Clementine of Monforte San Giorgio
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Description

Clementine of Monforte San Giorgio

 

Product included in the national list of traditional agri-food products (PAT)

Type PAT : Vegetable products in their natural state or processed

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: Municipalities of Monforte San Giorgio and San Pier Niceto in the province of Messina.

Brief description of the product: Spherical fruit slightly flattened at the poles, papillated peel of intense orange color, orange pulp of medium soft texture, very rich in riboflavin and vitamins A and C, juicy and aromatic, with medium sugar content and acidity and limited presence of seeds.

Description of the processing methods: The most used cultivar is the Common Clementine. The nature of the alluvial soil and the particular microclimate are fundamental for obtaining Clementine in this area; in the summer it is irrigated with spray systems under the foliage or with superficial sliding or hollows. Only one processing is carried out, in spring, to bury the fertilizer and to control weeds. The nutrients are provided in moderation so as not to create flavor and shelf life imbalances. The fight against plant parasites is carried out with the use of mineral oils and copper sulphate. The production is 180 quintals / ha. Harvesting is done by hand.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: The cultivation of Clementine spread in the Monfortese area between 1985 and 1990 (report signed by the Mayor of Monforte San Giorgio). Agronomic practices such as limited processing, low fertilizer inputs, limited interventions with pesticides, the use of groundwater, pruning and harvesting, carried out strictly by hand, are firmly anchored to tradition.

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Photo: web

Information contributions: Web, Region of Sicily

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