Carmelo Di Stefano (on the right), owner and marketing manager of Sicil Garlic, explained that, "the economic crisis is really affecting the company. In addition to the usual problems related to production costs caused by the increase of prices of technical means, the main problem concerns payment deadlines, which are too long if compared to the sales of our product."
As regards the sale price of fresh garlic, it shouldn't be too different with respect to 2012, though dried garlic is facing competition coming from Spain, France and China. Instead, fresh green garlic is competing with Italian products coming from Afragola (Campania), Sulmona (Abruzzo) and Monticelli d'Ongina (Emilia-Romagna)."
New varieties
Sicil Garlic is hoping to profit from the introduction of new varieties, especially the Ibèrose garlic, which has been, "very much appreciated by our clients. We are happy we hit the target with products that have great organoleptic characteristics. We hope that our consumers are able to enjoy them."
The harvest will start towards the end of April 2013 (sowing took place in October 2012). The production is spread on about 50 acres in the Ramacca area at Contrada Margherito (Province of Catania - Sicily).
Cultivation period
October 2012 was a great month, as it didn't rain. "However, from the end of October to the end of November 2012 temperatures were pretty high (approximately 18°C) and it didn't rain, so we had to proceed with emergency irrigation in order to recreate the ideal humidity to help germination."
Cultivation period
October 2012 was a great month, as it didn't rain. "However, from the end of October to the end of November 2012 temperatures were pretty high (approximately 18°C) and it didn't rain, so we had to proceed with emergency irrigation in order to recreate the ideal humidity to help germination."
"Starting from 2012, the weather was good, with adequate rainfall, even though there were some changes in temperature between January and February that stressed crops."
Now that temperatures are on the rise, crops are growing really well.
The future
As regards future challenges, Carmelo reports: "we had to tackle the rise in labour costs for harvesting, so we developed a unique automatic harvester exclusive to our company.
"In addition, as I mentioned earlier, we had to introduce new varieties to meet the needs of the market.
"We aim at increasing the varieties of garlic based on quality and environmental and agricultural safety. We follow a predetermined cultivation programme that we have called GarlicPlus."
"Each variety has its own GarlicPlus, according to the soil and climate characteristics. Respect for the environment is key, and that is why Sicil Garlic has created an innovative approach combining economical sustainability, care for health, environmental safety and social responsibility called Agricoltura Responsabile in Campo."
"We aim at increasing the varieties of garlic based on quality and environmental and agricultural safety. We follow a predetermined cultivation programme that we have called GarlicPlus."
"Each variety has its own GarlicPlus, according to the soil and climate characteristics. Respect for the environment is key, and that is why Sicil Garlic has created an innovative approach combining economical sustainability, care for health, environmental safety and social responsibility called Agricoltura Responsabile in Campo."
For the future, Sicil Garlic wants to improve the commercial network by starting its own production of dried garlic.
For more information:
Mr. Carmelo Di Stefano
Sicil Garlic di Carmelo Di Stefano
Cell.: +39 335 7223289
Tel.: (+39) 095 664116
Email: [email protected]
Email: [email protected]
Web: www.sicilgarlic.com
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