The PASAM journal
News
People, encounters and stories from our land.
From Verdello to Primofiore: high quality but sharply lower production
The lemon season in Sicily is in a transition phase: Verdello is almost finished and, within around ten days, will give way to Primofiore. Silvia Magliocco, Italy sales manager...
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Many challenges, but optimism gives Sicilian lemons their fragrance
“A somewhat difficult start for the Syracuse lemon, due to a number of factors, especially climatic ones. Sicily has been hit by prolonged drought, with temperatures reaching peaks of...
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Products without clear and correct origin information must not be allowed to circulate
“This is yet another piece of news that causes us great regret, because it is absurd that even in 2024 there are companies that fail to comply with labeling and traceability requirements.” This was the comment of Salvatore Magliocco...
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Severe shortage of Sicilian lemons
“It has been a complicated year for Sicilian lemons, with very little product, leaving us deeply dissatisfied.” These are the words of Salvo Magliocco, manager of the PASAM Agrumi cooperative in Syracuse...
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Syracuse lemon: a balance between mal secco disease and new developments
Salvatore Magliocco, vice president of the PASAM Agrumi cooperative, speaks. Summer is drawing to a close and attention is turning to the new citrus season, especially lemons. A sector that has unfortunately long been affected by...
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Femminello Siracusano Lemon wanted: Traceability!
In 2010 ISTAT published the Agricultural Census, noting that with each passing decade the citrus-growing area in Sicily has increased: today our region accounts for 55% of Italian citrus fruit and...
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Organic Sicilian lemons: how to protect them
When the last tree has been cut down, the last river poisoned and the last fish caught, we will realize that we cannot eat money. We chose this sentence because it seemed the most appropriate when talking about...
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Syracuse Lemon: Origins and History
Origins and history of the lemon grown in the city of Syracuse, which today can rightly be recognized as the European Capital of Lemon. Whenever Syracuse is mentioned, the first image that comes to mind is the wonderful...
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Organic lemons treated with ethylene?! No, thanks!
On 6 May 2008, Regulation (EC) No 404/2008 was published, authorizing the use of ethylene gas for: degreening bananas, kiwis and persimmons; degreening citrus fruit only as part of a strategy...
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Sicilian Lemons: The Two Fundamental Varieties
Sicily has always been considered the land of citrus fruit: blond and blood oranges, lemons, limes, mandarins, mandarin hybrids, grapefruits, clementines and citrons. When people think of lemons, they usually imagine yellow fruits with a...
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The Benefits of Lemon Essential Oils
As we already mentioned in the article “10 good reasons to love lemons”, no part of citrus fruit should be wasted—or at least that is our recommendation if you want to enjoy all of its benefits. In this post we look at...
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Organic Lemons: How to Recognize Them
Recently, organic products have been everywhere, praised for their authenticity and superior quality compared with “conventional” products. But why organic? What advantages does organic farming offer and why should it be preferred...
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Femminello Siracusano: origins, characteristics and benefits of the Syracuse lemon
Syracuse, the homeland of Archimedes, is a fertile land rich in culture. Alongside its constant sunshine there is another equally golden and ever-present feature: the Femminello Siracusano lemon. Origin of the Femminello...
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Albedo: Features and Properties of the White Part of Lemon
Do you know what albedo is? Here is a clue: the word comes from the Latin ‘albus’, white. Exactly—the white part of the lemon, between the pulp and the peel, which many recipe websites advise against using...
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10 Good Reasons to Love Lemons
Everyone knows that lemon is a faithful ally of our health. This has been known since the third millennium BC, when Indians began calling it a ‘breath purifier’, while the ancient Greeks used it as...
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