Economic recovery has reached the highest quality Italian foodstuffs. Granted, some agricultural sectors in Italy remain under intense economic pressures, but the Italian government is keeping watch to make sure time-honored producers survive. And although competition from Italian foods produced in the U.S. is growing, the fate of these more economical products will depend largely on the ability of domestic producers to earn reputations for meeting the highest quality standards.
Cheese and meat products crafted to the highest standards remain discretionary items in many consumer budgets, so their sales depend on vigorous and effective promotion. “The economy hasn’t been easy for high-end specialty food importers. I find the savvy buyers are still interested in the ‘made in Italy’ products, but they’re cautious,” says Pierre Zreik, president of Eatalia Imports, Clifton, NJ.
In the darkest days of late 2008/early 2009, sales of imported Italian deli foods plummeted; the demand began to rebound last summer and sales could reach record levels this year.
“Our shipments were down in 2009 by 4 percent, which was not as bad as we thought. They were down 25 percent at the beginning of the year, but they came back,” says David Biltchik, advisor to the Consorzio del Prosciutto di Parma.
“When budgets get tight, it’s the special treats that take a hit. Imports bottomed out during the first half of 2009 then began to recover,” says Ruth Lowenburg, senior vice president at Lewis & Neale Strategic Food Communications, New York, NY, which has worked for the Consorzio for 14 years. “We’re holding our own. We’re gradually coming back to the level we were at. January and February were looking good, but March was down a little.”
Conversely, a tight economy can work to the advantage of the premium foods as people look to the deli as a more affordable option for culinary indulgence. “We haven’t seen that much of an impact from the economy. We think we’re an option; instead of going out to a restaurant, people are indulging a little at the deli,” says Michael Grazier, president of Bussetto Foods, Fresno, CA.
A parallel recovery has occurred for authentic Italian cheeses. “If anything demand has increased in 2010. It’s not any particular cheese, it’s all the cheeses,” says Sarah Zaborowski, sales and marketing director, Ciresa brand, Columbia Cheese, Long Island, NY. Ciresa is a third-generation Italian cheesemaking firm specializing in Gorgonzola, Taleggio and other washed rind cheeses.
To read the rest of the story, please go to: Deli Business.