We must reiterate the need to proceed with the new draft for the recognition and valorization of the Vesuvian Apricot, with a round table of consultation together with the competent national and local institutions and the promotion committee, because this is not the time for controversy, but it is not admissible that no efforts are made for this important product of excellence of Vesuvius, for which entrepreneurs and workers in the sector, consumers and even the prestige of the Campania agri-food sector will be called to pay. The apricot is the fruit that contains the highest doses of potassium and carotene. Both nutrients are very important in the summer: taking good quantities of the former is very essential to restore what is lost through sweating, while carotene is essential to promote a fast and long-lasting tan. In addition, apricots are also very rich in vitamin A, in addition to vitamins B, C and PP and various trace elements (magnesium, phosphorus, iron, calcium) and this makes them an essential food for those who are anemic, exhausted, depressed, chronically tired. They are recommended for convalescents, children in the age of growth and the elderly, but are not recommended for those who suffer from kidney stones. Apricots also have notable laxative properties, favored by the presence of sorbitol. They are a low-calorie fruit, very nutritious and highly digestible, especially if consumed when ripe. They are also suitable for treating anemia and help increase the body's natural defense reactions. Apricots can be eaten natural or dried or in syrup and of course in jam. One of the first precise testimonies of the presence of apricots in Campania is due to Gian Battista Della Porta, a Neapolitan scientist, who, in 1583, in the work Suae Villae Pomarium distinguishes two types of apricots: bericocche and crisomele, more valuable. From this ancient term would derive, therefore, the Neapolitan crisommole still used today to indicate apricots, and from which would also derive the Alexandrian crisomele, which still exist in the Vesuvian area. In the last century the text by various authors, Breve ragguaglio dell'Agricoltura e Pastorizia del Regno di Napoli, of 1845, recognizes the apricot as the most widespread tree, after the fig, in the Neapolitan area, and precisely in the Vesuvian area, “where it comes out better than elsewhere and there are more ways to count them, different in the fruit …”.This is what the Representative of the National Council for Agriculture and Tourism, former Delegate of the Province for the Agricultural sector, member of the National Department of Agri-food, Environment, Water, Catering, Services and Tourism Promotion, Rosario Lopa, said, participating in the annual apricot harvest on Vesuvius.
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