Each year's crop is the result of specific climatic conditions. Working with nature means knowing how to adapt to always get the best results. Here's some news from our field on how the 2021 winter is going.
This 2021 is a particular year, not only due to the ongoing international health emergency that requires to all industry sectors full attention to ensure maximum safety, but also for the whims of the weather and the unusual climatic conditions of this autumn/winter.
To get an idea of how things are going, we spoke with Francesco D'Amore, entrepreneur and agricultural manager within the Grano Nostrum Project.
"This weather this year has been very unusual indeed. The change so much theorized by scientists all over the world is now visible even to the layman. Specifically, this year we had several weeks between November and January whit remarkable humidity peaks (up to 400mm) followed by a cluster of spring weeks with rising temperatures and massive reductions in rainfall."
A fickle season, therefore, that between 2020 and 2021, with a fair amount of stress for the crops.
Will it therefore be possible to maintain the quality standard of excellence that characterizes the raw materials used by the Mill of Naples?
"The work behind natural products such as flours is complex and requires great technique and awareness," explains Francesco D'Amore. "To overcome the climatic variation of this segmented fall/winter, we adopted the technique of a multi-step sowing that is giving excellent results. Much of the work, however, has been done by this early spring, which compensated for the long rainy weeks. Hoping now for the next weeks and months in a more regular weather, with average rainfall and mild temperatures, the June harvest should not bring any surprises, qualitatively or quantitatively.
The last step will be that of the miller's work. The Caputo's method dictates in fact a careful mixing of Italian and European wheat qualities to compensate the organoleptic characteristics of the various crops in order to ensure excellent flours without any not-natural help.