Frozen quality: Mastering the art of preserving the fruit’s essence

Selecting the sweetest parts of the fruit is an experience-based process that allows us to produce a finished product with a high Brix degree. Sweetness is a key quality parameter for us, for both fresh and processed fruit. We use the same method for prickly pears, which we started processing last week to make purée for ice cream, pastries, and confectionery.

Founded in 1987 in Palermo's industrial area, the family-run company Migel was initially a distributor of cold-storage food products. In 2002, the Sicily-based company established a processing workshop in Carini to produce Sicilian strawberry purée. Today, Migel is managed by Pasquale's sons: Vincenzo, Alessandro, and Francesco.

The company processes approximately 300 tons of prime raw ingredients annually, following the seasonal production cycle. Its assortment includes various citrus fruit concentrates and juices, such as lemon, red and blond orange, and mandarin. It also includes watermelon, strawberry, prickly pear, black and red mulberry, peach, and pomegranate juices. These are used to make semi-finished products primarily for the ice cream industry. To prevent fermentation, the juices are blast-chilled to temperatures of -30°C or -20°C. All products are packaged and ready for distribution within three hours of the processing start time.

Regarding the progress of the production campaigns, Migel's Sales Manager, Franco Milazzo, says: "The prickly pear campaign began in early August and is progressing well. Volumes are satisfactory, and the quality of the fruit is good." However, the situation is different for pomegranates. Demand for them has been declining in recent years due to high production costs and strong foreign competition. Consequently, many producers are converting their orchards to avocados. We expect smaller-than-average volumes and sizes this season, partly due to drought conditions. This will lead to larger quantities available for the processing industry and higher prices for fresh fruit." Pomegranates used to be one of the company's key products in the fall.

Migel markets its own line of branded juices and purées. These products are sold to artisan bars, ice cream parlors, and pastry shops in Sicily and central Italy. A small portion of its revenue comes from exports to Sweden, Norway, Malta, and Corsica, all of which are steadily expanding markets. Products are available in 2.5-kilogram packs for individual customers and in 10-, 20-, or 25-kilogram buckets and 200-kilogram drums for the industrial sector.

Migel's multipurpose cold storage facilities can hold 2,500 pallets and offer contract storage services at temperatures as low as -20°C. The company ensures the safe control and constant monitoring of all facilities. Customer service representatives are available 24/7, including weekends and holidays, to address client needs.

For more information:
Vincenzo Mirrione
Migel Srl
Via Ercole, 99
0044 Carini (PA) - Italy
+39 091 8691204
+39 335 6385955
[email protected]
www.migel.it