Growth of international markets and transformation of local production systems in the Italian agri-food sector (1861-1914)

In the last few decades of the 19th century and early 20th century, the demand for Italian foodstuffs from domestic and international markets increased (abroad, particularly in Europe and in the Americas, in part as a consequence of mass migration). Innovative technological processes and scientific knowledge, new machinery, the availability of steam and electric power and new preservation and transport systems allowed production to grow. Some small firms transformed themselves into larger enterprises, controlling the purchase of agricultural products from the farms, providing the processing of food and selling the produce on domestic and international markets. In some cases, the advent of new manufacturing systems shifted agro-food production from a craft to an industry. The paper aims at shed light on the role played by new entrepreneurs in the harvesting, processing and trade of products such as cheese, citrus fruits and pasta. The study focuses on their business strategies and the development of commercial relations and new markets, which seem to have been particularly important in promoting the growth and transformation of the local production and processing systems. The last part of the contribution outlines the initiatives of Francesco Cirio, a self-made entrepreneur who connected domestic production of foodstuffs to international markets, investing in canning, transport and distribution - providing new opportunities for Italian produce.