Essential oils: l'aroma ed il profumo degli agrumi

Simone Gatto produces citrus essential oils and juices. It is a family company, founded in 1926 by Salvatore Gatto, now at the fourth generation.
The company began with the trading of citrus oils and over the years it has moved into processing. In the 60’s there was just a small factory in Barcellona Pozzo di Gotto, where extraction of the essential oil was carried out manually with the “sponge” method, known as “Sfumatrice”. By the 1970's the new factory in Galati Marina was equipped with the most modern extractors available at that time.
Finally, in 1988 the production was moved to the industrial area of San Pier Niceto (Messina) in a modern facility which continues to evolve.

Simone Gatto is a leading company in research and development. The production and packaging of essential oils and pure natural citrus juices is only of the highest quality Italian origin products.
We value highly our reputation and are mindful to keep up relationships of trust and care with customers and suppliers, constantly developing European and global regulations’ ?
Ethical behaviour, sustainable development and respect of the environment are the basis of the company policy, with particular attention to the disposal of waste and sewage sludge for compost, recycling of process water for the protection of wells, and use of green energy.

The modern San Pier Niceto factory is located in an industrial zone, on a 45,000 square meters area, including 11,500 square meters for offices, processing and services.
The number of employees varies from a minimum of 35 increasing to 60 during the picking season.
The processed citrus fruits are: Lemons, Mandarins, Oranges, Grapefruits and Bergamots, from which about sixty products are recovered, using a complete range of the most advanced extraction equipment giving a total processing capacity of fifty tons an hour of fruit

Simone Gatto has obtained UNI EN ISO 9001 and BRC certifications and operates under HACCP self-control plan. Also available are organic EU, NOP and JAS certifications.

QUALITY CONTROL

Careful quality control is the basis of the quality. The first check is performed on the incoming fruit. It is both a visual inspection and an analytical control (brix degree, juice and essential oil yield). The products recovered during the processing are analysed as well.
For essential oils the main tests are: gas-chromatography, steam bath evaporation residue, colour (by Minolta colorimeter), optical rotation, refractive index, citral content, density, peroxides, CD value and solubility.
For the juices: brix degree, pulp content, acidity, essential oil content and colour.
Other analysis, on request: heavy metals, pesticides, furocoumarins, phthalates and microbiological test are carried out at accredited laboratories.

The processing lines are:

Tagliabrillatrici / Sfumatrici

for the extraction of lemon juice and lemon oil sfumatrice, very much preferred for fragrance application.


Continuous Presses

for the production of yellow and red mandarin oil.


B.O.E./ 1.100 Brown

for the extraction of high quality oil and juice from any type of citrus fruit.


Brown type / Polycitrus

for the extraction of oil and juice from any type of citrus fruit.


The exhausted peel obtained from the extraction of oil and juice is mainly used for pectin production and, after drying, for animal feed.

CROPS AND VARIETIES

Lemon

The main variety of lemon is the femminello. The fruit is produced in Sicily: in Siracusa, Acireale, Capo d'Orlando and Palermo area.
The crop goes from September to June and a tree can have up to 6 bloomings in a year (pimofiore, winter, bianchetto, maggiolino, estivo, verdello). The quality of the recovered oil varies considerably depending on the time of the crop and the extractor used.
Fruits are processed by Birillatrice/ Sfumatrice or by BOE / 1.100 Brown extractors.

Mandarin

It is collected from late September to the end of March;
Depending on the time of the year and the extractor used the oil can be green, yellow or red. Mandarins are grown both in Calabria and Sicily.
There are two varieties: Avana (or Comune) and Tardivo di Ciaculli (or Marzolo).

Bergamot

It is grown in the province of Reggio Calabria (in the areas of Melito, Bova Marina, and Brancaleone) where the largest quantities of fruit are processed. The extractor used to recover the oil is the Pelatrice, although some producers still use the Moscato.
There are three varieties: Femminello, Castagnaro and Fantastico.
The crop goes from November to March. The crude oil, cold pressed, is further processed to obtain molecular distilled, furocoumarin free, terpeneless and bergapten free qualities.

Blond and blood orange

The blonde orange tree has two blossomings, the first one in November and the second one in February. The main varieties are: Ovale Calabrese, Biondo comune, Washington Navel, Valencia and Belladonna. Fruits are grown both in Calabria and in Sicily (Catania, Palermo and Siracusa area).
The blood orange crop begins in February and usually lasts until April / May. The most important varieties are: Moro, Tarocco and Sanguinello.
The blood orange is mostly grown in Sicily in the area of the plain of mount Etna where, thanks to the special climatic and geological characteristics, the unique red colour is developed. Blood oranges are processed with the 400 Brown extractor.

Lemon

The main variety of lemon is the femminello. The fruit is produced in Sicily: in Siracusa, Acireale, Capo d'Orlando and Palermo area.
The crop goes from September to June and a tree can have up to 6 bloomings in a year (pimofiore, winter, bianchetto, maggiolino, estivo, verdello). The quality of the recovered oil varies considerably depending on the time of the crop and the extractor used.
Fruits are processed by Birillatrice/ Sfumatrice or by BOE / 1.100 Brown extractors.

Mandarin

It is collected from late September to the end of March;
Depending on the time of the year and the extractor used the oil can be green, yellow or red. Mandarins are grown both in Calabria and Sicily.
There are two varieties: Avana (or Comune) and Tardivo di Ciaculli (or Marzolo).

Bergamot

It is grown in the province of Reggio Calabria (in the areas of Melito, Bova Marina, and Brancaleone) where the largest quantities of fruit are processed. The extractor used to recover the oil is the Pelatrice, although some producers still use the Moscato.
There are three varieties: Femminello, Castagnaro and Fantastico.
The crop goes from November to March. The crude oil, cold pressed, is further processed to obtain molecular distilled, furocoumarin free, terpeneless and bergapten free qualities.

Blond and blood orange

The blonde orange tree has two blossomings, the first one in November and the second one in February. The main varieties are: Ovale Calabrese, Biondo comune, Washington Navel, Valencia and Belladonna. Fruits are grown both in Calabria and in Sicily (Catania, Palermo and Siracusa area).
The blood orange crop begins in February and usually lasts until April / May. The most important varieties are: Moro, Tarocco and Sanguinello.
The blood orange is mostly grown in Sicily in the area of the plain of mount Etna where, thanks to the special climatic and geological characteristics, the unique red colour is developed. Blood oranges are processed with the 400 Brown extractor.

PRODUCTS

The essential oils

The essential oils are cold pressed or distilled. The cold pressed oils are obtained by extractors that act directly on the peel. The distilled oils are obtained by distillation of the oil-rich emulsion recovered from the various stages of the processing. The organoleptic characteristics of these oils differ significantly from the cold pressed ones.
Citrus essential oils are primarily used in fragrances and flavours. Each essential oil can be further processed to obtain colourless, molecular distilled, folded, terpeneless and furocoumarin free versions.
Upon request, specialities can be developed.

The Juices

Juices are extracted from the endocarp of the fruit.
They are composed of water, sugars, organic acids, minerals, amino acids, fibre, vitamins and pigments, which determine the high biological value.
The juices can be single strength or concentrated, pasteurized or unpasteurized, clear or cloudy, preserved or frozen.

Juices for retail and ice cream markets

High quality juices are also packed in tetrarex or bags.
They are juices with no sugar added, no preservatives, no colorants nor flavourings and can be employed for the preparation of ice creams, sorbets, granitas and cocktails, for fruit salads dressing and, of course, for the direct consumption as such.

CONTACTS

Contrada San Biagio | 98045 San Pier Niceto (ME)
Telefono +39 090.9982911 | Fax +39 090.9982586
Mail info@simonegatto.com