The Gragnano Pasta Consortium marks its 20th anniversary with notable growth, having expanded from around ten producers in 2004 to 23 today.
Of these, 15 are part of the consortium, while 8 operate independently.
Major players like Garofalo, Di Martino, and Liguori have led the way, alongside smaller enterprises.
Over the past two decades, production has nearly doubled to 100 million tons annually, generating approximately 400 million euros in revenue and employing around 400 people.
Gragnano Pasta IGP ranks as the 10th most valuable Italian DOP IGP food product and second in Southern Italy, according to the 2023 Ismea-Qualivita Report.
The positive trend continues, with over 50% of production exported and a projected 5% increase in 2024.
Despite economic challenges, consumers prioritize quality, favoring Gragnano pasta.
Garofalo, founded in 1920 and now partially owned by Ebro Foods, accounts for nearly 70% of production.
The consortium's companies offer a wide range of products, adhering to strict production standards while adding unique touches.
Gragnano pasta is available in supermarkets, horeca channels, and specialty stores, with prices ranging from 60 cents to 7 euros per half-kilo package.
The Fabbrica della Pasta, for instance, exports 45% of its production and emphasizes artisanal methods.
An agreement is underway between leading pasta and tomato companies, with La Doria set to acquire a branch of Pastificio di Martino.
The 20th anniversary was celebrated with a special edition of Gragnano Città della Pasta, attracting 30, 000 visitors.
Established in 2004, the Gragnano Pasta Consortium preserves the rich tradition of the 'City of Pasta.' In 2013, Gragnano Pasta received the IGP mark, the first such recognition for pasta in Italy and Europe.
On January 17, 2019, the consortium was granted the role of protection, enhancing its ability to enforce production standards.