Caseificio Busti: Tuscan tradition

Caseificio Busti: the Tuscan tradition in mass market retail

As part of the seventh workshop of Cibus Lab, the Sales Manager of the Busti Dairy Alessandra Munari illustrated the strategies of a company that held out during the months of the pandemic and was able to grasp the indications of a market, however, marked by the emergency.

Founded in 1955 in Acciaiolo di Fauglia (Pi) by Remo Busti and his father, both shepherds in the Garfagnana mountains at the time, the company is still family-run today. Stefano Busti takes care of the raw materials, his wife runs the restaurant adjacent to the factory, his son Marco is in charge of sales, and his sister Benedetta takes care of administration while her husband is in charge of the warehouses.

A production that Busti has focused on is cheese and ricotta, which varies from mixed to cow, goat, and especially sheep’s milk, both for pasteurization and for raw milk cheeses. Recently certified IFS, BRC, ISO, and for staff, since 2013, the company has been recognized by the Consortium of Pecorino Toscano Pdo, a product that today represents the family’s core business in Italy and abroad. The Dairy has always been linked to its origins – which this year increased its turnover to 22.4 million euros, also registering a + 15% export which consists of 16% of the company turnover – confirms itself as dynamic and future-oriented by looking for new projects and solutions to meet the needs of the market. If, on the one hand, we look at the expansion of the production plant, on the other hand, we aim at the new “Fette di” brand.

WATCH THE INTERVIEW TO ALESSANDRA MUNARI
(Sales Office Manager – Caseificio Busti srl)

“The pandemic,” explains Munari, “has increased the demand for food for the consumer but also for retailers and producers. To meet the need for more sustainable packaging, we have therefore thought of this new brand with 100% Italian milk and innovative and ecological packaging.” Here are the packs of six slices per 100 grams with a shelf life of fifty days and five different proposals: Caciotta Toscana (from mixed cow’s milk, and the pride of the company that launched it in 1955), Pecorino Toscano DOP (made entirely from sheep’s milk, is also very popular abroad), Pecorino with pesto, with saffron and with truffles.

“The product,” he continues, “from controlled breeding farms, comes in fully recyclable pre-cut cardboard, FSC certified by forest sustainability management, and closed with Paperseal certified film technology, with a label showing the commercial color trademark and a green tab that refers to the concept of sustainability. In addition, it provides a QR code that automatically directs you to the page of the official website where a series of recipes are illustrated to facilitate the less experienced consumer in the kitchen. On the back,” concludes Munari, “the product label bears the tag used for the #busti4planet advertising campaigns and all the information relating to legal provisions, the Aticelca recycling certification, and indications for separate waste collection.”

VISIT CASEIFICIO BUSTI WEBSITE READ DAIRY EBOOK

WATCH THE WORKSHOP