In order to guarantee their properties, the genuine Calanda peaches are pampered in the field through the thinning technique, that is removing the 70% of the existing fruits on the tree in order to leave a distance of 20 cm. between each fruit.
This original cultivation technique offers us a more bulky and fleshy fruit. If what you have in your hands is a real black label peach, its diameter will be 73 mm at least.
Do you want to know more reasons for which many people consider the real black label D.O. the best peach of the world?
Due to its
Peaches with Calanda Peach Certificate of Origin (D.O.) have achieved their prestige in the market because of its excellent flavor and sweetness and also due to their big size.
The genuine black label guarantees a minimum sweetness of 12º Brix. This is the minimum quantity for peaches to give off their attractive odor.
And do you want to know more reasons that make the real D.O. black label the best peach of the world?
Due to its
Every peach of the D.O. Calanda Peach is put in a bag one by one in the tree itself during the last 2 months of growth.
In this way, the real black label peach ripens inside a protective bag guaranteeing its pureness as it doesn’t make contact with any kind of phytosanitary product or external agent.
There are still some more reasons which make Calanda Peach the favorite one of many. Do you want to know them?
Due to its
In the market, it is usually understood that “Calanda Peach” is the fruit commercialized with the stamp of the Regulating Council of the species Prunus Pérsica which comes from the native variety “Late Yellow” and their selected clones Jesca, Evaisa and Calante.
One of their singular differences is the predominance of the colors creamy yellow and straw yellow.
You are for sure willing to eat a real black label peach but if in the meanwhile you want to know more about it…
Due to its
Genuine Aragonese status
The cultivation area of “Calanda Peach” is mainly located in Lower Aragon region. This D.O. is located in the southeast of the Ebro river valley, between Teruel and Zaragoza provinces and it is made up of 45 towns.
But… Do you know how to recognize the real black label?
Due to its
Preparation and packaging industries which have obtained the certificate of compliance from the Regulating Council use necessarily in their packages the mention Certified Origin “Calanda peach” with the stamp of the Regulating Council, together with a numbered BLACK label. Its function is to certificate and allow the tracing of the product during its commercialization. If the numbered BLACK label and the stamp of the Council are on the package, the consumer has the guarantee of buying the genuine “Calanda Peach”.
The period of commercialization of genuine D.O. Calanda peach covers from middle of September to the end of October, depending on the climate. Before this time, you must be wary. Normally it won’t be the real one.
Rules of protected “Calanda Peach” Certificate of Origin
From the offices of C.R. be made available to any person or company that requests all information on certification activities and its operating procedures.
* General Procedure for certification Calanda Peach.
* Use of the mark.
* Rates certification.
* Funding sources Regulatory Council.
* Application form for certification and registration request and registration of farms.
* Chapter Grievance and Appeals.
* Directory of certified products, which includes at least the identification of product standards and other normative documents and the list of producers.
Data and more data 250 million of packaged peaches 2,03 million Kg. in 2022 4.654 square Km. of cultivation 45 agricultural towns 14 certified companies
SOC. COOP. DEL CAMPO SAN ISIDRO
C/ Ramón y Cajal, 33
44621 · Mazaleón · TERUEL
Tel. 978 898 693 · Fax. 978 898 696 www.cooperativamazaleon.es
Validez certificado: 6-dic-2024
The best of the genuine black label peach of today inherits a century tradition
Due to its
The tradition in the cultivation of peaches over the Aragon region comes from more than a hundred years. There are documents of the production of Calanda Peach from the Middle Age and in 1895, the botanist J. Pardo Sastrón gave a description of the production process of this unique fruit: of the real black label. The increase in production is developed since the fifties.
And at that period, one of the most singular cultivation techniques was introduced: the packaging. This technique protects the fruit from the effect of scourges and phytosanitary products. This arduous task is carried out by hand around the month of June until August.
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