The Avola Almond is a traditional Italian agri-food product (PAT), still exposed to the risk of counterfeiting and food fraud which its Protection Consortium is committed to combating with innovative technologies. Here's how and why.
Almond cultivation in Sicily
Sicily is the leading Italian region in almond cultivation, covering about 80,000 hectares and producing on average 15,000 tons/year. The almond tree thrives in the Mediterranean climate, requires few processes and agricultural inputs (pesticides, fertilizers, water). Besides providing the landscapes with a colorful spectacle due to its early flowering.
The harvest of almonds takes place between August and September. It is followed by a series of processes – shelling, sorting, roasting, peeling, natural preservation – aimed at obtaining the ‘ready-to-eat’ products. These processes require special attention to prevent the formation of aflatoxins and to ensure safety, as well as the quality of the almonds.
Avola Almond
The microclimate characteristic of the production area – in southeastern Sicily, in the province of Syracuse (Italy) – and traditional agronomic practices give the Avola Almond distinctive organoleptic qualities.
The shape oval and elongated, the hard shell, the sweet and aromatic seed, the higher protein and oil content of the Avola Almond are characteristic of the three cultivars selected for their production:
- Pizzuta, the most sought after for quality and flavor,
– Fascionello, more productive and suitable for confectionery,
– Romana, late and resilient.
Traditional and modern uses
The pastry Traditional Sicilian pastry features the Avola almond as the star in a variety of delicacies. Almond milk, Sicilian granita, cookies, nougat, cassata, marzipan, pudding, pasta martorana, etc.
The almonds are increasingly appreciated as they are – also in single-dose packages available in bars and vending machines – as natural, healthy and vegan snacks, ready-to-eat, even better if organic and from certified supply chains.
Market context
The competition on prices – exacerbated by environmental dumping, as seen in the case of California – is ruthless. And distributors often neglect consumers' ability to recognize the different value of quality almonds.
food fraud and counterfeiting are also widespread, unfortunately even in Italy. As our site GIFT (Great Italian Food Trade), alongside the Avola Almond Protection Consortium, has repeatedly denounced. Market surveillance is therefore essential.
The role of the Protection Consortium
The Protection Consortium of the Avola Almond (Prunus amygdalus) plays a fundamental role in the rediscovery, authenticity guarantee and enhancement of this traditional high-quality product. Also through research and innovation activities:
– collaboration with the Department of Arboriculture of the University of Catania and a startup has enabled the genomic identification of the Avola almond and fraud interception through DNA analysis,
– the NUTRIMAN project, in Horizon 2020, allowed the development of sustainable agronomic practices aimed at preserving biodiversity and reducing the environmental impact of fertilization,
– the DEDiCa study, conducted by the National Cancer Institute, considered the role of almonds in the Mediterranean diet and its influence on breast cancer recurrences.
Perspectives
The values of the Avola Almond – as well as those of the Bronte DOP Green Pistachio – are not limited to the organoleptic qualities that distinguish these products from many others.
In both cases, regard is had to exclusive productions – for the uniqueness but also the territorial delimitation of the areas – rooted in wonderful terroirs and centuries-old traditions, involving hundreds of farmers and family agricultural enterprises.
The uniqueness of these extraordinary fruits could be guaranteed to operators and consumers worldwide through a solid blockchain platform, like Wiise Chain, following the example of the Italian peanut by the industry leader Noberasco.
Dario Dongo and Gabriele Sapienza
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT – Food Times) and Égalité.
Graduate in Agronomy, with experience in sustainable agriculture and permaculture, laboratory and ecological monitoring.
