The system of Sicilian durum wheat is facing, as indeed is happening to the entire food system, the evolution of consumption patterns toward higher quality requirements: health-wise, primarily, but also including some intangible requirements. Recent acquisitions in the field of healthy food, have called attention to some specific characteristics of Sicilian durum wheat. The durum wheat sector represents a major landmark for regional agriculture, being by far the most widespread arable crop in Sicily; a crop that, over the past 30 years, has evolved considerably, due to the impact of EU regulations.Currently, the whole Sicilian cereal-pasta chain shows shortcomings in organization and size, which severely limit the production of pasta with a significant loss of added value, linkable to its specificity characteristics.The study confirmed the substantial absence of a supply chain for Sicilian durum wheat although there have been attempts, even by the regional government, to build a chain agreement aimed at starting a virtuous process of governance of the quality system for cereals.There is a need, however, for commitment in training at all levels of the supply chain, and the promotion of a culture of sharing of common goals as well as collaboration among the operators, is essential.
|Numero di pagine||24|
|Stato di pubblicazione||Published - 2016|
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