The trend is in favor of food ready to eat: washed, cooked, processed.

Recent statistics say that the time an Italian housewife spends in the kitchen was 2 hours a day in 1998, 1 hour in 2008 and 37 mins in 2018. Why?  They buy more and more delivered food from restaurants and ready to eat food in the supermarkets.

La Fattoria could make a move forward and start the production of ready to eat vegetables, both raw (IV Range like salads in protective packaging)and cooked but fresh (like boiled chards or spinaches) or traditional preserves (like jam or pickles).

That will require some investment of course.