The fruit and vegetable sector in the Marche region takes advantage of topography of the region. In facts can be grown many types of fruit (plums, peach, apricots, pears, apples, etc.).
All productions, follow the integrated production is an agricultural system of production with low environmental impact, this type of cultivation involves the coordinated use and rational of all the factors of production in order to minimize the use of technical means and it has minimal impact on the environment or on the health of consumers.
In particular, this cultivation method allows to reduce chemical inputs in the stages of fertilization and defense.
Among the most popular types of fruit are definitely the peach in two particular areas of our region: Aso Valley and Foglia Valley where it is cultivated intensively and with good results.
In fact it as particular organoleptic and chemical characteristics and properties.
Peaches, product of the fruit of the Marche region can be divided into 3 types:
- Classic Peaches(yellow and / or white skin a)
- Nectarines (yellow and / or white)
- Percoche (used for storage)
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Preheat oven to 180 ° C without a fan. Wash and cut the peaches in half and place them in a baking dish. Sprinkle with sugar, raisins and pine nuts, coarsely chopped. Finally add the Rhum and water. Place in oven for 20 minutes. Dust with icing sugar before serving and garnish with a mint leaf.
The chemical characteristics of peaches, reveal a low calorie intake because the fruit contains 88% water. The content in carbohydrates and fiber is high. Among the most helpful are vitamins vitamin A and carotenoids, which help fight free radicals, inflammation and oxidative stress
Peaches are comprised mostly of water and carbohydrates.
Among the carbohydrates present, the sucrose is much higher than the fructose and glucose. The minerals contained in quantities above are calcium, magnesium, potassium. For vitamins, those mainly contained are Vitamin A, and the Beta Cherotene.
In the experimental farms A.S.S.A.M. Jesi (AN) and Carassia (AP) testing is carried out for tree crops (vines, olives, fruit), herbaceous (ortivo, cereals, industrial crops) for organic farming and local products.
In particular, the experimental activities in the fruit sector is responsible for agronomic evaluations of the most common varieties and new towards the ability of adaptation to the different regional climatic conditions, the different techniques of cultivation and adoption of innovative farming systems with low impact environmental or biological. In each, we evaluate the pros and cons with emphasis on disease resistance and transferring the results of this research directly to production.