passaporto etico 3-5

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Step 4:
Main results achieved Entities, companies, and organizations participating to the initiative are attesting the Ethical Passport’s impact on the agro-food sector. The primary production companies consider the Ethical Passport an important tool to operate on the market, express values so far unreported, document products and companies characteristics requested for export.
The processing companies through the Ethical Passport are able to engage businesses in the primary production issues and, in compliance with the rules required by the widespread markets, establish shared political and solidarity contribution relationships. The demand for documenting the products aspects in terms of security, quality and value is continuously growing. The impact deriving from the ethical passport on governmental organizations can be easily illustrated by the Lombardy Region which has decided to endorse, through the Ethical Passport, territorial productions starting from the milk sector.

Grana Padano cheese security
Italian products made from raw milk were considered unsafe by international markets until their ability to combat pathogens was evidenced. This is due to craft security technologies applied and in particular to the development of useful microbial populations. The curd cooking temperature in the production process of the Grana Padano cheese is the key factor that in a few minutes eliminates existing pathogens.

Milk quality
Milk is the most popular food in the world with a constantly growing demand. The quality of milk is the marketing main criterion, but is also the result of several values that relate to the animal welfare, productivity and proper management, expressed as meeting the production needs and the biological values transferred to consumers. The milk payment in relation to its quality represents the main driver for the progressive improvement.

Organoleptic qualities
The production technology of Grana Padano cheese (even though is still essentially a craft-based practice) has reached quality levels concerning sensorial characteristics for which forms coming from different areas, while presenting their own peculiarities, provide a basis for sensorial determinants that lead to the product characterization.

Results - SOLAT 

Interview
 with Giancarlo Corini, chiarman of the SOLAT farm opertaing in Leno 
(Bs). Mr. Corini evidences the results to which the adoption of the 
Ethical Passport can bring to.

      

Results and expectations Interview
 with Paolo Boni, chairman of the De Alimentaria Qualitate Consortium 
(leader applicant), creator and manager of the Ethical Passport. Dr. 
Paolo Boni, illustrates the project's achieved and expected results.

      

Grana Padano characteristics
Through the Ethical Passport will be possible to collect data regarding the organoleptic and sensory characteristic of each typical product. The document attached illustrates an example of product (such as Grana Padano cheese) for which the Ethical Passport creates a sort of "identity card".

Main Partners
The document illustrates the entities that have agreed to partecipate as initiative partners because they fully support the Ethical Passport and its ability to bring to concrete outcomes.

Step 5: Main beneficiaries and needs addressed

From the adoption of the ethical passport benefit mainly companies which can take advantage from greater access to national and foreign markets, thanks to the ability to meet the information request in terms of quality, safety and ethical conduct. Consequently, food and agricultural products retailers as well as high quality caterers (which require the ethical passport relatively to the ingredients used) will benefit from an added value related to the ethical passport. The real target of the initiative through which acquire commercial success are consumers (and their associations), as reaching markets concerns the communication of values (not just products) associated with the company ethical behavior. Finally, will benefit from the ethical passport success the local economy context, given the impulse to commercialization thanks to the increased sales on the domestic market and recovery of losses (due to a decline in consumption by more than 2%) and support to export.

Beneficiaries - Institutions 

Interview
 with Franco Bettoni, chiarmain of the Brescia Chamber of Commerce, 
Industry and Craftmanship. Mr. Franco Bettoni represents an 
institutional point of view concerning the Ethical Passport.

      

Beneficiaries - Farmers 

Interview
 with Gabriele Trebeschi manager in Confagricoltura - Farmers Provincial
 Union . Mr Gabriele Trebeschi illustrates the importance of the Ethical
 Passport for farmers and breeders.

      

Beneficiary - Small producers 

Interview
 with Roberto Mondinelli, Comunità Montana di Valle Trompia and 
Consortium for the Protection of the Nostrano Valtrompia cheese.Mr 
Mondinelli describes what are the expectations for small producers 
deriving from the Ethical Passport.

      

Results – Consumers
Interview with Mr. Adriano Papa, Federconsumatori Brescia (consumers' association). Mr. Papa underlines what are the advantages for consumers deriving from the Ethical Passport.

Ethical Passport Beneficiaries
The document illustrates data about associations, entities and companies that have expressed their adhesion to the Ethical Passport.

SOLAT - beneficiary example
The document illlustrates an example of farm beneficiary of the Ethical Passport, thus a real context in which the initiative has been developed.

Step 6: Human resources involved in the project

The initiative has started as an experience in the Brescia Province and has involved Consorzio DAQ staff (19 technicians and veterinarians supporting food companies) and agri-food companies participating as partners. Businesses operators for which the Ethical Passport was filled in (initially a few hundred) have also taken part to the initiative. Afterwards, dairy farms from other provinces of Lombardy Region (Varese, Milan) have been included, up to the adhesion of the Region to a programme that aims involving all regional dairy farms (over 8,600). Other companies and consortia operating in several regions such as Piemonte, Veneto, Emilia Romagna, the Autonomous Province of Trento, Abruzzo, Sicily are planning interventions.Other operators have been involved such as primary production companies’ managers, processing companies technical and quality managers, computer technicians (Ethical Passport electronic management), University of Brescia and research institutes.

Human resources management
The Italian agri-food sector relies on foreign manpower that applies traditional processing technologies. The acquisition of expertise in processing techniques allows becoming reference in the company.

Human resources management
The presence of many foreign operators in leading herds and implementing the milking process requires a proper training concerning animals handling and hygienic behavior. These practices generally carried out in Italian do not guarantee understanding and above all, the instructions correct application. For this reason, is necessary adequate training regarding the use of manuals and instruction in the mother tongue or in a more usual language.

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