By J. M. C. Ramalho Ribeiro, A. E. M. Horta, C. Mosconi, A. Rosati
This booklet and its case experiences makes a speciality of standard neighborhood items and breeds, descriptions of the creation platforms and conservation options of endangered breeds/products within the Mediterranean zone. conventional and huge structures, concerning neighborhood breeds, which meet the wishes of the inhabitants requiring secure meals at a cheap expense, are verified for his or her particular aspiring to the zone. it really is said that normal constraints of the Mediterranean sector of weather and geography, make it negative to mass construction at cost effective. revenue similar points are mentioned contemplating the several monetary realities of the northern a part of the basin in comparison to the southern half. features of regular animal construction with attention for optimistic and unfavorable affects on creation structures and at the atmosphere in addition to the necessity to comply with weather uncertainty and seasonal variability of feed assets, can also be mentioned. a spotlight is given to the subsequent components: animal creation economic system and social influence within the Mediterranean region; utilisation of average assets and environmental effect of the animal construction structures; chances for bettering conventional platforms; caliber and traceability of usual items; relocating from conventional to qualified animal items
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Extra info for Animal Products From The Mediterranean Area
13. ). Of all the productive functions, we will explore the points (2) and (6). Livestock in Mediterranean rural development: towards local quality Within the above scheme of rural economic diversification and of the multifunctionality of agroecosystems, and within a context of environmental sustainability, livestock activities have to contribute to rural development. This has special relevance in the case of European Mediterranean mountain zones, and particularly as far as the raising of small ruminants is concerned.
Statistics concerning Greek cheese production are rather erratic: for the same year, cheese production is estimated from FAO at 244 thousand tons, of which 68 thousand from cow milk, while Eurostat “official” figure indicates total production at 155 thousand tons. 3 Euros. However, it is also true that pasteurized milk has a price margin over raw cow milk of 200%, while Feta price (with all the expenses due to cheese-making) corresponds, in terms of raw sheep milk price, to a margin of only 67%.
For each type of special product, the concerned people have to negotiate the characteristics of the product, the process, the ways of guarantee for the customer. All this negotiation has to take into account the history, the natural conditions, the technical and organisational innovations in the area, etc. Apart from very short channels, at a local level where consumers know personally small producers, in all other cases, the specific products have to be labelled or branded, in order to make the buyer sure that the product bought is really the expected one.