Barilla selects the best varieties of wheat from all over the world to ensure an excellent product quality.
Barilla prefers local purchasing, namely in the country where wheat is processed to make pasta. On average, in 2017, 90% of durum wheat has been purchased locally.
Multy-year agreements are signed before sowing which require compliance with specific guidelines concerning the quality of cultivation, shared with producers’ associations.
In Italy Barilla stipulates cultivation agreements for 57% of durum wheat purchased and involve over 5,000 farmers.
In 2017 over 2,000 Italian farmers working for Barilla produced 240,000 tonnes of durum wheat in a more sustainable way. Thanks to the application of the Barilla Decalogue for the Sustainable Cultivation of Durum Wheat and using the granoduro.net® system, they have obtained average reductions in green-house gas emissions and farmers' costs of 10%.
In 2017 Barilla has extended the system to Greece. 218 farmers sowed the first 2,200 hectares according to rules and decision-making support tools adapted to the local context.
Barilla conducts controls on 100% of the batches of wheat purchased, all the lots of pasta produced and every stage of the production process. It carries out 200,000 quality analyses every year.
Le Emiliane and La Collezione are produced with 100% fresh category A eggs from cage-free hens from selected farms only, reared on 100% vegetable feed with added mineral, salts and vitamins.
8 varieties of durum wheat have been exclusively developed by Barilla in the course of over 20 years, to yield a unique product and higher quality.
In line with its Nutrition Research Principles, Barilla is conducting studies in conjunction with many international universities to assess the impact of pasta consumption on weight, glycemic response and risk factors for diabetes and cardio-vascular diseases.
In 2017, Barilla launched 10 new products aimed at improving the nutritional balance of people.
Barilla makes pasta in 9 plants, spread across 6 countries and semolina in 7 proprietary mills.
In Parma, Barilla has built the world's largest pasta production plant. Barilla does not purchase the standard production lines available on the market, opting instead to have them built to its own unique technical specifications.
1 exclusive dehulling system in the milling process, designed to treat wheat gently right from the start of processing.
1 international patent for the production of high-quality pasta, rich in natural bers from durum wheat bran.
For every tonne of pasta made in its pasta production facilities since 2010, Barilla has reduced water consumption by 31% and greenhouse gas emissions by 24%.
1 new rail link was opened in 2015 for transporting wheat to Parma: on average, this means 1,100 tonnes less of greenhouse gas and 3,300 fewer trucks on European roads each year.
1 new fleet of vehicles running on liquefied natural gas was launched in 2017 for the transport of goods by road.
VIVI SMART: 1 Barilla alliance with Coop and Danone aimed at improving the lifestyle and eating habits of Italian families.
TOGETHER AGAINST WASTE: 1 international partnership with Carrefour aimed at reducing food waste.
1 new digital platform, illustrating the entire production chain for pasta and sauces, from the selection of raw materials to the table.
Our cardboard packaging is 100% recyclable and made with virgin fiber from responsibly managed forests.
To ensure the best organoleptic properties and perfect "al dente" cooking.
A vast range of products to satisfy the different tastes: in Italy, the Group has an average of over 40 di erent products stocked by major stores for the Barilla brand alone.