THE UAE-ITALY CONNECTION

UAE-ITALY TRADE IN FOCUS

With over 27 years of experience, Dr Amedeo Scarpa, Italian Trade Commissioner to the UAE, Pakistan and Oman, reveals the growth rate of Italian imports and plans for Expo 2020

The Italian Trade Commission (ITC) is the official and only government agency responsible for the promotion of ‘Made in Italy’ products and its producers all over the world. As the ITC’s commissioner to the UAE, Pakistan and Oman, Amedeo Scarpa elaborates: “We plan promotional initiatives worldwide through our network of 79 offices every year, via commission participation, official pavilion participation at trade fairs, press conferences, webinars and sponsored delegations to trade fairs in Italy. This includes F&B events such as Cibus in Parma, TUTTOFOOD in Milano and various others across Italy’s 20 regions.”

Italian cuisine, specifically the Mediterranean diet – awarded 'Intangible cultural heritage' status by UNESCO – is highly regarded for its health benefits. It is no surprise that rapid growth in demand for organic, and free-from products, have been recorded over the past few years, with the UAE organic market size of packaged F&B peaking to USD 27.9 million in 2019. Moreover, Italy is one of the top importers of agri-food to the UAE. Major food imports being pasta, confectionery, chocolate, grains, fruits, nuts, and dairy. In 2019, the UAE was the second-largest importer of Italian products, after Saudi Arabia, with a share of USD 330 million at the time.

“For Expo 2020, we are launching a campaign to spread awareness that we are certified powers in terms of bioproducts”

At the 5th edition of Italian Cuisine in the World, which took place recently in Dubai, the annual fair saw the promotion of Italian cuisine and highquality produce under the Extraordinary Italian Taste campaign. Acting as a “natural, cultural and geographical bridge”, Scarpa believes that the success behind the event is the fact that Italian culture embraces and enjoys sharing, in design, innovation and

food, because “we were born for sharing.” Respecting tradition and innovation were significant elements at the fair, with chefs merging the traditional culinary style of the ‘Father of Italian cuisine’ Pellegrino Artusi with innovative cooking methods.

This creative combination of tradition and innovation is expected to be promoted at Gulf Food 2021 as well, where more than 200 Italian companies participate annually. “This time, we have again organised the Italian Lab - a cooking show with chefs from Italian restaurants around the UAE. By respecting tradition and innovation, it will be a chance for consumers to taste new Italian flavours and combinations.”

In terms of the ITC’s association with the hospitality industry, Scarpa says: “We involve the sector during fairs like Gulf Food by giving chefs an opportunity to show off their potential and so, increase their restaurant offerings and visibility.” Celebrity chefs such as Michelin-starred Massimo Bottura, who participated in Gulf Food 2019, was invited by the commission to act as a bridge to consumers. “By pushing the chefs, we push export demand. Sometimes, we sponsor selected F&B managers to visit certain Italian regions to promote local cuisine and products, not only on national but regional fronts.”

Italy is also one of the largest producers of biotechnological food in the world and has dedicated several industries to the production of certified bioproducts. These include vegan meats, bio pasta crust, and superfoods. Scarpa states: “For Expo 2020, we are launching a campaign to spread awareness that we are certified powers in terms of bioproducts and hence, push demand for products from Italy.” Italy’s participation at Expo 2020 is themed around ‘Beauty Connects People’ as it is “the declination of the vertical specification of beauty.” The value of such exports from Italy to the UAE rose by an average of 2.7% between January to August 2020, compared to the same period the previous year.

Since almost 90% of UAE’S food is imported at USD 12 billion yearly, out of which Italy exports estimates between USD 320-330 million, Scarpa assures: “Though we do have a variety of products and are one of the best exporters in the world, in the UAE, I believe there is a significant margin for growth.”

The United States is the world’s largest supplier and manufacturer of high-quality cheeses which includes varieties ranging from American Originals such as Monterey Jack, Colby and cream cheese to Italian-style cheeses such as parmesan, provolone and mozzarella. Consumers are often surprised to learn that specialty cheeses from the country are some of the world’s best, winning top awards at international competitions. The USA cheese community’s success is reflected in the performance of USA cheese at the 2019 World Cheese Awards (WCA), one of the most respected competitions in the world attracting thousands of entries each year, where U.S. cheesemaker Rogue Creamery’s Rogue River Blue was crowned World Champion Cheese - the first American recipient of this honour.

“USA cheese fits into healthy eating plans for children and adults of all ages. It’s considered a nutrient-dense

The Ultimate Cheeseboard

Follow these nifty tips for the perfect platter

• Mix semi-soft (Colby, medium cheddar, etc.), smoked and flavoured (Pepper Jack, smoked cheddar, etc.) and young Blue cheeses (gorgonzola, etc.). These are best consumed at room temperature to enjoy their soft and creamy texture. • Include semi-hard cheeses - opt for sharp cheddar and Alpine-style cheese - and a hard parmesan. These cheeses are also best consumed at room temperature as they release all their essences while retaining body and structure. • Pair it with similar flavours. For example, parmesan with fresh pineapple. For contrasting pairings, combining two or more of the five basic tastes (bitter, sweet, salty, sour, and umami). feta paired with fresh watermelon (salty and sweet), Pepper Jack paired with mango chutney (umami and sweet), and parmesan with walnuts (sour, salty, and bitter) are great options. • Complete your cheeseboard with contrasting textures including dried and fresh fruits, nuts, cured meats, pickles, condiments, jams, honey, bread and crackers.

food because it provides a high concentration of nutrients relative to calorie content. It also boasts high-quality calcium, protein, phosphorus, vitamin A and zinc,” says Nina Halal from the USA Cheese Guild.

For those who find it difficult to digest lactose found in milk and other dairy products, USA cheese(s) are a particularly significant nutrient source. “Natural cheeses such as cheddar, Colby, Monterey Jack, mozzarella and swiss contain minimal amounts of lactose, as the cheesemaking process naturally removes lactose during the separation of cheese curds from whey,” says Nina. While cheese also contains some sodium, fat and calories, dietary choices should take into consideration a food’s total nutrient package.

Traditionally, the most popular types in the GCC are the indigenous white cheeses, consumed daily at breakfast and throughout the day in snacks and sandwiches. There are over 1,000 cheese varieties produced in the United States, with parmesan and provolone cheesemakers also present in the country. You may have already tried a few of these, perhaps even all, without realising those delish soft, semi-soft and hard cheeses aren’t from an artisan producer in France, Italy or Switzerland, but from the United States.

Currently, within the MENA region, there’s a growing appreciation for new types of USA cheese, not just for special occasions but also for daily consumption and homemade recipes. To meet consumer demand, dairy research centres in the United States are currently developing novel cheese prototypes and processes that allow better control over production, safety, shelf life, flavour, and more. For instance, the invention of IQF (Individually Quick Frozen) mozzarella. “The IQF process locks in the freshness of the cheese

Keep in mind!

A simple guide

1Don’t offer cheese straight from the chiller. It should always be at room temperature. Remove from the chiller around one hour prior to serving.

2Refrain from offering the same varieties; try to discover new cheeses and flavours.

3Go ahead and slice or chunk the cheese.

4Notice the aesthetics. Prep in advance for beautiful arrangements.

5Remember to advise your guests to start with the mildest cheese and then work up to the most intense.

and stops the ageing process, providing foodservice and industrial users with a consistent, high-quality product,” says Nina. Other processes include new ways to modify cheese texture and performance for specific end uses. Meanwhile, low pressures can accelerate cheese flavour development and reduce ripening time. “Innovation in American cheesemaking manifests itself through neverending new creations of our talented cheesemakers.”

Over the last two years, the USA Cheese Guild has featured a wide variety of American cheesemakers, introducing more of the produce to shelves and deli counters of major supermarket chains, not just in Dubai, but throughout the GCC. “This is due to the noticeable shift in consumption behaviour, which has helped to leverage the rising demand for USA cheese,” says Nina.

Cheese as a health food and snack is gaining traction here, especially since people are more aware of the heritage and cheesemaking processes. “In today’s U.S. cheesemaking community, craftsmanship rules. From some of the largest production facilities in the world to tiny artisan producers, quality is at the forefront of USA cheese,” says Nina. Across the rolling hills of New England and the green pastures of Wisconsin to the canyons of Utah and the dramatic landscapes of California, farms both big and small participate in the first livestock animal care program in the world to be recognized by the International Organization for Standardization (ISO). U.S. milk production oversight and government regulations have furthermore resulted in a reputation for products that are safe, nutritious, and delicious.

FUN FACT!

Monterey Jack was first made in the mid-1700s near present-day Monterey, California. Though it was one of the earliest produced cheeses, the commercial development of the cheese didn’t happen until the late 1880s, when a businessman from Monterey, David Jacks, started selling it all over California. The cheese, labeled with Jack’s name and the city of origin, came to be known as Jack’s Monterey, which later became “Monterey Jack.”