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Burrata cheese makers are looking for natural solutions for



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In addition to the fact that it is a fresh cheese typical of the dairy art of Apulia (Puglia, “the heel of the boot”, Italy), Burrata is also the name of a project conceived within the activity of promoting the Protection Consortium “Burrata di Andria”, which deals with preservation of PGI, geographical and protected origin marks. The aim is to solve a crucial production problem: to extend the shelf life of this product too short.

Given the products PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication), cheese is the main food category in Italy, with a production value of over EUR 3.7 billion.

The current shelf life of Burrata di Andria PGI is, on average, no more than 10-12 days after production. This is a significant limitation on the growth potential of the product, especially in markets such as Southeast Asia.

In Apulia, the annual cheese production reached 55,174 tons, an uninterrupted increase since 2011 with an average annual rate of + 6%. These figures make this region the sixth in Italy and the second in southern Italy to produce cheese, according to figures provided by the Italian Institute of Statistics Istat and quoted by ItalianFood.

To date, the cheese sector is the main food category in terms of turnover in Italy in terms of PDO and PGI products, with a production value of over EUR 3.7 billion.

The Burrata project aims to increase the shelf life, in compliance with the product specification, while keeping its microbiological and organoleptic characteristics unchanged. This would allow producers to be protagonists in new and more distant markets. That is, precisely where some foreign companies improperly exploit the term “burrata” to launch imitations on the market that have nothing to do with the real Burrata di Andria PGI.

The longer shelf life will result in higher profitability for producers due to new market positioning and related sales growth – not to mention value for the entire supply chain, given the higher demand for raw materials.

The consortium was also the main promoter of the establishment of the Dairy District of Apulia, with the aim of building, together with the Apulia Region and the actors of the supply chain, the future of the dairy sector in the southern Italian region.