Farmo, an Italian company specialized in gluten-free, and Alce Nero, leader of Italian organic food, have signed a joint venture of great strategic value. FAN SpA originates from the sharing of values of two Italian companies, both strong in growth and innovation-oriented. Characterized by an original business model, FAN is centered on a production unit featuring state-of-the-art technology for the production of high-quality organic bakery products. The new company is based on the profound sharing of common values between the two partners: research, development, protection of raw materials and agriculture, vocation to organic products, transparency and respect for people and the environment.
A new business model
It is a particular business model – says Marco Santori, President of FAN SpA – where two successful companies choose to unite and strengthen their skills to consolidate their position on the market. FAN is the result of a joint venture between two successful companies, which complements, on the one hand, the high research, development, and production capacity of Farmo and on the other hand the ability to market and distribute organic products of Alce Nero – declares Remo Giai, President of Farmo SpA. This is also confirmed by Massimo Monti, Managing Director of Alce Nero Spa: We are convinced that it is necessary to change and evolve in order to maintain and strengthen our position of farmers and transformers. For example by sharing and putting together the best energies in our country. FAN goes in this direction and represents a small and concrete example of how all this can be undertaken.
The plant
Extending over an area of 5,000 square meters – the result of an investment of 5 million euros – and with a great production potential, the new plant is equipped with the most advanced technology for the processing of raw materials. It currently has an automatic line designed for the production of organic shortbread cookies (for a total of 20 references), with a production capacity of 600kg of shortbread per hour. For now production is focused on sweet bakery, but a great boost with new lines and salty bakery are expected to come soon. The expected turnover is 6 million euros in the first year, with a doubling projection for the next two years.