Pachino IGP Tomato: the supremacy of light and salt

The Pachino ecosystem: record irradiation and brackish waters

Pachino is located among the areas with the highest solar irradiation in Italy, owing to its geographic position in the extreme south-east of Sicily, with over 2,700 hours of sunshine per year (ENEA). To this exceptional irradiation are added two unrepeatable pedoclimatic factors:

• the brackish waters of the coastal groundwater, which plants absorb giving the fruit a sugar content higher than average, and

• the proximity to the sea, which mitigates the climate and reduces the frequency of winter frosts.

It is the sum of these elements — soil, water, light, wind — that determines the distinctive organoleptic characteristics of the Pachino IGP Tomato: sweetness, texture, glossiness and a shelf-life that exceeds that of common varieties.

Market dynamics: export, volumes and green certifications

The Consortium for the Protection of Pachino PGI Tomato brings together over 150 producers members, according to data presented on the occasion of Macfrut 2025. Certified production reached almost 9,000 tons in 2024, with a turnover exceeding 30 million euros. From the Consortium's statements and sector events – Macfrut 2025, Fruit Logistica 2026 and Fruit Attraction 2025 – a clear expansion policy emerges: expansion of PGI areas, increase in the number of affiliated producers and a strong push towards extra-EU exports.

The product's vocation remains predominantly oriented towards the Italian market, distributed through large organized retail and channels linked to catering. Theexport, for now, still represents a minority share, estimated around 10% of certified production. The Consortium is working hard to promote the Pachino PGI Tomato in strategic markets in Europe and other continents, also focusing on environmental certifications and enhancing the format of uniqueness and sustainability that characterizes the supply chain.

On the sustainability front, the Consortium has obtained the Green Drop certification for water management and is in the process of obtaining Carbon Footprint with the University of Catania. These certifications represent a proactive response to the growing pressure of energy costs and water resource management in recurring drought contexts, which constitute the main structural challenges for the supply chain.

Genesis of excellence: from agricultural reconversion to the EU label

The first documented tomato cultivations in the Pachino area date back to  1925, located along the coastal strip in farms equipped with irrigation wells. It was a basic greenhouse crop: the covering structures were artisanal cane huts, later evolved into chestnut poles and fir frames. The first significant boost to the development of protected cultivation occurred in the 1950s, with the spread of more robust structures.

The second act opens in the Seventies, when the  crisis of viticulture local led many producers towards conversion to intensive greenhouse farming. It was during this period that the first forms of marketing associations were born, which introduced the name ‘Pachino’ on the national and international markets as an informal geographical indication. Cultivation techniques improved with progressively more solid covering structures — from reed huts to greenhouses with metal frames — and with the introduction of modern systems of  localized irrigation.

The third act coincides with official recognition: in  2003 the European Commission granted the Protected Geographical Indication (PGI) to the Pachino Tomato, establishing the link between product and territory pursuant to Regulation (EC) No 510/2006. Since then, the Consorzio di Tutela has progressively expanded the recognized types: in 2017 the  Plum and Mini-Plum were included (the so-called cherry tomato), bringing the official varieties to five.

Production standards and varieties: analysis of the regulations

The regulations of the «Pomodoro di Pachino» PGI recognize five types of fruit, belonging to the botanical species Lycopersicum esculentum Mill, each with specific organoleptic characteristics:

• cherry tomato: small and round fruit, fishbone cluster, intense red color, firm pulp; it is the best-known type and the most widespread in international markets;

• smooth round cluster: red berries with a strong taste;

• smooth round single fruit: color ranging from green to dark green, intense taste;

• ribbedlarge fruit, bright dark green turning red when ripe, firm pulp with high sugar content;

• plum and mini-plum (date tomato)elongated shape, particularly sweet taste, very appreciated also by children (regulation, article 2 – Types of fruit).

the production area includes the entire municipal territory of Pachino and Portopalo di Capo Passero and part of the municipal territories of Noto – in the province of Siracusa – and Ispica, in the province of Ragusa (article 3 – production area).

Cultivation technique: water management, pollination and yield per hectare

the cultivation takes place exclusively in protected environment — greenhouses or polyethylene tunnels — except during the summer period, when only insect nets are allowed. Transplanting is done from August to February for winter types; cherry, date tomato and plum can be transplanted all year round. The planting density is from 1.5 to 6 plants per sqm. The training is vertical; green pruning and, where necessary, topping are planned.

‘the maximum production allowed of PGI «Pomodoro di Pachino» must not exceed the following quantities per type:

• smooth round tomato: 120 tons/Ha;

• ribbed tomato: 90 tons/Ha;

• cherry tomato: 70 tons/Ha;

• plum and mini-plum tomato: 90 tons/Ha.

Soilless cultivation is not allowed for PGI «Pomodoro di Pachino» productions’ [hydroponic, ed.]

Theirrigation uses exclusively groundwater from wells inside the production area — an essential condition for the transmission of typical organoleptic qualities. ‘the water quality is characterized by a salinity which varies from 1,500 to 10,000 μs/cm. Thepollination can be facilitated physically, chemically or entomophilously; the use of
any hormonal substance having an action different from the binding one’.

the harvest is strictly  manual, usually carried out every three to four days to ensure proper staggered ripening. ‘The PGI «Pomodoro di Pachino» can be packaged directly at the company or at suitable facilities of conditioning on the same day as harvesting. The packaging and packing operations must be carried out at facilities located in the territories of the municipalities’ (article 4 – Cultivation methods).

Product characteristics

‘At the time of placing on the market, the I.G.P. Pomodoro di Pachino tomatoes must display the characteristics detailed below. In all the reported types, the fruits must belong to the merchandise categories By
extra and first and must be:

• whole;

• fresh appearance;

• healthy (products affected by rot or showing alterations that make them unsuitable for consumption are excluded);

• clean, free from visible foreign substances;

• free from foreign odors and/or tastes.

the main characteristics of the «Pomodoro di Pachino» are the following:

• firm pulp;

• small placental cavity;

• high sugar content, determined by a soluble solids amount higher than 4.5° brix’ (article 6 – Consumption characteristics).

Packaging and labeling

All tomatoes, compliant with the requirements set out in this specification and placed on the market as I.G.P. Pomodoro di Pachino, must be packaged using Packaging new, single-use, not exceeding the weight of 10 kg. Each package must have a content homogeneous, meaning to contain tomatoes of the same variety, type, category and size, and the fruits must be homogeneous in terms of maturity and color. On the packages there must be affixed a covering such as to prevent the extraction of the contents without evidence of breakage.

The packaging must bear the indication Pomodoro di Pachino I.G.P., also in full, as well as – if the contents are not visible from the outside and for the cherry or ciliegino type – the indication of the fruit types.
The following must also be reported on the packaging:

• The  distinctive logo, ‘diamond shape with rounded corners in dark green color, with an inner circular shape in straw color and light green contours. The geometric figure is cut at the bottom by a white writing bearing the inscription «POMODORO DI PACHINO» inserted in a black rectangular strip. The inner circular shape contains the drawing of the island of Sicily in salmon color and black contour marked by a yellow point with a black contour on the extreme bottom tip. The logocarries at the bottom area the writing «IGP» in straw color’;

• The  name of the packer and/or shipper;

• the commercial characteristics: type, category, weight of the package;

• the wording ‘tomato produced in protected cultivation’;

• The  European symbol of the PGI, pursuant to regulation (EU) 2024/1143.

‘The addition of any qualification not expressly provided for in the production specification and/or any complementary indications having a laudatory nature or likely to mislead the consumer regarding the nature and characteristics of the product is prohibited’.

The placing on the market for consumption in is also allowed open packages, provided the individual fruits are identified by the application of labels stickers bearing the distinctive logo of the PGI Pomodoro di Pachino.

Nutritional composition

According to the Food Composition Tables of CREA (2019), 100 grams of fresh cherry tomatoes provide on average:

• water: 91%;

• energy: 37 kcal;

• carbohydrates: 7.2 g;

• fiber: 1 g.

The cherry tomato is rich in vitamin A, 240 µg per 100 g of product equal to 30% of the Nutritional Reference Value (800 µg) indicated in Annex XIII to Regulation (EU) No. 1169/11.

The  Pachino IGP Tomato, thanks to irrigation with brackish water and high solar radiation, also tends to express a  Brix degree higher than the average of conventional varieties, with a higher concentration of soluble sugars and bioactive compounds.

Lycopene bioactivity: clinical evidence and cardiovascular protection

The main compound of health interest is  lycopene, the fat-soluble carotenoid responsible for the red color of the fruit and endowed with the highest antioxidant power among all known carotenoids. Recent scientific literature provides an evolving body of evidence:

• an epidemiological meta-analysis published in Critical Reviews in Food Science and Nutrition (Cheng et al., 2019) analyzed 28 studies, finding that subjects with the highest serum lycopene levels had a significantly lower risk of stroke (–26%), cardiovascular events (–14%), and overall mortality (–37%);

• a previous separate systematic analysis by the same group (Cheng et al., 2017), which included 21 intervention trials, documented significant reductions in LDL cholesterol (–0.22 mmol/L), IL-6, and improvements in endothelial function, as well as a reduction in systolic blood pressure of about 5.7 mmHg with lycopene supplementation;

• a ‘umbrella review‘ published in  Food Chemistry (Li et al., 2021), who analyzed 17 meta-analyses for 20 health outcomes, confirmed inverse associations between tomato consumption and coronary heart disease mortality, cerebrovascular mortality, prostate cancer, and gastric cancer;

• the most recent ‘umbrella review’ published in  Food & Function (Nam et al., 2026), updated to April 2025, concludes that thedaily intake of 5–30 mg of lycopene — equivalent to a couple of fresh tomatoes — reduces significantly  systolic blood pressure, with high certainty of evidence according to the GRADE assessment; the evidence on effects on the lipid profile is moderate and requires further studies.

It is important to clarify that these effects arise in the context of a balanced diet and do not currently authorize ‘health claims’ under Regulation (EC) No. 1924/2006: EFSA has evaluated 30 requests related to lycopene and tomato over the years, limiting itself to validating the claim ‘contributes to maintaining normal platelet aggregation, which supports healthy blood circulation’ for a water-soluble concentrated tomato extract marketed under the Fruitflow® brand. (Cámara et al., 2022).

A practical element: the  bioavailability of lycopene increases significantly  with cooking and in the presence of fats. It follows that consuming raw Pachino PGI tomatoes optimizes the intake of vitamin C and heat-sensitive antioxidants; preparation as a sauce with extra virgin olive oil enhances lycopene absorption instead.

Uses in cooking

The Pachino PGI Tomato stands out for its wide gastronomic versatilityRaw consumption in salads, appetizers, and cold dishes where sweetness and crunchiness stand out; preparation of fresh sauces with short cooking times, paired with pasta and fish; use in gourmet pizzas, bruschettas, and contemporary Mediterranean cuisine. The datterino and cherry tomatoes are particularly appreciated in quality catering for their natural sweetness and visual presentation.

Legality and protection: countering the evocation of the Pachino name

For GDO operators, international buyers, and catering professionals it is essential to verify the  presence of the IGP logo on the label and the EU symbol on the packaging. Referring to suppliers registered with the Protection Consortium is the essential condition to purchase and market authentic products.

It should be noted that there are 'type Pachino' cherry tomatoes on the market that are, however, uncertified. Their marketing – as well as their presentation as ‘Pachino’ in restaurant recipes – is illegal, as it evokes a Protected Geographical Indication pursuant to Regulation (EU) 2024/1143, and can be penalized even criminally.

The choice of certified tomato organic offers the best guarantees for environmental protection, with particular regard to soil and groundwater health. The team of GIFT (Great Italian Food Trade) provides qualified support to international operators in selecting verified and reliable suppliers of authentic products.

Conclusions

The evolution of the Pachino IGP Tomato reflects the maturity of a supply chain that combines strict regulation with evidence from international scientific literature, in the context of the Mediterranean diet. The protection guaranteed by the new Regulation (EU) 2024/1143 and the commitment to total traceability offer global markets a paradigm of authenticity. In this scenario, the choice of certified product remains the only tool to ensure economic value for producers and measurable nutraceutical benefits for consumers.

Dario Dongo

References

• Cheng, H. M., Koutsidis, G., Lodge, J. K., Ashor, A., Siervo, M., & Lara, J. (2017). Tomato and lycopene supplementation and cardiovascular risk factors: A systematic review and meta-analysis.  Atherosclerosis, 257, 100–108. https://doi.org/10.1016/j.atherosclerosis.2017.01.009

• Cheng, H. M., Koutsidis, G., Lodge, J. K., Ashor, A. W., Siervo, M., & Lara, J. (2019). Lycopene and tomato and risk of cardiovascular diseases: A systematic review and meta-analysis of epidemiological evidence.  Critical Reviews in Food Science and Nutrition, 59(1), 141–158. https://doi.org/10.1080/10408398.2017.1362630

• Pachino IGP Tomato Protection Consortium. https://www.igppachino.it

• Consortium for the Protection of Pachino IGP Tomato. (2021). Regulation. https://www.igppachino.it/wp-content/uploads/2021/09/Disciplinare.pdf

• CREA – Council for Agricultural Research and Agricultural Economics Analysis. (2019).  Food composition tables. Cherry tomatoes, fresh. https://www.alimentinutrizione.it/tabelle-nutrizionali/006650

• ENEA (n.d.). Italian atlas of solar radiation.  https://www.solaritaly.enea.it

• Li, N., Wu, X., Zhuang, W., Xia, L., Chen, Y., Wu, C., Rao, Z., Du, L., Zhao, R., Yi, M., Wan, Q., & Zhou, Y. (2021). Tomato and lycopene and multiple health outcomes: Umbrella review.  Food Chemistry, 343, 128396. https://doi.org/10.1016/j.foodchem.2020.128396

• Nam, Y.-E., Hwang, I.-G., & Jang, H.-H. (2026). Role of lycopene from tomato on cardiovascular risk: An umbrella review of systematic reviews and meta-analyses of intervention studies.  Food & Function, 17(2), 622–630. https://doi.org/10.1039/d5fo04213e

• Olmedo-Requena, R., Martínez-Ruiz, V., de Dios Luna Del Castillo, J., Arrebola, J. P., & Jiménez-Moleón, J. J. (2022). Scientific evidence of the beneficial effects of tomato products on cardiovascular disease and platelet aggregation.  Frontiers in Nutrition, 9, 849841. https://doi.org/10.3389/fnut.2022.849841

• Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products. http://data.europa.eu/eli/reg/2024/1143/oj

• Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Latest consolidated text: 01/04/2025 http://data.europa.eu/eli/reg/2011/1169/2025-04-01