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Current Position:Home » News » Beverages & Alcohol » Topic

Italy: Parlapiano biodynamic kiwis turned into juice

Zoom in font  Zoom out font Published: 2017-03-13  Views: 7
Core Tip: Azienda Agricola Biodinamica Parlapiano Donato is a family business that has evolved with the times.
Azienda Agricola Biodinamica Parlapiano Donato is a family business that has evolved with the times.

The business initially specialised in the cultivation of cereal and vegetables and provided ploughing and threshing services. It then converted to fruit cultivation.

In 1980, the company started experimenting with kiwis, a novelty on the market which found an ideal habitat in the area, so much so that 3 hectares were planted.

The Parlapiano family specialised not only in kiwi cultivation, but also in kiwi storage and packaging. The fruits cultivated by Azienda Agricola Parlapiano are well known in wholesale markets both in Italy and abroad.

In the late 1990s, the company evolved once again when it started implementing organic and biodynamic cultivation techniques.

Thanks to this, the quality of Parlapiano, green Hayward and golden Soreli kiwis has considerably improved while respecting nature and final consumers.

The mild climate and fertile soil of the Latina province provide added value and enable the production of fruit with an excellent flavour and shelf-life in controlled atmosphere storage.

The kiwis hold the Codex and Demeter certifications and are sorted electronically. Thanks to the thirty-year experience, the company can supply all grades in the packaging required, flow-pack included.

The annual production is of around 100 tons, which will triple over the next few years when the new orchards will start producing (10 hectares in total).

"We harvest in late November, when fruit is perfectly ripe. This way, the organoleptic qualities of the fruit are better than those of the kiwis from other areas. Cisterna di Latina enjoys unique weather and soil conditions also thanks to the minerals found in the volcanic soil," explains administrator Donato Parlapiano.

"Last year, productions overlapped both in Italy and abroad and harvesting lasted until July/August, leading to lower prices. This year, production was actually lower, so sale price margins were much higher. We sell our produce mainly abroad (France, the Netherlands and Germany), where our biodynamic organic produce is particularly appreciated."

Part of Parlapiano's kiwis are destined to the processing industry to be turned into juice under the 'Padado, kiwi bio da bere' brand, which is mainly distributed abroad too, particularly in Spain.

"The processed products branch is still relatively new, but market demand means it should grow steadily."

 
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