Climate Change and its effect on Prosciutto di Parma PDO production. The point of view of key informants

In the face of developing agricultural systems, understanding the influence of climate change on the production quality of Parma Ham is a key factor. The products protected with the collective marks PDO (protected designation of origin, DOP in Italian) and PGI (typical geographical identification, IGP in Italian) and TSG (traditional specialty guaranteed, STG in Italian) are crucial in the Italian agri-food business. Understanding how climate change affects high-quality regional products, Geographical Indications, has a primary importance for both producers and consumers. Through in-depth interviews with Parma Ham producers and members of the Consorzio del Prosciutto di Parma, this thesis seeks to study the possible influence of climate change on the production of Prosciutto di Parma, namely one of the most important Geographical Indications, by turnover. Prosciutto di Parma is made in Emilia-Romagna Region, located in the Northern part of Italy. To achieve this primary objective, the study based on the literature review focused on the understanding the Geographical Indications system in Europe and, in particular in Italy; analyzing Italian agriculture and pork industry data; examining climate change observations with the occurrence of extreme weather and their subsequent possible impacts on Parma Ham quality. Based on the gathered data, the study anticipates evaluating the overall impact of climate change on the Prosciutto di Parma PDO production. The findings demonstrate that climatic conditions have already changed in the Parma region. Nevertheless, since the conditions in the processing areas are constantly checked and changed to preserve the product, producers are able to maintain and potentially enhance the Parma Ham quality. The research underlines the significance of industry collaboration, innovation, and continual monitoring in order to maintain the quality and reputation of the Prosciutto di Parma PDO product. Keywords: climate change, Prosciutto di Parma DOP, Parma region, quality, interview-based study, producers, Consortium of the Parma Ham