Italian technology and knowledge for eastern European cherries

The Romanian cherry season is expected to start on June 15th and should last until late July. Orchards cover almost 90 hectares and are covered with anti-rain and anti-hail nets. Sorting is performed with Unitec systems, and everything concerning packaging and commercialization is Italian as well. 

Antonio Schito, sales manager at Paradisul Inflorit, explains that "ours is a high-quality product, this us why it is mostly commercialized on wholesale markets that appreciate and value its quality."

Caab in Bologna is the logistic platform of arrival and, from there, the produce leaves for other markets. "Last year, the Official World Record registered our record for the heaviest cherry in the world at 31 grams. This is not an anomaly, it is the norm when it comes to our productions."  

"The cold chain is maintained all over the facility and on the means of transport. Over the past year, we have been very busy introducing innovations in the fields and warehouses and worked on our marketing strategy with Umberto De Martino from Fantoni Foto in Bologna. Our products are always available on the Bologna market via Gabrieli. Our varieties under the Julie brand include the Sweet series as well as Black Star, Ferrovia, Tamara, Kordia, Regina."

Cherries are placed in 2 and 5 kg crates. The whole organization is managed by Roberto Trevisiol.

As for the record, Schito concludes by saying that "we are pleased with this achievement, which is the fruit of many sacrifices. We dedicate this accomplishment to all those who have believed and continue to believe in us. We would like to point out that almost everything along the chain is produced in Italy. Our technicians are Italian and they are skilled people who have grown along with us." 

For further information
Paradisul Inflorit 

Publication date:

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

Other news in this sector:

Facebook Twitter LinkedIn Instagram Rss

© 2021

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

Subscribe I am already a subscriber