Slow Food: 27% of Presidia producers are under 40

Although Italy is the most populous country old of the European Union, with a demographic trend still more critical in rural areas, 27% of Presidia producers Slow Food is less than 40 years old. The highest figure concerns the cheeses, with 39% of companies run by young people. The update on Presidi was made at Cheese, in Bra (Cuneo), presenting a study on the health status of this project, born in 2000, at the Salone del Gusto in Turin, with the first 90 products. The The project today has 400 Presidia, which bring together over 2,200 producers throughout Italy, placing biodiversity at the center. Thanks to the support of the Guido Berlucchi company, and with the scientific support from the Universities of Turin and Palermo, Slow Food evaluated 82 Italian Presidia in the study, applying an analysis method that takes into account three levels: socio-cultural, environmental and economic. Among the 621 producers involved in the study, women are 213. The most interesting percentage concerns the dairy sector: closed supply chain, therefore from breeding and pasture management to the processing of milk. It is precisely from the Presidia that a project of solidarity and commitment in favor of the biodiversity, which brings together producers and catering: the Slow Food Chefs' Alliance. In 56% of cases the profitability of the productions is increased, while no manufacturer has experienced a reduction. The expansion of markets at the regional level and national was also supported by good diversification: local and national events, Earth Markets, groups of solidarity purchasing, restaurant networks and specialized shops. In 67% of cases the Presidia contribute to preserving a rural landscape of particular value (gardens, orchards historical, ancient plants, paths, sheep tracks). In particular for the dairy farms, which, by providing for the grazing of animals, they promote the conservation and good management of landscapes mountain and high hill meadows. More than 90% of producers have reduced the use of synthetic chemical fertilizers, while over the 60% have chosen to move towards fertilization practices organic.