Design Parameters of the Factory Buildings for Jams and Preserves Ragusa, Italy

A preliminary survey in Sicily highlighted thirty suitable companies specialised in making marmalades and jams of which half are within the protected denomination zones of “Ficodindia dell’Etna e di San Cono DOP”, “Arancia di Ribera DOP” (Etna and San Cono Prickly Pear PDO, Ribera Orange PDO), “Arancia Rossa di Sicilia IGP” (Blood Orange of Sicily PGI), “Pesca di Leonforte e Limone di Siracusa IGP” (Leonforte Peach and Syracusa Lemon PGI). These companies work with various fruit varieties particularly with citrus fruit and prickly pears. From analyses of the factory buildings, and the environmental and organisational aspects of production phases there are design shortcomings which limit operations and the quality the production systems. Production often takes place in factory buildings built for other purposes and subsequently adapted, and furthermore some are totally off the beaten track. These buildings have spaces and operational flows which do not correspond to the necessities of either production or current norms. Apart from creating operational difficulties and health and hygiene risks, this denigrates the companies’ role as driving forces in the re-appraisement of territorial assets based on developing tourist itineraries for gastronomy and local culture. The aim of this study, given the total lack of specific design outlines for rationalizing the production of marmalades and jams, is to propose guidelines for organising work-spaces and health and hygiene requisites.