Chef at 17:34, 2 March 2016

2016-03-02T17:34:33Z

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{{#seo:
|title=Pera de Jumilla: Cooking Wiki
|titlemode=replace
|keywords=#fruit #peradejumilla #pears #pear #dop
|hashtagrev=12032020
|description= DOP Pera de Jumilla is the fruit of the species Pyrus communis L., from the variety Ercolini
}}


[[Image:Pera de Jumilla.jpg|300px|thumb|right|Pera de Jumilla]]
'''Description'''

[[DOP]] Pera de Jumilla is the [[fruit]] of the species ''Pyrus communis L''., from the variety
Ercolini, classified in the categories Extra (‘Top quality’) and 1, intended for fresh consumption.

These [[pears]] contain a juicy, white pulp with a very sweet, sugary taste, lightly perfumed and with an
excellent taste. Their colour is a yellowish-green with a reddish tinge where they have been ripened
by the sun.

The product has unique properties compared to pears from other regions: a reddish tinge from
sun-ripening due to the large amount of sunlight they receive and higher levels of sugar. It also
reaches maturity earlier and is firmer and larger.

As regards size, [[pears]] in the Extra category have a diameter greater than 58 mm, while those in
category 1 are over 52 mm in diameter. Its firmness is over 11 lb/cm measured by penetrometer with an 8 mm penetration cone.

As regards acidity, the fruit contains over 1,5 gr/l of malic acid.

The fruit contains more than 10,5° Brix of soluble solids.

For each of the above parameters there is a tolerance, providing this does not mean that more than
5 % of the fruit (by number of pieces or weight) does not meet the requirements of the categories
(either Extra or I).

'''Geographical area'''

The area in which the [[fruit]] is produced, conditioned and packaged is the
municipality of Jumilla in the province of Murcia.

The area under pear trees in this municipality is currently 932 Ha.

'''Method of production'''

This consists of two stages:

CULTIVATION: The product is produced using environmentally-friendly techniques. The plant material
has a phytosanitary passport and is adapted to local conditions.

Both thinning and harvesting are carried out by hand, with harvesting being performed in two passes
to avoid the main hours of sunshine. The [[pears]] are harvested when sufficiently mature and when
specified by the inspection body. Maturity is measured by analysing parameters such as: size, skin
colour, seed colour, firmness and sugar levels.

The [[fruit]] is harvested by carefully applying pressure to the point where it is attached to the tree and
pulling upwards to avoid damaging the peduncle.

Once harvested, the [[fruit]] must reach the processing plants within no more than 8 to 10 hours.

PROCESSING: When the [[fruit]] arrives at the plant the following data is logged: the consignment details,
the plot from where it came, the name of the producer and the date of arrival. The lorries are
weighed and samples of the product are taken to check the quality of the [[fruit]]. The [[fruit]] is then
placed in a refrigerated storage area.

After being harvested the [[fruit]] is not treated directly with artificial chemical products.

The packaging is labelled by sticking on both the brand labels and the numbered secondary labels
issued by the inspection body.

'''Geographical link'''

HISTORICAL: The first evidence of the cultivation of this [[pear]] dates from the 16th century during
the reign of Phillip II.

Local place names such as [[Pear]] Tree House (Casa del Peral) are a clear sign of [[pears]] being
cultivated in the area.

This variety's successful adaptation to the characteristics of the area, climate and soil, and the
know-how of the farmers who over time selected trees from the Ercolini variety that had the best
[[fruit]] as regards size, thickness of stem, round or [[pear]]-shaped form, productivity and taste,
contributed to a distinct clonal selection from that performed on varieties in other areas, and
led to the development of an Ercolini pear different to any produced elsewhere.

The '''Pera de Jumilla''' is ready for harvesting early (in the last third of June), is larger than typical pears of this
variety, is yellowish-green with a reddish tinge that makes it particularly attractive and has a very
sweet and sugary texture and taste. When allied to its susceptibility to keep for a very long time,
these are the reasons why traders are prepared to come to Jumilla to buy Ercolini [[pears]] at prices
higher than those for pears from other areas, knowing that they can also sell them more easily
and at higher prices.

NATURAL: The climate of the area in question contributes significantly to the quality of '''Peras de Jumilla''' making them mature earlier and ensuring they are larger and have a better consistency of
pulp, as well as giving them their characteristic reddish tinge.

Jumilla's climate is particularly influenced by its proximity to the Mediterranean, which makes it
hot, although it is sufficiently high for low winter temperatures to provide the cold needed to
grow [[pears]]. In the spring there is no frost and little rainfall, which could otherwise hinder the
flowering and setting of the pears.

The dominant winds are from the north west, gusting dry and warm at dusk — this helps control
disease.

[[Pear]] plantations in the defined geographical area are located in valleys, oriented toward the
midday sun, and receive a great deal of light due to the incidence of the sun's rays.

The average high temperatures (annual average of 15,7 °C), which do not dip significantly at
night, and the absence of spring frosts promote rapid growth in the [[fruit]]. But during ripening, the
combined effect of the high number of hours of sun and the large amount of sunlight is the main
reason why '''Peras de Jumilla''' contain high levels of soluble solids, in this case their sugar content,
the main measure of internal quality.

The traditional practices in the area are another aspect of the link between the specific features of
'''Peras de Jumilla''' and their geographic location. Manual thinning and pruning, for example, ensure
that the right amount of fruit is grown on each tree, making each piece bigger and firmer without
detracting from structure or balance.

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Fruit]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/fruit|#fruit]] [[Special:Search/peradejumilla|#peradejumilla]] [[Special:Search/pears|#pears]] [[Special:Search/pear|#pear]] [[Special:Search/dop|#dop]]
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Pera de Jumilla - Revision history

Chef at 17:34, 2 March 2016