The strategic role of semi-finished products for the industry

The Sicilian processed fruit sector recorded a significant growth in 2025. Migel was also able to compensate for the drop in sales registered during the first three months of the new year. This progression was supported by an effective distribution strategy, the expansion of the sales network, and the adoption of new communication solutions - all factors that contributed to the consolidation of market shares. The production approach maintains an artisanal profile, particularly driving the processing of fruit into juices and purees. Vincenzo Mirrione, owner of the company alongside his brothers Alessandro and Francesco, stresses how this method is central to their operations.

Founded in 1987 in Palermo as a distribution company for agri-food products using the cold chain, the company started its processing activities in 2002 in Carini (PA), with a small laboratory dedicated to native Sicilian strawberries. Today, the assortment includes different types of concentrates and natural juices derived from citrus fruits (lemons, blood and blond oranges, tangerines), watermelons, strawberries, prickly pears, black and red mulberries, peaches, pomegranates, and other ingredients. These semi-finished products are mainly intended for the ice-cream segment.

On the production front, the summer prickly pear campaign, which will start with primofiore in August, promises good volumes and quality. The picture is different for pomegranates, a sector that has revealed itself as scarcely profitable for producers. Many orchards have been converted to the production of exotic fruits such as mangoes and avocados, due to the sharp drop in demand for pomegranates. This is attributable to the high production costs and strong foreign competition, which have pushed many producers away from this crop. The avocado market, on the other hand, remains lively and promising both globally and domestically.

The company recorded a 15% increase in the production of processed fruit, including lemons, wild strawberries, melons, and watermelons. Current demand is positive, driven by summer tourism and consumption in the breakfast, pastry, and ice cream segments. In this regard, Vincenzo Mirrione said that "Our customers are very appreciative of the fruit we deliver to them." Production is characterised by its artisanal nature: "We are not equipped with extraordinary processing lines simply because we have decided to work like artisans who use their hands to obtain the best results, almost caressing the raw material without the slightest interaction with industrial equipment, except for packaging machines."

The artisanal ice cream sector is the main driver of the current demand for processed fruit. This connection is intrinsic, as fruit is associated with elements such as the sun and colours, which are naturally reflected in the ice cream products. The use of certain raw materials, such as strawberries, lemons, mangoes, and melons, is recognised as being able to elevate artisan ice cream to levels of excellence.

As highlighted: "Fruits such as strawberries, lemons, mangoes, and melons have established themselves as 'noble' ingredients, capable of elevating artisan ice cream to levels of excellence. The use of these superior raw materials not only guarantees top taste and flavour, but also gives the final product important health properties. Today, the adoption of natural fruit bases in the preparation of ice cream is an unquestionable guarantee of quality, and often a fruit-based artisan ice cream is a valid replacement for a meal."

In terms of logistics and storage, processed juices are blast-chilled to -20°C to stop the fermentation processes. Subsequently, they are packaged in thin, single-serve pouches available in the 2.5 kg option for basic customers and in the 20-25 kg option for the industry. All products are packed and ready within three hours from the start of processing. The products, sold under the brand name, include lines of juices and purees for bars, ice cream parlours, and artisanal pastry shops in Sicily and central Italy. Exports, although representing a smaller share of the turnover, are growing and directed towards Sweden and Corsica.

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