Tensions in the global durum wheat market: What resilience strategy for Panzani?

Panzani is the French market leader in pasta and semolina (durum wheat flour) products. Panzani's turnover was ¤571 million in 2024. Headquartered in Lyon, the company employs more than 860 people and works with 3,000 partner farmers.
Durum wheat is the primary raw material used in the semolina industry, as pasta is made from durum wheat semolina. For more than a decade, the global durum wheat market has been under pressure. This situation has led to increased volatility in both supply and prices, heightening not only the dependency risk for importing countries (a food sovereignty issue) but also the risk of supply disruptions for companies operating in the semolina industry.
To reduce its vulnerability to external markets, Panzani launched a resilience strategy in 2019 based on three complementary pillars:
-      the creation of the BRF ("blé dur responsable français" [Responsible French Durum Wheat]) supply chain, providing technical and financial support to French farmers while promoting compliance with environmental specifications;
-      the implementation of an eco-efficiency approach, including the relocation of processing facilities closer to cultivation areas, the reduction of transport-related carbon emissions, and improved control of water and energy consumption;
-      the funding of research programs, including agronomic trials on new durum wheat varieties.

Develop knowledge of the semolina industry and the global durum wheat market.
Apply strategic analysis tools (sustainability analysis and stakeholder mapping).
Understand the challenges of organizational resilience and sustainable logistics in the context of a global crisis.
Assess a resilience strategy and formulate actionable recommendations (using a scoring approach).

Sustainable development, organisational resilience,
sustainable logistics / agri-food logistics, strategic CSR positioning

Business school programs, universities, and executive education programs

Manufacture of macaroni, noodles, couscous and similar farinaceous products

Duration: 3 to 6 hours, depending on the scenario used. A debriefing slideshow is provided

Année de la problématique : 2026

Livraison : Livraison par lien de téléchargement

Nombre de pages : 12