Sant’Orsola conquers the market with the first zero-residue raspberry, an all-Italian novelty, the result of years of studies and rigorous experiments carried out by its staff of specialized technicians in symbiosis with the producer members in the countryside.
Tasty fruit with an intense red color and full of decidedly enveloping flavor, reconfirms the high standard of typical and traditional quality of the producer.
“This raspberry is the result of the natural evolution of our overall vision. We have long been oriented towards guaranteeing the total sustainability of the production of our farms in close relationship with the needs of naturalness and healthiness expressed by the consumer. However, our small zero-residue fruits are not the only objective of the cooperative, but our natural evolution that develops in multiple directions. The zero-residue berries represent an indisputable success given the excellent reception given last year by consumers and the market to our first zero residue blueberry. Let’s say they represent our tangible and tasty contribution to the preservation of nature, the result of our project based on sustainability and food safety” explains general manager Matteo Bortolini.
The new raspberry follows the novelty of the zero-residue blueberry, initially produced in the hilly areas of Sicily and Marche since 2020, but from this year also in Trentino and Calabria. The Sant’Orsola zero-residue raspberry is totally Italian, obtained from varieties owned by the cooperative itself among the many patented and available to the members, and from May 2022 it is Csqa certified, therefore when harvested it is free from phytosanitary products, in full compliance with the provisions of the regulations of the body in charge of controls.
On the shelves of large-scale distribution and in the best fruit and vegetable shops, it will be available in the traditional lidded basket in recycled and recyclable material, in practical 125-gram packs. After blueberry and raspberry, Sant’Orsola will continue to offer exclusive innovations to the market and consumers starting from the near future, intercepting their needs and desires for naturalness to meet the demand for ever greater quality and healthiness of food.