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cannot store large amounts of items
at refrigerated temperature in their
warehouses, they are organized
to keep supplies for a week.
This means that deliveries must
be on time, to avoid stock-outs.
Parmareggio has size and structure
that ensure timely delivery, widely,
throughout the national territory. It
is also well-known at national level,
both from the end consumers and
the Horeca trade: their snacks for
children’s snacks are also sold in the
bar channel”.
BOX
FROM THE PANTRY QUALITALY
Why choose the butter qualitaly
It is produced with Italian outcrop
creams. It dissolves well in the pan,
without splashing.
Even a simple dish like pasta with
butter, is enhanced by the taste of
this product.
AT PAGE 21
From Ivory Coast
to our tables
Private Label specialists with a
twenty-year-old tradition in the tuna
processing.
Heron The AIRONE Group (Airone
Srl-Italy, Airone C.l.-Ivory Coast)
was born from the split of the two
business units, cheese division and
division seafood products, of New
Castle S.p.A. .; the division cheese
has retained its previous name, while
a specific company was created
to manage the turnover linked to
processing and trade in preserved
fish products.
The establishment of property is
located in Côte d’Ivoire in Abidjan.
From here it is made of tuna
landings, the transformation of the
same and its sale to Europe, North
Africa and North America. The
control Holding, AIRONE Srl, as well
as commercial warehouses and us
are located in Reggio Emilia (Italy).
The warehouses of Reggio Emilia,
for the storage and distribution of
finished products, covers an area
of 12,000 square meters. Every year
in these warehouses transit over
1,000 containers of preserved fish
products destined for markets in
Europe and USA. The AIRONE C.I.
It is the largest privately held Italian
company present in Ivory Coast.
The company is strategically located
on the most important port for
tropical tuna in the Atlantic Ocean;
it occupies an area of over 22,000
square meters for the transformation
between tuna and over 10,000
square meters of warehouses and
cold storage with a storage capacity
of up to 10,000 t. tuna, permanently
employs about 1,000 people and
processing capacity amounts
to 23,000 Tons / year. For our
production, we use only tuna species
Skipjack, Yellow, Bigeye caught by
fishing vessels as endorsed by the EU.
Our strengths are working on the
place of fishing “Km0”, exclusively
from whole fish from the Atlantic
Ocean, the high quality standard,
thanks to highly qualified staff
because regarding an area with
over twenty years of tradition in
the tuna processing, as well as
great flexibility and adaptation to
customer needs.
The plant in Abidjan has a
management system for quality
assurance, certified ISO9001: V2008.
The company also holds certain
captions BRC and IFS, in addition,
constant technological upgrading,
the application of the HACCP
standards, periodic audits performed
by our certifiers, customers
and highly specialized external
technicians; represent a further
and definitive proof of the quality
and reliability of the production of
AIRONE C.I.
AT PAGE 22
It’s all gluten’s fault
Celiac disease: a disease came to
light only in recent times that is
transforming the way we do also
catering
by Maria Elena Dipace in collaboration with AIC
Numbers cannot be ignored: the
incidence of celiac disease is
estimated to be a subject for every
100 people.
The most recent data diagnosed
in Italy are those provided by
the Report to Parliament by the
Ministry of Health Edition 2014: to
31/12 in 2014 the number of actual
diagnosed patients was 172,197, but
the estimated prevalence of this
disease is just the 1% of the Italian
population. The theoretical total
number of celiac would be equal to
about 600,000 people, of whom over
400,000 to date is not yet aware of
being celiac.
But what is actually the celiac
disease? Celiac disease is a
permanent intolerance to gluten
present in food. Gluten is a protein
complex present in some cereals,
such as wheat, rye, barley, spelled,
spelled, Khorasan wheat (often
marketed as KAMUT
®
), triticale. The
consumption of these grains causes
an adverse reaction in celiac due
to the introduction of gluten with
food in the body. The intolerance to
gluten, this creates serious damage
to the intestinal mucosa such as
villous atrophy, those folds of the
intestinal wall in the shape of little
fingers, which allow increasing the
absorbent surface of the nutrients
found in food. From celiac disease
there is not a cure, but the adoption
of a gluten-free diet reverses
disorders and symptoms.
But what does it mean today, in the
third millennium, to be celiac? What
are the differences comparing to a
handful of years ago?
Just a few considerations to
understand how, in a subtle and
insidious, celiac disease have
pervaded the lives of many people
around the world. Strange thing
at the bottom of celiac disease
... For years virtually unknown,
then finally slowly brought to the
surface and today unfortunately in
big expansion. Let’s go back to the
original question. To be celiac, today,
it means not having practically any
problems with meals consumed at
home because the amount of food
that you can find on the market