Trying out my presentation to slide share.

1. ITALY
Under the Tuscan Sun
Tuscan Farm House, oil on wood, 4"x5.5", (10cm x 14cm )
http://www.lonelyplanet.com/maps/europe/italy/

2. Geography
Southern Europe with an area of about 301,000 sq.
kilometers
The variety of climatic and morphological conditions
Heterogeneous nature of the soil

3. italian culture
Food is part 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 rules of Italian cuisine
Eat Locally
Eat seasonally - faithful Italian cooks would never eat
asparagus, tomatoes or artichokes out of the seasons.

5. 1. agricultural history
PEASANT AND 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 Food industry
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
in Italy 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 Agriculture policy)
Common Agriculture policy)

10. AGRICULTURE POLICIES
EU spent overEU 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

11. organic farming
ORGANIC FARMINGHTTP://WWW.FAO.ORG/DOCREP/004/Y1669E/Y1669E0A.HTM

12. current agricultural practices

13. http://www.youtube.com/watch?v=50-CJGkgjF8

14. sustainability
Sound
Ecology
Water & Air Quality
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
(
‘From households 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