Do you know that tomato was born in Central America? For the Aztecs the name was XITOMATL by TOMATL,juicy fruit.
The flowers are yellow, in a variable number, from 4 to 12 of inflorescences in cluster.
The leaves are large and are placed along the stem, with numerous unequal small leaves with flap more or less etched.
The tomato plant has a stem covered with a thin velvety downy , sign of good health, branched into the lower parts.
The fruit is a large berry, red at maturity, of different sizes and shapes depending on the variety: globular, round, lengthened or flattened. The skin is made up of an outer film, generally yellow, which covers the pulp; Finally the endocarp, divided into two or more niches, contains the placental tissue in which are dipped the seeds.
The tomato is a very sensitive plant to frost and humidity, which grows in the summer time: the most favorable temperatures to the maturation are
24-26° C during the day and 14-16° C at night.
The tap root is branched and forms a dense root system, with a maximum rooting depth of 0.7 to 1.5 meters.
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La Fiammante preserves the authentic taste of tradition and is committed every day to ensure that the entire supply chain protects that ancient flavor.
The red and ripe tomato is the major source of lycopene, a natural substance that is part of the carotenoid group.
Lycopene has significant antioxidant properties, fights aging, cardiovascular disease and helps to prevent cancer.
The cooking of tomato increases his bioavailability, processed tomatoes are, therefore, a better source than fresh tomatoes.
Tomato has an energy value of about 20 Kcal
per 100 grams, it is rich in vitamins, minerals, and potent antioxidants such as Lycopene.
Arrival of the tomato into the factory . Evaluation and weighing. Tomatoes unloading with forklifts and placing in the washing lines. On the first sorting belts are removed twigs and leaves, while technologically advanced optical sorters remove fruits unfit.
Distribution of the tomatoes along different processing lines: passage of tomatoes on transversal conveyor belts; elevator belts carry tomatoes along to the peelers. Tomato destined to the mashed lines, chopped and concentrate is subjected to crushing.
More and more accurate operations of washing with insufflators of air and high pressure water jets to remove all impurities. Enter to the manual sorting lines and tomato processing. Sorting and washing of the basil and sending to the tomato lines with basil.
Partial removal of the skins using thermophysical peelers. Passage of the tomatoes on calibrating rollers to remove the broken tomatoes.
Inversion and blow molding of glass bottles and empty cans prior to filling. Filling of the tins with peeled tomatoes, chopped tomatoes, cherry tomatoes and tomato juice; Filling of the bottles with mashed tomato.
Chopped tomato is subjected to heating before the next stage of extraction of the juice. The concentration (fluidity, density) varies according to the different temperature applied.
Separation of the skins and seeds from the juice through centrifuges. Juice filtration through sieves (pulpers) by the progressively smaller holes.
Introduction of juice in the various working lines of tomato and into the continuous plant for the production of the tomato concentrate until reaching the desired concentration.
After closing, all packs are pasteurized, dried and labelled; then packaged in a secondary packaging.
The peeling with soda, which gave a product of inferior quality and not very safe for the health, has been replaced by mechanical peeling, suitable for small productions, with a good product quality but with a greater waste. Today, in the best factories, it has established the thermo-physical peeling, in which a rapid heating and a subsequent vacuum cooling detaches from the pulp of the skin, eliminated by the successive machine with rotating rollers.
We fight the exploitation of labor in the countryside, through the widespread promotion of mechanical harvesting of tomatoes.
All production and distribution phases are guaranteed by the full traceability of the supply chain and of the product by certifications ISO, BRC, IFS, HACCP, KOSHER and BIO (ICEA).
We use Italian tomatoes only and we safeguard the high quality with a rapid and expert processing that guarantees to the preserved products an extraordinary fragrance.
We share with farmers the choice of varieties, strictly non-GMO, and integrated pest management practices for a drastic reduction of the use of pesticides.
We establish direct agreements with farmers because we believe in the mutual commitment to make production chain in the name of quality.
We recognize to the work of the farmers the right price, shared well in advance at sowing, in order to support the best Mediterranean agriculture.
There are at least 1700 cultivars of tomato,
some ancient, others selected in the last twenty years.
The Italian varieties are strictly non-GMO.
Among the most common: Vulcan, Get, Docet, Taylor, Minidor and S. Marzano of the Agro Sarnese Nocerino.
In 1900, in Campania began the full plantations and the processing and industrial preservation of tomato. Today, Italy is the 3rd world producer.
The higher exposure to the sun of the Mediterranean regions results in a higher concentration of sugars, the most outstanding organoleptic characteristics (best smell and taste) and a higher optical residual
Symbol of the Mediterranean diet,
TOMATO IS GOOD AND
IS GOOD YOUR HEALTH.
Carefully cultivated and worked with knowledge.
Support the best agriculture and the oldest
ICAB Spa - P.I. 07239170637