Sardinia is one of Italy’s major producers of citrus fruit, mainly orange and lemon. Even though the total yields do not rank amongst the top producers, its quality certainly does, granted by deeply rooted traditional growing procedures, dating back hundreds of years and renowned for their eco compatibility. Hand pruning and harvesting, low inputs of agro chemicals and its genuine and intense taste distinguish the Sardinian citrus together with its very remarkable nutritional value.
Sardinian citrus are produced in an wholesome environment following the traditional practices yet taking stock of the latest technical improvements in order to consign the highest quality and the best nutritional value of the product. The desirability and the competitiveness of the Sardinian citrus certainly consent its distribution on the international market.
Citrus in Sardinia are largely concentrated in the southern portion of the island along the coastal areas and the Cagliari district, the most commonly grown citrus fruit is the orange, covering some six thousand hectares, followed by the clementine hybrid, with approximately a thousand hectares, the mandarin with about eight hundred hectares and the lemon with over six hundred hectares. The varietal array has been thoroughly renewed in the years ’70 of the nineteen hundreds with the introduction of the Washington Navel variety followed some ten years later by the Naveline and the Tarocco. The most widespread variety of clementine hybrid is the SRA 63 while the Eureka variant is the most commonly grown lemon.