In an increasingly global food market, identity can become a competitive advantage. Sardinia arrives at SIAL Paris, focusing on the recognisability of its historical productions, on extensive breeding and on a dairy heritage closely linked to the territory.
What excellence did you choose to bring to SIAL Paris?
We present ourselves with our three historical DOPs: Pecorino Romano, Pecorino Sardo and Fiore Sardo. They are different products, with specific characteristics, but they all speak the same language: that of the territory. In Sardinia the extensive breeding is a deeply rooted reality, with a heritage of more than 2.6 million sheep.
How important is SIAL to create new business opportunities?
The goal is to put Sardinian companies in the conditions of dialogue with an increasingly wide market. In a context where many flavors tend to standardize, our cheeses instead express a precise identity and characteristics that arise from the territory.
How do you deal with insularity costs?
Being an island helps us to be recognizable, but it involves objective structural costs. One of the priorities of the Region is to reduce its economic impact and to put Sardinian enterprises in a position to compete with equal weapons.
L’articolo Sardinia, the agri-food identity to the test of global markets: the strategy to valorise the PDO comes from IlNewyorkese.
