Chef at 04:37, 1 October 2020

2020-10-01T04:37:24Z

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{{#seo:
|title=Pomodoro S. Marzano dell'Agro Sarnese-Nocerino:
|titlemode=replace
|keywords=#tomato #tomatoes #fruit #pomodorosmarzanodellagrosarnesenocerino #vegetables #dop #storecupboarditems
|hashtagrev=12032020
|description=Pomodoro S. Marzano dell'Agro Sarnese-Nocerino are DOP tomatoes of the San Marzano ecotype, or improved lines
}}


[[Image:Pomodoro S. Marzano dell'Agro Sarnese-Nocerino.jpg|300px|thumb|right|Pomodoro S. Marzano dell'Agro Sarnese-Nocerino]]
[[Image:In the tin.jpg|300px|thumb|right|In a tin]]
'''Pomodoro S. Marzano dell'Agro Sarnese-Nocerino''' are [[DOP]] [[tomatoes]] of the
San Marzano ecotype, or improved lines, grown in the Agro
Sarnese-Nocerino and processed as "peeled [[tomatoes]]" by
industrial processing methods at processing plants in the
same area as that in which the [[tomatoes]] are grown. The
product is normally marketed in glass jars or tins.

Characteristics of the [[fruit]] of the fresh product
suitable for "peeling" processing:

A) prevalently bilobate [[fruit]], typical elongated
parallelepiped shape, length of 60-80 mm measured from the
peduncle to the style cicatrix;

B) axes ratio: not less than 2.2 +/- 0.2 (measured from the
longitudinal axis and the greatest transversal axis in the
equatorial plane;

C) absence of a peduncle;

D) typical red colour of the variety;

E) easily detached cuticle;

F) reduced presence of placental pockets;

G) pH not above 4.50

H) refractometric residue at 20oC equal to or greater than
4.0%;

I) limited presence of thickened vascular bundles in the
petiole area (taproot).

Organoleptic-chemical-physical characteristics of the
processed product ("peeled tomatoes"):

After processing and canning, the [[fruit]]s must have the
following requisites:

A) red colour, reasonably uniform, with an a/b ratio not
less than 2.2;

B) absence of foreign flavours or odours;

C) absence of parasite larva or parasitic alterations
consisting of necrotic spots of any size in the pulp.

Absence of internal decay along the style axis;

D) drained product weight not less than 65% of net weight;

E) the [[tomato]] [[fruit]]s must be whole and in any case must not
present lesions which alter their shape and volume, for at
least 70% of the weight of the drained product for
containers with a net content of 400 g or less, and for at
least 80% for all other containers;

F) net optical refractometric residue at 20oC not less than
5%;

G) mean peel content, determined from out of at least 5
containers, no greater than 2 cm2 for each 100 g of
content;

H) mould value of preserved [[tomatoes]] (tomatoes and packing
medium) must not be greater than 0.4 g/Kg;

L) the pH value must be between 4.2 and 4.5;

M) the addition of table salt up to a maximum 3% of net
weight is allowed;

N) the addition of [[tomato]] juice, partially concentrated
[[tomato]] juice, or tomato semi-concentrate obtained
exclusively from San Marzano ecotype tomatoes or improved
lines produced in the Agro Sarnese-Nocerino area is
allowed.

The production area, called the "Agro Sarnese-Nocerino",
includes the following communes:

PROVINCE OF SALERNO - COMMUNES TOTALLY WITHIN THE PRODUCTION AREA: San Marzano
sul Sarno, San Valentino Torio, Scafati.

COMMUNES PARTIALLY WITHIN THE PRODUCTION AREA: Baronissi,
Fisciano, Mercato San Severino, Castel San Giorgio, Siano,
Roccapiemonte, Nocera Superiore, Nocera Inferiore, Sarno,
Pagani, Angri, Sant'Egidio del Monte Albino.

PROVINCE OF NAPLES - COMMUNES TOTALLY WITHIN THE PRODUCTION AREA: Sant'Antonio
Abate, Pompei, Santa Maria la Carità, Striano, Boscoreaie,
Poggiomarino.

COMMUNES PARTIALLY WITHIN THE PRODUCTION AREA: Grapnano,
Castellammare di Stabia, Acerra, Afragola, Brusciano,
Caivano, Camposano, Casalnuovo, Castelcisterna, Cicciano,
Cimitile, Mariglianella, Marigliaro, Nola, Palma Campania,
Pomigliano, Scisciano, San Vitaliano.

PROVINCE OF AVELLINO - COMMUNES PARTIALLY WITHIN THE PRODUCTION AREA: Montoro
Inferiore, Montoro Superiore.

It is well-known that the first tomato to be used for
"peeled [[tomato]]" production was the [[tomato]] called the "San
Marzano", formerly also known as the "Long", due to the
shape of the fruit.

Historical documents prove that it was in a district of the
Agro Sarnese-Nocerino area that, due to mutation or to
hybridization between local types of [[tomatoes]], the famous
[[tomato]] with an elongated [[fruit]] came into being. It was
given the name "San Marzano", since it was grown mostly in
the area of the commune of San Marzano sul Sarno in the
province of Salerno.

The "peeled tomato" industry has always been the pride of
Campania, thanks to the extensive cultivation of the
typical local tomato, especially in the Agro Sarnese-
Nocerino area, processed at one of the many processing
plants which have arisen in the area of origin and
cultivation of the "San Marzano", and which has been
marketed in Italy and exported to various countries in
Europe and America since the beginning of the 1900s.

The peeled tomato designated the "Agro Sarnese-Nocerino San
Marzano Tomato" is obtained by using exclusively as a raw
material fruits coming from plants of the San Marzano
ecotype or improved lines produced in the aforesaid area,
using appropriate cultivation techniques. The harvested
fruits then undergo processing, which is done at the
processing plants located in the same area.

San Marzano [[tomatoes]] are grown exclusively in irrigated
plains areas of volcanic origin, tending to be uniform and
naturally fertile, both from the physicol-chemical
characteristics of the volcanic materials as well as from
the presence of sufficient quantities of organic matter,
which further characterises its high fertility.

The areas reserved for San Marzano [[tomato]] growing are
generally small plots of land of about 3,000 - 4,000 m2, on
the numerous farmer-owned and -operated farms present in
the area.

Transplanting is normally done during the first ten days of
April, but it may be prolonged until the first days of May.

One typical characteristic of San Marzano [[tomato]]
cultivation is the vertical growing of the plants, due to
the installing of rows of poles and steel wire. This
growing method contributes greatly to the obtaining of high
quality production, because the [[fruit]]s do not come into
contact with the ground, and remain intact. Furthermore,
harvesting takes place completely by hand, in a graduated
manner, when the [[fruit]]s reach complete ripeness. The
average yield is about 60-80 tonnes per hectare, and the
processed product yield reaches high levels, normally above
70%.

The processing of fresh [[tomatoes]] into processed "peeled
[[tomatoes]]" is done at the canning plants situated in the
Agro Sarnese-Nocerino area.

From a production viewpoint, the main stages provided for
in the preparing of the industrial product (peeled
[[tomatoes]]) designated the "Agro Sarnese-Nocerino San Marzano
[[Tomato]]" are the following:

Whole peeled tomatoes: Washing and sorting - Peeling - Skin
separation - Product sorting - Packing into containers -
Addition of packing medium at atmospheric pressure or under
vacuum - Sterilization - Cooling of containers - Stocking -
Labelling - Packing in cartons. Prepared according to good
production standards.

The soil in the Agro Sarnese-Nocerino area, originating
from the eruptions of Somma-Vesuvius and the surrounding
Subappennine formations, has physicol-chemical
characteristics which make it classifiable as one of the
best soils in Italy.

Regarding climate, it should be mentioned that the Agro
Sarnese-Nocerino enjoys the beneficial influence of the
sea. The temperature range is not very great, and when the
temperature drops below freezing, it does not stay there
very long. It hails very rarely. The prevailing winds are
the mistral from the north and the sirocco from the south.

There is high rainfall in autumn, winter and spring, and
little or almost no rainfall in summer. Although there is
very little rain in summer, the relative humidity of the
air remains rather high. The area is rich in water
resources, with numerous springs and large supplies of
ground water at various depths.

The whole of the pedological, hydrological and
climatológica! factors, as well as the industriousness of
the growers, form a basic, exclusive prerequisite which
strongly characterises the entire plains area-, dominated at
the northwest by the Somma-Vesuvius volcanic complex and to
the south by the dolomitic massif of the Monti Lattari,
which is identified with the Agro Sarnese-Nocerino.

The geographical link between the "San Marzano [[Tomato]]" and
its most typical environment, i.e. the Agro Sarnese-
Nocerino, is very strong. In fact it is in this particular
area that the "San Marzano [[Tomato]]" had its origins and has
been most widely grown, on small farms, and it is in this
same environment that it has traditionally been processed
into "peeled [[tomatoes]]". And it is from this land that this
processed product has reached and brightened the tables of
hundreds of millions of consumers over the decades
throughout the world.

'''Reference: [https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=556 The European Commission]

© European Union, https://eur-lex.europa.eu/ https://eur-lex.europa.eu/en/editorial/legal_notice.htm#droits

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Store cupboard items]]
[[Category:Vegetables]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/tomato|#tomato]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/fruit|#fruit]] [[Special:Search/pomodorosmarzanodellagrosarnesenocerino|#pomodorosmarzanodellagrosarnesenocerino]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/dop|#dop]] [[Special:Search/storecupboarditems|#storecupboarditems]]
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Pomodoro S. Marzano dell'Agro Sarnese-Nocerino - Revision history

Chef at 04:37, 1 October 2020