The live video streaming of the event will be available into this space
  • thursday, May 28th from 3pm to 6pm (Rome time)
  • wednesday, May 29th from 9am to 5pm (Rome time)
The recording of each event will be available as soon as it ends.
Dairy Forum 2015
  • Angelo Rossi
    The dairy market situation

    • Prof. Holger D.Thiele - University of Applied Science Kiel and IFE (Institute of Food Economics Kiel)
      The European milk futures

    • Charles Piszczor - Director Commodity Research and Product Development CME (Group Chicago, Illinois)
      CME Dairy Markets

    • Michael Nolan - GM Operations GlobalDairyTrade (Auckland, New Zealand)
      How GDT underpins effective global trade

  • 9.00

    Welcome Address and Introduction to the Forum
    Angelo Rossi - CLAL.it Founder

  • 9:10

    Morten Lykke Poulsen - Global Innovation Manager, GEA Process Engineering
    How new process development contributes to enrich the choice of dairy ingredients

  • 9:30

    Giulio Mengoli - President, Tetra Pak Italia
    Global consumer trends and implications for liquid dairy products

  • 9:50

    Francesco Biella - IRi
    Global cheese consumption

  • 10:10

    Prof. Paolo De Castro - EU Committee on Agriculture and Rural Development
    From the PROTECTION of TRADITIONS to the EMERGING/NEW MARKETS: EUROPEAN GEOGRAPHICAL INDICATIONS within the TTIP NEGOTIATION (Transatlantic Trade and Investment Partnership)

  • 10:50

    Mohamed El Damaty - CEO, Domty, Egitto
    Innovation in dairy sector in Egypt, the key for growth

  • 11:10

    Francis Reid - Policy & Advocacy Manager, Europe-Russia-MEA, Fonterra, New Zealand
    Fonterra's Strategy in Action - Building a Globally Relevant Co-operative

  • 11:30

    Michel Nalet - President, EDA European Dairy Association
    EU dairy strategies for conquering world dairy markets

  • 11:50

    Questions & Answers

  • 14:30

    R S Sodhi - Managing Director, GCMMF Ltd., (AMUL), India
    India, the emerging dairy capital of the world - The Amul Perspective

  • 14:50

    Professor MD Pier Luigi Rossi - Food and Nutrition Dept., University of Bologna
    The Nutritional Genomics of Butter

  • 15:10

    Questions & Answers

  • 15:30

    Francesco Pugliese - CEO, CONAD
    Create value in the chain of milk
       Panel discussion with the following Italian Managers:
       Nino Andena, Milk Producer and Council Member Coop. Santangiolina
       Alberto Bizzotto, CEO Centrale del Latte di Vicenza Spa
       Roberto Brazzale, President Brazzale Spa
       Tiziano Fusar Poli, Milk Producer and President Coop. Latteria Soresina
       Fabio Leonardi, CEO IGOR Spa
       Nisio Paganin, General Manager Agriform Soc. Coop. Agr.

From Tuesday, June 2nd recordings will be available
on our YouTube channel claldairy.

Italy: fresh cheese imports

This section illustrates Italian Import-Export data for selected dairy products as of February 28, 2015. Data refers to percentage change (in quantity/value of products traded) compared to the same period of the previous year.

Further, CLAL offer the DOWNLOAD free in xls for some of the dairy products listed here below.

Click the link of single products for more information.
  • Global trend of Italian exports to the World of dairy products:

Next Update: 2015-06-11
EXPORT to the World Jan-Feb 2015 vs Jan-Feb 2014
Quantity Value Price
Ton % '000 € % €/Kg %
BUTTER
- HS. 0405 download Butter 1.473 +108,6% 5.984 +82,6% 4,06 -12,5%
      of which:
              - NC8 04051011 download Natural butter of a fat content of >= 80% but <= 85%, in packings <= 1 kg 126 -20,2% 641 -20,2% 5,09 -0,1%
              - NC8 04051019 download Natural butter of a fat content of >= 80% but <= 85%, in packings > 1 kg 352 +140,0% 1.033 +87,0% 2,93 -22,1%
              - NC8 04051050 download Whey butter of a fat content of >= 80% but <=85% 264 +173,3% 692 +346,4% 2,62 +63,4%
              - NC8 04051090 download Butter of a fat content of > 85% but <= 95% 12 +179,3% 64 +44,2% 5,38 -48,4%
              - NC8 04059010 download Fats and oils derived from milk of with fat>=99.3% and water <= 0.5%
(CONCENTRATED BUTTER)
707 +145,7% 3.477 +112,1% 4,92 -13,7%
CHEESE
- HS. 0406 download Cheese and curd 49.214 +4,1% 315.067 -0,2% 6,40 -4,1%
      of which:
      - HS. 040610 download Fresh cheeses 17.882 -0,9% 74.493 -5,0% 4,17 -4,2%
              of which:
              - NC8 04061020 download FRESH CHEESES INCL. MOZZARELLA, CHEESE AND RICOTTA 1 13.085 +7,9% 52.774 +6,9% 4,03 -0,9%
              - NC8 04061080 download FRESH CHEESES INCL. MASCARPONE 4.798 -18,9% 21.719 -25,3% 4,53 -7,8%
      - HS. 040620 download Grated or powered cheeses 4.499 +9,8% 37.002 +4,1% 8,22 -5,1%
              of which:
              - NC8 04062090 download GRATED CHEESE, EXCL. GLARUS HERB CHEESE 2 4.499 +9,8% 37.002 +4,1% 8,22 -5,1%
      - HS. 040630 download Processed cheese 715 +8,3% 2.409 +7,9% 3,37 -0,4%
      - HS. 040640 download Blue-veined cheeses 3.407 +2,3% 19.948 -2,7% 5,85 -4,8%
              of which:
              - NC8 04064050 download GORGONZOLA 2.942 +12,1% 17.141 +6,6% 5,83 -4,9%
      - HS. 040690 download Other cheeses 22.710 +7,5% 181.215 +1,3% 7,98 -5,8%
              of which:
              - NC8 04069061 download GRANA AND PARMIGIANO CHEESE 12.758 +10,1% 113.301 -1,3% 8,88 -10,3%
              - NC8 04069063 download PECORINO AND FIORE SARDO 3.325 +15,7% 27.531 +25,2% 8,28 +8,2%
              - NC8 04069069 download SEASONED CHEESES NOT PDO 1.142 -14,1% 7.633 -18,8% 6,68 -5,6%
              - NC8 04069073 download PROVOLONE 875 +6,4% 5.468 +4,2% 6,25 -2,1%
              - NC8 04069075 download ASIAGO, MONTASIO, RAGUSANO, CACIOCAVALLO 279 -1,0% 1.838 -6,1% 6,59 -5,1%
              - NC8 04069076 download FONTINA, FONTAL 136 -13,6% 984 -19,3% 7,23 -6,7%
              - NC8 04069079 download TALEGGIO, ITALICO 481 +13,6% 2.412 -13,5% 5,02 -23,9%
              - NC8 04069088 download CHEESE WITH FAT <=40% AND WATER > 62% BUT < 72% 4
(INCL. CRESCENZA, ROBIOLA AND SIM.)
79 -45,9% 593 -17,5% 7,50 +52,5%
              - NC8 04069093 download CHEESE WITH FAT <=40% AND WATER >72%
(INCL. CRESCENZA, ROBIOLA AND SIM.)
192 -40,1% 1.242 -28,1% 6,49 +19,9%
MILK AND CREAM
- HS. 0401 download Milk and cream 8.848 +12,3% 8.399 +3,4% 0,95 -7,9%
      of which:
                download MILK IN PACKINGS <= 2L 1.540 +12,4% 1.130 +4,8% 0,73 -6,8%
              - NC8 04011010 download SKIMMED MILK IN PACKINGS <= 2L 629 +111,5% 504 +63,1% 0,80 -22,9%
              - NC8 04012011 download SEMI-SKIMMED MILK IN PACKINGS OF <= 2 L 505 -9,4% 358 -8,2% 0,71 +1,3%
              - NC8 04012091 download WHOLE MILK IN PACKINGS <= 2L 406 -21,2% 268 -29,4% 0,66 -10,4%
                download MILK IN PACKINGS OF > 2 L 5.003 +48,9% 3.756 +48,7% 0,75 -0,1%
              - NC8 04012019 download SEMI-SKIMMED MILK IN PACKINGS OF > 2 L 862 -33,0% 750 -25,6% 0,87 +11,0%
              - NC8 04011090 download SKIMMED MILK IN PACKINGS OF > 2 L 289 -31,2% 212 -42,2% 0,73 -16,0%
              - NC8 04012099 download WHOLE MILK IN PACKINGS OF > 2 L 3.851 +133,0% 2.794 +143,0% 0,73 +4,3%
                download Packed cream 474 +8,3% 889 +11,7% 1,87 +3,1%
              - NC8 04014010 Milk and cream of a fat content of > 6% but <= 10% in packings of <= 2 l 76 +13,6% 126 +13,8% 1,66 +0,2%
              - NC8 04015011 Milk and cream of a fat content of <= 21% but > 10% in packings of <= 2 l 7 -72,1% 22 -48,8% 3,28 +83,6%
              - NC8 04015031 Milk and cream of a fat content of > 21% but <= 45% in packings of <= 2 l 390 +13,3% 735 +16,0% 1,89 +2,4%
                download Bulk cream 1.831 -32,5% 2.624 -29,6% 1,43 +4,4%
              - NC8 04014090 Milk and cream of a fat content of > 6% but <= 10% in packings of > 2 l 117 -92,9% 136 -90,9% 1,16 +27,1%
              - NC8 04015039 Milk and cream of a fat content of > 21% but <= 45% in packings of > 2 l 1.702 +73,8% 2.469 +16,6% 1,45 -32,9%
              - NC8 04015099 Milk and cream of a fat content of > 45% in packings of > 2 l 4 -95,9% 5 -95,6% 1,23 +6,3%
MILK POWDER
- HS. 0402 download Milk powder 2.741 +16,2% 5.853 +5,6% 2,14 -9,1%
      of which:
      - HS. 040221 download Wmp not sweetened 150 +4,5% 536 -5,6% 3,57 -9,6%
              - NC8 04022111 download Wmp, fat content of >1.5%; in packings of <=2.5kg 100 -22,7% 383 -24,8% 3,82 -2,8%
              - NC8 04022191 download Wmp, at content of >27%; in packings of <=2.5 kg 5 +210,8% 25 +181,4% 5,26 -9,5%
      - HS. 040291 download Unsweetened condensed milk 1.432 +11,9% 933 -31,3% 0,65 -38,6%
WHEY
- HS. 040410 download Whey 72.032 -4,3% 21.699 -28,2% 0,30 -24,9%
      of which:
              - NC8 04041002 download Whey in solid forms with protein <=15% and fat <=1.5% 10.712 +2,0% 6.357 -16,7% 0,59 -18,3%
              - NC8 04041012 download Whey in solid forms with protein >15% and fat <=1.5% 13 -97,9% 30 -98,1% 2,37 -11,8%
              - NC8 04041014 download Whey in solid forms with protein >15% and fat >1.5% e <=27% 1.848 +4,0% 3.368 -30,7% 1,82 -33,4%
              - NC8 04041048 download Whey not in solid forms with protein <=15% and fat <=1.5% 41.667 +32,6% 5.292 -16,2% 0,13 -36,8%
              - NC8 04041052 download Whey not in solid forms with protein <=15% and fat >1.5% e <=27% 6.846 -65,3% 1.098 -66,8% 0,16 -4,1%
              - NC8 04041056 download Whey not in solid forms with protein >15% and fat <=1.5% 5.805 -11,4% 2.354 -46,8% 0,41 -40,0%
              - NC8 04041084 download Whey not in solid forms, sweetened with protein >15% and fat >27% 3.372 -18,8% 1.212 -22,0% 0,36 -3,9%
EDIBLE PREPARATIONS
              - HS. 210690 download Edible preparations
(INCL. VEGETABLE CREAM)
29.278 +17,1% 95.738 +2,7% 3,27 -12,3%
1 The Customs Code NC8 04061020 has been deleted as of 01/01/2015 and replaced by the Customs Codes NC8 04061030 + 04061050;
2 The Customs Code NC8 04062090 has been deleted as of 01/01/2015 and replaced by the Customs Code NC8 04062000;
4 The Customs Code NC8 04069088 has been deleted as of 01/01/2015 and replaced by the Customs Code NC8 04069092.

Source: processed by CLAL based on ISTAT data
  • Global trend of Italian import from World of dairy products:
IMPORT from World Jan-Feb 2015 vs Jan-Feb 2014
Quantity Value Price
Ton % '000 € % €/Kg %
BUTTER
- HS. 0405 download Butter 13.208 +28,5% 40.952 -9,9% 3,10 -29,9%
      of which:
              - NC8 04051011 download Natural butter of a fat content of >= 80% but <= 85%, in packings <= 1 kg 1.136 -11,6% 3.919 -27,3% 3,45 -17,7%
              - NC8 04051019 download Natural butter of a fat content of >= 80% but <= 85%, in packings > 1 kg 3.728 +22,1% 10.257 -16,3% 2,75 -31,5%
              - NC8 04051030 download Recombined butter of a fat content of >= 80% but <= 85% 614 +23,8% 2.158 +1,6% 3,52 -18,0%
              - NC8 04051050 download Whey butter of a fat content of >= 80% but <=85% 238 -33,0% 608 -54,5% 2,55 -32,1%
              - NC8 04051090 download Butter of a fat content of > 85% but <= 95% 963 +2.345,1% 1.901 +1.109,8% 1,97 -50,5%
              - NC8 04059010 download Fats and oils derived from milk with fat >=99.3% and water <= 0.5%
(CONCENTRATED BUTTER)
6.363 +31,7% 21.646 -7,3% 3,40 -29,6%
              - NC8 04059090 download Fats and oils, excl. of a fat content >=99.3% and water <=0.5%
(DEHYDRATED BUTTER AND GHEE)
66 -49,1% 235 -60,5% 3,54 -22,4%
CHEESE
- HS. 0406 download Cheese and curd 80.904 +5,1% 256.395 -14,2% 3,17 -18,3%
      of which:
      - HS. 040610 download Fresh cheeses 33.517 +6,9% 91.408 -14,2% 2,73 -19,7%
              of which:
              - NC8 04061020 download FRESH CHEESES INCL. MOZZARELLA, CHEESE AND RICOTTA 1 27.572 +3,9% 73.011 -18,3% 2,65 -21,4%
      - HS. 040620 download Grated or powered cheeses 539 +16,0% 2.076 +0,6% 3,85 -13,3%
              of which:
              - NC8 04062090 download GRATED CHEESE, EXCL. GLARUS HERB CHEESE 2 539 +16,7% 2.076 +1,4% 3,85 -13,1%
      - HS. 040630 download Processed cheese 6.529 -2,7% 22.292 -15,1% 3,41 -12,7%
      - HS. 040640 download Blue-veined cheeses 429 -9,6% 2.369 -8,2% 5,53 +1,5%
      - HS. 040690 download Other cheeses 39.889 +5,1% 138.249 -14,3% 3,47 -18,5%
              of which:
              - NC8 04069001 download CHEESES FOR PROCESSING USE 8.433 +32,9% 21.004 -11,0% 2,49 -33,0%
              - NC8 04069013 download EMMENTALER 3.775 +15,1% 18.147 +5,8% 4,81 -8,1%
              - NC8 04069021 download CHEDDAR 643 -22,9% 1.990 -37,4% 3,09 -18,7%
              - NC8 04069023 download EDAMER CHEESES 5.140 +17,1% 12.895 -23,0% 2,51 -34,3%
              - NC8 04069069 download HARD CHEESES NOT PDO 3.229 -31,7% 13.211 -39,0% 4,09 -10,6%
              - NC8 04069078 download GOUDA 638 +14,6% 1.986 -10,2% 3,11 -21,6%
              - NC8 04069084 download BRIE 1.296 +13,8% 5.693 +14,2% 4,39 +0,3%
              - NC8 04069087 download FULL FAT CHEESES 3
(INCLUDING MAASDAMER)
6.765 -19,7% 25.054 -26,3% 3,70 -8,2%
              - NC8 04069088 download CHEESE WITH FAT <=40% AND WATER > 62% BUT < 72% 4
(INCL. CRESCENZA, ROBIOLA AND SIM.)
1.195 -38,5% 5.908 -32,2% 4,94 +10,2%
              - NC8 04069093 download CHEESE WITH FAT <=40% AND WATER >72%
(INCL. CRESCENZA, ROBIOLA AND SIM.)
179 +6,9% 697 +13,4% 3,90 +6,1%
MILK AND CREAM
- HS. 0401 download Milk and cream 334.309 -2,3% 123.557 -23,8% 0,37 -22,0%
      of which:
                download MILK IN PACKINGS <= 2L 87.440 +2,3% 39.920 -16,2% 0,46 -18,0%
              - NC8 04011010 download SKIMMED MILK IN PACKINGS <= 2L 3.232 -3,4% 1.508 -20,2% 0,47 -17,4%
              - NC8 04012011 download SEMI-SKIMMED MILK IN PACKINGS OF <= 2 L 58.906 +3,7% 26.217 -15,7% 0,45 -18,7%
              - NC8 04012091 download WHOLE MILK IN PACKINGS <= 2 L 25.302 -0,1% 12.195 -16,7% 0,48 -16,6%
                download MILK IN PACKINGS OF > 2 L 238.139 -3,4% 69.885 -25,7% 0,29 -23,0%
              - NC8 04011090 download SKIMMED MILK IN PACKINGS OF > 2 L 78.537 -0,0% 15.938 -24,4% 0,20 -24,4%
              - NC8 04012019 download SEMI-SKIMMED MILK IN PACKINGS OF > 2 L 4.835 -12,4% 1.782 -36,1% 0,37 -27,1%
              - NC8 04012099 download WHOLE MILK IN PACKINGS OF > 2 L 154.767 -4,7% 52.166 -25,6% 0,34 -21,9%
                download Packed cream 2.101 +13,2% 3.527 +3,3% 1,68 -8,7%
              - NC8 04014010 Milk and cream of a fat content of > 6% but <= 10% in packings of <= 2 l 149 -25,9% 197 -12,3% 1,32 +18,4%
              - NC8 04015011 Milk and cream of a fat content of <= 21% but > 10% in packings of <= 2 l 400 +3,6% 573 +3,1% 1,43 -0,4%
              - NC8 04015031 Milk and cream of a fat content of > 21% but <= 45% in packings of <= 2 l 1.552 +22,3% 2.757 +4,7% 1,78 -14,4%
                download Bulk cream 6.629 -21,6% 10.225 -40,2% 1,54 -23,7%
              - NC8 04014090 Milk and cream of a fat content of > 6% but <= 10% in packings of > 2 l 1.429 +249,7% 1.410 +507,7% 0,99 +73,8%
              - NC8 04015019 Milk and cream of a fat content of <= 21% but > 10% in packings of > 2 l 120 -36,0% 223 -71,5% 1,87 -55,4%
              - NC8 04015039 Milk and cream of a fat content of > 21% but <= 45% in packings of > 2 l 5.029 -35,4% 8.523 -46,6% 1,69 -17,3%
MILK POWDER
- HS. 0402 download Milk powder 18.659 +5,7% 43.554 -23,9% 2,33 -28,0%
      of which:
      - HS. 040210 download Skimmed milk powder 12.133 +14,0% 27.523 -22,8% 2,27 -32,3%
      - HS. 040291 download Unsweetened condensed milk 1.180 -38,6% 1.164 -49,5% 0,99 -17,8%
      - HS. 040299 download Sweetened condensed milk 948 +57,1% 1.712 +37,2% 1,81 -12,7%
WHEY
- HS. 040410 download Whey 12.705 +15,0% 10.875 -23,2% 0,86 -33,3%
      of which:
              - NC8 04041002 download Whey in solid forms with protein <=15% and fat <=1.5% 8.355 +36,6% 6.349 -13,7% 0,76 -36,8%
              - NC8 04041012 download Whey in solid forms with protein >15% and fat <=1.5% 307 -61,7% 248 -76,7% 0,81 -39,1%
              - NC8 04041014 download Whey in solid forms with protein >15% and fat >1.5% e <=27% 2.343 -1,5% 3.522 -26,0% 1,50 -24,9%
              - NC8 04041048 download Whey not in solid forms with protein <=15% and fat <=1.5% 872 +182,1% 111 +21,4% 0,13 -56,9%
YOGURT
- HS. 040310 download Yogurt 23.693 -1,9% 32.082 -4,5% 1,35 -2,6%
- HS. 040390 download Other fermented milks
(including Buttermilk, Curdled milk and cream, Kephir)
9.334 -0,4% 11.254 -10,2% 1,21 -9,8%
EDIBLE PREPARATIONS
              - HS. 210690 download Edible preparations
(INCL. VEGETABLE CREAM)
17.116 +0,3% 84.834 +1,5% 4,96 +1,1%
CASEIN AND CASEINATES
- HS. 350110 download Casein 1.475 -26,3% 9.151 -32,4% 6,20 -8,3%
- HS. 350190 download Caseinates 337 -35,1% 1.924 -53,6% 5,71 -28,5%
1 The Customs Code NC8 04061020 has been deleted as of 01/01/2015 and replaced by the Customs Codes NC8 04061030 + 04061050;
2 The Customs Code NC8 04062090 has been deleted as of 01/01/2015 and replaced by the Customs Code NC8 04062000;
3 The Customs Code NC8 04069087 has been deleted as of 01/01/2015 and replaced by the Customs Codes NC8 04069074 + 04069089;
4 The Customs Code NC8 04069088 has been deleted as of 01/01/2015 and replaced by the Customs Code NC8 04069092.

Source: processed by CLAL based on ISTAT data
COMPARISONS ITALIAN IMPORTS AND EXPORTS
Description Udpdates
Comparison between Italian Import and Export volumes of Cheese and Curd Monthly
Comparison of export Italian cheeses Monthly
Italian bulk and packed milk imports: summary Monthly
Italian cheese and yogurt imports: summary Monthly
Italian butter and powders imports: summary Monthly
Imports Bulk Whole Milk and Bulk Skimmed Milk from Eastern European countries Monthly
Germany: Exports of bulk milk and cheese towards Italy Monthly