orange – SMAF Ltd

26.04.2022

Calabrian citrus fruits stand out from the others for their excellent organoleptic characteristics; for these reasons they are well known and highly appreciated not only in Italy but also abroad.

Among the oranges grown in Calabria we certainly remember the late growing orange Biondo di Trebisacce, which flourishes in the vicinity of the homonymous municipality of the Upper Ionian Cosentino between the sea and the Pollino mountains.

In the wake of the latter we also find another cultivar that is born much further south of Trebisacce and that certainly deserves a place of honor.

Let’s talk about the San Giuseppe Orange. Like the Biondo di Trebisacce, the San Giuseppe Orange is also a niche on the market. It is grown at about 350 meters above sea level, in the pre -mountain belt of the Aspromonte between the Gallico and Catona rivers, and takes its name from the hamlet of the municipality of Reggio Calabria, Villa San Giuseppe.

The San Giuseppe Orange, present in the Belladonna and Biondo Tardivo varieties, has been produced for some years by any local companies and, afterwards, included in the Ark of Taste of the Slow Food Foundation for biodiversity.

The plant is of medium vigor and expanded foliage, round in shape, not very dense. The leaves are elliptical, of an intense green color, with a slightly rounded apex. Belonging to the species of orange Citrus sinensis , this orange has an ovoid (or sub-ovoid) shape with a skin of medium thickness and an intense orange color.

It weighs about 200 gr. The taste is sweet (mostly between May and June), its blond pulp is rich in juice and is seedless, or it has very few (usually 1 to three).

It has a good concentration of vitamin C, fiber, mineral salts and for this reason it is recommended to eat it fresh or squeezed; it is used extensively to produce juices, jams, honey and candied peel.

The first fruits begin to have in the months of February-March and, as in the case of the Biondo di Trebisacce, they last until June.

Locally called ‘u purtuallu longu”, according to studies, the first attestations of the San Giuseppe Orange date back to the end of the 19th century.

They were in fact the most sought after on the market due to their large fruits, with few seeds and strong bark; they resisted long browsing in everyone’s preference and always pay 1 or 12 pugs more than those of other sites.

In fact, the stories of the locals show that the sale of the oranges of San Giuseppe was very profitable and supported the economy of this area.

They are also called ‘oranges of the tsar’ because they were even exported to Russia, beloved by the courts of the tsars and notables until the period of the October Revolution in the early decades of the 20th century.

The San Giuseppe Orange is usually seedless. For the first time in 2019 the ‘Feast of the Orange of San Giuseppe’ took place which was a great success.

The hope is that after the restrictions due to the health emergency from Covid-19, this holiday can be a fixed appointment to pay homage to this important and special Calabrian citrus fruit.

The San Giuseppe Orange has also been included by the Ministry of Agricultural, Food and Forestry Policies in the list of Agri-food Products of Calabria tradition (PAT).

Another excellence of Calabria to taste…

13.10.2020

There is nothing stranger than to think that the emblem of the Mediterranean, Mandarins, Tangerines and Oranges, do not originate in this splendid land, Calabria. Among the many sources that can be cited on the subject is the wonderful book, “the Mediterranean” by Fernand Braudel which clearly states that the gardens we see in the Mediterranean, the Mediterranean scrub, the typical fruit trees of the Mediterranean does not come from here.

The spectacle that the flora and fauna of the Mediterranean opened to the Greeks was completely different over 2500 years ago. Braudel said: “If Herodotus, the father of history, who lived in the fifth century BC, returned and mixed with today’s tourists, he would encounter one surprise after another. <<I imagine him>>, wrote Lucien Febvre, <<while remakes his Periplus of the Eastern Mediterranean today. Those golden fruits among the dark green leaves of certain shrubs, oranges, lemons, mandarins, he doesn’t remember ever seeing them in his life, they come from the Far East, they were introduced by the Arabs>>”.

However, this is the past, the history. Nowadays, these citrus fruits have acclimatized here better than elsewhere. Today talking about Calabria means talking about its treasure of Mandarins, Oranges and Tangerines!

VERY TASTY AND PRECIOUS FOR HEALTH

Calabria produces about 25% of the national citrus production. There are about 44,000 citrus farms. Reggio Calabria is the province with the largest number of companies followed by that of Cosenza.

These two provinces always produce a quantity higher than 70% of the total for each species produced. The most cultivated species in Calabria is orange followed by clementines in the provinces of Cosenza and Catanzaro and by mandarin in all the others.

Calabria produces about 63% of the total production of clementines in Italy, 32% of oranges, 39% of other varieties of mandarins and 4.6% of lemons.

Calabria, thanks to its particular climate and the commitment of farmers, as well as being one of the most important citrus fruit producers in Italy, is characterized by the excellent quality of these products. In addition to goodness, these citrus fruits have substances that are precious for our health, among them vitamin C stands out. The human body is unable to produce or store ascorbic acid, essential for life. Lack of this vitamin can lead to bleeding and scarring problems. Vitamin C is important for the proper functioning of the immune system and the synthesis of collagen in the body, it serves to allow the absorption of iron and has an antioxidant action. Collagen strengthens blood vessels, skin, muscles and bones. Humans cannot create collagen without vitamin C.

ORANGES AND TANGERINES: A PANACEA FOR MOOD

We may point out that fruits and vegetables in general are not only good for health from a physical point of view but are also a panacea for mood. Increasing the consumption improves psychological well-being in a short time, two weeks are enough. This is what emerges from a New Zealand study, from the University of Otago, published in the “Plos One” Journal.

Of course, there are some variables that greatly influence the presence of vitamin C in food, from when it is harvested to when it arrives in our intestines.

The contact of vitamin C with the air tends to decrease its concentration in food; when, for example, an orange is squeezed and vitamin C comes into contact with the oxygen in the air, it oxidizes and a part is lost. Heat tends to “destroy” vitamin C; for this reason it is much more convenient to eat raw food whenever possible. The freshness of the food is also essential for the presence of vitamin C; the more time passes from the collection of food to its entry into the body, the more the presence of vitamin C decreases.

In fresh spinach stored for 7 days, at 4 ° C, only 20% of the total amount of vitamin C remains, from this it can be deduced that oranges stored for months have very little vitamin C.

The 10 fruits richest in vitamin C are:

Currants 200 mg
Kiwi 85 mg
Strawberries and Clementines 54 mg
Oranges and lemons 50 mg
Tangerines 42 mg
Grapefruit 40 mg
Melon 32 mg
Raspberries 25 mg
Kaki 23 mg
Blackberries 19 mg

The other 10 vegetables richest in vitamin C are

Peppers 151 mg
Broccoli and rocket 110 mg
Brussels sprouts and turnip leaves 81 mg
Cauliflower 59 mg
Spinach 54 mg
Cabbage 47 mg
Endive 35 mg
Celery 32 mg
Asparagus and chard 24 mg
Tomatoes 21 mg

The daily levels of vitamin C intake recommended by our national health system are as follows:

Infants (up to 1 year) 35 mg
Children (1 to 10 years) 45 mg
Male and female children (11 to 14 years) 50 mg
Adults 60 mg
Expectant mothers 70 mg
Lactating women 90 mg

Tag: orange

The Oranges of “San Giuseppe”

Oranges and Tangerines, Healthy Excellence of Calabria