ACADEMY OF ECONOMIC STUDIES OF MOLDOVA
FACULTY OF BUSINESS AND BUSINESS ADMINISTRATION
DEPARTMENT OF COMMERCE, TOURISM AND PUBLIC CATERING
Spaghetti Merchandising Research
Business and Business Administration Specialty
Academic group................,
Full-time education/fr
________________
(signature)
CHISINAU - 2025
, Table of Contents
I. THEORETICAL PART………………………………............................……….........………3-5
1.1. Importance of the product / necessity / nutritional value – in the case of food products......3
1.2. Origin of the product.................................................................................................................3-4
1.3. Notions about obtaining the researched product...................................................................4
1.4. Product assortment................................................................................................................4
1.5. Conditions and storage period...............................................................................................4
1.6. Product standardization.............................................................................................................4-5
II. EXPERIMENTAL PART.........................................................................................................5-8
2.1. Verification of the marking/label..............................................................................................5-7
2.1.1. Marking verification results......................................................................................................5-7
2.2. Verification of the quantity of the researched product..........................................................7
2.2.1. Marking verification results..................................................................................................7
2.3. Verification of the quantity of the researched product.............................................................7-8
2.3.1. Product quantity verification results........................................................................................7-8
III. Bibliography.........................................................................................................................9
2
, Commodity research of spaghetti
Purpose of work: To study the classification, standardization, and assortment of the product, as well
as to experimentally analyse the quality indices using qualitative and quantitative methods. Research
object: The product called ‘Barilla Classic SPAGHETTINI N°3’ is a type of spaghettini with a
thickness of number 3 amounting to 500g. The label describes the name of the company, nutritional
value, ingredients, country of origin, expiration date (01.05.2028), the instructions on how to use it
and store it (“Cooking time: 5 minutes”,” Store in a cool and dry place.”), allergens (“May contain
traces of soy and mustard.”). The producer is listed as Barilla G. Fratelli – Società per Azioni, Via
Mantova 166, 43122 Parma, Italia. The importer is listed as “47th Parallel” SRL Rep. Moldova,
or.Chișinău, bd.Ștefan cel Mare 132.Other things mentioned are the lot, barcode, the recycling
symbol. The product’s packaging protects it from contamination, it allows for easy opening and
protects the product during transportation.
I.THEORETICAL PART
General information about the research product
1.1. Importance of the product / necessity / nutritional value – in the case of food products
Spaghetti is a food product used in many recipes. It includes mainly carbohydrates, but also fibres,
protein and a bit of fat. These nutrients are essential for health and overall nutritional balance. A
research paper from 2018 shows that even though the consumption of pasta, bread, and cereals has
fluctuated over the years, pasta remains an important and widely used food product. [1].
1.2. Origin of the product
In Italy, spaghetti is made using high-quality durum wheat and semolina flour mixed with water to
form a strong, elastic dough. The dough is pushed through metal moulds (often bronze ones) to
3
, create long strands with a slightly rough surface. Then it’s slowly dried at controlled temperatures,
which helps keep its flavour and firm “al dente” texture. Even in modern factories, the process
follows traditional principles that focus on quality and craftsmanship.
1.3. Notions about obtaining the researched product
The production of spaghetti involves several steps [2]:
1. Mixing durum wheat, semolina flour and water to make the dough
2. They use machinery to mould it into a spaghetti shape
3. The spaghetti goes through a drying process (up to 12 hours)
4. The spaghetti is packaged, labelled according to Law 279/2017[3], including all information
required by the national legislation of the Republic of Moldova.
1.4. Product assortment
Spaghetti can be sorted by:
Thickness: Very thin (1), Thin (2), Standard (3), Thick (4), Extra thick (5)
Intended use: Soups, Classic dishes, heavy sauces
Length: Long-cut (≈ 25-30 cm), Half-cut, Extra-long (≈ 50 cm)
The researched product is Standard thickness, 26 cm in length and used for Classic dishes (“Barilla
Classic”)
1.5. Conditions and storage period
Dry spaghetti should be stored in a cool, dry place at room temperature, away from moisture and
direct sunlight [4]. Its typical shelf life is 2 to 5 years when unopened, based on the USDA Food
Safety Information report. [5].
1.6. Product standardization
Spaghetti is grouped with flour pasta, classified in HG 775 [6] as follows:
a) depending on the type of wheat flour used in their manufacture:
pasta of group A' (extra) - obtained from durum wheat flour of superior quality or first quality
pasta of group B' - obtained from soft wheat flour with glassy grains of superior quality or first
quality
pasta of group C' - obtained from wheat flour for bakery of superior quality or first quality, with a
gluten content of at least 25% and of at least second group quality
b) depending on the quality of the flour used in their manufacture:
high-quality pasta (class 1) - made from high-quality wheat flour
4
FACULTY OF BUSINESS AND BUSINESS ADMINISTRATION
DEPARTMENT OF COMMERCE, TOURISM AND PUBLIC CATERING
Spaghetti Merchandising Research
Business and Business Administration Specialty
Academic group................,
Full-time education/fr
________________
(signature)
CHISINAU - 2025
, Table of Contents
I. THEORETICAL PART………………………………............................……….........………3-5
1.1. Importance of the product / necessity / nutritional value – in the case of food products......3
1.2. Origin of the product.................................................................................................................3-4
1.3. Notions about obtaining the researched product...................................................................4
1.4. Product assortment................................................................................................................4
1.5. Conditions and storage period...............................................................................................4
1.6. Product standardization.............................................................................................................4-5
II. EXPERIMENTAL PART.........................................................................................................5-8
2.1. Verification of the marking/label..............................................................................................5-7
2.1.1. Marking verification results......................................................................................................5-7
2.2. Verification of the quantity of the researched product..........................................................7
2.2.1. Marking verification results..................................................................................................7
2.3. Verification of the quantity of the researched product.............................................................7-8
2.3.1. Product quantity verification results........................................................................................7-8
III. Bibliography.........................................................................................................................9
2
, Commodity research of spaghetti
Purpose of work: To study the classification, standardization, and assortment of the product, as well
as to experimentally analyse the quality indices using qualitative and quantitative methods. Research
object: The product called ‘Barilla Classic SPAGHETTINI N°3’ is a type of spaghettini with a
thickness of number 3 amounting to 500g. The label describes the name of the company, nutritional
value, ingredients, country of origin, expiration date (01.05.2028), the instructions on how to use it
and store it (“Cooking time: 5 minutes”,” Store in a cool and dry place.”), allergens (“May contain
traces of soy and mustard.”). The producer is listed as Barilla G. Fratelli – Società per Azioni, Via
Mantova 166, 43122 Parma, Italia. The importer is listed as “47th Parallel” SRL Rep. Moldova,
or.Chișinău, bd.Ștefan cel Mare 132.Other things mentioned are the lot, barcode, the recycling
symbol. The product’s packaging protects it from contamination, it allows for easy opening and
protects the product during transportation.
I.THEORETICAL PART
General information about the research product
1.1. Importance of the product / necessity / nutritional value – in the case of food products
Spaghetti is a food product used in many recipes. It includes mainly carbohydrates, but also fibres,
protein and a bit of fat. These nutrients are essential for health and overall nutritional balance. A
research paper from 2018 shows that even though the consumption of pasta, bread, and cereals has
fluctuated over the years, pasta remains an important and widely used food product. [1].
1.2. Origin of the product
In Italy, spaghetti is made using high-quality durum wheat and semolina flour mixed with water to
form a strong, elastic dough. The dough is pushed through metal moulds (often bronze ones) to
3
, create long strands with a slightly rough surface. Then it’s slowly dried at controlled temperatures,
which helps keep its flavour and firm “al dente” texture. Even in modern factories, the process
follows traditional principles that focus on quality and craftsmanship.
1.3. Notions about obtaining the researched product
The production of spaghetti involves several steps [2]:
1. Mixing durum wheat, semolina flour and water to make the dough
2. They use machinery to mould it into a spaghetti shape
3. The spaghetti goes through a drying process (up to 12 hours)
4. The spaghetti is packaged, labelled according to Law 279/2017[3], including all information
required by the national legislation of the Republic of Moldova.
1.4. Product assortment
Spaghetti can be sorted by:
Thickness: Very thin (1), Thin (2), Standard (3), Thick (4), Extra thick (5)
Intended use: Soups, Classic dishes, heavy sauces
Length: Long-cut (≈ 25-30 cm), Half-cut, Extra-long (≈ 50 cm)
The researched product is Standard thickness, 26 cm in length and used for Classic dishes (“Barilla
Classic”)
1.5. Conditions and storage period
Dry spaghetti should be stored in a cool, dry place at room temperature, away from moisture and
direct sunlight [4]. Its typical shelf life is 2 to 5 years when unopened, based on the USDA Food
Safety Information report. [5].
1.6. Product standardization
Spaghetti is grouped with flour pasta, classified in HG 775 [6] as follows:
a) depending on the type of wheat flour used in their manufacture:
pasta of group A' (extra) - obtained from durum wheat flour of superior quality or first quality
pasta of group B' - obtained from soft wheat flour with glassy grains of superior quality or first
quality
pasta of group C' - obtained from wheat flour for bakery of superior quality or first quality, with a
gluten content of at least 25% and of at least second group quality
b) depending on the quality of the flour used in their manufacture:
high-quality pasta (class 1) - made from high-quality wheat flour
4
