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Italy and agriculture
Italy has a land area of about 301,000 square kilometers with varied climates and soil types. Italian culture is centered around food, with Sunday meals traditionally spent with family. Dishes are rooted in regional traditions and use local, seasonal ingredients according to two cardinal rules of Italian cuisine. Historically, Italian agriculture has been based on small family farms and sharecropping, though now there are also industrial, organic, and local food production models. Major crops include fruits, grains, vegetables, nuts, olives, and mushrooms. Land ownership can include family, sole, joint, shared, or co-ownership. The EU's Common Agricultural Policy provides subsidies, and Italy has policies to protect quality and traditional production methods. Organ
Italy and agriculture
- 1. ITALY Under the TuscanSun Tuscan Farm House, oil on wood, 4"x5.5", (10cm x 14cm ) http://www.lonelyplanet.com/maps/europe/italy/
- 2. Geography Southern Europe withan area of about 301,000 sq. kilometers The variety of climatic and morphological conditions Heterogeneous nature of the soil
- 3. italian culture Food ispart of the rythm of life. Enjoying a meal with friends or family is the main ingredient of any Italian dish. Sunday lunch is usually spent at some relative’s home 5% of Italians eat out on Sundays 95% are at home eating as much as humanly possible. Tradition and regional diversity : Every dish, even the most simple, has roots in the past and traditions of that particular region.
- 4. Two cardinal rulesof Italian cuisine Eat Locally Eat seasonally - faithful Italian cooks would never eat asparagus, tomatoes or artichokes out of the seasons.
- 5. 1. agricultural history PEASANTAND CAPITALISTIC FORMS OF AGRICULTURE Family Farming Sharecropping Till second WW, agricultural structure based on the nature of the relationship existing between land ownership, labour and entreprenuiral function Over 90% of holdings have been classified within same group as direct farming on own land (farms run directly by farmer)
- 6. types of Foodindustry Three different types of food productions Industrial Organic Local
- 7. major ITALIAN crops FRUITS(GRAPS, CITRUS FRUITS,APPLE, PEACHES, STRAWBERRIES, RASBERRIES) GRAINS (WHEAT, MAZES, RICE) VEGETABLES NUTS ( CHESTNUTS, HAZELNUTS) OLIVES TRUFFLES AND MUSHROOMS
- 8. land Tenure situation inItaly there are a number of ways of registering ownership of the property 1. 2. 3. 4. Family ownership Sole and joint ownership Shared ownership co-ownership under Italian law, anyone with a share of a willed property can insist on receiving their share … now.
- 9. EU CAP (Common Agriculturepolicy) Common Agriculture policy)
- 10. AGRICULTURE POLICIES EU spentoverEU billion on subsidies in 2008. 50 in General Largest receipient of these funds was France (10.1 billion) Has many different regions for specific production methods and culinary traditions for quality control Three quality logos : (1) PDO (2) TSG (3) PGI 1102 Registered Products
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- 14. sustainability Sound Ecology Water & AirQuality Protected Natural Resources Managed Sustain Viable Biodiversity Feasible Implementation Public Supports Proposal Adequate Resources Available Laws & Regulations Work or Can be Changed Sufficient Energy Enhance Use of Renewables Careful Allocation of CarbonBased Fuel Resources Invest in Research Viable Economy Investment $$$ Available Positive Affect on Local Economy Adequate Infrastructure Landowner Objectives Balanced Land Use Planning Landowner Contributions Recognized and Valued What is Their Vision? Social Equity All Segments of Society Share Wealth Public Has Opportunity for Input Rewards Fairly Distributed
- 15. source and acknowledgement http://www.fao.org/farmingsystems/pdf/IFSA/Abstracts.pdf http://ageconsearch.umn.edu/bitstream/24426/1/sp05ro01.p ( ‘Fromhouseholds to firms with independent legal status: the spectrum of institutional units in the development of European agriculture ’) Paper prepared for presentation at the 94th EAAE Seminar http://www.oecd.org/tad/sustainableagriculture/45447828.pdf
Editor's Notes
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