New technologies supporting the traditional cheeses in Sicily and Malta islands
The traditional dairy products, exclusively obtained from raw milk, give provide consumers with the opportunity to taste and appreciate  “unique” product from both an aromatic aspect and from a health and nutritional aspect. Each piece of traditional cheese is associated with the territory of origin, from which it elicits the peculiar characteristics, that one  defines as the “Biodiversity Factors”. The women have  often an important role in the dairy production and commercialization chain but their role is not recognized. Many of those factors are due to the landscape, the climate, the type of natural pasture, the breeding and to all those cultural and historical aspects characterizing a specific area. The combination of all these factors that lead to the creation of the typical cheese that has the potential to become a territorial brand that is a marketing means of interaction with the global consumers not only for promoting the variety of the cheeses but also for promoting the variety of territories. It is important to make these products identificable and traceable for the consumers, label, describing all the properties in order to promote the quality.  All the participants of this project share the problem of isolation.  More than 70% of those involved in the dairy chain, when considering the territorial landscap included in the zone, are situated inland and distant from the administrative districts. This aspect is a huge handicap and it threatens to produce important negative effects. This project aims to study a strategy that through new technologies, will create a network between the producers, the consumers, the public institutions involved in the agricultural sector, and  to control the bodies which certify quality products.