Products
Apricots
Few calories and lots of vitamins.
A production cycle in the sunlight
in the sunlight
The apricots are produced in the inland of Agrigento, few kilometresfar from the seaside and they are famous for their excellent sweet taste. Shape, dimension and colour are typical for each variety. We produce several varieties that guarantee good conservation, excellent taste and red colour.
Apricots
The apricots of Canicattė, produced between the end of June and early July, are rich in vitamin A and potassium. They also contain vitamin B, C and PP and several oligoelements like magnesium, phosphorus, iron and calcium. The production is based on the integrated method principles and are marketed in different ways, depending on the demand.
Tasting
Sweet, sugary and very tender, the peel is slightly velvety and the pulp is dense.
(g) 9
(g) 1,4
(mg) 1
(g) 86
Harvesting
The apricot is the protagonist of summer and the harvesting goes from late April to August. The conservation is limited to 2-3 weeks so the harvesting time and the marketing time almost coincide.
Conservation
The ideal temperature is 4 °C. After the harvesting, apricots are cooled, selectioned, weighed and put in boxes ready for the marketing, that occurs from mid-May to the end of July.
(g) 0,4
(mg) 259
(mg) 0,4
(mg) 13
(mg) 10
(IU)1.926
(mg) 10
(g) 11
"Expenditure financed with the aid of the Union art. 34 of EU Reg. 1308/2013*
Operational Program - Yearly 2022."
