GUIDELINES FOR PARTICIPATION IN THE 2014 SALONE DEL GUSTO-TERRA MADRE
Since the first edition, one of the Salone del Gusto’s characteristics has been the selection of companies who apply to take part in the event, done in collaboration with the regional Slow Food coordinators in the relevant areas.
The selection of companies is based on the regulations for participating in the event and the guidelines drawn up by a special committee regarding the main product categories allowed at the event.
The general selection criteria involve firstly a preference for the use of local ingredients and an absence of synthetic flavors, colors and preservatives in the products.
As specified in Article 4 of the event admittance rules, the following are absolutely forbidden:
a) the sale of products containing genetically modified ingredients, products flavored with synthetic additives and non-natural products.
The following list of forbidden products is provided only as an example and is not intended to be exhaustive:
• truffle-flavored oil
• cheeses with truffle flavoring
• cheeses made using genetically modified rennet
• cured meats containing lactose, dextrose, ascorbic acid or artificial flavorings
•baked goods made using grains that have not been declared GMO free
b) the sale of bluefin tuna, salmon, swordfish or eel.
c) the sale of bottled wine, coffee or water (except in the case of exceptions granted by the organizers).
d) the sale of tastings and samples outside assigned areas.
Ready-to-eat food can only be supplied in the assigned areas, subject to health and safety authorization.
The organizers will give priority to producers, affineurs and selectors.
All the exhibitors must be able, if requested by the organizers or visitors, to document the traceability of their products.
Cheese exhibitors must present only products made with raw milk.
In addition, here is a very short extract from the guidelines regarding product categories, with a general introduction:
Environmental impact
The following are preferred:
- Ways of working that do not intensively exploit natural resources and non-renewable energy sources.
- Techniques for production, processing and distribution (short distances) that do not pollute the environment.
- Natural, recyclable and biodegradable packaging materials.
- Organic and biodynamic products.
Localness
1.Must prioritize the local market, in terms of:
- the conservation of local species and varieties.
- the sourcing of ingredients.
- the processing of ingredients.
- the link between the product and the local environmental and climate characteristics.
- the link between the product and the knowledge, skills and culture in a local area.
Traceability
1.Must certify the complete production process and origin of all the ingredients used.
Naturalness
- Must guarantee that the product is made of ingredients of natural origin.
- Only natural flavorings and flavoring preparations are allowed (table 1).
- Only natural colorings are allowed (table 2).
- Flavor enhancers are not allowed. For sweets, certain acids (for example citric acid, ascorbic acid) are allowed (table 3).
- Emulsifiers are only allowed if they are natural and not derived from GMOs (table 4).
- Only natural preservatives are allowed (table 5).
- Slow Food believes that genetic manipulation during any phase or sector of food production is not necessary.
MEAT:
- no intensive farming.
-no hormones, vitamins, supplements or antibiotics in the standard diet
-feeding with silage discouraged
-animal welfare: livestock kept in open housing
-full labeling
-Provenance (born, farmed and slaughtered in the producer’s area of residence)
- Slaughtering close to the farm.
CURED MEATS
- pork must come from pigs born, farmed and slaughtered in the producer’s home country.
- no typical cured meats made in a country other than their traditional one.
- pigs must be slaughtered after reaching at least 160 kilos and 12 months of age.
- farming as non-intensive as possible, and the minimum space requirements for animals must be met.
- indication of the slaughterhouse used.
- no antibiotics, hormones or additives if not prescribed by a veterinarian.
- no nitrates, nitrites or ascorbic acid if not absolutely necessary.
Whole cuts (prosciutto, loin, culatello, shoulder): nothing apart from salt, any spices or herbs and natural smoking.
Cooked ham: no polyphosphates, artificial flavorings, gelatinizing agents or caseinates.
Ground meat: no sugars (dextrose, lactose, milk powder), thickeners or leavening agents.
In general good meat, salt, spices, flavorings (indicating which ones).
Only natural casings to be used.
CHEESE AND DAIRY PRODUCTS:
The majority of the company’s production must use raw milk.
OLIVE OIL:
- Plant protection products can be used only if the trees are being attacked by the olive fruit fly, or if the harvest is at risk of significant damage.
- The olives must be picked directly from the tree by hand or using mechanical means. Harvesting from the ground or the use of permanent nets or ripening products are not allowed.
- The olive variety used for the oil must be native to the producer’s area.
In the case of blends, oils made using Italian cultivars are preferred.
The olives must be grown locally to the producer.
- The label on the end product must list the cultivars and the production and expiry dates.
- The oil must be extracted using a stone mill or a press. Solvents can never be used.
On tasting, extra-virgin olive oils must be free from quality defects.
The selection is based on the indications in Slow Food Editore’s guide to extra-virgin olive oils.
BAKED GOODS:
- no artificial flavorings, aromas or preservatives
- use of category 0 or 1 (organic or free-range) eggs
- flours must be certified GMO-free
- the use of oils made using solvents and refined or emulsified lards is not allowed. The use of pure lard without any chemical manipulation is allowed.
SPIRITS:
- distillation facilities must support the correct disposal of used pomace (it can be used as biofuel).
- grape pomace used to distill grappa must come from local vineyards.
- fruits and herbs used for infusions must be seasonal typical to the production area.
- the place of origin of the ingredients must be declared.
- the use of synthetic preservatives or flavorings is not allowed.
- the use of synthetic sweeteners is not allowed.
- there must be no traces of methanol or other toxic or unpleasant substances in the finished spirits.
The final decision will be made by the event organizers.