Diapositiva 1 - International Pasta Organisation

World Pasta Day 2014
Argentina - Buenos Aires
Closing Remarks
Claudio Zanão - President IPO
Best Food
What make you FAT ?
What make you FAT ?
Diets
Atkins Diet
Beverly
Hills Diet
South
Beach
Blood Type
Diet
Moon Diet
Bride Diet
Zero Flour
Zero Gluten
Dukan Diet
National Pasta Association - USA
Gluten Free
Gluten Free
Healthy Pasta Meals
Scientific Consensus
Statement & Signatories
Scientific Consensus
Signatories of the Scientific Consensus Statement
Sara Baer-Sinnott - United States
1. Nuno Borges, PhD - Portugal
2. Hector Bourges, MD, PhD – Mexico
3. Sergio Britos - Argentina
4. Rosamaria Da Re, PhD - Brazil
5. Marta Garaulet Aza, PhD, Dr.PH - Spain
6. Oscar F. Herrán, MSc - Colombia
7. Cyril Kendall, PhD - Canada
8. Vanderli Marchiori, Nutritionist - Brazil
9. Kathy McManus, MS, RD - United States
10. Pietro Antonio Migliaccio, MD - Italy
11. Gülden Pekcan, PhD - Turkey
12. Jaime Rozowski, PhD - Chile
13. Maria Teresa Strumendo, MD - Italy
14. Emilce Ulate, MSc - Costa Rica
15. Nidia Solbeyh Vargas, Nutricionist - Venezuela
Pasta for All
Pasta for Children
NPA
El Mundo de la Pasta
Wheat Field
Pasta Factory
The House of Nutrition
Metabolic Center
of
Nutritional Studies
Al Dente Restaurant
Library
25 OUTUBRO
DIA MUNDIAL DO MACARRÃO
TV Shows
Magazines
Magazines
Magazines
Congress
2014
The History of Pasta in Brazil
The History of Pasta in Brazil
ABIMA + ANIB
ABIMAPI
Associação Brasileira das Indústrias de
Biscoitos, Massas Alimentícias e Pão & Bolo Industrializados
Income
$ 10 billion / year
Production
3 millions tons / year
Share
 Biscuits:
70%
 Pasta:
80%
 Bread:
75%
Members
 Biscuits:
36
 Pasta:
33
 Bread:
08
 Others:
05
 TOTAL:
82
Per Capita
6,0 kg
6,2 kg
2,1 kg
0,18 kg
Penetration
99,5%
73,6%
99,5%
IPO Role and Mission
IPO Membership
ACTIVE MEMBERS
ARGENTINA
U.I.F.R.A. - Unión de Industriales Fideeros de la
República Argentina
BRAZIL
Associaçao Brasileira das Industrias de
Massa Alimenticias - ABIMA
COLOMBIA
Productos Alimenticios Doria, S.A.
Cámara Fedemol - Asociación Nacional
de Empresarios de Colombia – ANDI
COSTA RICA
Roma Price, S.A.
IRAN
Zarmacaron Industrial Group Co.
BELGIUM
Etabl. Joseph Soubry NV/SA
MEXICO
Asociación Mexicana de Industriales de Galletas
y Pastas A.C. – AMEXIGAPA
CANADA
Cereals Canada
PORTUGAL
Cerealis – Productos Alimentares, S.A.
SPAIN
Associacion Espanola de Fabricantes de Pastas Alimenticias –
AEFPA
TUNISIA
Société Pates Warda
FRANCE
Syndcat des Industriels Fabricants de Pâtes
Alimentaires de France – SIFPAF
TURKEY
Association of Turkish Pasta Manufacturers –TMSD
GUATEMALA
Industria Nacional Alimenticia, S.A.
URUGUAY
La Nueva Cerro S.A.
ITALY
Associazione delle Industrie del Dolce
e della Pasta Italiane – AIDEPI
U.S.A.
Philadelphia Macaroni Company
VENEZUELA
Associacion Venezolana de Pastas Alimenticias – AVEPASTAS
SUPPORTING MEMBERS
CHILE
Empresas Carozzi
EUROPEAN UNION
Union de Fabricants de Pâtes Alimentaires de l’UE – UNAFPA
Union des Associations des Semouliers des Pays de l’Ue –
Semouliers
ITALY
Ipack-Ima SpA
Italmopa – Associazione Industriali Mugnai d’Italia
MEXICO
Productos Alimenticios La Moderna S.A de C.V.
U.S.A.
National Pasta Association – NPA
US Wheat Associates
IPO Scientific Advisory Committee
•
•
•
Supports IPO’s work of
spreading knowledge about the
nutritional value and benefits of
pasta in a healthy and balanced
diet.
Backs up IPO in carrying out
communication activities on
fundamental issues, such as the
role of carbohydrates, and in
particular pasta, in a correct diet
and in the prevention of certain
diseases.
Ensures correct and authoritative
information on the nutritional
validity of the pasta product (in
the framework of requests by the
media, publications, researches,
conferences, seminars, etc.).
World Pasta Day
At the World Congress on Pasta, held in Rome on the 25th day of October in 1995, pasta makers from around the world enthusiastically agreed that pasta - a healthy, delicious,
popular, familiar and convenient food - deserved annual worldwide recognition.
Every year since 1998, in countries around the globe, World Pasta Day has been celebrated on October 25th, increasing attention to the merits and benefits of pasta - its great taste,
its healthfulness and its simple convenience - for people everywhere.
The International Pasta Organisation (IPO) meets every year on October 25th – World Pasta Day – to celebrate the global appeal, convenience, healthfulness and great taste of
pasta.
Communicating these attributes around the world to a variety of stakeholders (media, consumers, retailers, health professionals, teachers and students, scientists, among others) is
a key mission of IPO.
Barcelona 2005
New York City 2009
Rome 2006
Mexico City 2007
Mexico City 2012
Rio de Janeiro 2010
38
Istanbul 2008
Istanbul 2013
Rome 2011
World pasta production
Middle Ea st
4.1%
Asia
1.7%
(by volume in tonnes - 2013)
IPO Membership
Austra lia
0.4%
U.E.
35.7%
Centra l a nd South America
21.0%
17 Active Members and 10 Supporting
Members representing 2 European
Union Federations (UNAFPA and
SEMOULIERS) and major Pasta
Companies and Associations operating
in 19 different countries :
Argentina, Belgium, Brazil, Canada,
Chile, Colombia, Costa Rica, France,
Guatemala, Iran, Italy, Mexico,
Portugal, Spain, Tunisia, Turkey,
United
States,
Uruguay
and
Venezuela)
North America
15.2%
About 14.3
million tons
of pasta are
produced
worldwide
Africa
5.6%
Other Europe
16.3%
Source: Survey carried out by IPO – 2014
Strategies For The Future

Respond To Current Trends

Capitalize On The World’s Love Affair With Pasta

Leverage Previous Work

Capitalize On Pasta’s Positive Attributes.

Knock Down Any Barriers.
Ideas For The Future
• Communication and PR program
• Expanded Website presence
• Social Media
to:
–
–
–
–
Connect with consumers about pasta
Reach opinion leaders with messages and IPO educational materials
Spread the word about World Pasta Day
Be a countervailing voice when needed
• Keep Scientific Base current with:
– Communications with Scientific Advisors
– Emerging nutrition science
Together we are more STRONG
GRACIAS
CLAUDIO ZANÃO
[email protected]