Taste and use

This is what makes Sicilian chickpea flour so special:

• Taste: Flour made from chickpeas with a very mild, slightly nutty aroma.
• Quality features: Chickpea flour is a protein-rich ingredient for pancakes, omelettes, falafel, cookies and cakes.
• Use: In Sicily, for example, chickpea flour is used to make the traditional "pane panelle": The flour is boiled with water and stirred into a fine dough. Flatbreads are then formed and fried in oil - a super tasty snack!

Cultivation and ecology

This is how chickpeas are grown:

• Cultivation method: Organic farming. The chickpeas are grown on the fields of the Valdibella producers, alternating with "Timilia" durum wheat and other cereals. Legumes such as chickpeas and lentils naturally return the nitrogen to the soil that cereal cultivation has removed. The chickpeas are sown in January and harvested in summer.
• Producers: The chickpeas are grown by various members of the Valdibella cooperative. After harvesting, they are dried, cleaned in a local grain mill and processed into flour. Valdibella packs the flour into small bags for us by hand. The cooperative uses the "Addio Pizzo" label to declare that it does not pay protection money to criminal organizations.

This is how the price is made up

Mario Sciortino receives 0.62 euros per kilogram of uncleaned chickpeas.

Cultivation & processing CHF 2.21

• Cultivation and harvesting: Mario Sciortino, Cooperativa Valdibella
• Processing: BMS Processing SRL, Cooperativa Valdibella

Transport & logistics CHF 1.38

• Export and logistics: Valdibella, Galliker
• Fees: Customs
• Quality assurance: SQTS laboratory
• Packaging: Zurich plant
• Shipping: Post

Procurement & distribution CHF 1.33

• Coordination, communication, online market: Crowd Container