History

The cultivation of citrus fruits was introduced into Sicily during the period of Arabic domination, following the Moslem conquest of the island and Spain. While the Arabs are credited with planting lemons and bitter oranges on Sicily, the sweet variety, the Portogallo, was only introduced in the 15th century, long after the invaders had been expelled by the Normans. The development of sophisticated irrigation techniques, to which the Arabs made a substantial contribution, permitted wider cultivation of citrus trees. Previously, they had been confined to tropical regions of the Far East.The Arab influence is still evident today in the architectural style of private homes. The most imposing residences had garden areas, usually enclosed, in which various types of plants and especially citrus trees were cultivated. The principal urban centers of Sicily are surrounded by citrus groves. Those lush orchards are a special feature of the Conca d'Oro, the curve of mountains facing the sea with Palermo at its center.Toward the end of the 18th century, the island began shipping lemons and oranges throughout the world as their health-giving properties became ever more widely recognized. Sicilian citrus fruits are now sold on even the most distant markets, including that of the United States.

Commercial Development

In the last 40 years, agricultural production systems have been expanded and rationalized so that yields have risen substantially in every sector.As markets have become increasingly saturated, priorities have shifted from quantity to quality, posing a challenge to which all growers must respond. Commercial quality means responding not only to the needs of consumers but also to certain biological-technical requirements, such as the capacity to keep over extended periods and resistance to the shocks of handling and transportation. In the changed circumstances, Sicilian agriculture and food-processing industries must adopt appropriate production technologies, while maintaining the typical qualities and features of specific crops.

Characteristics and Seasonal Factors

Citrus production begins in October on Sicily with the mapo hybrid variety of tangerine. The clementini, which are also members of the tangerine family but are seedless and particularly sweet, also ripen in the same period.The harvesting of oranges is launched toward the end of October and in the early days of November. The seedless Washington Navel, which is especially large and juicy and has a firm pulp and an intense color, is picked along the southern coast of the island. They are in heavy demand between October and March.
Harvesting of the Tarocco and Moro oranges begins in December In the provinces of Catania and Syracuse in eastern Sicily. These oranges have intensely red skins and pulps. They are juicy and have a complex flavor. The Tarocco is the variety most extensively cultivated on Sicily and, because of its appealing flavor, the most highly appreciated. It accounts for 50% of the island's production of oranges.
The Tardivo di Ciaculli tangerines are harvested in February and March. The Ciaculli is the most highly regarded variety and has an excellent flavor.The season is concluded with the picking of the Valencia oranges, which are highly suited to consumption as fruit or for the production of juice.Lemons mature uninterruptedly throughout the year and the most heavily cultivated variety is the Femminnello.