With his entrepreneurial spirit he discovers parboiling, a novelty at the time, and in April of 1989 he builds a plant to process Parboiled rice, producing close to 15.000 tons of rice a year.
The company, always looking for new ways to innovate, improve and grow, doubled it s productive capacity in 1992 thanks to the addition os a second steaming unit in the parboiling plant. The constant quest for improvement pushes Riso Viazzo to further expand its plants, adding one more steaming unit in 1998, and a further one in 2000, taking the total to four. The total production capacity is now 60/65.000 tons of raw rice for an output of 40/45.000 tons of processed parboiled rice.
Riso Viazzo sales are divided in 40% for the Italian market and 60% for export in the EC, particularly France, Spain, Germany, Check Republic and Holland.
In 2001, because of its attention to innovation, research and environmental issues, Riso Viazzo establishes Idroblinis together with Etea. Idroblinis is a state of the art thermoelectric generating plant that runs on rice husk, collecting it from Riso Viazzo and other rice producers in the region.
In 2002 Giuseppe, Nicola and Giulia Viazzo take over from Mario, continuing with the same passion in their father s footsteps. In 2012 they launched Riso di Pasta, an innovative product in both the rice and the pasta market.
Riso di Pasta is a pasta made solely from Parbolied rice without any additives, natural or artificial, and is a niche product in the gluten-free market. Because of its taste and texture, Riso di Pasta is an excellent alternative to traditional paste.