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The beginning
When the company began in the mid-sixties the production was strictly artisan. The handmade production was in a workshop dedicated to the preparation of traditional recipes for the local market. As years went by the artisan production grew and the first automating machinery were implemented.
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The development
The development of the Conserviera Adriatica began at the end of the nineteen- sixties specializing in the preparation and processing of frozen seafood specialties. In a short while it became a leading supplier for seafood preparations and sauces to the large distribution chain. |
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The transformation
The construction of the SIA first business site in the town of Rotella signified the transformation to a true industrial production. The principal characteristic specialties in snacks and readymade meals immediately captured the Italian market and led to a rapid expansion for the company. |
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The consolidation
The strengthening and increase in market shares and an incre-ase in production volume warranted a relocation to a more suitable location in order to cater to the overwhelming growth conditions. Since the Nineties the SIA and Conserviera Adriatica operate in two individual establishments a short distance apart. These two production sites are both capable to expertly process food and are BRS and IFS certified. |
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The diversification
At the end of the Nineties, to diversify, the SIA and the Conserviera Adriatica implement their plan to position their own brand names in the market. The diversification strategies per product, geographical location and pricing, better suit the variables in distribution. |
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