**5. New perspectives for economic valorization**

Portugal has applied recently for the registration of traditional *C. cardunculus* crude extract as an enzymatic extract for cheesemaking, which will enable the traditional utilization of cardoon as coagulant for cheesemaking to legally proceed. However, deeper knowledge concerning genetic variability within the plant, and enzymatic profiles is critical to improve traditional cheese quality, allowing to find a basis for certified and guaranteed enzymatic formulas for commercial use in cheesemaking, and to reinforce and valorise all the innovative potential associated to *C. cardunculus* use. In the near future, regarding the cardoon as extractives source, the higher demand is searching for cleaner and more sustainable processes, capable of combining bioactivies extraction efficiency, with reduced costs and great biological action, potentiating new biopharma-products development. The fulfill comprehension of the genetic natural variability of *C. cardunculus* plants will be out breaking in terms of full capability to economic crop valorization.
