Cibus: a landmark for Made in Italy food
Cibus: a landmark for Made in Italy food
Business News

Cibus: a landmark for Made in Italy food

The International Food Kermesse will open in Parma on May 9th

Even after Expo2015, Cibus remains the top platform for Made in Italyfood and the perfect venue to foster exports towards international markets.

The 18th edition of Cibus Food International Fair will open its doors from the 9th until the 12th of May in Parma. The importance of this event is highlighted by the keynote speaker of the opening, the Italian Minister of Agricultural Policies Maurizio Martina. Cibus is a not to miss event for the great variety of actors and products that will animate it. In fact, there will be 3 thousand exhibitors within an area of 130 thousand square meters, where 70 thousand visitors are expected to come.

The protagonist companies represent all categories of the food sector, i.e. meats, diary products, fresh and frozen gastronomy, pasta, sauces, desserts and baking products. Brand new sections are those devoted to fish products and to the halal/kosher ones.

In addition, Cibus has focused on current food tendencies common among consumers. For instance, there will be a remarkable assortment of vegan products, along with the gluten free and organic ones. This availability puts in evidence the dynamism of Italian enterprises in the food sector, willing to reach more and more consumers within national borders but also to go beyond them, exporting their business abroad. The fair is also very environmentally-aware, promoting eco-friendly packaging.

Thanks to the ICE Agency (Italian Trade Commission, the governmental body facilitating cross-national investments) and to the Italian government, 2000 top buyers are expected from each continent. Given that during Expo2015 the food sector reached a profit of 37 billion Euros, Cibus undoubtedly stands as a booster for Italian economy.

The significance of Cibus is today nothing but evident. This event became an international kermesse, characterized by hundreds of show cooking, food tastings, performances and 25 conferences and workshops.

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