PUNTOITALY N°1 -January - June 2012

9 THE ITALIAN MAGAZINE FOR INTERNATIONAL BUYERS IN GELATO, CONFECTIONERY AND TRENDY FOOD-AND-DRINK ation as regards machines and display cabinets? In my opinion, there have not been any real epoch-making changes. I should however mention the fact that today there is a better, almost scientific understanding of the chemical and physical properties of artisan gelato. There is also greater variety in the gelato produced, and improved presentation. As far as machines and display cabinets are concerned, round shapes are being abandoned, there is a return to straight, square lines. Electronics of course dominate all the controls and running of the machines. Manufacturers are now looking particularly towards power saving, mechanical, elec- trical and hygienic security, multipurpose functions, remote control for technical assistance, ethernet, GPRS, and so on. From a world point of view, is it possible to identify the countries in which artisan gelato is most popular? Gelato’s country of origin, continues to lead the field, fol- lowed by Germany and Argentina. Of the emerging coun- tries, the most promising signs are coming from Brazil, Mexico and Far East countries. • Name: Acomag is the Italian acronym for the Natio- nal Association of Gelato Machine, Shop Fittings and Equipment Manufacturers Set up in: 1973 Associated companies: 14 Current operative office: Grassobbio (Bergamo), Italy Main aims: Acomag is a no-profit organisation. Its purpose is to represent and protect the interests of the associate companies vis-à-vis public institutions and administra- tions, both in Italy and abroad. It has as its primary ob- jective uniting all the Associate Members to promote, defend and develop quality gelato. Website: www.acomag.it Acomag associated companies Bocchini, Bravo, Carpigiani-Ali, Cattabriga-Ali, Frigo Gelo, Frigomat, Gel-Matic, Gelostandard Cold, Ifi, Innova, Italproget, Ldf-Longoni, Techno- gel, Telme necessary to introduce an EC standard, and finally to bring all European and international regulations into line. Once this is done, we shall be free to expand throughout the world. What preliminary steps should someone take before set- ting up an artisan gelato business abroad? First of all, that person would need to make an analysis of the local market and the competitors, identifying any other prod- ucts or alternatives to gelato present in the market. They should become acquainted with the laws and regulations in order to understand what is allowed and what is not, also in relation to the targets they wish to reach. It is important to cre- ate a gelato conforming to local tastes and traditions, and to sell them at the most suitable times of the day... Only after all these aspects and many others have been properly assessed is it possible to know what is feasible. Over the last years, what are the principle signs of change that you have noticed in the international market for artisan gelato? And, in this context, what is the situ- Identikit of Acomag