Intersemillas has presented this new addition to the melon varietal catalog, M-10699, or Galia melon, with orange flesh.
"The Galia not only stands out for its aromatic scent and the texture of traditional Galia, the differentiation is its unique writing, the hard peel ideal for transport resistance and the original orange flesh, an unmistakable signature of the Intersemillas house that provides a high content of beta-carotene."
"This new variety is aimed at a very specific audience that is looking for alternatives and new sensations, melon with small caliber (average size of 1 Kg depending on the growing area) to be able to eat with a spoon and enjoy its flavor and juicy meat."
"Melon cultivation has enormous economic importance for Spain since it is one of the main producers and exporters in the world. Inveseed, the research and development center of Intersemillas, knows the needs of the sector in Spain very well. We are specialists in improving Piel de Sapo, Galia, Yellow and White melons for which we have created specific programs with resistance to powdery mildew and telluric fungi."
"The success of genetic improvement consists in obtaining resistant melon varieties where the quality of the fruits is the main thing, therefore, the introduction of resistance genes must be done without forgetting the quality."
"The proof of this success is the introduction of our varieties of Melon Piel de Sapo with orange meat Sorolla and Pinazo in the southern Italian market. Two years ago, an exclusive agreement was signed with L'Orto di Eleonora, from Sardinia, one of the leading companies in the marketing of fresh fruits and vegetables in Italy."
"Today we already have a national catalog and an international catalog of products for areas such as North America and Latin America, the Middle East, the Mediterranean basin, etc."
"Connoisseur of the needs of the sector in Spain, another great bet is the Piel de Sapo Galgo and Conquistador varieties that cover the needs of Almería, Murcia and Castilla-La Mancha, respectively. Varieties developed in search of the traditional flavor that we call 'el sabor de toda la vida'."
For more information:
Pablo Pérez Moreno