Empty shelves, significant demand, regular deliveries ... Day by day, the food industry is getting organized and working to face the current crisis. A fortiori in sectors whose shelves are taken by storm, like that of pasta.
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Since the beginning of March, factories producing pasta have been operating continuously to increase their supply and meet much higher demand. " We work seven days a week, 24 hours a day, " confirmed Xavier Riescher, president of the Panzani group, to AFP. " We are 90% increase in our sales over three weeks and 100% over the last few days, " confirms the boss of the first French group. The images of empty pasta shelves in supermarkets bear witness to this.
Fewer promotions
To adapt, the groups prioritize in their production chains what is done most quickly. Example: the pasta industry will make more simple products, such as shellfish, spaghetti or penne pasta. “ When you make a farfalle, it takes you twice as long as to make a shell. Because it is complex, the dough must be re-pinched, ”explains Xavier Riescher.
The same situation applies to several other manufacturers, such as Barilla or Garofalo, adds Xavier Riescher. “ We focus on what we manage to produce. "
Ditto on the package side, where manufacturers are trying to save time. For example, packs or " family sizes " are no longer sold as they normally can, because they take longer to assemble. Rice companies apply the same system. At the same time, all manufacturers repeat: there will be no shortage, despite the massive influx of consumers on these shelves. The only risk is therefore to lose product diversity until, perhaps, no longer seeing certain types of pasta on our shelves for a while.
