Mar 13, 2025 4:57 PM EDTSuzanne Mericle is a wealthy Georgia dentist who is accused of shooting her boyfriend, James Barron, to death, according to a statement from the Hall County Sheriff's Office The murder occurred in a $1.6 million lakefront home, People reported, describing the neighborhood as "an upscale cul-de-sac lined with multi-million dollar homes on Lake Lenier." Mericle is "owns Mericle Dentistry on tony St. Simons Island, on the Georgia coast," People reported. In a statement on its Facebook page, the Hall County Sheriff's Office wrote that investigators "have charged a Gainesville woman with felony murder for the early Saturday morning, March 8, shooting death of a Gainesville man." HCSO deputies "responded to a home in the 4200 block of Bayridge Drive off C. Rogers Road at approximately 1:15 a.m. Deputies located an unresponsive man in a bedroom who had been shot in his torso," the Sheriff's Office wrote. "Hall County Fire Rescue responded and transported the man to Northeast Georgia Medical Center Gainesville where he was pronounced dead." Investigators "identified the victim as James David Barron, 68, of Gainesville. Next of kin has been notified," wrote the Sheriff's Office. According to the initial investigation, the suspect, Suzanne Renee Mericle, 61, "shot Barron with a handgun. The two were in a relationship and lived together at the residence. Mericle was at home when the deputies arrived," the press release said. In addition to felony murder, investigators "charged Mericle with aggravated assault under the Family Violence Act and possession of a firearm during the commission of a crime (felonies). She was arrested and transported to the Hall County where she remained held without bond Saturday afternoon," the Sheriff's Office alleged. By Jessica McBride is a trending reporter for Men's Journal and a national award-winning investigative journalist Want to take advantage of Four Seasons Preferred Partner benefits, including a space available room upgrade, complimentary breakfast, a hotel credit, and more? Contact Ford ([email protected]) for more details He may even be able to help if you already have a stay booked In early 2023, Four Seasons announced plans to open a property in Morocco’s capital The Four Seasons Hotel Rabat at Kasr Al Bahr has opened as of October 1 What I’m most excited about is that this isn’t a newly built property but rather it’s a converted historic building That means you should get the charm of an old world property while still getting all the modern amenities you’d expect from a newly opened Four Seasons Kasr Al Bahr means “castle of the sea,” as this was built as a royal summer palace in the 19th century before later becoming a military hospital until 1999 the 12-acre cliffside property has undergone a significant renovation The property features a total of 200 accommodations The rooms start at 398-473 square feet (37-44 square meters) and specialty suites go all the way up to 4,305 square feet (400 square meters) the property features seven different food and beverage venues These include Flamme (an all-day dining restaurant) Noora Lobby Lounge (all-day drinks and snacks) There are also several outdoor resort-style pools and it’s located on the Atlantic Ocean The city holds a UNESCO World Heritage Site designation and is known for its historic landmarks reflecting its past French and longstanding Islamic influences The Four Seasons Rabat is a 20-minute drive from Rabat–Salé Airport (RBA) or a 90-minute drive from Casablanca Mohammed V International Airport (CMN) There’s also a high-speed train between Rabat and Casablanca Four Seasons’ portfolio in Morocco is growing nicely, as this is Four Seasons’ third property in the country. It complements the Four Seasons Casablanca and Four Seasons Marrakech In fairness, the two existing properties probably aren’t Four Seasons’ most remarkable ones — I’ve heard the Four Seasons Casablanca is decent (but nothing amazing), while Marrakech is a very competitive luxury hotel market, with properties like Royal Mansour being tough to compete with What are rates like at the Four Seasons Rabat While the hotel is no doubt really expensive by Moroccan standards in absolute terms it’s one of the more reasonably priced Four Seasons properties out there Currently rates seem to start at around $500 per night, though they vary based on the time of year, day of week, etc. The hotel also has some promotions If you’re going to book this hotel (or any Four Seasons), you absolutely should book through a travel advisor who is affiliated with Four Seasons Preferred Partner eligible travel advisors can add value to your stay without it costing you extra They can add perks like complimentary breakfast (including via in-room dining) Ford and his team are happy to help with Preferred Partner bookings, and can be reached at [email protected] It combines a historic property with the amenities I’ve been meaning to take a proper trip to Morocco for quite some time now and I’d certainly consider including this as part of the journey What do you make of the Four Seasons Rabat Δdocument.getElementById( "ak_js_1" ).setAttribute( "value" Although it occasionally does interesting new hotels it’s too big and too focused on expansion to ensure consistency and uniqueness of brand and experience Reflagging hotels developed by others is not helping And many of the new locations are not interesting Your feedback is important in helping us keep our community safe The comments on this page have not been provided approved or otherwise endorsed by any advertiser and it is not an advertiser's responsibility to ensure posts and/or questions are answered You have successfully joined our subscriber list Editorial Disclosure: The editorial content on this page is not provided by any entity mentioned herein. Opinions expressed here are the author’s alone, and have not been reviewed, approved or otherwise endorsed by any of these entities. See more about our ethics policies here she saw a message from her Rapid City-based vendor announcing a significant price increase on specialty coffee beans “When I first got the email about the price change I genuinely thought it was a typo,” Kuzara said and prices of coffee beans had increased everywhere especially for local businesses that couldn’t afford to buy in bulk like larger chains Kuzara had no choice but to up certain varieties of Cottonwood’s specialty coffee beans from $15.50 to $22 a pound “There’s been a couple of times where customers have walked away,” Kuzara said “But as far as our costs versus our prices we're only increasing (our prices) as our costs increase.” Kuzara said it’s one way inflation has affected both the business and its customers According to a recent Wyoming Cost of Living Index released by Wyoming Administration and Information (A&I) on Friday statewide inflation reached 4.6% in the fourth quarter of 2024 Food and housing hit even higher inflation rates at 5.6% Gillette resident Nick Jussin said inflation most often strikes at grocery stores and restaurants where he continues to see prices higher than what he expects “I don’t know what they can do to improve it,” Jussin said “The federal government could quit printing money.” Bob McVey of Sheridan said he’s noticed the inflation as well “We’ve had a bunch of recessions… it’s a cleansing process.” another specialty kitchen and food store in downtown Sheridan inflation is less of an economic indicator and more of an ordering nightmare Manager Lindsey Vredenburg said many of the store’s vendors have raised shipping prices preventing Verdello from receiving the foods they want to keep in stock without raising the prices “We brought in a new ravioli not too long ago,” Vrendenburg said and they had doubled their shipping cost.” Vredenburg said Verdello spends a lot of time researching to find the best products and prices a process that’s only been prolonged with increased shipping and product costs “We’re trying to keep our prices as absolutely fair as possible.” The store also hosts cooking classes through Verdello Cooking School with fees ranging from $45 to $80 depending on the type of class Vrendenburg said they aren’t a huge moneymaker for the business between rising grocery costs and paying employees’ wages Vrendenburg said the store is looking into newer affordable formats while still keeping the cooking school open “The reason we do our cooking classes is to do something for the community and to bring more awareness to our store,” Vredenburg said “But it has gotten scary with the grocery costs.” Coupled with Wyoming’s high food prices at the end of 2024 are housing inflation rates of 5.6% the average rental rate for an apartment in Sheridan County was $862 at the end of 2024 Renting a home costs residents an average of $1,546 per month according to the study a donation ambassador with Habitat for Humanity Restore said she has rented apartments in Sheridan since 2019 She said the process is not for the faint of heart and has watched her friends also go through plenty of frustrating experiences while trying to find proper housing it’s even harder to find (rentals),” Holt said Holt and her husband Dave hope to settle in Sheridan permanently With increased costs and a lack of affordable options Holt said it’s not yet a possibility for their family I don’t see it happening with prices and with the careers we have.” the study reports Sheridan is not the county with the highest cost of living in the state Sheridan County sits right at the state’s average Teton County holds the state’s highest cost of living index at 178 She said Cottonwood and its employees are working to adjust and forge paths forward everything is just kind of crazy day-to-day…we’re just going to keep on living and doing our thing Sign up for our daily Newsletter and stay up to date with all the latest news You are receiving this pop-up because this is the first time you are visiting our site You are using software which is blocking our advertisements (adblocker) we are relying on revenues from our banners So please disable your adblocker and reload the page to continue using this site.Thanks "Thanks to targeted communication and the recognised quality of our 'Limone dell'Etna IGP ' we are present in important big retail outlets and chain shops specialising in organic produce we have been harvesting our 'Limone bianchetto' lemons Our winter lemons are overripe at this stage; moreover mainly due to the adverse climate and persistent rainfall the fruits do not have the right shelf-life," report the 'Limone dell'Etna IGP' producer members of the Etna's Business Network due to the volcanic soils where they grow and to the benefits that come from the proximity of the sea We are talking about fruits that flower and fruit all year round specifically from October to April (Primofiore) and from July to September (the summer lemon called Verdello)." The Etna's Business Network is made up of companies with a long-standing tradition specialised in citrus fruit cultivation which have decided to join forces to offer consumers a natural product available on the market with a wide commercial calendar One of the objectives is to strengthen the cooperation between members as well as the processing and marketing network of the fresh produce chain without neglecting the potential and opportunities provided by processing companies the network includes associated companies that cover 150 hectares of land with an estimated production of about 5,000 tons of lemons per year obtained continuously over the course of the four seasons in the heart of the 'Limone dell'Etna IGP' production area in a large citrus fruit selection and packaging facility we are proud of the commercial results achieved by our 'Limone dell'Etna IGP' considering that we are marketing the product in important big retail chains When it comes to environmental sustainability we pay the utmost attention to ecological and health issues so we propose packaging solutions made of recyclable cardboard biodegradable nets and plastic crates from re-use circuits." The 'Limone dell'Etna IGP' was added to the European Union's register of protected geographical indications in 2020 The organoleptic characteristics of the fruit are strongly influenced by the proximity to the Ionian Sea and the presence of Mount Etna lemon cultivation spread along the coastal strip of Etna and the immediate hills behind it in an area between the Alcantara river to the north and the northern boundary of the municipality of Catania to the south where our lemons were the protagonists at the second edition of the Salon International de l'Agrume hosted in the prestigious Palais de l'Europe in Menton and enthusiasts from all over Europe to discuss innovation and new applications in the world of citrus fruits The 'Limone dell'Etna IGP' won over the professional public and visitors and the event was an important opportunity to make the quality and value of our product known and to discuss the future challenges of the sector." For more information:Etna's Terra dei Limoni Via Vallone95024 Acireale (CT)[email protected]www.etnasterradeilimoni.it FreshPublishers © 2005-2025 FreshPlaza.com you lose it” is very true in the wine world particularly when it comes to Italian wines I recently had to pull out my “Wine Bible” by Karen MacNeil to refresh my memory on all things Italian Side note: if you need only one book on wine that has incredible information please invest in a “Wine Bible.” You won’t regret it The need for research came from a recent purchase of two Orvieto wines from Santa Cristina I knew I liked them but for the life of me couldn’t remember what grapes make up this particular Italian white I knew that it hailed from the Umbrian region which is a small area next to Tuscany The appellation itself is divided into two parts: Orvieto Classico produced in the area around a bluff of porous rock on which the city of Orvieto is perched and Orvieto from areas to the north and south of the classic zone Classico basically means that the wine comes from the oldest part of the zone Umbria’s best known wine Orvieto can be made from trebbiano (procanico in Umbria) Originally most Orvieto was made in a semi sweet style whereas modern Orvieto typically lean towards a dryer style the fruit undertones The first Santa Cristina I had was the Casasole Orvieto DOC Classico Amabile   Antinori (Santa Cristina’s parent company) has been producing an Orvieto since 1922 and the Orvieto Classico “Amabile” is modeled after the original classic from Orvieto  This wine was a combination of procanico The Casasole is very pale yellow in color and quite pretty in the glass I was very surprised to get tropical notes of banana as well as honey crisp apple when I took my first whiff The flavors of white peaches and hints of citrus really rounded out the tasting experience Even this semi-sweet style had a nice brace of acidity that balanced the sweet fruits and was a very refreshing wine It is lower in alcohol (around 12 percent) so it is easy to have a few glasses The second Orvieto I had was also a Classico from Santa Cristina but the Campogrande Orvieto is made in a drier style than the Casasole The wine was a blend of procanico with just a touch of grechetto I smelled orange blossoms and tropical aromas upon opening this wine While drier in mouthfeel than the Casasole I still tasted white peach but with more savory components in the background of the flavors Both of these wines were very easy to drink and at under $15 dollars very easy on the pocketbook as well light fish dishes and spicy Thai shrimp would be great with each of these wines Recovered ancient olive cultivars seem to provide a good answer to today's challenges such as those posed by climate change The global olive oil indus­try is see­ing a rise in the use of diverse olive vari­eties with a focus on both sen­so­r­ial and man­u­fac­tur­ing improve­ment includ­ing ancient and for­got­ten vari­eties is ongo­ing to address chal­lenges such as cli­mate change with some vari­eties show­ing resis­tance to envi­ron­men­tal stresses and dis­eases The recov­ery of these unique olive vari­eties is lead­ing to the pro­duc­tion of high-qual­ity extra vir­gin olive oils with dis­tinct fla­vors and char­ac­ter­is­tics Up until a few decades ago — when all of the farm­ers’ efforts were con­cen­trated on pro­duc­ing as much olive oil as pos­si­ble in order to ensure their fam­i­lies’ and com­mu­ni­ties’ self-suf­fi­ciency regard­less of qual­ity — many types of olives were set aside because of their low yield Often trees bear­ing small dru­pes dif­fi­cult to pick were replaced by oth­ers which were more pro­duc­tive and eas­ier to har­vest; it was a ques­tion of pro­duc­tion choices research into new cul­ti­vars has occurred in par­al­lel with an intense pro­mo­tion of minor and lit­tle-known vari­eties and the recov­ery of ancient and for­got­ten ones which in some cases have not yet been offi­cially clas­si­fied The olive oil world is expe­ri­enc­ing a redis­cov­ery of new­found, but actu­ally ancient vari­eties, which in sev­eral cases, seem to pro­vide solu­tions to today’s chal­lenges, such as those posed by cli­mate change, includ­ing extreme tem­per­a­tures and out­breaks of pests Genetic vari­abil­ity, and in par­tic­u­lar the abil­ity of species to resist envi­ron­men­tal stresses, is actu­ally a major area of study: research is ongo­ing and projects in this field have been launched by the European Union’s Horizon 2020 plan Among the most recently redis­cov­ered, the vari­ety Minuta di Chiusi is wide­spread in a small area of the Val di Chiana (Siena) between Chiusi and Cetona, in Tuscany. According to research, it has an ancient bond with the ter­ri­tory, hav­ing been grown in Etruscan times From its small fruits (min­uta means ​“tiny” in Italian) local farm­ers extracted an extra vir­gin olive oil with green notes of wild herbs marked by a high con­tent in polyphe­nols “It was prob­a­bly put aside by local farm­ers due to its very low yield and high detach­ment force of fruits,” Luca Mencaglia an expe­ri­enced tech­ni­cian who has col­lab­o­rated in its recov­ery pro­duc­ers should con­sider its good response to extreme tem­per­a­tures it emerged unscathed from severe frosts in 1929 and 1956 and sur­vived through the espe­cially cold 1985 win­ter Mencaglia pointed out that these plants are also largely unaf­fected by the olive fruit fly and has a great resis­tance to dis­eases such as the olive knot (caused by the bac­terium Pseudomonas savas­tanoi) the Minuta di Chiusi is a strong plant that gives a very good prod­uct,” Mencaglia said In Sicily, at La Goccia d’Oro coop­er­a­tive in Menfi for some years we have been exper­i­ment­ing also with other tra­di­tional cul­ti­vars of this area,” chief oper­a­tion offi­cer Accursio Alagna said which has prac­ti­cally been dis­carded over the last decades because the har­vest is par­tic­u­larly com­plex.” He sug­gests that due to high fruit detach­ment force many have prob­a­bly pre­ferred to cul­ti­vate other types of olive trees that were eas­ier to man­age “Our cur­rent pro­duc­tion lines give us great sat­is­fac­tion since we are con­stantly look­ing for improve­ment we decided to exper­i­ment with this regained vari­ety,” he said ​“About 400 plants are scat­tered through­out the ter­ri­tory of our coop­er­a­tive and we real­ized that they are par­tic­u­larly resis­tant to var­i­ous path­o­genic attacks which in recent years have become more fre­quent.” They col­lected Pidicuddara fruits with the help of har­vest tools and obtained an excel­lent extra vir­gin olive oil “We will there­fore soon orga­nize this pro­duc­tion in a more struc­tured way,” Alagna said Salvatore Mocciaro man­ages about 3,000 plants of Nocellara Messinese in the heart of the Nebrodi regional nat­ural park “The lat­ter two are very inter­est­ing,” Mocciaro said ​“My Santagatese mono­va­ri­etal has a light-medium fruity with almond and herbs on the nose and in the mouth char­ac­ter­ized by har­monic bit­ter and spicy sen­sa­tions has been reval­ued by sev­eral pro­duc­ers of the area with great results thanks to its medium fruity of green almond which gives pleas­ant per­sis­tent sen­sa­tions.” firm drupe resisted the warm humid weather of April ​“We had no trou­ble with late flow­er­ing and pol­li­na­tion,” he said I observed a lim­ited alter­na­tion in pro­duc­tion which means that we can count on con­stant pro­duc­tion.” In Basilicata Luciano Pepe and Andrea Lago are wait­ing for the DNA results on some olives har­vested at Fontana dei Santi “Our groves are located between 400 and 700 meters (1,300 and 2,300 feet) and we have been exposed to freez­ing winds in win­ter and intense heat in sum­mer we started to test autochtho­nous vari­eties which have been over­looked over the last decades but proved to be resis­tant to extreme weather con­di­tions.” observed that some plants passed unharmed through par­tic­u­larly severe sea­sons we reached 15 degrees below zero (5 degrees Fahrenheit) and in sum­mer we suf­fered a record drought with tem­per­a­tures up to 45 degrees Celsius (113 degrees Fahrenheit),” Lago explained these plants also with­stood a sud­den rise in tem­per­a­ture and we have not observed any sig­nif­i­cant falling.” The two pro­duc­ers spec­i­fied that Fasola is the com­mon name used by the local elders for this olive tree that gives medium-large dou­ble-apti­tude (it can be used for olive oil and table olives) fruits Plants of Casaliva, wide­spread in the banks of Lake Garda, are flanked by Miniol, Negrel, and Gargnan at La Zadruga, man­aged by Sergio Cozzaglio, which dis­cov­ered a new vari­ety a few years ago “We momen­tar­ily called it Villa Romana since the first plants were found near the remains of a Roman Villa and it is now wait­ing for an offi­cial denom­i­na­tion,” he said these groves have pro­duced a very good extra vir­gin olive oil “It has all the poten­tial to be devel­oped,” Cozzaglio said ​“According to the analy­sis car­ried out by the National Research Council’s Institute of Biosciences and Bioresources of Perugia Cozzaglio added that the new­found Villa Romana has a con­stant pro­duc­tion and with­stands low and high tem­per­a­tures It has an aver­age resis­tance to anthrac­nose and olive knot and with the excep­tion of the pea­cock eye it stands up well to all the other dis­eases More articles on:  , , European Olive Oil Supply Hits Decade-Low A production drop and low stocks have kept prices high California Table Olive Yield Projected to Increase for Second Consecutive Year California's table olive production is set to rise to 40,000 tons in 2024 due to favorable weather despite ongoing challenges like labor shortages and competition from imports Native Varieties and Centenarian Trees: The Winning Formula for Olivian Groves the Peloponnese producer achieved award-winning quality by relying on traditional and modern practices L’Olivo di Sant'Emiliano: A 1,800-Year-Old Symbol of Umbria's Olive Tradition The millenary tree symbolizes the resilience of the central Italian region with many of its cohorts damaged by repeated frost over the years Italy Mints Special Labels for Its PDO and PGI Olive Oils The Italian Polygraphic Institute and State Mint craft the labels to guarantee the traceability of extra virgin olive oils with geographical indications Extra Virgin Olive Oil Is the Soul of These Classic Italian Winter Dishes A famous Apulian chef shares how to make the best use of fresh extra virgin olive oil in sweet and savory dishes Croatian Producers Share Secrets Behind Their Award-Winning Success The small southeastern European country produced just 3,500 tons of olive oil in the 2023/24 crop year but earned 80 awards from 97 entries at the World Competition South African Olive Farm Prepares for Challenging Harvest Season Learn about the challenges and sustainable olive oil production at Tokara Olives a top producer in South Africa's Western Cape Two Italian aid workers abducted in northern Syria last summer arrived Friday in Rome where they were welcomed with "relief" a day after their release Foreign Minister Paolo Gentiloni welcomed Greta Ramelli after their flight from Turkey landed at Ciampino military airport near Rome in the early hours of the morning Wearing faint smiles and with their heads bowed the women were rushed into the airport hall without a word or even a nod towards the press They were to be taken to hospital for a checkup and then to see Rome's anti-terrorist prosecution office which has opened an investigation into their abduction disappeared on July 31 near Aleppo in northern Syria three days after they arrived from Turkey "I'm feeling such enormous joy: this is the news I have been waiting for for a long time," Salvatore Marzullo said from his restaurant in Verdello near Bergamo in northern Italy Interior Minister Angelino Alfano welcomed the news "with great joy and a huge sigh of relief." The foreign ministry said Thursday their release was the result of "intense work by team Italy" but officials have so far not released details of how the women had come to be freed by or from their unknown abductors Gentiloni is expected to speak to members of parliament later Friday Ramelli and Marzullo were captured by gunmen in Aleppo province while working for the aid group Horryaty which specialises in health and clean water projects They were last heard of on December 31 when a video was posted online showing them dressed in black robes and headscarves and urging the Italian government to do everything it could to bring them home The posting on YouTube was entitled "Al-Nusra Front detains two Italian employees because of their government's participation in the coalition against it." But the video was not posted on any official accounts belonging to Al-Nusra Italy's foreign ministry has given little away about who it thought was holding the women but had denied reports they were prisoners of the Islamic State group The liberation of the two women leaves two Italians unaccounted for in conflict zones overseas Jesuit priest Paolo Dall'Oglio was kidnapped in Syria in July 2013 and aid worker Giovanni Lo Porto disappeared in the tribal zones between Pakistan and Afghanistan in January 2012 Italy last year secured the release of two construction workers held in Libya and the country has a track record of paying ransoms to get its citizens home safely That approach has been controversial with some of its NATO allies who argue that handing over cash only encourages further abductions and can end up funding terror attacks Italy signed up to not paying ransoms at a NATO summit in September 2014 but media reports suggested money changed hands in the Libya cases Italian officials were able to portray the Libya kidnappings as essentially criminally motivated rather than being the work of hardened terrorists But that stance may be harder to maintain if it emerges that the two women had been in the grasp of either Al-Nusra or Islamic State Hopefully this will be a warning to all naive youngsters out there joining forces and resources are the pillars of the Sicilian business network called Etna's These basic notions embody the idea of doing business to achieve goals that can hardly be obtained alone the network includes member companies with 150 hectares of land and an estimated production of about 5,000 tons of lemons per year in a large plant where citrus fruits are sorted and packaged The PGI Etna Lemon is a fine citrus fruit which in 2020 obtained its inscription in the register of protected geographical indications by the European Union "We represent a group of growers that produce this lemon united in a business network that aims to share experience and good practices that add value to agricultural production We believe that in order to grow and increase competitiveness on the markets we need to focus on the supply and overcome the fragmentation of our production system Being united in purpose will allow us to gain critical mass optimize resources and shorten the supply chain to be reliable towards our trading partners," said PGI Etna Lemon producer members of the Etna's business network The Etna lemon is grown in a fairly wide area that covers Acireale the producers have developed a special technique that consists of causing water stress to the trees by depriving them of hydration during the months of June/July through copious irrigation and nitrogen-based fertilization the trees resume vegetative activity and bloom in August Etna's Network is currently engaged in harvesting and commercializing the Verdello lemon (also called summer lemon) the production of which is exclusive to the Ionian-Etnean area of Sicily Thanks to the cultivation technique on volcanic soil described above there is constant production of this characteristic lemon which turns out to be the only cultivation in summer This is a lemon whose distinctive trait is an external coloration of the fruit tending to green very juicy and with edible peel since it is free of pesticide residues cultivated on an area that covers about 3,000 total hectares an alternative to lemons arriving on the markets from Argentina or South Africa during the same period The superior nutraceutical qualities that characterize this specific seasonal lemon have been extensively described in the scientific research carried out by CREA-OFA of Acireale (CT), "Qualitative and Nutraceutical Aspects of Lemon Fruits Grown on the Mountainsides of Mount Etna" published in Food Research International no.74, April 2015 Elsevier B.V. (See research paper) "The Protected Geographical Indication of the Etna Lemon (See related article) is an extremely important trademark because in addition to certifying its exact geographical origin it enhances its typical and unique organoleptic and cultivation characteristics These characteristics are made possible thanks to the extremely favorable microclimatic conditions that in synergistic action with the particular nutritional characteristics present in the soil of volcanic origin the Etna's network is engaged in the cultivation phases that with the appropriate agronomic interventions will lead to the harvest campaign of the Primofiore lemon The network is made up of companies with a long tradition specializing in citrus cultivation and who have decided to join forces in order to be able to offer the consumer a product available on the market with a wide commercial calendar The goals are to strengthen cooperation among members enhancing the processing and marketing network of the fresh supply chain while not to mention the potential opportunities provided by the companies in the processing industry For more information:Etna's Terra dei LimoniVia Vallone95024 Acireale (CT)[email protected]www.etnasterradeilimoni.it "The summer campaign has been a difficult one for lemons - the weather and temperature changes did not help production the excessive quantities from all over the world and an ensuing drop in prices have further compromised the season," explains Ferdinando Vinaccia "The incessant and abundant presence of Spanish lemons on the market at low prices led to serious difficulties for national and overseas products Prices have dropped by as much as 60% compared to 2018 and 2017."  "Prices were very high in the past few years so much so that lemons cost more than double what they do now Producers are therefore not satisfied with their profits and are paying the price of high management costs and small fragmented plots." "We are currently working with PGI lemons from Sorrento which have been affected by the rain in May quantities available on the market are good Verdello are not doing so great - quotations are indeed interesting but there is little produce available."   "We should be working with Verdello and Sorrento until late September then it will be the turn of Primofiore from Sicily in early October." new outbreaks of mal secco are always being reported and cryptogam is spreading especially due to the humid weather this year We are hoping for new production strategies and technologies to contain it."  we are hoping for the market trend to improve and for the fall campaign to be better than the summer one." La CostieraVia Pantanello, II tr. dx - Zona Industriale04022 Fondi (LT) - ItalyTel: (+39) 0771 531807Email: [email protected]Website: www.la-costiera.com