Processing pine nuts - Ciavolino Pinoli - Roma
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Processing pine nuts

In recent years, the company has undergone a process of considerable innovation by making several investments in cutting-edge technology and automation in its Ardea (RM) plant. The result is a certified high quality product.

In recent years, the company has undergone a process of considerable innovation by making several investments in cutting-edge technology and automation in its Ardea (RM) plant. The result is a certified high quality product.

Ciavolino Daniele & Figli:

boasts a long tradition in the processing of pine nuts.

The Pinus Pinea (pine or pine nuts), from which derive the Mediterranean pine nuts, is an evergreen plant widespread throughout the Mediterranean area (Italy, Spain, Portugal, Turkey) whose height varies from a minimum of 10 meters to reach 25-30 meters.

Not everyone knows that pine cones take about 3 years to mature on the plant: a much longer time than any other fruit. There are many factors that influence the yield of the pine cone such as: the origin, the harvesting period, the soil and last but not least the infestations of the type leptoglossus occidentalis. Therefore the yield from pinecone to white pine nut varies from 1% to 3% of the rispective weight. These are just some of the reasons why pine nut is considered a particularly valuable and, therefore, expensive food.

The considerable investments in technological and productive innovation have allowed the company to improve the quality of the finished product, both from a bacteriological and qualitative point of view. The Ciavolino Daniele & Figli Roma today boasts prestigious awards both in Italy and abroad. The company is also certified as BIOAGRICERT, BIO-SUISSE, NOP, KOSHER, ISO 9001: 2008, IFS and BRC.

Pine cones are harvested from autumn to spring. The entire production cycle, from the grinding of the pine cone to the finished product (white pine) requires 3 days of processing. All the raw material is stored in the company and comes from qualified suppliers. After a period of maturation, the pine cones are subjected to grinding, after which the pine nuts are obtained in their shells. These are then: shelled, washed, dried, selected and finally packed.

Attention to quality

The company has always followed a safety protocol to guarantee quality in all phases of production and processing of the product. More recently, the company has integrated an internal Analysis and Research Laboratory into its production facility, which allows daily monitoring, from a microbiological point of view, of processed pine nuts, in order to guarantee a high quality standard. At the end of the processing, a certificate of microbiological analysis is issued for each production batch, in compliance with the strictest European and international regulations.

Certifications

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