According to recent Ismea research, Italian tomato production is around 1 million tons (+9.5% in 10 years); annual per capita consumption is about 18 kg, also growing, with +12.9% over the decade. In this framework, the region of Sicily ranks first in national production with about 40% of the areas, which total about 25 thousand hectares.

The Pomodoro di Pachino Pgi is a product of great reputation still exported in a very small share, just over 10%, as Maurizio Forte, director of ITA’s Made in Italy promotion coordination, points out. “This product has all the credentials to be competitive, because it does not need to be heated like Northern European tomatoes, and therefore it is also more sustainable as well as tastier,” Forte notes.