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Organic Lentils
The lentils from Cancemi Agricultural Company have a large seed with a green skin and yellow cotyledons. They have a high content of protein and iron, making them a particularly suitable ingredient for those suffering from iron deficiency.
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Aroma: Characteristic of the species, free of defects.
Taste: Characteristic of the species, free of defects.
NUTRITIONAL INFORMATION (values per 100g):
Energy value: 330 kcal
Fat: 2.85 g of which saturated fatty acids: 0 g
Carbohydrates: 68.80 g of which sugar: 0 g
Proteins: 14.87 g
Mineral Salts: 6.50%
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The company is located in Contrada Marcato D’Arrigo and operates under an organic regime.
Located near the "Southern Imera Valley" nature reserve along the course of the Salso river.
For several generations the Cancemi family has been in charge of the cereal-zootechnical company and Michele, after abandoning his job in a public office and having dedicated himself entirely to the company, converts it to organic and expands the production with fruit and vegetables, legumes, dried fruit organic to reach a wider market sector.
Today the company is under the Organic regime certified by Ecogruppo Italia with operator number R29D.
Cancemi Agricultural Company
Cancemi: Organic Agricultural Passion in the Southern Imera Valley.
About The Company
The company is located in Contrada Marcato D'Arrigo and operates under organic practices.
Situated near the "Valle dell'Imera meridionale" nature reserve along the Salso River. For several generations, the Cancemi family has been involved in cereal and livestock farming. Michele, after leaving his job in a public office and dedicating himself entirely to the company, converted it to organic farming and expanded production to include vegetables, legumes, and organic dried fruits to reach a broader market sector. Today, the company is certified as organic by Ecogruppo Italia with operator number R29D.
Products
For generations, the Cancemi family has been engaged in cereal and livestock farming, located near the "Valle dell’Imera meridionale" natural reserve in the province of Caltanissetta.
After leaving his job at a public office and dedicating himself entirely to the business, Michele converted it to organic farming. In addition to expanding production to include vegetables, legumes, and organic dried fruits, he has committed to the preservation and cultivation of ancient grains such as Perciasacchi, Timilia, Cappelli, Russello, Maiorca, and Margherito. "We are accustomed to soft, white bread and pasta that doesn't overcook. Many people are unaware that all of this was achieved through genetic modification of wheat.
Starting in the 1960s, with the advent of chemical fertilizers, wheat underwent 'nanization' because, by increasing chemical fertilization to boost production, the already tall wheat of that time grew even taller and prone to lodging. The paradox is that today, wheat with a high gluten index, which is indigestible, is considered excellent, while digestible wheat with low gluten is described as poor. A high gluten index speeds up the pasta-making process because the wheat can be subjected to very high drying temperatures, which serves the industry. However, our intestines do not recognize it, and they start producing free radicals that cause ailments ranging from allergies to cancer. It's the usual story of profit at the expense of health, made with a food we consume daily."
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