The harvest season of Lodosa Piquillo Peppers lasts from mid-September to November. Its production volume amounts to around 1,500 tonnes per year. It is picked by hand to ensure its quality is protected and that it reaches the consumer in the best possible condition.
At present, the level of mechanization of the companies that process Piquillo peppers from Lodosa varies from one to another, but they all peel, remove the hearts and de-seed the peppers one by one, without there being any immersion in water or the use of any type of chemical solution after the product has been roasted with flame. Prior to this, Lodosa Piquillo peppers are thoroughly cleaned to remove all traces of impurities from the field.
The implementation of the best systems for the cultivation, harvesting and processing makes it possible to obtain a product of unbeatable quality, which was recognised by the European Union with a Designation of Origin. The Control Board has an identification system in place to identify genuine Lodosa Piquillos grown in the geographical area of the PDO and processed under the required quality parameters.
An anti-fraud label with a unique number, the logo of the Designation of Origin and the inclusion of the word Lodosa are the three requirements that enable the consumer to have the maximum guarantee at the time of the purchase.
Source: financialfood.es