In the same week that SPC unveiled new-look cans featuring local growers, the Italian Trade Agency invited local media to taste the authentic flavours of Italian tomatoes.
The Italian Trade Agency collaborated with The Council of Italian Restaurants in Australia (CIRA) to showcase Italian preserved tomatoes and its industry by bringing together five prominent Australia-based Italian chefs to create and cook a five course meal based on Italian preserved tomatoes.
The event follows a spate of negative press for the industry. In recent months, duties have been imposed on 105 canned tomato exporters from Italy based on the recommendation of Australia’s Anti-Dumping Commission.
Coca-Cola Amatil-owned fruit and veg processor SPC lodged the complaint against the companies, on the grounds that Italy benefited from subsidies paid to tomato growers under Europe’s Common Agricultural Policy (CAP).
Mainstream media outlets have also reported claims in recent months that the Italian tomato industry is mafia-run and tomatoes are picked and processed by exploited migrant workers.
Italy produces around 13 per cent of the world's tomatoes, and at the event, the Italian Trade Agency noted that with nearly one million Australians of Italian decent, Australia’s culinary culture is heavily influenced by the traditional flavours and cooking styles of Italy, and that Australia is also home to Italian restaurants and chefs who are passionate about Italian produce.
Italian Trade Commissioner Antonietta Baccanari said: “Preserved tomatoes form the base of many of the worlds most well-loved and popular dishes and this event will be a creative showcase of how the tomatoes can be used in cooking.”
Annibale Pancrazio, an industry expert and owner of Pancrazio Spa, a leading Italian vegetable canning company, spoke about canned tomato production in Italy and its positive impact on Australian food.
The production method of Italian tinned tomatoes is unique in the world, he said, in that they are ripened on the vine before being preserved, giving them a full-bodied taste and quality.
Italian tomato growers and the tomato processing industries must follow the guidelines of the Integrated Production by ANICAV (National Association of Processed Vegetables Industries).
These guidelines include a collection of the techniques (biological, genetics and agricultural) that enhance the quality of the production, while also respecting the environment.
Around 80 per cent of Italian tomatoes are harvested mechanically, with the remaining 20 per cent of tomatoes, including some special varieties like San Marzano plum tomatoes, are harvested by hand.
