Description
Description (IT): I prodotti tradizionali lattiero-caseari, ottenuti esclusivamente con latte crudo, danno la possibilità ai consumatori di gustare un prodotto unico sia dal punto di vista aromatico che dal punto di vista salutistico e nutrizionale. Ogni tipo di formaggio tradizionale è legato al territorio di origine, dal quale ne trae caratteristiche peculiari, che noi definiamo “Fattori di Biodiversità”. La donna riveste spesso un ruolo importante nella filera di produzione e commercializzazione ma il suo ruolo non viene riconosciuto. Molti di questi fattori sono connessi al territorio, al clima, al tipo di pascolo naturale, al tipo di allevamento e a tutti quegli aspetti culturali e storici che caratterizzano quell’area specifica. Per tutte queste ragioni, il formaggio tipico è nato e sta divenendo un marchio territoriale che rappresenta un mezzo di interazione di mercato con i consumatori non solo per promuovere la varietà dei formaggi ma anche per promuovere la varietà dei territori. E' importante rendere questi prodotti riconoscibili e tracciabili per i consumatori, etichettare, descrivendone tutte le proprietà, per promuovere la qualità. Tutti i soggetti partecipanti a questo progetto hanno in comune il problema dell’isolamento, infatti più del 70% degli attori coinvolti nella catena lattiero-casearia, guardando la struttura dei territori, sono realmente lontani dai distretti amministrativi. Questo aspetto è un handicap ed esso minaccia di produrre importanti effetti negativi. Il t-cheesimal progetto ha lo scopo di studiare e qualificare questi formaggi tradizionali attraverso nuove tecnologie, creando una rete tra i produttori, i consumatori, la ricerca, le istituzioni pubbliche coinvolte nel settore agricolo e che certificano i prodotti di qualità.
Read more Description (EN): The traditional dairy products, exclusively obtained from raw milk, give provide consumers with the opportunity to taste and appreciate “unique” product from both an aromatic aspect and from a health and nutritional aspect. Each piece of traditional cheese is associated with the territory of origin, from which it elicits the peculiar characteristics, that one defines as the “Biodiversity Factors”. The women have often an important role in the dairy production and commercialization chain but their role is not recognized. Many of those factors are due to the landscape, the climate, the type of natural pasture, the breeding and to all those cultural and historical aspects characterizing a specific area. The combination of all these factors that lead to the creation of the typical cheese that has the potential to become a territorial brand that is a marketing means of interaction with the global consumers not only for promoting the variety of the cheeses but also for promoting the variety of territories. It is important to make these products identificable and traceable for the consumers, label, describing all the properties in order to promote the quality. All the participants of this project share the problem of isolation. More than 70% of those involved in the dairy chain, when considering the territorial landscap included in the zone, are situated inland and distant from the administrative districts. This aspect is a huge handicap and it threatens to produce important negative effects. This project aims to study a strategy that through new technologies, will create a network between the producers, the consumers, the public institutions involved in the agricultural sector, and to control the bodies which certify quality products.
Read more Achievements (EN): The T-CHEESIMAL project has made the most of rural traditions, innovative technologies, and the transfer of know-how which has allowed the qualifi cation of Sicilian and Maltese dairy products with a high content of biodiversity. The characteristic context of the Maltese territory and its dairy farmers were the starting point for the analysis that defi ned the chemical-physical, aromatic-sensorial, and microbiological parameters for the samples of milk and cheese that distinguish dairy production in the different geographical areas of Malta. In particular CoRFILaC, with the contribution of the University of Malta, conducted a traceability study that arrived at the specifi cation and evaluation of important nutritional elements in the fodder that are transferred into the milk and thus to the cheeses. At the same time, Malta’s territorial analysis allowed the identifi cation and cataloguing of fodder plants that have effects on the organoleptic characteristics of milk and cheeses, enabling the creation of a herbarium and photographic archive containing an example of each specimen identifi ed, classifi ed and pressed. These results have been achieved thanks to the analysis carried out by CoRFILaC’s technologically advanced Sicilian laboratory which enabled the study of the origins and traceability of the aromatic and olfactory components which demonstrate the considerable territorial infl uence on the quality of the fi nished product. The competence acquired during the research work has been presented and shared with Maltese consumers, the business sector, restaurateurs, and large scale distribution through the organization of information days aimed at transferring the technological know-how, and qualitative, sensorial and nutritional information relative to the traditional Sicilianand Maltese cheeses. DI.S.P.A has conducted market research on dairy product labelling and has created a prototype packaging for typical Maltese and Sicilian cheeses, both on their own or in combination. • 54 Maltese farms sampled • 1 herbarium/photographic archive • 2500 market research questionnaires • Administered 50 technical, scientific, and informative meetings • 1 prototype packaging for typical Sicilian and Maltese cheeses
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Website: http://www.italiamalta.eu/
