President Antonio Auricchio comments on the data in light of the international economic situation and looks ahead to the Consortium’s upcoming events.
The Consortium for the Protection of Gorgonzola Pdo Cheese releases production figures as of December 31, 2023, which stand at 5,178,975 wheels produced in the year just ended, an increase of 2.59 percent over 2022.
The thirty-nine member companies in the fifteen production provinces straddling Piedmont and Lombardy produced 130,664 more wheels than in 2022. Still, Piedmont is driving the growth with 3,757,088 total wheels in 2023 (+3.58 percent).
Antonio Auricchio, President of the Consortium Gorgonzola Pdo, comments on the data as follows, “After the setback of 2022, the first in a decade, Gorgonzola Pdo production has returned to a decidedly positive sign with more than 130,000 more wheels produced last year. I consider this a good result because we recovered more than half of what we had lost in 2022, and we did it at a time of difficulty for all dairy PDOs, with agriculture suffering due to climate change and an international situation marked by disastrous war conflicts around the world with repercussions even on traditional trade routes. Despite the difficulties, I remain, however, strenuously convinced of the importance of not debasing prices because ours are certified Italian products of the highest quality and, as such, are perceived by consumers worldwide.”
Relative to types, the production of Gorgonzola Pdo spicy type last year stopped at 614,039 wheels, equal to 11.86% of the total, down 2.47% compared to 2022. The fresh product destined for spoon sale also decreased (-25.21%), while the figure for Gorgonzola from organic farming was decidedly positive, growing by 19%, equal to 8,032 more wheels produced in 2023.
Regarding the raw material, President Auricchio points out, “We have had less milk even in the fall months, which are usually the richest in milk production, and at a cost that, although it has decreased compared to the crazy increases of recent years, remains higher in Italy than in France and Germany. This situation does not help us in competing with our European cousins.” Precisely on exports, whose figures are firm as of September 2023 with 18,311 tons of Gorgonzola Pdo exported from January to September, Auricchio continues: “Exports have always gone very well, helping us even in the most difficult years, and they are currently stable. I am waiting to see the data for the last quarter to pronounce myself, but globally, we need new favorable conditions for our products. Consider the duties on U.S. imports that are still frozen and never canceled. Given the U.S. elections this year, a change of course would be disastrous for us.” Looking to the future, Antonio Auricchio concludes, “Gorgonzola is one of those excellences that the world envies us, and as a Consortium, we are always striving to take it to major international trade fairs in Italy, Europe, the USA, and Asia. In 2024, we will, of course, be at Cibus in Parma (May 7/10) and at Sial in Paris (October 19/23); for the first time as a Consortium, we will also participate in the Summer Fancy Food in New York (June 23/25), and we are currently also defining participation in Foodex scheduled to take place in Tokyo in March.”
