A new genetic index will allow for a selection of cows increasingly functional to the production of Parmigiano Reggiano: developed by the Parmigiano Reggiano Consortium, by theANAFI – National Frisona Italian Breeders Association, in collaboration with the Universities of Bologna, Parma and Padua, the genetic index will prove to be a valuable aid in evaluating all the costs and revenues associated with the productive career of the cows and their food needs, as well as processing costs and cheese yields.
“This is an important novelty – he declares Nicholas Bertinelli President of the Parmigiano Reggiano Consortium – for the first time a genetic index is used for the selection of reproducers to make a PDO. This index strengthens the link between Parmigiano Reggiano DOP and its territory of origin: in addition to the quantity and quality of the milk produced, in terms of protein content and the vocation of the proteins themselves for the production of hard cheeses, the they can be selected for their ability to efficiently metabolize what is produced from the PDO territory".
According to the specification, 50% of the dry substance must derive from forage. And the fodder produced in the PDO area has particular properties: it is easily digestible. The adoption of this index therefore becomes a guarantee that in the near future there will be more and more cows suitable for the production of the King of Cheeses. "Naturally - adds Nicola Bertinelli" the work is only just beginning, the Consortium has already planned the next steps of a project together with ANAFI which will increasingly lead to an increase in the environmental and economic sustainability of the animals that will produce the milk for our Parmesan Reggiano”.
THEgenetic index it will also prove to be a valid ally in evaluating the best protein values more resistant to mastitis. This feature will help limit the use of antibiotics, a strategic choice that aims to underline the Consortium's commitment to guaranteeing the consumer the complete naturalness of the product. The index in question will then facilitate the identification of the most efficient animals in optimizing food and transforming it into cheese.
