{"id":106353,"date":"2023-04-06T12:32:12","date_gmt":"2023-04-06T09:32:12","guid":{"rendered":"https:\/\/urbeamea.ro\/albaiulia\/?p=106353"},"modified":"2023-04-06T12:32:17","modified_gmt":"2023-04-06T09:32:17","slug":"30-de-ani-de-la-infiintarea-la-ighiu-a-primei-fabrici-de-paine-cu-capital-privat-din-alba-povestea-transeuro-grup","status":"publish","type":"post","link":"https:\/\/urbeamea.ro\/albaiulia\/30-de-ani-de-la-infiintarea-la-ighiu-a-primei-fabrici-de-paine-cu-capital-privat-din-alba-povestea-transeuro-grup\/","title":{"rendered":"30 de ani de la \u00eenfiin\u021barea la Ighiu a primei fabrici de p\u00e2ine, cu capital privat, din Alba. Povestea TRANSEURO GRUP"},"content":{"rendered":"\n

TRANSEURO – printre pu\u021binele companii postdecembriste din jude\u021b, care au trecut proba timpului \u0219i continu\u0103 s\u0103 performeze \u00een industria alimentar\u0103<\/strong><\/h3>\n\n\n\n

George Vesa<\/strong>: \u201eTata este modelul meu!  Prototipul antreprenorului rom\u00e2n postdecembrist de succes. Ce i-a lipsit ca experien\u021b\u0103 \u0219i know-how \u00eentr-ale businessului, a compensat cu inteligen\u021b\u0103, voin\u021b\u0103, perseveren\u021b\u0103 \u0219i mult\u0103 munc\u0103!\u201d<\/p>\n\n\n\n

\u00cen Rom\u00e2nia, putem vorbi de antreprenoriat autohton abia dup\u0103 `90. Spre deosebire de cele din alte \u021b\u0103ri, pentru majoritatea companiilor din industria produc\u0103toare de la noi nu a existat un know-how prealabil, dat din genera\u021bie \u00een genera\u021bie. Nu am mo\u0219tenit nimic \u00een direc\u021bia businessului \u0219i a\u0219a se face c\u0103, dintre primele firme \u00eenfiin\u021bate \u00een primul an de capitalism al Rom\u00e2niei, au rezistat c\u00e2teva zeci! At\u00e2t! Anali\u0219ti financiari precum Iancu Guda vorbesc \u0219i despre o durat\u0103 medie de via\u021b\u0103 pentru companiile rom\u00e2ne\u0219ti active, de doar 10 ani. Totu\u0219i, \u00een jude\u021bul Alba, la Ighiu, nu doar c\u0103 rezist\u0103, dar continu\u0103 s\u0103 se dezvolte o firm\u0103 deschis\u0103 \u00een 1991 \u0219i care a devenit \u00eentre timp una dintre cele mai puternice companii de la noi, un juc\u0103tor important at\u00e2t \u00een industria c\u0103rnii, c\u00e2t \u0219i \u00een cea de panifica\u021bie: TRANSEURO!<\/p>\n\n\n\n

\u00cenceputul<\/strong><\/p>\n\n\n\n

1990-Ighel, Alba \u2013 consiliu de familie, convocat de Gheorghe Vesa<\/p>\n\n\n\n

Trebuia pornit ceva! O afacere! Era, \u00een sf\u00e2r\u0219it, posibil s\u0103 munce\u0219ti c\u00e2t po\u021bi de mult \u0219i bine pentru propriul profit. Dar ce? O moar\u0103! Omul poate sta f\u0103r\u0103 multe, dar f\u0103r\u0103 pit\u0103, nu! Zis \u0219i f\u0103cut! Prima dat\u0103 au cump\u0103rat cl\u0103direa fostului CAP (cooperativ\u0103 agricol\u0103 de produc\u021bie \u2013 cooperativizarea agriculturii, cea mai puternic\u0103 lovitur\u0103 dat\u0103 satul rom\u00e2nesc!). \u00cen noiembrie 1991 au \u00eenfiin\u021bat compania, iar un an mai t\u00e2rziu, \u00een locul CAP-ului din comuna Ighiu era acum moara lui Vesa. Una cu o capacitate de 30 de tone de gr\u00e2u pe zi, care m\u0103cina una-ntruna, zi \u0219i noapte. Au pornit cu 6 angaja\u021bi, lucru pe trei schimburi, iar gr\u00e2u a fost mereu suficient, de pe p\u0103m\u00e2nturile lucrate acum de fiecare \u021b\u0103ran, pentru el.<\/p>\n\n\n\n

La un an de la deschiderea morii, \u00een 1993, Gheorghe Vesa \u00ee\u0219i construie\u0219te \u0219i fabric\u0103, prima fabric\u0103 de p\u00e2ine cu capital exclusiv privat din jude\u021bul ALBA, post comunism. <\/strong>Iar la pu\u021bini ani distan\u021b\u0103, tot la Ighiu, familia Vesa \u00eenfiin\u021beaz\u0103 \u0219i o ferm\u0103 de porcine, rul\u00e2nd anual peste 1.000 de capete. A urmat apoi abatorul \u0219i fabrica de produse din carne.<\/p>\n\n\n\n

Cum a evoluat compania \u0219i ce bun\u0103t\u0103\u021bi au mai intrat \u00een portofoliul D`ale lui Vesa am povestit cu fiul acestui pionier \u00eentr-ale antreprenoriatului de la nivelul jude\u021bului Alba, George Vesa!<\/p>\n\n\n\n

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Urbea Mea: Ai crescut odat\u0103 cu acest business! Cum este, la 31 de ani, s\u0103 administrezi tot ce \u00eenseamn\u0103 ast\u0103zi D`ale lui Vesa, respectiv TRANSEURO Grup?<\/strong><\/p>\n\n\n\n

George Vesa: <\/strong>Tata este modelul meu!  Prototipul antreprenorului rom\u00e2n postdecembrist de succes. Ce i-a lipsit ca experien\u021b\u0103 \u0219i know-how \u00eentr-ale businessului, a compensat cu inteligen\u021b\u0103, voin\u021b\u0103, perseveren\u021b\u0103 \u0219i mult\u0103 munc\u0103! A prospectat, a \u00eenv\u0103\u021bat continuu, \u0219i a implementat cele mai bune solu\u021bii, chiar dac\u0103 asta a venit la pachet cu stat peste program, mai mult ca oricare altul. De altfel, programul antreprenorului se \u00eencheie atunci c\u00e2nd pune, noaptea, capul pe pern\u0103. \u0218i \u00een vis tot la ce mai are sau mai trebuie de f\u0103cut s-ar g\u00e2ndi. Eu nu am dec\u00e2t de men\u021bin standardul de calitate, condiment\u00e2nd, dac\u0103 vrei, afacerea cu tot ceea ce \u00eenseamn\u0103 inova\u021bie, pe partea de tehnologie, dezvolt\u00e2nd infrastructura existent\u0103 a fabricilor, f\u0103r\u0103 a precupe\u021bi nimic \u00een ceea ce prive\u0219te satisfac\u021bia consumatorului final, respectiv oricare client care trece pragul vreunuia dintre magazinele noastre. Asta \u00eencerc, s\u0103 ofer oamenilor exact ce am eu preten\u021bia s\u0103 primesc, indiferent c\u0103 este vorba despre un produs de patiserie, ori din carne.<\/em><\/p>\n\n\n\n

Urbea Mea: Moara lu`Vesa, Panero, tradi\u021bii \u0219i delicii rom\u00e2ne\u0219ti, Gustaro, gust\u0103 rom\u00e2ne\u0219te, D`ale lui Vesa, <\/em>toate aceste branduri ale TRANSEURO ascund tot felul de re\u021bete, gusturi \u0219i texturi. Ce a\u021bi p\u0103strat din re\u021betarul anilor `90?<\/strong><\/p>\n\n\n\n

George Vesa:<\/strong> Am p\u0103strat ingredientele exclusiv naturale! P\u00e2ine f\u0103cut\u0103 doar cu ap\u0103, f\u0103in\u0103, sare, drojdie \u0219i nimic \u00een plus, iar f\u0103ina, pe care noi o producem, provine din gr\u00e2u rom\u00e2nesc.<\/em><\/p>\n\n\n\n

La fel pe partea de carmangerie, porcii pe care \u00eei sacrific\u0103m sunt crescu\u021bi cu cereale, de c\u0103tre cresc\u0103tori autoriza\u021bi din toat\u0103 regiunea Transilvaniei, iar \u00een ceea ce prive\u0219te bovinele, cump\u0103r\u0103m doar de la fermieri verifica\u021bi, numai din jude\u021bul Alba.<\/em><\/p>\n\n\n\n

\u00cen ceea ce prive\u0219te preparatele din carne, condimentele de baz\u0103 r\u0103m\u00e2n cele de la \u00eenceput: sare, boia, piper, cimbru, iar pentru afumarea lor nu renun\u021b\u0103m la tradi\u021bionalul fum dat de rumegu\u0219ul de fag.<\/em><\/p>\n\n\n\n

Dincolo de asta, unele re\u021bete au r\u0103mas identice cu cele \u00eencercate prima dat\u0103 de tata \u0219i de bunicul. Vir\u0219lii de Ighiu de exemplu, acolo nu umbl\u0103 nimeni la re\u021bet\u0103! De altfel, re\u021betarul se modific\u0103 cel mai des \u00een sensul c\u0103 mai cap\u0103t\u0103 o fil\u0103, cu ocazia unui produs nou intrat \u00een galeria ofertelor noastre. Or` dac\u0103 noi am stabilit c\u0103-i bun \u0219i ne place, nu mai schimb\u0103m re\u021beta c\u00e2\u0219tig\u0103toare.<\/em><\/p>\n\n\n\n

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Urbea Mea: Din experien\u021ba mea, \u00een magazinele TRANSEURO e ve\u0219nic coad\u0103. Oamenii stau la r\u00e2nd s\u0103 cumpere produsele voastre, totu\u0219i, e nelipsit\u0103 \u00eentrebarea: \u201eE proasp\u0103t\u0103 marfa\u201d?<\/strong><\/p>\n\n\n\n

George Vesa: <\/strong>Moara macin\u0103 zilnic 30 de tone de gr\u00e2u, din f\u0103in\u0103 proasp\u0103t m\u0103cinat\u0103, \u00een fabric\u0103 se produc, tot zilnic, 4.000 de p\u00e2ini iar returul este 0. Mai proasp\u0103t de at\u00e2t, nu se poate!<\/em><\/p>\n\n\n\n

S\u0103pt\u0103m\u00e2nal, la abator sunt sacrifica\u021bi 1.400 de porci \u0219i 30 de bovine. Carnea pleac\u0103 imediat spre punctele de desfacere, iar stocul de produse din carne este mereu re\u00eennoit<\/em><\/p>\n\n\n\n

Toate acestea sunt posibile prin calibrarea tuturor factorilor care concur\u0103 la parcurgea c\u00e2t mai rapid\u0103 a tuturor etapelor, p\u00e2n\u0103 la consumator. Dac\u0103 am crescut produc\u021bia, am redimensionat \u0219i spa\u021biile de depozitare, tran\u0219are, am sporit num\u0103rul aparatelor de ambalare \u00een vid \u0219i termoformare \u0219i, nu \u00een ultimul r\u00e2nd, am m\u0103rit flota ma\u0219inilor de transport.<\/em><\/p>\n\n\n\n

Urbea Mea: Care este viziunea ta pe termen mediu \u0219i lung \u00een ceea ce prive\u0219te compania?<\/strong><\/p>\n\n\n\n

George Vesa: <\/strong>Anul acesta demar\u0103m retehnologizarea celor dou\u0103 fabrici, printr-un proiect \u00een valoare de 1.500.000 de euro, cu finan\u021bare european\u0103. Acest fapt va conduce nu doar la cre\u0219terea produc\u021bie \u0219i la extinderea ori modernizarea punctelor de desfacere – am atins num\u0103rul de 41 de magazine proprii \u0219i dorim s\u0103 nu ne oprim aici, dar \u0219i la mai multe locuri de munc\u0103, \u00een condi\u021biile \u00een care ast\u0103zi avem peste 400 de angaja\u021bi. De asemenea, continu\u0103m campania prin care ne propunem s\u0103 producem c\u00e2t mai mult\u0103 energie verde, prin completarea seturilor de panouri fotovoltaice de pe fiecare unitate de produc\u021bie. Iar pe partea de gust \u0219i delicii, vom continua s\u0103 experiment\u0103m \u0219i s\u0103 explor\u0103m, nu at\u00e2t \u00een viitor, c\u00e2t \u00een trecutul nostru, \u00een c\u0103utarea gustului de alt\u0103 dat\u0103, dincolo de cel pe care deja \u00eel promov\u0103m, prin intermediul produselor noastre.<\/em><\/p>\n\n\n\n

Urbea Mea: Chiar a\u0219a! Ce alege George Vesa din multitudinea de produse TRANSEURO? Care e recomandarea casei?<\/strong><\/p>\n\n\n\n

George Vesa: <\/strong>Am convingerea c\u0103 fiecare produs al nostru are grupul lui \u021bint\u0103. Prin urmare nu discriminez niciunul dintre ele m\u0103rturisind c\u0103 eu sunt fanul crenvur\u0219tilor Prichindel, f\u0103cu\u021bi din piept de pui. \u00cei recomand at\u00e2t m\u0103micilor care vor s\u0103 diversifice meniul celor mici, c\u00e2t \u0219i oric\u0103rei persoane preocupate de siluet\u0103, dar care nu e dispus\u0103 s\u0103 sacrifice pl\u0103cerea gustului. R\u0103m\u00e2n\u00e2nd \u00een zona micului dejun, aleg parizerul TRANSEURO. \u0218tiu ce con\u021bine, nu am nicio emo\u021bie, \u0219i este singurul sortiment din comer\u021b care \u00eemi aminte\u0219te de sandviciurile copil\u0103riei, c\u00e2nd specialit\u0103\u021bile crud uscate, ori c\u00e2rna\u021bii cu ca\u0219caval \u0219i alte specialit\u0103\u021bi fine nu f\u0103ceau parte din oferta mamei.<\/em><\/p>\n\n\n\n

Pentru oricare alt\u0103 mas\u0103 a zilei, cu vir\u0219li de Ighiu, ori cu micii suculen\u021bi, potrivit de condimenta\u021bi \u0219i care nu-\u0219i schimb\u0103 forma dup\u0103 r\u0103cire, sigur nu ve\u021bi da gre\u0219!  Eu recomand s\u0103-i m\u00e2nca\u021bi direct de pe gr\u0103tar, pe o o felie de p\u00e2ine tradi\u021bional\u0103 tot de la noi, rumenit\u0103 l\u00e2ng\u0103 ei. Dac\u0103 ave\u021bi \u0219i mu\u0219tar, \u0219i mai bine! Pe verificate, micii ace\u0219tia nu pic\u0103 greu, nu-\u021bi vin \u00eenapoi dec\u00e2t \u00een g\u00e2nd, c\u00e2nd \u00ee\u021bi aminte\u0219ti ce buni au fost \u0219i c-ai mai vrea. Iar dac\u0103 n-am timp de tratat termic primele variante, aleg cu siguran\u021b\u0103 c\u00e2\u021biva jum\u0103ri proaspe\u021bi, cu mult\u0103 carne, crocan\u021bi, niciodat\u0103 guma\u021bi!<\/em><\/p>\n\n\n\n

Urbea Mea: Nimic despre desert? At\u00e2tea bun\u0103t\u0103\u021bi am v\u0103zut recent \u00een vitrina magazinului din Ighiu…<\/strong><\/p>\n\n\n\n

George Vesa: <\/strong>Despre desert, numai de bine! Canelonni  cu crem\u0103 de vanilie ori ciocolat\u0103, co\u0219ulete cu gem de prune \u0219i spum\u0103 de nuc\u0103, pr\u0103jiturile asortate, dar mai ales cozonacul gigant, bine crescut, cu mult\u0103 nuc\u0103 \u0219i rahat, pot oric\u00e2nd \u00eencununa o mas\u0103 cu ce am descris mai sus.<\/em><\/p>\n\n\n\n

De fapt, asta ne-am dorit \u00eentotdeauna! Oamenii s\u0103 g\u0103seasc\u0103 \u00een magazinele noastre tot ce au nevoie pentru o mas\u0103 complet\u0103, s\u0103n\u0103toas\u0103 \u0219i s\u0103\u021bioas\u0103, iar gustul s\u0103-i poarte mereu \u00eenapoi!<\/em><\/p>\n\n\n\n

TRANSEURO desface produse pe carmangerie, panifica\u021bie \u0219i patiserie \u00een Alba, Cluj, Bistri\u021ba, Hunedoara<\/strong> \u0219i Mure\u0219. Panero, Gustaro, D`ale lui Vesa, toate pleac\u0103 din Ighiu, scrie acolo, pe etichet\u0103! Bravo lor, iar nou\u0103 s\u0103 ne fie de bine!<\/strong><\/p>\n\n\n\n

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TRANSEURO – printre pu\u021binele companii postdecembriste din jude\u021b, care au trecut proba timpului \u0219i continu\u0103 s\u0103 performeze \u00een industria alimentar\u0103 George Vesa: \u201eTata este modelul meu!  Prototipul antreprenorului rom\u00e2n postdecembrist de succes. Ce i-a lipsit ca experien\u021b\u0103 \u0219i know-how \u00eentr-ale businessului, a compensat cu inteligen\u021b\u0103, voin\u021b\u0103, perseveren\u021b\u0103 \u0219i mult\u0103 munc\u0103!\u201d \u00cen Rom\u00e2nia, putem vorbi de …<\/p>\n","protected":false},"author":27,"featured_media":107177,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[812],"tags":[24757,24755,24759,24758,24756],"class_list":["post-106353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviu","tag-dale-lui-vesa","tag-george-vesa","tag-gustaro","tag-panero","tag-transeuro-grup"],"yoast_head":"\n30 de ani de la \u00eenfiin\u021barea la Ighiu a primei fabrici de p\u00e2ine, cu capital privat, din Alba. 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