‘Ready to eat’ stone fruit and sub-acidic varieties

Naturitalia continues backing variety renewal and it is launching a new line of non-chilled fruit

Fruit Today met up with Augusto Renella, Marketing Manager and Export Coordinator from the company, who advanced some of its most immediate challenges. “We are carrying out an important variety renewal in stone fruit in Southern Italy, particularly in apricots, a segment where we are growing in surface area and where we have decided on new materials, with more attractive red colouring and sweeter flavours and on the COT ones that are very usual in France.”

Seedless table grapes are also taking on more importance. “We are growing a great deal in this variety;, it already makes up 35% of all the grapes we produce (including the seeded Red Globe). At Naturitalia they are working with seedless SNFL varieties through one of their partner cooperatives, concentrating the production in Puglia and at the same time, they still have seeded grapes such as Italia and Victoria to cover the domestic demand, where cultural tradition continues to play an important role.”

Another interesting project, in this case aimed exclusively at the Italian market, along with their neighbours, Switzerland and Austria, is a line of non-chilled fruit, which is marketed in 3 or 4 days and that will start up in July. The value of this range lies in the high quality of the fruit, which is harvested at the perfect moment of ripening to offer unbeatable flavour and aroma. To enhance this added value, they have chosen containers prepared with a type of wood used many years ago on the market.

The second-degree cooperative divides the campaign up into four seasons, with the main ones being winter and summer. The start of the first part, with the kiwi as its main produce, has been quite positive in general. “We started off the year very well and we have yet to finish the balance sheet with the figures from the last phase, but the prices have been good, particularly because the Italian production has dropped by around 30%, which has helped to maintain a high average.”

 

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