"The Italian tomato season is coming to an end after a rather positive period characterized by unprecedented prices. Those who are under the impression of having made a profit, however, will probably have to think again," reports Massimo Pavan, an agro-manager who believes assessments should be made considering the entire year, i.e., July 2022 to July 2023.
"We just about managed to break even this year, as we should not forget the phytosanitary problems that affect tomatoes every summer, such as Tuta absoluta, which heavily affects yields. Then in winter, there is the ToBRFV virus, and although producers have learned to live with it, productivity is still not what it used to be. In addition, this year, the weather has been particularly unfavorable, as the hot temperatures led to early availability in November and December, making quotations drop by as much as 30/40/50 euro cents per kg for cherry tomatoes."
"What is more, while production costs used to amount to €1.20/kg for cherry tomatoes in more recent years, they now amount to €1.40/kg, with revenues being roughly the same. It is sad, especially if we consider the lack of competing productions grown under artificial light from central and northern Europe, as, due to the cost of gas, they could not plant the winter crops. This last variable, although probably not the only one, determined an increase in the price of tomatoes, which stabilized at very high quotations, up to €3/kg, until June 2023. We managed to save ourselves only thanks to a lively market."
Massimo Pavan
"Next year, however, things could radically change as the energy scenario has changed with a drop in prices. Counties that used to produce under artificial light will continue to do so, rebalancing the European market. What is more, the restrictions on the active principles allowed further reduced yields, while Turkey, Egypt, and Tunisia will continue to place on the European market produce in line with non-European standards."
Things are therefore not looking good for Italian and Community producers in general, with Sicilian productions suffering the most due to lower margins despite a superior quality when it comes to organoleptic quality, environmental sustainability, and food safety."