Reggiana breed
Herd-Book creation :
Number of breeding
females (2007):
Trend :
Location :
1986
1500
increasing
95% of herds located in the Reggio
Emilia province, Northern Italy
Breed description
Females adult: 140-145 cm height (breed standard); average b.w. 650-700 kg.; red coat.
Males adult: 145-155 cm height (breed standard); average b.w. 900-1000 kg.; red coat.
Average milk production is 5,600 kg (3.4 % protein; 3.5% fat). Milk from Reggiana cows is
particularly well-suited for cheese production, because of its high percentage of casein and
properties for rennet coagulation Functional traits including fertility, longevity and hardiness
are higher with respect to the mainstream breed (Holstein Italian), whereas udder
conformation and milkability is lower.
History
Reggiana cattle was first reported to be farmed in the areas of Parma and Reggio Emilia by
monks around year 1000. The breed was the most important cattle in these areas in 1809,
and was presented at the Vienna Expo in 1873. Pedigree registration started in the fifties
and breed standards were published in 1953. In 1986 the national Herd-book was created.
Trend of population
In the last century, population size increased to 41,000 cows around 1950. From early fifties
the substitution process with Brown Alpine and Holstein cattle started; in 1970 population
dropped to 8,000 cows and in 1981 reached the minimum of 450 cows. From late '80, linked
to conservation activities including the production of a specific parmigiano reggiano cheese
made with Reggiana milk, we observe a positive demographic trend (Figure 1).
Figure 1. Evolution of the breed
Breeding, conservation and promotion
In 1991 a group of passionate breeders created a
consortium (CVPAR: Consorzio Valorizzazione Prodotti
Antica Razza Reggiana) to add value to the breed by
producing a Parmigiano Reggiano c heese made with
Reggiana milk, labeled "Parmigiano Reggiano delle Vacche
Rosse" (Figure 2). Since its appearance on the market, this
branded Reggiana Parmigiano Reggiano encountered good
acceptance by consumers that were ready to pay
progressively from 30 to almost 100% more with respect to
generic Parmigiano Reggiano cheese. Following this
renewed interest for the breed, the number of Reggiana
Figure 2: Parmigiano Reggiano
cows is progressively increasing. Other conservation
delle Vacche Rosse
activities include the creation of a cryobank and index
selection with control of inbreeding.
Contact
Breeders Association: Associazione Nazionale Allevatori Bovini di Razza Reggiana
(ANABoRaRe) Dr. Villa, Tel. and Fax +39 0522 271396, [email protected]