand, Sicily Food in Aragona (Agrigento) with the Fine & brand Fish and Starlaks, in Borgolavezzaro (Novara) with the Aquafood and Starlaks brands, now united in a Consortium to preserve and enhance the production of Smoked Salmon in Italy.
The initiative is based on the values that the companies have in common: respect for the consumer, passion for quality and service, and scrupulous compliance with the best food production practices.
The offers on the shelves are very wide, the labels are lacking and often misleading: the challenge is to provide the consumer with the necessary information to be able to consciously choose the salmon they buy.
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| The Consortium's seal will be present on the members' package. |
The founding members Agroittica, Foodlab, Sicily Food, Starlaks, are united by years of research for quality, both in the selection, processing and distribution of salmon, and in packaging and production best practices.
Taken together, the four leaders employ more than 500 people, processing more than 10,000 tons of fish per year, and have been working for years in harmony and coordination with their respective local communities.
The common vision underlying the birth of the Consortium is the promotion of salmon and other smoked fish products as healthy, quality foods, increasingly present on Italian tables. Processing in Italy represents an important value, both in terms of guaranteeing quality and service for customers, and in terms of providing value and benefits to local realities.
The newly established Consortium has appointed Gianpaolo Ghilardotti of Foodlab as President and Riccardo Massetti of the SQS Network of Coccaglio (Brescia), an expert operator in the sector, who promoted the establishment of the consortium, as vice president.
The aims of the “Affumicatori Maestri Italiani” Consortium:
- Preserve and enhance the production of smoked salmon
- Promote the consumption of quality salmon, a premium food from a nutritional point of view
- Icrease consumer awareness that Italian processing as per the Consortium's regulations is synonymous with guaranteeing compliance with the best production and hygiene practices, also guaranteed by the controls of the Italian veterinary authorities, among the most qualified and attentive in Europe
- Help the consumer to understand labels, brands and indications
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| The common vision behind the Consortium is to promote salmon and other smoked fish specialities, increasingly present on our tables, as healthy, nutritious and quality foods. |
Choosing real Italian smoked salmon.
In order to have a common basis, and guarantee homogeneous levels of quality and safety, the members reiterate the following "rules", a real "seal", attested by the presence of the Consortium brand on the packages:
- The processing must be carried out in Italy
- Salting is strictly dry, without brine injection
- For the wild fished product, the obligation to declare fishing areas and sustainability certifications
- thereof
- For the farm product, which grows in safe and certified farms according to the rules relating to
- animal welfare
- The traceability and certification of the raw material must be clear and with exhaustive and
- verifiable information
- All rules to protect food safety must be scrupulously respected
- Clear and precise product labeling
- Annual audit by a third party certification body
“Our intent is to provide continuous support to consumers, buyers and operators for both large-scale retail trade and Horeca in a sector where the rules are often unclear. We want to offer greater protection and new legibility to a virtuous Italian sector, often poorly known, yet to be discovered. We have been an integral part of Italy's fish and food and wine heritage for decades, today ready to accompany our consumers with a new and authoritative voice", Gianpaolo Ghilardotti said.
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| Processing in Italy represents an important value, both in terms of guaranteeing quality and service for customers, and in terms of providing value and benefits to local realities. |
About CAMI
The common vision behind Consorzio Affumicatori Maestri Italiani is to promote salmon and other smoked fish specialities, increasingly present on our tables, as healthy, nutritious and quality foods.
The initiative is based on the values that the four companies have in common: respect for the consumer, passion for quality and service, maximum attention to the highest quality standards throughout all the individual production phases.
Source: CAMI
editorial@seafood.media
www.seafood.media
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