The development of cooperation from the beginning went hand in hand with economic growth, social and cultural development of cooperative members and all individuals involved: it is a history of response to economic needs often interwoven with strong elements of relevancy. The idea of setting general economic cooperative in ancient times inspired forms of solidarity and collective work in tribal societies: social structures survived until 1600, then in Europe, and sometimes still present in alpine communities (realm of social justice and the highest political wisdom. – industrial training of “corporations” (art or craft): they defended the cost of labor and material and spiritual assistance guaranteed, even reaching in Italian municipalities to ensure active participation in the political life of the community. So the industrial revolution seemed to be the cause that led to ruin many artisans, forced to work ever more grueling: indeed, in some places and at certain times, workers were subjected to inhumane sweatshop conditions. Then, men realized voluntary associations of culture and highly educated workers and workers’ associations or brave formed mutual aid societies, which provided for the payment of a weekly contribution from which then the members were entitled to mutual assistance, mutual, in case of illness , injury or death. From this experience arose the earliest forms of cooperation, such as consumer cooperatives, to obtain essential food quality and affordable. In the first half of the nineteenth century thus was born the idea of cooperative economy, socialists’ proposals aim to make accessible to the workers acquire the means of production, in full respect of those principles of law on which based market economy, and finally in the mid-century, the cooperative experience acquired its modern form and took the principles that are still respected.
The Dairy Cooperative Sociale San Pasquale is one of the most important producers in the area of Nulvi with, behind, an experience of over thirty years in the dairy industry. Currently, the Cooperative San Pasquale is presented as a mature company, determined in their choices and be more attentive to technological innovations and to those who are the needs of the contemporary market. If in its early years produced, above all, Pecorino Romano – has always been considered as one of the best products on the market – then it has modified its product line enabling it to offer, in addition to that product, a wide range of cheeses pecorino and ricotta. Their quality and their taste are guaranteed not only by the professionalism that characterizes the cooperative in the various phases of cheese, but also by the characteristics of natural milk. In fact, this is an excellent product that benefits from the flowery meadows in the hills, the proximity of the sea and the work that pastors play in the same respect for old traditions
San Pasquale, a co-operative like Mondragon, is operated by the local farmers of the Anglona region making the best traditional cheeses of the region.
I have visited this Cooperative in Nulvi Sassari. I as impressed on the top quality cheeses.
In Sardinia there are about 500,000 heads of goats that produce milk very special, because these animals eat in the wild. The Sardinian goat cheese, are growing rapidly in recent years, as their quality and authenticity, is increasingly being appreciated and recognized internationally.
The aim of the Co-operative is to help the associated farms in order to improve work and production quality, to gather and transform milk into cheese, butter and other derived products and finally to put this products on the market.