Job Offers

Specials more

Top 5 -yesterday

Top 5 -last week

Top 5 -last month

Cristiana Furiani of Geofur provides an outline of the current market trend

The radicchio market is slow but there is still hope for an upturn

The situation for radicchio is not very encouraging. "The market is not very lively, but this is understandable. The channel and the fresh-cut sectors are also suffering," said Cristiana Furiani, owner of Geofur.

There is also little demand from abroad. "In Britain, the situation is not always clear, because sometimes we have to deal with bureaucratic problems and sometimes there are logistical problems. Spain and Germany are also dealing with hospitality closures and that is causing much less purchases."

Geofur's assortment includes almost all types of radicchio. At this time, it is mainly about the Radicchio di Verona IGP and the Variegato di Castelfranco IGP, among the pink, the round, the elongated varieties. "We are now halfway through the season. The market is coming on very slowly, margins are small, but there is light at the end of the tunnel."

Cristiana Furiani in an archive photo

This current season's radicchio is thriving on a few key characteristics, namely quality and color. "The weather trend has been favorable this season. The night frosts that have occurred repeatedly and the mild temperatures during the day have given the radicchio a pleasant flavor. It is less bitter than in the fall. The color and crispness are also excellent."

Obtaining the above characteristics is no accident. "We are specialized in this field and we choose the best varieties and best place to grow the radicchio," said Cristiana.

 "We are fully aware that a variety can produce different results if it is grown a few kilometers away," concluded Cristiana.

OP Geofur  
Via Gallese, 17
37045 Legnago (VR)
Phone.: (+39) 0442 641344
Fax: (+39) 0442 641426

Publication date:

Receive the daily newsletter in your email for free | Click here

Other news in this sector:

© 2021

Sign up for our daily Newsletter and stay up to date with all the latest news!

Subscribe I am already a subscriber