Clementine of Corsica (standard caliber) 4 Kg

Ingredients: Clementines; glucose-fructose syrup, sucrose; citric acid; contains sulphites.

Nutritional information (per 100g): Energy 290 Kcal /1210 kJ; Fat < 0,5g of which saturated fatty acids < 0,1g; Carbohydrates : 70g of which sugars 50g; Fibre 1.5g; Protein 1g; Salt < 0,1g .

Clementine de Corse is the name of a clementine from monocultures of clementine trees exclusively grown in Corsica. This agricultural production represents 98% of the production in France. This designation is preserved through a protected geographical indication (PGI).

The cultivation of fruit trees for the production of citrus fruit is an ancient agricultural activity in Corsica. It was the Romans in the first century who imported this know-how of citrus cultivation to Corsica. The report is then centred on obtaining citrons, a fruit which will largely modify the landscape of the island. The orchards were located on the eastern coast. The cultivation of the citron tree experienced significant economic development, as this fruit was appreciated throughout Europe. What is more, following diseases that ravaged citron crops in Italy, Corsica became the world's leading producer of this fruit at the end of the 19th century. In addition to the citron tree, other citrus trees were planted in Corsica, the orange tree in the 12th century4 , the lemon tree, the mandarin tree and the clementine tree. With regard to the latter, it was in Algeria in 1892 that Brother Clément had the idea of crossing the mandarin and the orange tree. The first French clementine trees were planted in Corsica by Don Philippe Semidei in 1925 in Figaretto. The cultivation of this citrus was limited to two or three orchards for several decades.