A deep connection between territory and tradition.

Parmalat and the milk supply chain in the Parma Food Valley

The history of milk in the Parma Food Valley is unique and characterized by a peculiarity that makes it even more special: before the 9^th century, it was impossible to breed dairy cattle here. It was only in the 9^th century that the monastic communities in the Parma area carried out extensive reclamation works, transforming marshy lowlands into stable meadows, ideal for cattle breeding and the large-scale production of milk.

The success of the dairy supply chain in the Parma Food Valley, therefore, is due to a visceral connection with the territory, which many centuries later materialized in the creation of the most loved and appreciated cheese in the world, Parmigiano Reggiano, and

in the development of a specialized sector for the production of milk and its derivatives, such as cream, yoghurt, béchamel, and gelato.

In 1961, Parmalat was born, a company that from the start offered innovative solutions for milk packaging and a few years later, in 1965, revolutionized milk consumption with the introduction of long-life UHT milk. This revolutionary technology was later also applied to cooking cream. The innovations continued with the launch, in 1968, of Zymil, the lactose-free milk. A continuous process of research and innovation that still characterizes the company today.

Today, the company is also strongly committed to sustainability in different ways: energy consumption, reduction of CO2 emissions, and the use of more environmentally friendly packaging.

Constant renewal while always looking to the future, in order to always support the local area and its community.