Altamura Dop Break Looks Towards International Markets

The President of the Consortium, Giuseppe Barile, at SIAB: “We already sell in Great Britain and Germany and are now seeking to expand in Europe”.
 
Verona, 9 May 2007. Altamura Dop bread is seeking to expand into new markets, even on an international scale. The announcement was made during SIAB, the International Bakery, Pastry, Confectionery, Fresh Pasta and Pizza Exhibition that closes today at VeronaFiere, by the President of Altamura Dop Bread Consortium, Giuseppe Barile.

The first bread product boasting Denomination of Protected Origin – a brand obtained in 2003 – is looking into facts and ready to improve exports. “We currently produce about one thousand quintals of Altamura Dop bread/day in the North-West Murgia area,” said Barile. “10% is sold locally, more in neighbouring areas, but also in Central and Northern Italy, Manchester in Great Britain and Munich in Germany.”

There are around twenty bakers in Altamura (Bari) and half of these sell their bread outside the local area, at times even through contracts with large-scale distribution. Yet the Altamura Dop Bread Consortium (40 members, from cereal storage cooperatives through to bakers) is also focusing on other distribution channels. “Unfortunately,” said President Barile with disappointment, “large-scale Distribution often implements discriminatory policies in terms of price in relations with suppliers and bakers like us.”

From the point of view of production, on the other hand, there are no problems as regards quantity and quality. “We implemented certification of the value chain some time ago,” said Barile, “and we are even achieving over-production.”

The mission on international markets, in any case, sees the Altamura Dop Bread Consortium at work to ensure the freshness of delivered products. The offering, for obvious conservation reasons, “will target European countries; it is impossible to supply our bread, as was proposed to us a year ago, to the Far East, China and Japan”. Analysis is underway to study suitable containers and transport methods, as well as the possibility of packaging bread in a modified atmosphere. “It will not be easy,” Barile concluded, “but we are working hard in this direction. We aim to remain a kind of ‘niche product’ but our quality means we can substantially expand our horizons.”