Balsamic Vinegar of Modena PGI is confirmed as one of the most representative symbols of Made in Italy in the world, with an estimated consumer value of approximately 1 billion euroBelow are the data on production, supply chain, and global markets presented on May 19, 2926, at the annual meeting of the Protection Consortium.
Production and supply chain in numbers
Total annual production of Balsamic Vinegar of Modena PGI ranges between 93 and 95 million liters. The certified supply chain includes:
– 59 vinegar factories;
– 165 manufacturers of must and wine vinegar;
– 2.400 farms that cultivate 14.000 hectares of vineyards.
The Consortium represents 83% of certified production, a figure that underscores its central role in protecting and promoting authentic products.
Exports over 93%: Asia is growing
Over 93% of production is intended for export and distributed in more than 130 countries. production value of export exceeds i 380 million euro, with an estimated consumer value of around 1 billion euros.
Despite the difficult economic phase, exports recorded an increase of 2024 compared to + 2,57 %. and over 50% of it is destined for non-EU countries. The historically most important markets remain:
– United States;
– Germany;
– France.
In recent years there has been significant growth in Asia, led by South Korea and Japan.
Resilience, despite global tensions
The supply chain of Balsamic Vinegar of Modena PGI shows a notable resilience in a complex international context, characterized by geopolitical tensions and transport instability.
The critical issues related to the Strait of Hormuz and the pressures on energy and logistics costs they highlighted the importance of controlling trade routes and diversify markets of destiny, ensuring continuity in global distribution and economic stability for companies in the sector.
Italian-sounding: a €120 billion threat
The protection of geographical indications is strategic for the international competitiveness of Italian companies. The global phenomenon ofItalian sounding, whose value is estimated at over 120 billion euros, demonstrates how crucial it is to defend the authenticity of products.
An effective contrast to this phenomenon, according to The European House – Ambrosetti, could accelerate the growth of export Italian agri-food from the current 73 billion (ISMEA, 2025) up to a potential of 126 billion euros.
In 2025, the activity of online monitoring of the Consortium for the Protection of Balsamic Vinegar of Modena PGI has led to the correction or removal of 45% of the 1.055 links relating to imitation products, strengthening the international protection of the authentic brand.
‘Protecting our geographical indications does not only mean defending the history and quality of the products, but also ensuring concrete economic benefits for businesses and territories. The balsamic vinegar supply chain demonstrates how theauthenticity can be transformed into economic resilience, employment and international growth’, confirms Cesare Mazzetti, president of the Protection Consortium.
The UNESCO candidacy
The assembly of the Protection Consortium also relaunched the UNESCO candidacy of the ‘The Balsamic Vinegar Tradition: A Blend of Sociality, Craftsmanship, and Popular Culture in Modena and Reggio Emilia’ the intangible heritage of humanity. The initiative is part of the recent recognition of Italian cuisine and is promoted by a large territorial committee which includes:
– Consortium for the Protection of Balsamic Vinegar of Modena PGI;
– Consortium for the protection ofTraditional Balsamic Vinegar of Modena DOP;
– Protection Consortium Traditional Balsamic Vinegar of Reggio Emilia DOP;
– Consortium of Traditional Balsamic Vinegar of Modena;
– Confraternity of Traditional Balsamic Vinegar of Reggio Emilia;
– Emilia-Romagna Region;
– Ministry of Agriculture, Food Sovereignty and Forestry;
– Ministry of Culture.
Marta Strinati
Credit cover Consortium for the Protection of Balsamic Vinegar of Modena PGI
A professional journalist since January 1995, she has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and periodicals (NumeroUno, Il Salvagente). She is the author of journalistic studies on food and has published the book “Reading labels to know what we eat”.
Dining and Cooking