Javier Provedo points out that Platerina’s commercial advantage over peaches, nectarines or Paraguayans lies in its commitment to taste. “Due to its shape and type of skin (the nectarine) it can be eaten without peeling, so it’s very easy to consume.” In addition, sugar levels are achieved with Platerin that are very difficult to achieve with other peach varieties. The Platerina reaches values from 18 to 22º Brix when a peach or a nectarine never exceeds 14.
Provedo acknowledges that “Platerine’s current production is merely a testimony; and there is more demand than supply. However, he predicts supply will grow in the coming years due to many trees being planted and the benefits the fruit offers consumers. These advances are possible thanks to the stone fruit research and experimentation center that the company has in the town of Don Benito, Badajoz. Between 100 and 200,000 flowers are manually pollinated there every year. After receiving the best selections, they are tested in five other areas across Spain.