Always be one step ahead of the rest. That was the formula the company used. Moyanisaspecializing in the artisanal production of pasta, to make way for 145 from history And challenge the big manufacturers. With a specific identity based on innovation and quality, the company, based in Moya, in the Camí de la Planilla, manufactures 900 thousand kilos of pasta annuallyOf which 85% of it is food Sold under other brands, and invoiced approximately 2 million euros.
The beginnings of this family company, which has already reached the fifth generation, date back to the end of the nineteenth century, specifically In 1880, on Carrer del Comerciowhere his store is currently located, Cal RossAt that time, many small workshops emerged throughout Catalonia, among which La Moianesa stood out, which became a landmark in organic and integral pasta. In addition, as he explains: Jordi Soler, CEOThey were pioneers in the organic pasta industry. In fact, they have the Catalan Agro-Economical Production Council (CCPAE) certification. “We are the 199th registration out of more than three thousand registered,” explains the company manager.
In the 20th century, competitors began to increase for a product that had its first successes in Italy. This fact led to 1979 From the small family workshop in the center of Moya, it moved to its current manufacturing center to continue its existence. “From the 1980s to the 2000s, there were constant closures of businesses,” says Soler.
Their salvation was the ability to produce innovative pasta that made a difference. The revolutionary commitment to nutritional pasta with more fiber, wholesomeness and gluten-free for athletes was the key to reaching the 21st century. “We have always taken a step forward to produce innovative products,” confirms the CEO of the company. 60% of what we produce is organic.
The company’s market is mainly in Catalonia. The “La Moianesa” brand, which has a complete range of classic pasta, is sold in local shops and small businesses. In our brand, we only make 10% of what we sell. We make pasta according to the size of the customer, which is not made by the big manufacturers,” explains the director of the family entity. However, competition in such a globalized world has had its repercussions. “We cannot compete with our infrastructure. As a small company, we seek to compete on quality and excellence.” La Moianesa is made up of a Dozens of workersBut Soler is proud of this type of business. “Small and medium-sized companies with 10 or 12 employees remain hidden, but we are the ones who Let’s move the country forward».
The company mainly manufactures nutritional pasta from 100% durum wheat With enough protein to ensure consistent, high-quality pasta. Highlights of the production process include low-temperature drying, which gives the pasta a taste and texture similar to cold pasta after cooking. A “high-quality” product that only needs “a little oil” to enjoy.
As for the most successful products, Soler highlights the following: “In classic pasta, the best sellers are Pasta and spaghettiSpaghetti with. squid inkVermicelli with spinach and colorful pasta for summer salads.
Likewise, they have recently been merged. 100% Organic Legume Pasta In different brands found on the shelves of stores specializing in organic products. Another innovation that represents the way forward for a company that is almost 145 years old and is facing a hundred and a half with guarantees.
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