The Consortium for the Protection of Pistachio of Raffadali DOP organized yesterday at the location of Casa Diodoros, inside the Archaeological and Landscape Park of the Valley of the Temples, the event to present the new Digital Passport of Products with Protected Designation of Origin and the Control Plan.
The initiative was attended by several institutions: Salvatore Caccamo Prefect of Agrigento, Silvio Cuffaro Mayor of Raffadali, Tommaso Palumbo Police Chief of Agrigento, Nicola De Tullio Provincial Commander of the Carabinieri, Giuseppe D'Aveni Commander of the Agri-food Protection Department of Messina, Calogero Foti Chief of Staff of the Regional Department of Agriculture, Rural Development and Mediterranean Fisheries, Angelo Faberi Director of the Territorial Office ICQRF Sicily, Vincenzo Castronovo Commander of the Carabinieri Nature Anti-Crime Center of Agrigento, Bernardo Moschella Superintendent of Education of Agrigento.
Some Protection Consortia were present: Salvatore Peluso President of the Protection Consortium of Modica PGI Chocolate, Nino Scivoletto Director of the Protection Consortium of Modica PGI Chocolate, Marsello Lo Sardo President of the Protection Consortium of the PGI Uva Italia di Canicattì.
All participants were offered a pack of Raffadali Pistachio DOP with the new Digital Passport, so they could experience first-hand how the QR code works, and two packs of Modica PGI Chocolate, offered by the Chocolate Consortium itself, one with Raffadali Pistachio DOP and one Almond from the Valley of the Temples, made with special wrapping dedicated to the Valley of the Temples in Agrigento.
The first package of Pistachio di Raffadali DOP with the Digital Passport was created by the dealer Diodoros Calogero Frenda , President of the Consortium for the Protection of Pistachio di Raffadali DOP who thanked the Director of the Park Roberto Sciarratta and illustrated the activities that the Archaeological and Landscape Park of the Valley of the Temples is developing to protect the biodiversity of the entire area.
The presentation of the Digital Passport was curated by Greta Ferro – Account Manager of the Istituto Poligrafico e Zecca dello Stato. An in-depth analysis of the technical and IT security features that support the Digital Passport, based on Qrcode technology; a secure, personalized and unique tool and a digital system of specific information, which will allow the consumer to recognize the authenticity and safety of the product, its traceability and its history.
The secure Digital Passport guarantees authenticity and identity, being in fact a small banknote created by Poligrafico with advanced security design and printing technologies, including the use of watermarked paper, security graphics, guilloche, fibrils and special inks. The Digital Passport is equipped with a unique coding system to allow the tracking and tracing of the individual product specimen throughout the entire supply chain, while supporting verification and control activities. With the new version of the digital passport, based on the use of a unique QR Code within the Digital Passport, the consumer experience will be significantly improved. Information, data and characteristics that guarantee the uniqueness of a certified product will in fact be accessible by directly framing the Digital Passport with the smartphone.
Presenting the Raffadali Pistachio DOP Control Plan are Nicola Conterno – Technical Manager of Plant Products at CSQA and Loredana Velludo – product manager of the Raffadali Pistachio DOP at CSQA.
Among the speeches of the Protection Consortium: Salvatore Gazziano Director of the Pistacchio di Raffadali DOP and Carmelo Bruno Head of the Technical Area, who declared that starting from the next harvest season, with the modification of the control plan, the digital passport will be mandatory for all companies of the Pistacchio di Raffadali DOP
At the end of the event, guests were offered a tasting of products based on Pistachio di Raffadali DOP prepared by the students of the IPSSEOA “Ambrosini” of Favara. In addition, an area reserved for desserts was set up with the Colomba, the Easter Lamb, the sea urchins offered by the three packagers adhering to the Protection Consortium and the sweet couscous prepared by Chefs Nino and Gloria Di Carlo.
Source: Raffadali Pistachio Consortium