Italian Customers Interested in Production of High Quality Eggs02 October 2013
ITALY - In September 2013, Hy-Line International welcomed customers, Enrico Bonatti and Alberto Angiolini from Parmovo for a three-day visit.
Accompanied by Hy-Line Italia’s Claudio Ambrogio, the group participated in discussions with Hy-Line staff and toured facilities.
Parmovo entered the egg business in 1978 in Colorno, Italy processing eggs into egg-product derivatives. The company markets a variety of powder, liquid and frozen egg products. The egg products are used as ingredients for food that requires a pasteurised egg base such as pasta, desserts, biscuits, ice cream and mayonnaise.
Parmovo started as a small company but its continued expansion over the past 35 years has been a great success. In 1991, the sole director of the company, Luciano Curti, decided to make the investments in their own chicken farms. This allowed quality control from the initial stages until the end of the production cycle. Parmovo has its poultry farms located across several provinces in Italy.
In the past three years, Parmovo has invested in new equipment, technologies and farms in an effort to keep its focus on quality improvement for its customers. This year, the company received renewal of its 2013 British Retail Consortium (BRC) Food Global Standard certification with a top Grade A rating. The BRC Global Standard is a leading global product safety and quality certification programme.
With a strong focus on egg quality, the group spent the first day speaking with Director of Research and Development, Dr Neil O’Sullivan, and touring the Hy-Line facilities. The customers were guided through the Egg Quality Laboratory and the Molecular Laboratory.
Another part of their visit consisted of extensive discussions with nutritionist Dr John Kuhl regarding optimising performance by fine-tuning feed formulations. Also included was some field visits and time at Egg Industry Center at Iowa State University, working with leading experts who led discussions on housing, nutrition, egg products and egg economics.
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