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               Clark 2012, p. 212). These changes are relevant to the introduction of canning in the late 19
               century.  New  property  rights  and  social  ties  arose,  including  the  frequent  acquisition  of


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               tonnare  by  private  individuals  (Longo  &  Clark  2012,  p.  214).  By  the  middle  of  the  17

               century the Crown no longer held control of the tonnare in Sicily (Marrone 1986 cited in

               Longo  &  Clark  2012,  p.  213).  Merchant  capitalists,  mainly  Genovese  bankers,  often

               purchased tonnare that were not controlled by the Catholic Church. For example, Phillip IV


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               sold  the  Egadi  Islands ,  including  the  tonnare  of  Favignana  and  Formica  in  1637,  in  his
               efforts  to  raise  funds  to  pay  for  a  long  series  of  wars.    The  Genovese  merchant  Camillo

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               Pallavicino purchased the tonnare for 63,000 onze  (La Mantia 1901, Lentini 1986 cited in

               Longo 2012, p. 213). In Sardinia in 1654 Phillip IV sold the tonnare to a Genovese man

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               (Emery 2010, p. 8). Since the late 18  century to this day, the Greco family from Genova

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               have owned the tonnara at San Pietro .
                       Under  the  new  capitalist  model  of  ownership  the  transition  to  canneries  was


               inevitable. It coincided with the unification of Italy in the 1860s, marking a passage from the

               Ancient Régime aristocratic society to the post-Unity liberal society (Vecchio 2012, p. 102).


               Operations  were  restructured  as  owners  sought  to  increase  productivity  (Longo  &  Clark

               2012, p. 213). For example, in 1841 Vincent Florio took over the running of the tonnare in


               Favignana and Formica (Vecchio 2012, p. 102). The Florio family was one of the wealthiest

               dynasties in the island’s history and after unification became the most influential family in


               western Sicily (Longo & Clark 2012, p. 213). The family industrialised tuna production by

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               developing the first large-scale canning facility on Favignana in the late 19  century (Lentini

               1986).

                       Many  locals  in  Favignana  speak  of  Florio  with  affection.  Sitting  in  the  back  of

               Michaele Tammaro’s preserved tuna shop in Favignana, I listen to him recount the story of


               his family business and of Florio, while we taste an assortment of products and drink wine.






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