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.
311823
Pasta Manufacturing
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.
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.
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.
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...
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- Food and Kindred Products
- SIC 2011 Meat Packing Plants
- SIC 2013 Sausages and Other Prepared Meat Products
- SIC 2015 Poultry Slaughtering and Processing
- SIC 2021 Creamery Butter
- SIC 2022 Natural, Processed and Imitation Cheese
- SIC 2023 Dry, Condensed, and Evaporated Dairy Products
- SIC 2024 Ice Cream and Frozen Desserts
- SIC 2026 Fluid Milk
- SIC 2032 Canned Specialties
- SIC 2033 Canned Fruits, Vegetables, Preserves, Jams, and Jellies
- SIC 2034 Dried and Dehydrated Fruits, Vegetables, and Soup Mixes
- SIC 2035 Pickled Fruits and Vegetables, Vegetable Sauces and Seasonings, and Salad Dressings
- SIC 2037 Frozen Fruits, Fruit Juices, Vegetables
- SIC 2038 Frozen Specialties, Not Elsewhere Classified
- SIC 2041 Flour and Other Grain Mill Products
- SIC 2043 Cereal Breakfast Foods
- SIC 2044 Rice Milling
- SIC 2045 Prepared Flour Mixes and Doughs
- SIC 2046 Wet Corn Milling
- SIC 2047 Dog and Cat Food
- SIC 2048 Prepared Feeds and Feed Ingredients for Animals and Fowls, Except Dogs and Cats
- SIC 2051 Bread, Cake, and Related Products
- SIC 2052 Cookies and Crackers
- SIC 2053 Frozen Bakery Products, Except Bread
- SIC 2061 Cane Sugar, Except Refining
- SIC 2062 Cane Sugar Refining
- SIC 2063 Beet Sugar
- SIC 2064 Candy And Other Confectionery Products
- SIC 2066 Chocolate and Cocoa Products
- SIC 2067 Chewing Gum
- SIC 2068 Salted and Roasted Nuts and Seeds
- SIC 2074 Cottonseed Oil Mills
- SIC 2075 Soybean Oil Mills
- SIC 2076 Vegetable Oil Mills, Except Corn, Cottonseed, and Soybean
- SIC 2077 Animal and Marine Fats and Oils
- SIC 2079 Shortening, Table Oils, Margarine, and Other Edible Fats and Oils, Not Elsewhere Classified
- SIC 2082 Malt Beverages
- SIC 2083 Malt
- SIC 2084 Wines, Brandy, and Brandy Spirits
- SIC 2085 Distilled and Blended Liquors
- SIC 2086 Bottled and Canned Soft Drinks and Carbonated Waters
- SIC 2087 Flavoring Extracts and Flavoring Syrups, Not Elsewhere Classified
- SIC 2091 Canned and Cured Fish and Seafoods
- SIC 2092 Prepared Fresh or Frozen Fish and Seafoods
- SIC 2095 Roasted Coffee
- SIC 2096 Potato Chips, Corn Chips, and Similar Snacks
- SIC 2097 Manufactured Ice
- SIC 2098 Macaroni, Spaghetti, Vermicelli, and Noodles
- SIC 2099 Food Preparations, Not Elsewhere Classified
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