Sviluppi e potenzialità della trasformazione del latte ovino in Sicilia

Abstract

Innovation is crucial across various economic sectors, with dairy products playing a significant role in the food market. In the Euro-Mediterranean regions, Sicily particularly emphasizes the processing of ewe’s milk, owing to its extensive range of ovine products. Nevertheless, the small ruminant dairy sector encounters substantial organizational challenges. Despite these hurdles, innovation remains vital for the economic sustainability of small dairy farms in the region. This paper aims to explore the potential for enhancing and revitalizing the ewe’s milk processing sector in Sicily. Scientific literature indicates that innovation in the primary sector can positively influence rural development, local economies, and environmental preservation, especially in marginal areas. Consequently, ovine cheese can become a symbol of gastronomic culture and cultural identity, contributing to the sustainable development of the area.