Sweeki’s sweetness begins thanks to the hot summer sun, which allows plants to nurture the fruits making them taste delicious.
THE EARTH’S RICHNESS,
THE SUN’S HEAT
Sweeki, filled with energy and with the summer sun, is harvested at the end of October/beginning of November. The start of the harvest is established by a technical team consisting of 35 agronomists who, through daily monitoring, assess basic values such as the brix degree, pulp consistency and dry matter.
Only when the main ripening indexes are found to have reached the required values, Sweeki’s journey towards the fruit counter begins.
