{"id":128799,"date":"2026-09-24T11:58:04","date_gmt":"2026-09-24T09:58:04","guid":{"rendered":"https:\/\/dpdepietri.it\/?p=128799"},"modified":"2026-09-24T12:05:38","modified_gmt":"2026-09-24T10:05:38","slug":"from-basil-harvesting-to-bottling-for-the-pesto-industry","status":"publish","type":"post","link":"https:\/\/dpdepietri.it\/en\/from-basil-harvesting-to-bottling-for-the-pesto-industry\/","title":{"rendered":"From basil harvesting to bottling for the pesto industry"},"content":{"rendered":"

To meet the high quality standards demanded by the pesto <\/span>industry<\/b>, cultivating and <\/span>harvesting basil<\/b> has become an extremely precise process.<\/span><\/p>\n

In this reel<\/span><\/a>, Geopop<\/strong> documents the entire production cycle of Barilla pesto<\/strong>: the De Pietri harvester is shown at work in the field during the harvesting stage. <\/span><\/p>\n

A passage that reveals how Industry 4.0 technology, strict management of harvesting times and the gentle nature of the mechanization methods are the key ingredients for preserving the aroma<\/strong>, colour<\/strong> and freshness<\/strong> of the raw produce, from the ground right through to the jar.<\/span><\/p>\n

Agriculture 4.0 at the service of raw materials<\/b><\/h2>\n

Before the machinery even starts operating, the <\/span>industrial<\/b> management of basil relies on advanced digital tools to monitor the crop at every stage.<\/span><\/p>\n

Satellite analysis via NDVI enables vegetation density and health to be accessed<\/strong>, thereby identifying the ideal time for cutting. At the same time, weather stations and field sensors cross-reference climate data to manage automated irrigation and apply targeted nutrient supplements, preventing the onset of fungal diseases and protecting the plant before pest infestations occur.<\/span><\/p>\n

The best time and method for harvesting basil<\/b><\/h2>\n

All these agronomic practices converge at the crucial time of <\/span>basil harvesting<\/b>, an operation that requires strict timing and parameters.<\/span><\/p>\n

To preserve their aroma and the more volatile essential oils, the leaves are harvested at the first light of dawn when the low temperatures keep them fresh and firm.<\/span><\/p>\n

The harvester operates by adjusting the cutting height with millimetre precision<\/strong>, generally between 10 and 15 centimetres from the top of the plant. This method ensures that only the tenderest, most fragrant tip is harvested, leaving the plant with the structure it needs to grow and be cut again.<\/span><\/p>\n

The machine\u2019s conveyor system then deposits the leaves into a container without crushing them, thus preventing the product from oxidizing and turning brown.<\/span><\/p>\n

How can you protect your basil plants as they are harvested?<\/b><\/h3>\n

Maintaining the health of your crop while it is harvested is essential to ensure regrowth and obtain multiple cuttings during the season<\/strong> without compromising on yield or quality.<\/span><\/p>\n

When the machine passes over the crop, the main risks are tearing the stems or root injury, which expose the crop to attack by fungi and pathogens.<\/span><\/p>\n

De Pietri machinery features extremely high-precision cutting blades designed to cut cleanly and without fraying, thereby preserving the cellular structure of the stem. In addition, careful management of ground clearance prevents the raised crop bed from being compacted and the surface roots from being damaged, ensuring ideal conditions for the plant to regenerate quickly after each pass.<\/span><\/p>\n

Preserving freshness: from the field to the processing plant<\/b><\/h2>\n

Once the fieldwork is complete, a lightning-fast logistics process kicks in to preserve the freshness of the raw materials.<\/span><\/p>\n

The basil is loaded onto refrigerated trucks to maintain the cold chain during the short journey to the <\/span>processing plant<\/b>, situated in the immediate vicinity of the fields. The entire process, from <\/span>harvesting the basil <\/b>to packing in jars, is completed within 24\u201336 hours.<\/span><\/p>\n

Here, the basil is washed with water before being transferred to the blender, where it is processed strictly at cold temperatures, ensuring that bright green colour and distinctive aroma profile that characterize high-quality pesto.<\/span><\/p>\n

A perfect blend of technology and mechanics<\/b><\/h2>\n

In such a fast-paced production environment, the efficiency of <\/span>basil harvesting<\/b> acts as the connecting link between precision agronomy and <\/span>industrial<\/b> processing. It is the ability of the machines to ensure a clean, even cut, free from soil contamination, that enables major brands to maintain a consistent standard of quality, transforming work in the fields into a symbol of \u2018Made in Italy\u2019 excellence.<\/span><\/p>\n

From high-capacity self-propelled machinery to the more compact and customisable machines, our engineering solutions are tailored to the layout of your fields and the characteristics of your crop.<\/span><\/p>\n

 <\/p>\n

Contact the De Pietri technical team to find the ideal configuration and optimise your harvest right from the start.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

To meet the high quality standards demanded by the pesto industry, cultivating and harvesting basil has become an extremely precise […]<\/p>\n","protected":false},"author":5,"featured_media":128801,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-128799","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-events"],"_links":{"self":[{"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/posts\/128799","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/comments?post=128799"}],"version-history":[{"count":0,"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/posts\/128799\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/media\/128801"}],"wp:attachment":[{"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/media?parent=128799"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/categories?post=128799"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dpdepietri.it\/en\/wp-json\/wp\/v2\/tags?post=128799"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}