The Autore Giombattisca commercial farm is planning to face the summer season coming up to September, the peak period for basil, with a new soil-less basil crop that can satisfy summer demand, which requires increasingly better quality, appearance, colour, resistance and scent.
"The winter season was a success in Italy, Germany and England. Everyone appreciated the excellent quality of our herbs," says owner Giombattista Autore.
The company produces all the main herbs, but basil is the true star as it grows with big green leaves and a unique scent in the part of Sicily where the company is located.
"Our greenhouses are just a few dozen metres from the sea and the sea water makes plants very resistant. In addition, temperatures are mild - we rarely drop below 10°C in January and February - so we can produce all year round."
The company also grows rhubarb, mint, rosemary, thyme, marjoram, oregano, tarragon, wild fennel, dill and coriander as well as hot chilli pepper (Etna variety) in sprigs. Around 30 pallets of herbs are harvested each week and, on average, 300 tonnes of Basil, 80 of mint, 30 of coriander, 10 of wild fennel etc. are produced each year.
"For what concerns basil, we planned an increase in production from 5 to 10 hectares in greenhouses. This year, we will grow two basil varieties - the classic one from Genua and an Israeli variety very popular in Germany and Britain."
"During the 2015/16 winter season, we are planning on producing around 400 tons of table basil. We are equipped with a flowpack machine for the 30, 40 and 50 gram trays destined to retailers, wholesale markets and privates. Sachets are available in the 50, 60 and 100 gram formats."
The Autore commercial farm holds the GlobalGap certification.
