Solo di Pezzata Rossa Italiana

THE BRAND “SOLO DI PEZZATA
ROSSA ITALIANA” (with Pezzata
Rossa products only). An example
for increasing economic value of
dairy and beef productions
achieved by Pezzata Rossa cattle Dr.Daniele Vicario
farms in Italy.
ANAPRI Director
Why to create a brand
“Solo di Pezzata Rossa Italiana”?
protecting the productions achieved by Pezzata Rossa
cattle
making thight the link between Breed and Region, where
Pezzata Rossa is the main breed (ex. Friuli-Venezia Giulia)
Getting added economic value to dairy and beef products
because their diversity and some positive properties
appreciated by consumers
not a fancy idea, but based on previous examples (in Italiy
Valdostana breed – Fontina cheese)
… and for increasing
dairy farmers incomes
2014/06
2007
MILK PRICE IN ITALY HAS AFFECTED BY FLUCTATIONS IN
INTERNATIONAL MILK MARKET, currently € 40 ($54) /100 KG
Unfortunely costs had increased more than returns
To deal with these up & down pattern, some and especially small, farms are
tending toward DIRECT SALES by using also a brand like SOLODIPRI
… similar situation for beef
beef price of young bulls at about live weight of
680 kg, currently
€ 2,2 ($ 3,00)/ KG
How did it born
2006: beginning with writing somehow a statute
containing objectives and conditions, shared with
some pioneers Pezzata Rossa farmers
2008; Brand Registration at OHIM in Alicante (ES)
as brand name protected in EUROPE
At starting, 4 Pezzata Rossa farms (pioneers) as brand
users in FRIULI-VENEZIA GIULIA only
Nowadays, there are 27 users Italy-wide located
NOW 2014 : The official flyer –
producers list (27 producers)
High quality food products labelled by
Pezzata Rossa Italiana
cheese, ice-cream, meat
17
North
10
Middle-South
Type of Products SOLODIPRI
25
22 (cheese)
20
15
10
5
0
1 (milk for
ice.cream)
4 (beef)
Rules for brand use – Milk producers
• Milk must be produced in pure-breed Pezzata Rossa herds.
Exceptions:
– If there are less than 30% of recorded cows of other breeds, the
producer may use the brand anyway at the condition that within 6
months, the herd must be 100% Pezzata Rossa Italiana
– In case of cheese factories using milk of several producers, a milk
separation by Pezzata Rossa producers must be guaranteed
• Pezzata Rossa herds using the brand must be registered at
Herd.book
• Type of cheeses must be declared in advance. In case of
middle-long age seasoning cheeses, the milk must be crude
milk (no high temperature treatments are allowed)
• Labels for product identification are provided by ANAPRI
• The producers must accept controls by these rules
PDO products “SOLODIPRI”:
Montasio cheese
In 2011, an agreement between
Montasio Producers Consortium and
ANAPRI has been signed for the
production of Montasio Solo di
Pezzata Rossa Italiana.
Producers must fullfill either rules
of Montasio productios as those of
SOLODIPRI brand .
Up to now , 2 MONTASIO cheese
factories are producing under the two
brands simultaneously.
Rules for brand use – Beef producers
• Meat must be produced from pure-breed Pezzata Rossa cattle
registered in Herd-book. Animal ID’s must be declared to
ANAPRI at any time.
• Slaughter-houses must be declared in advance and registered.
• Age at slaughtering:
– Males: 12 – 24 months
– Females: up to 42 months (3,5 years)
• Carcass EUROP classification : => R3
• Minimum maturing age after slaughter (temp. 0-4 C° at
humidity > 85%):
– Males: 15 days
– Females: 20 days
– Exception: carcass parts used for “minced meat”
Why “SOLODIPRI” products are different?
MILK
optimal fat/protein content ratio -> high protein /
middle level fat content
Low SOMATIC CELL count level -> low need for
medicaments against mastitis
fatty acid profile with high content of UNSATURED
F.A., in particular, one of most important for cancer
prevention is CLA (Coniugated Linoleic Acid)
Milk Coagulation properties (Renneting time, curd
firmness) are highly favourable for cheese production,
especially for those with middle-long ageing period.
High content of Beta-Casein A2 (allele frequency 59%)
Why “SOLODIPRI” products are different?
BEEF
low content of fat content in comparison with other
breeds like Angus, Hereford, Holstein, Brown-swiss
Fat composition feature -> as in milk, fatty acid profile
with high content of UNSATURED F.A., in particular, one
of most important for cancer prevention in humans is CLA
(Coniugated Linoleic Acid)
Very positive sensory perception of meat quality in
comparison to other breeds
Some scientific evidences – MILK
2 JDS papers by Padua University
Data collected on 2.167 SIM cows in 2009
Allele frequency: 60% A2 Beta-casein, 35% B-k casein,
45% B-Beta-lactoglobulin
MILCO project
A new research project with UNI Padua on
Pezzata Rossa Milk
Project objectives
1. Developing
MIR calibration equations for
predicting milk nutritional features as well as
technological features for cheese industry .
2. Implementing routinely calibration equation for
measuring nutrition and technological quality of
Pezzata Rossa cattle population by using spectra
info available from dairy recording system.
3. Getting breeding values (genomic) for bulls by
using predicted values from spectra infos.
Moreover, providing routinely to cheese factories
as well as single farms , predicted farm averages
of some interesting nutritional (CLA) and
technolgical (coagulation properties)
contenuto assoluto
e percentuale
Absolute
relative
delle and
diverse
contentfrazioni
of different milk
and whey(caseine
proteins
proteiche
e sieroproteine)
Protein
profile
Absolute and
relative fatty acids
content
Renneting time, curd
firmness
Mastitis indicator
Fatty acid
profile
Coagulation
properties
% recovering of
different
components of milk
curd
Lactoferrin
MILK
QUALITY
Recovery
rates
Cheese
yield
Mineral
profile
Absolute and
relative content
Fresh cheeseyield
measured by microcoagulations
DIPARTIMENTO DI
First preliminary results: PREDICTION ABILITY
OF
BIOMEDICINA
COMPARATA E
CALIBRATION EQUATION – individual prediction
ALIMENTAZIONE
Trait
R2CV
Lactoferrin
Ca
P
Mg
K
pH
Renneting
time
Curd
firmness A30
0.53
0.64
0.61
0.54
0.54
0.77
0.73
0.34
Trait
Cheese
yield %
Humidity
PG, % SS
EE, % SS
Recovery
EE
Recovery
PG
R2CV
trait
R2CV
trait
R2CV
0.73
SFA
MUFA
0.87
Protein
Casein
0.89
0.88
PUFA
0.73
C16:0
C18:0
C18:1n9
C18:2n6
ω3
ω6
CLA c9,
t11
0.71
0.70
0.85
0.73
0.69
0.72
αS1-CN
αS2-CN
βγ-CN
κ-CN
Whey prot.
α-LA
β-LG
0.83
0.56
0.53
0.39
0.62
0.40
0.63
0.34
0.56
0.57
0.07
0.18
0.88
0.50
DIPARTIMENTO DI
BIOMEDICINA
COMPARATA E
ALIMENTAZIONE
MEAN FARM PREDICTING ABILITY:
CLA-9,11 %
observed %
Herd
0.50
0.45
R² = 0.9287
0.40
0.35
0.30
0.25
0.20
0.20 0.25 0.30 0.35 0.40 0.45 0.50
predicted, %
2630203
2751017
2771983
2781075
2791352
9324310
9330201
9330832
9334427
9343951
9344007
9346949
9355547
9358372
9367637
Measured predicted
0.30
0.35
0.41
0.35
0.29
0.48
0.35
0.25
0.33
0.26
0.28
0.37
0.25
0.37
0.28
0.30
0.33
0.37
0.34
0.30
0.45
0.33
0.28
0.32
0.27
0.30
0.38
0.27
0.37
0.27
Some scientific evidences – BEEF
some papers by Udine University
Breed effect
Precocity
Fat deposition
Muscle fibre types
Breed
genome
expression
Collagen quantity and
solubility
Proteolysis of myofibrillar
protein (caspases, protease inhibitor…)
Environment
diet …
Breed differences
Fatty acids composition
Breed
Angus
Charolaise
SIM
Hereford
Lipid1
34.3a
24.2b
24.1b
33.9a
SFA2
51.43ab
53.30a
48.87b
50.68bc
MUFA2
38.53a
35.29b
39.67a
39.56a
PUFA2
7.39
8.31
8.73
7.23
PUFAn62
5.99
7.32
7.65
6.09
PUFAn32
1.40a
0.99b
1.08b
1.14ab
0.15
0.16
0.18
0.14
4.23a
7.05b
6.97b
5.21c
PUFA/SFA
PUFAn6/n3
1g/kg
2g/100g
Bureš et al. (2006)
ongoing RESEARCH PROJECT ON BEEF:
Near Infrared Technologies (NIR) for
collecting data of new quality meat
traits on Pezzata Rossa Italiana
carcasses
(prof.Piasentier – UNI Udine)
Project aims
• Carrying out methodologies for a quick quality assessment of
carcasses via NIR measurements with possible application for
genetic improvement purposes.
Data
collection
slaughter
house
LAB
60 bulls
NIR measurements
At 24h muscle samples->lab
+
Live / carcass weight
Marbling assessment, pH,
colour , activity water,
texture , FA composition,
cholesterol, collagene.
EUROP classification
Near Infrared Reflectance
spectroscopy
On sternomandibolar muscle
an easy accessible muscle and of little economic value
on which the already seen meat parameters are measured .
NIRs enables rapid, simple and simultaneous
assessment of numerous meat chemical and quality
properties.
On Previois studies, Prediction ability changes over
trait significantly.
NIRFLEX N-500
Fiber optic
probe for solids
Azienda Agricola
Zoff Giuseppe
Cormons (Gorizia)
Region FRIULI - COLLIO hills close to slovenian border
FARM Report – medium size farm
#heads
80
Lactations
34
Milk kg
6596
% fat
3,89
% protein
3,43
SCC
225
Avg.Lifespan
(Lactations/cow)
5,54
80 % OF MILK
PRODUCTION USED FOR
CHEESE 1 to 6 months
aged, «FOSSA» CHEESE,
YOUGURT PRODUCTION
- CHEESE DAIRY ON FARM
CHEESE price range -> € 10 - 15 /kg
MILK PRICE about €cent 90/liter
Azienda Agricola
Busa dei Sbrase
Taibon Agordino (Belluno)
DOLOMITES (Unesco Heritage) – Alps – region
VENETO
FARM Report – small size farm
100 % OF MILK
PRODUCTION USED
FOR CHEESE,
YOUGURT
PRODUCTION CHEESE DAIRY ON
FARM
#heads
22
Lactations
16
Milk kg
6597
% fat
3,90
% protein
3,40
Avg.Lifespan (Lactations/cow) 4,27
Azienda Agricola
La Fattoria
Pavia di Udine (Udine)
Region FRIULI – flat area
FARM report – large size farm
#heads
134
Lactations
61
Milk kg
7869
% fat
4,05
% protein
3,56
SCC
152
Avg.Lifespan (Lactations/cow)
3,4
70% OF MILK PRODUCTION
USED FOR CHEESE,
MOZZARELLA PRODUCTION
- local CHEESE FACTORY
associated with other 6
milk producers
The cheese dairy of LA FATTORIA
Azienda Agricola
Di Domenico Claudio
Villetta Barrea (L’Aquila)
Region ABRUZZO – mountain area in CENTRAL SOUTH ITALY
FARM REPORT – small size
farm
100% OF MILK
PRODUCTION USED FOR
#heads
CACIOCAVALLO CHEESE,
Lactations
MOZZARELLA
Milk kg
PRODUCTION - CHEESE
DAIRY ON FARM % fat
4,60
% protein
3,57
27
14
7089
Azienda Agricola
F.lli Bianchini
Talmassons (Udine)
Dairy farm in FRIULI plain
Farm report – large size farm
#heads
182
Lactations
82
Milk kg
7622
% fat
3,93
% protein
3,41
SCC
210
Avg.Lifespan
(Lactations/cow)
2,84
20% of milk production ( is delivered to
an ICE CREAM crat ice-creamery.
Milk price 0,80€ / Liter
ANAPRI national STATION
for PERFORMANCE-TEST
FIUME VENETO – Region FRIULI
36 Ha of surface – 400 candidates bulls reared from 1 to 13 months
DIRECT SALE of MEAT produced by not selected bulls
- So far, about 30 bulls / year -
Results 2013
• 26 bulls slaughtered for producing meat
sold as direct sale (packages of about 10 kg)
• average live weight 655 kg
• carcass weight 359 kg (55%)
• Net meat sold around 250 kg
• Meat PRICE € 9,1 / KG -> return
PER BULL € 2.300
• Over Costs per animal -> € 450
• revenue per kg LW -> € 2,80
• Current price € 2,1/kg LW
• NET GAIN +30%
Moreover, since 2 years a very famous restaurant in
Venice is offering in the menù PEZZATA ROSSA beef
SOME CONCLUSIONS
• After 6 years, successful result by increasing the numbers of
producers from 4 to 27
•
•
•
•
Recentely, we got contacts from milk industry (two big cooperatives
in North-east Italy) for using this brand -> further validation with
possible wider extension
Economic benefit for farms, especially by direct selling
products
Benefits for breed promoting -> consumers community
knows PEZZATA ROSSA better than before
The brand stimulates research community to investigate on
new traits related to nutritional aspects and possible
benefits for human health
•
Implement new tools for provinding to farmers new data on their
products (CLA) or technological infos (beef tenderness)
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