The system of Sicilian durum wheat is facing, as indeed is happening to the entire food system, the evolution of consumption patterns toward higher quality requirements: health-wise, primarily, but also including some intangible requirements. Recent acquisitions in the field of healthy food, have called attention to some specific characteristics of Sicilian durum wheat. The durum wheat sector represents a major landmark for regional agriculture, being by far the most widespread arable crop in Sicily; a crop that, over the past 30 years, has evolved considerably, due to the impact of EU regulations. Currently, the whole Sicilian cereal-pasta chain shows shortcomings in organization and size, which severely limit the production of pasta with a significant loss of added value, linkable to its specificity characteristics. The study confirmed the substantial absence of a supply chain for Sicilian durum wheat although there have been attempts, even by the regional government, to build a chain agreement aimed at starting a virtuous process of governance of the quality system for cereals. There is a need, however, for commitment in training at all levels of the supply chain, and the promotion of a culture of sharing of common goals as well as collaboration among the operators, is essential.
Keywords: Wheat, wheat-pasta chain, netchain analisys, Sicilian pasta
Jel Code: L14, Q18, Q13
Luca Altamore, Simona Bacarella, Pietro Columba, Chiara Ferrarella, Ylenia Oliveri, Veronica Valdesi, in "ECONOMIA AGRO-ALIMENTARE" 1/2016, pp. 83-106, DOI:10.3280/ECAG2016-001006