Harvesting and Production Method
After harvesting, which is done manually so as not to spoil the product, the zucchini are brought to the farm and refrigerated to improve their shelf life.
After a few hours they are washed in special tubs and showers and calibrated.
Classification is based on length and appearance:
By length, zucchini are divided into
- 14-16: 14 cm to 16 cm
- 16-18: 16 cm to 18 cm
- 18-21: 18 cm to 21 cm
- >21: with a length of more than 21 cm
They are then divided into two main categories:
- category I^ including zucchini with a length of 14 cm to 21 cm with a smooth and regular surface;
- category II^ which includes zucchini longer than 21 cm and zucchini with an irregular surface.