SIC 2098 Macaroni, Spaghetti, Vermicelli, and Noodles

SIC 2098

This category covers establishments primarily engaged in manufacturing dry macaroni, spaghetti, vermicelli, and noodles. Establishments primarily engaged in manufacturing canned macaroni and spaghetti are classified in SIC 2032: Canned Specialties, and those manufacturing fried noodles, such as Chinese noodles, are classified in SIC 2099: Food Preparations, Not Elsewhere Classified.

NAICS CODE(S)

311823

Pasta Manufacturing

INDUSTRY SNAPSHOT

The dry pasta industry was a primary victim of the low-carbohydrate diet trend of the early twenty-first century. In the two decades from 1975 to 1995, Americans had increased their pasta consumption by 90 percent. Pasta was manufactured almost exclusively in the United States from durum semolina wheat. A growing consumer preference for nutritious, low-fat foods boosted the growth of the industry, nearly doubling mean annual per capita consumption between 1975 and 1995 to 24 pounds. In 1995, the typical consumer ate pasta an average of 2.7 times a week. The increased consumption was also due to a shift in consumer perceptions as it gained popularity among middle class and affluent adults and seniors, rather than being viewed as a meal for children or the working poor, as was the case during the 1960s.

All that changed with the dramatic shift toward low-carbohydrate diets. By 2003, dry pasta sales were losing 2 to 3 percent per year. The value of industry shipments declined steadily in the late 1990s, falling from nearly $1.8 billion in 1997 to $1.2 billion in 2000. However, the aggressive marketing of whole grain and low-carbohydrate pasta food items buoyed sales by the mid-2000s.

ORGANIZATION AND STRUCTURE

Approximately 50 companies produce virtually all the pasta made in the United States through less than 200 establishments. Half of those firms were divisions or subsidiaries of larger companies. The bulk of dried pasta and noodles was sold through retail outlets such as supermarkets, convenience stores, and gourmet shops, for personal consumption. A scant 5 percent was sold to the food service industry.

Pasta Manufacturing

Dried pasta is manufactured from coarsely ground durum wheat, or semolina. Durum is a hard, winter wheat, known for its high level of gluten, which makes a stiff dough appropriate for pasta. Farina, a softer wheat, is sometimes added, as are powdered flavorings such as tomato or spinach. Gluten is sometimes added to the dough, and nutritional supplements such as thiamin, niacin, riboflavin, and iron are added to "enriched" pasta. Most pasta is made without eggs, but noodles are formed by adding eggs to the dough before processing.

Prior to the formation of pasta into its characteristic shape, the wheat is harvested and tested for moisture content, volume, color, insects, chaff, and bran. Once the wheat is determined to meet sufficient standards, the process of milling begins. Wheat is first "tempered," or soaked in water, to separate the bran from the berry. Tempering also gives the berry enough moisture to prevent shattering when it is ground during the next part of the process. Once ground, the wheat is sifted numerous times to create semolina, which is coarsely ground flour with particles about the size of sugar crystals. A by-product of this repeated sifting is durum flour, which is sold for other uses. The semolina is added to water and any other ingredients, such as dyes, to create dough, which is then extruded through machines that form the pasta into its ultimate shape. The pasta is then dried, packaged, and distributed.

BACKGROUND AND DEVELOPMENT

Although pasta is generally associated with Italy, and indeed many of the varied shapes originated in that country, the first pasta was actually Chinese. The development of an agricultural civilization led to pasta, possibly around 3000 BC Ancient Greeks considered pasta "marcus," or "divine food." An Etruscan tomb from around 400 BC depicted the making of the grain product. Horace, a first century BC poet, described lasagna as one course of a Roman banquet.

Pasta is also part of the cuisine of the Middle East. Pasta, as well as noodles, was a part of the Jewish, Arabic, and Persian cultures. All of this took place before Marco Polo's legendary expedition to China in the thirteenth century, which led to the widespread consumption by Italians, who added red tomatoes to the recipe.

Noodles were consumed in the New World with a cream sauce and cheese, in the manner popular among the British. Thomas Jefferson was the first prominent American to embrace pasta, when he purchased a "macaroni" machine in Italy and shipped it to the United States. An Italian restaurateur in Richmond, Virginia, served pasta to his influential clientele, which included Jefferson.

By 1848, French miller Antoine Zerega opened the first macaroni factory in the United States. He followed both Chinese and Italian traditions...

To continue reading

Request your trial

VLEX uses login cookies to provide you with a better browsing experience. If you click on 'Accept' or continue browsing this site we consider that you accept our cookie policy. ACCEPT