landaluz 12.qxp

Transcription

landaluz 12.qxp

Summary
Edited by LANDALUZ, Association of
Quality Food Products within Andalusia
Editorial Board
LANDALUZ, Association of Quality Food
Products within Andalusia
D. Manuel Jurado Toro
D. Ángel Gómez Esquinas
D. Álvaro Guillén Benjumea
D. Jesús Barrio Rubio
D. Alfonso Hidalgo Romero
D. Francisco Artacho Sánchez
General Secretariat
D. Juan de Porres Guardiola
D. Santiago Urquijo Ruiz-Giménez
D. Pedro Parias Jiménez
Dña. Mariella Cingolani Coronel
D. Miguel Angel Jiménez Segador
D. Armando Dávila Miura
Dña. Rocío Rodríguez Hervella
39 Flavours
Restaurant Calima
Editorial Coordination and Design
GLOBAL PRESS
Carlos Javier Aguilar Galea
Paloma Rodríguez Rodríguez
Rocío Manteca Medina
Avda. San Fco. Javier, 24 Edificio Sevilla I planta 9ª - Mód. 11, 41018 Sevilla
Tel.: +34 954 92 32 33 - 627 955 630
Fax: +34 954 92 29 65
[email protected]
Photographies
Miguel Ángel Cano Pérez, Gema Aguilar,
Landaluz´s archive, Herba´s archive,
Extenda.
This magazine has the support of
EXTENDA, Trade Promotion Agency of
Andalusia.
LANDALUZ,
Association of
Quality Food
Products within
Andalusia
Avda. de Grecia 8 - 41012 Sevilla
Tlf: +34 954 23 48 49
+34 954 29 63 19
Fax: +34 954 62 32 06
[email protected]
www.landaluz.es
We would like to thank you:
Herba Nutrición
Depósito Legal: SE-0181-06
4
ANDALUSIAN FLAVOUR
45 Routes
Aracena the
beautifull land
Summary
17 Flavours
Andalusian rice all
over the world
Sumary..............................................................4
Words
Editorial.......................................................7
Trade Promotion Agency of Andalucia........9
Landaluz Turn-key Promotions.................................10
Flavours Andalusian rice all over the world.............17
Legumes, Mediterranean diet...................31
Restaurant Calima....................................39
Routes
Aracena.....................................................45
Pause
Los Melonares...........................................55
Ideas
Manuel Lombo...........................................61
New Features............................................................68
31 Flavours
We are...............................................................82
Legumes, essential
ingredients in the
Mediterranean diet
55 Pause
Los Melonares, under the
Andalusian sun
ANDALUSIAN FLAVOUR
5
Words
Dear Friends:
First of all, it is my pleasure to
announce that LANDALUZ, with
its many companies, will once
again visit our beloved neighbour
Portugal. There will be two
promotions in September and
October at the Jumbo chain store
in Faro and the Corte Inglés
(department store) in Lisbon and
Porto. These promotions will be
the best stage for quality
Andalusian products to illustrate
the excellent gastronomy of the
region.
From the pages of this issue, I
would like to express my
appreciation to both chains and
their managers for the sensitivity
they have shown towards the
Andalusian agri-business sector by
granting us all their confidence
and therefore appreciating the
quality and variety.
Andalusia, with its leading
companies, continues to show its
ability for self-improvement,
efforts, dedication and initiative
with an ever growing presence on
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ANDALUSIAN FLAVOUR
the international market and at
quality—all essential requirements
international events. Proof of this
prior to entering the market
are the efforts undertaken by
abroad—to be able to present a
EXTENDA to open new Business
differentiated and competitive
Promotion Units throughout the
product with sufficient resources
world, such as the office
to impulse the introduction.
inaugurated in the German city of
Düsseldorf.
I encourage both companies and
professionals in the sector to seek
All of these channels must be
out valid formulas for Andalusian
used by Andalusian agri-business
products and therefore the
managers to corner all possible
gastronomy of the region it
commercial channels in Europe.
represents, to consolidate around
Acquiring a more global vision is
the world as a source of flavour
essential for commercial and
and health.
economic ties, as well as greater
differentiation of competitors
As anyone who has visited the
listed by key aspects such as
region knows, Andalusia offers a
quality and food safety.
number of possibilities and
attractions; the warmth of its
Branding is a more global aspect
people, the light of its landscape,
that is well above the actual
the flavour of its food are the best
product. Day after day, it is easy
presentation for this century old
to see that various common
land. As the slogan says,
characteristics are repeated again
“Andalusia loves you.” I would
and again, such as less space for
like to encourage all of the
the distribution of second and
professionals within the sector to
third brands, greater hindrances in
get to know the details of a
competing in price and the need
modern agri-business sector that
to lay stakes on one brand.
is committed to quality and
continual renovation.
Andalusian companies must invest
in innovation, distinction and
Manuel Jurado Toro
Editorial
Words
ANDALUSIAN FLAVOUR
7
Words
INAUGURATED THE EXTENDA BUSINESS PROMOTIONAL UNIT IN DÜSSELDORF
This past month of July, the Regional Minister of
Tourism, Commerce and Sports, Mr. Paulino Plata,
officially inaugurated the Andalusian Business Promotional
Unit in Düsseldorf with the participation of more than
300 German and Spanish entrepreneurs. The event
was held at the Rheinterrasse convention center.
Together with the Regional Minister was Mr. Joachim
Erwin, Mayor of Düsseldorf, and Mr. Jacobo González,
the Consulate of Spain in Germany.
During his speech, the Regional Minister underlined the
presence of Andalusia in Germany, with some 500 firms
exporting products. He explained that between 1998
and 2003 this number increased 17% in comparison to
the 8% of all of Spain. “The new office,” he stated, “has
been designed to increase this dynamics, to provide
companies services at one of the main markets of the
world, but also one of the most competitive and
demanding, where it is essential to have ample
consultancy services.”
The Business Promotional Unit (BPU) is located in the
center of Düsseldorf, capital of Renania in northern
Westfalia. This region of Germany has the greatest
volume of foreign trade and is home the HQ of a
number of important industrial groups as well as some
of the largest distributors of agri-business and consumer
products.
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ANDALUSIAN FLAVOUR
Sandra Rodríguez Gericke will be the manager of the
recently inaugurated BPU, which began operating early
this year, and has just finished elaborating the Country
Plan. This document established the lines of action for
the next three years, as well as the priority sectors
where specific work will be undertaken. These fields
include agricultural-foods, aeronautics, industry and
consumer goods.
The German Objective
In keeping with the Strategic Plan for Internationalization
of the Economy, the support offices abroad have been
established in those markets with high potential, and that
present certain difficulties due to their complexity or
distance. Today, the demand of the companies and the
continual increase of activities by Extenda in Germany
have motivated the inauguration of this office.
Currently, the Andalusian Promotional Agency has a
network of 17 BPUs, located in Europe (Brussels,
Budapest, Düsseldorf, London—which will official
inaugurated this next fall—Lisbon, Moscow, Prague,
Warsaw and Paris), in America (Buenos Aires, Mexico
D.F., Miami, Santiago de Chile, and Sao Paulo), in Asia
(Beijing and Tokyo), and in Africa (Casablanca).
Trade Promotion Agency of Andalucia
Words
Some 200 Andalusian
and Portuguese
of Andalusia and Algarve and
Alentejo.
businessmen and women met to
strengthen commercial ties and
identify new business opportunities
at the 2nd Hispano-Luso Forum.
The encounter was held in Sevilla
on June 30, and was organized by
Extenda (the Andalusian Agency for
Promotion Abroad)—an Agency
dependent upon the Regional
Ministry of Tourism, Commerce
and Sports—and the Chambers of
Commerce of Portugal and Spain.
Andalusia maintains intensive
commercial relationship with
Portugal. Currently, more than 700
companies in the region have been
in contact with the Portuguese
market, in sectors such as
agri-business, construction,
machinery and furniture. One
fourth of the trans-national
exchanges between Spain and
Portugal are concentrated in the
province of Huelva and the Algarbe
area.
During the celebration of this
forum, entrepreneurs had the
opportunity to establish contacts
between both areas, in search of
new business possibilities and
cooperation as well as the
exchange of commercial
experiences. Likewise,
the participating
authorities in the venue held a
variety of meeting to consolidate
institutional relationships between
Andalusian and Portugal.
This activity was part of the EU
Interreg III-A initiatives, a
cooperation Project with Portugal,
in which Extenda has been
undertaking a number of activities
to collaborate with the Agency for
Regional Development of Alentejo.
In this sense, three market studies
have been performed
(agri-business, leather products and
furniture) as well as the
promotion and training
for companies in areas
During this encounter, four
round-tables were held to debate
sectorial topics, including
agri-business, real estate, tourism
and energy and finally, the
environment. Julio Moreno, from
Extenda, inaugurated the event.
Likewise, the Consulate General for
Portugal in Sevilla, José Manuel
Bulhão and Enrique Santos, the
President of the Luso-Spanish
Chamber of Commerce attended
the event.
Business opportunities
The Government of Andalusian is
working hard to strengthen ties
with Portugal, as it is a strategic
area. For that very reason, a
Business Promotion Unit has been
set up in Lisbon. Portugal
purchases 1,146 million euros in
Andalusian products and is a major
destiny for exports, concentrating
19% of all exports.
Extenda
ANDALUSIAN & PORTUGUESE ENTREPRENEURS MET FOR THE 2ND
HISPANO-LLUSO FORUM
ANDALUSIAN FLAVOUR
9
Landaluz
With this goal in mind, LANDALUZ, always backed by
its most faithful participants in this project have decided
to sponsor a solid and long-term project such as
CARREFOUR, AUCAHN – ALCAMPO, EL CORTE
INGLÉS Group or METRO – MAKRO, thanks to
which, LANDALUZ has consolidates as one of the
most dynamic and representative business
organizations in Spain in terms of commercial
promotion. Nevertheless, the Association must not
cease in the intensity of its activities after having
consolidates its national business, in which actions have
continued for more than ten consecutive years. There
must be continued growth, but always hand in had
with strategic allies, and with a clear objective:
internationalization of the Andalusian agri-business
industry.
This objective responds to a clear vocation and at the
same time, an imperious need to prove to the
international market the obvious quality of the
Andalusian agri-business production, where food
safety, R+D+i+Marketing, Mediterranean diet or
healthiness are synonymous to a job well done.
That is why LANDALUZ has always worked hand in
hand with EXTENDA (the Andalusian Agency for
Promotion Abroad) as a public organization within the
Andalusian government to compete in this field. Right
from the very beginning, we saw the need to adapt to
the needs of our clients abroad; these actions require
substantial changed in the national model, depending
Turn-key Promotions
For more than fifteen years,
LANDALUZ—Association of
Quality Food Products within
Andalusia—has been working hard
to undertake promotional activities
that allow the Andalusian
agri-bbusiness sector to develop in
the various commercial channels
existent in Spain.
Landaluz,
LANDALUZ stores offer the very best Mediterranean Diet quality
ANDALUSIAN FLAVOUR
11
Landaluz
on the target market.
Major hypermarket chains
asked for simplification in
LANDALUZ project as well
as simplicity and that
promotional activities would
not interfere with daily tasks.
The Association has adapted
perfectly to this demand.
LANDALUZ came up with a
pioneering system in Spain for
international business called
“Turn-key Promotions.”
Turn-kkey Promotions
The goal of the Association is
to simplify procedures so that
promotional activities are as
simple as possible for all
those involved. Therefore,
LANDALUZ, has designed
what is called “turn-key
promotions” in which the
business association works as
the sole supplier. Thus,
LANDALUZ handles all the
logistics of the orders for the
producers, serves the good
to the designated point,
collects the invoice according
to the agreed to conditions
and pays the manufacturers
and/or producers participating
in the promotion.
In other words, the fact that
there is only one main
spokesperson for all the
companies facilitates the
organization of promotional
activities. Thus, the chain
need only register one
supplier during the
LANDALUZ promotion, with
the references that the chain
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ANDALUSIAN FLAVOUR
Landaluz
has pre-selected from the
enormous list of products that our
member companies produce under
the most demanding standards of
quality. Everything is simplified in a
single invoice.
In terms of logistics, LANDALUZ
groups all the selected goods
together, and sends them to the
agreed to delivery point. Likewise,
it also provides the chain with the
necessary environmental,
decorative and promotional
materials. With all these
elements, a true “Feria de
Andalucía” (Andalusian Fair) is
re-created with the spirit, colours,
flavours and happiness of southern
Spain in the store where located.
With these promotions,
LANDALUZ strives for both the
supplier and the hypermarket chain
are favoured. The first, if successful,
introduces his/her products to the
chair while the second, increases
sales and the difference with
respect to other competitors is the
true spirit of festivity at the store, as
an additional element for sales.
the best of Andalusia to your store
today. There is no stress, no
problems and you receive the best
guarantees for tailor-made service
with the “Turn-key Promotions.”
The success of this system can be
seen in the number of promotions
that LANDALUZ organises every
year, and the fact that the major
chains have repeated. For the
Association, this is never-ending
motivation in the desire to promote
foods from the region, but at the
same time, it pushes us to improve
on a daily bases when organizing
these promotional events.
Don’t miss this chance and take the
best of Mediterranean quality, and
ANDALUSIAN FLAVOUR
13
Step by step
Landaluz
14
ANDALUSIAN FLAVOUR
Landaluz
ANDALUSIAN FLAVOUR
15
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ANDALUSIAN FLAVOUR
Rice is not only one of the most important cereals, but one of the
world’s main staples. For hundred of millions of people, rice plays the
same role as bread for Westerners, being the second most produced
cereal in the world. Some 600 million tons are produced annually; a
figure similar to that of the other major cereals used for human
consumption such as wheat
and corn. Rice constitutes
the basic diet of about 40
countries and some 1,800
million people. At the same
time, it has become the
fundamental axis of
numerous cultures and
traditions throughout the
planet.
In Europe, Italy is the largest
rice producer with 1.4
million tons per year while
Spain produces 0.9 million
tons. However, if you had
to highlight a rice production
location in Spain’sgeography,
it would be Sevilla, the capital of Andalusia. This Spanish
province dedicates 36,000 hectares to rice, most of which is
concentrated around Isla Mayor, Los Palacios and Villafranca, and La
Puebla del Río, with a completely integrated production system that is as
close as possible to an organic product.. This rice production generates
between 400,000 and 500,000 workdays per year. Rice is decisive for
all over the world
Delicate, pleasant, simple to use, succulent,
easy to find… since rice started growing on the
Iberian Peninsula, brought here almost 13
centuries ago by the Arabs, this cereal has won
the hearts of humankind thanks to its virtues.
Rice, in other cultures traditionally dismissed as
a necessary companion at every meal, in Spain
reaches new levels of use as it is transformed
into the central axis of many of our stews and
in an indispensable element of our pantries.
Andalusian Rice
Flavours
ANDALUSIAN FLAVOUR
17
Flavours
farming in the area, as the
marshlands allow no other crops. It
also maintains the rural population
in addition to contributing to
sustainability and safeguarding the
environment, producing a beautiful
landscape. Therefore, rice has a
dual function: social and
environmental.
Herba, world power
With all this data, it is more than
enough to say that Spain is a world
class power in the production and
export of rice. Herba, an
Andalusian company, member of
the Ebro-Puleva Group, tops the
world rice group, marketing more
than a third of the rice consumed in
the European Union. Company
products are currently found in
over than 40 countries and it has
facilities in 16.
The history of Herba goes back to
the on-set of the 20th century,
specifically to 1911, when Antonio
Hernández Villa created a small
food company in Olvega (Soria).
Fifty years later, with the possibility
of marketing rice and to use some
land, until useless, located in the
marshes of the Guadalquivir River.
He transferred the business to the
marshes in Andalusia where fully
integrated facilities were built to
cover the sewing and harvesting of
rice, research in crop improvement
and techniques, as well as the
selection, packaging and
commercialisation of the product.
Herba’s concern for quality starts in
the rice fields themselves. There,
on a daily basis, teams of
agricultural engineers, biologists and
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ANDALUSI
ANDALUSIAANN FLAVOUR
FLAVOUR
experts in rice, research and
supervise the growth and
development of the current and
new varieties, always looking for
improvement in their quality and
yield.
The result of this continuous search
and improvement is especially
evident in long grain, Indica rice
varieties. This variety has been a
true revolution, as for the first time
long grain Indica rice was produced
in Europe. It earned extraordinary
acceptance within the countries of
the European Community.
When it comes to the rice
production, 90% is Indica or long
grain rice varieties, of which 80%
goes for export and 20% is
consumed domestically. The
remaining 10% is of the japonica or
round grain type and this remains
within the home market.
Integrated production
Integrated production is a
fundamental aspect of this
company, which has its main office
in Sevilla (Andalusia). It is an
intermediate step between
traditional and organic agriculture.
In modern agriculture, a
high-priority objective is to obtain
healthy, high quality agricultural
products for consumers, by using
environmental friendly cultivation
practices. To do this, Herba
promotes the use of methods that,
bearing in mind the social demands,
the profitability of the crop and the
protection of the environment,
reduce the use of chemical
products and allow them to obtain
high quality agricultural productions.
Herba, by means of their label and
brand, guarantees the
characteristics of the rice and tells
the consumer about them.
Sevilla has been the pioneer in the
implementation of integrated
production (1998) techniques of
rice in Spain and Europe. It has
been the model for the
implementation of these techniques
in other European Union
production countries.
The integrated rice production area
in Andalusia is 36,000 hectares,
concentrated in Sevilla, specifically
in the marshlands and some in the
province of Cadiz, in the Laguna de
la Janda area.
The diversification of rice types and
the commercialisation of
easy-to-heat rice with the so-called
“cups”, easy-to-use products that
adapt to the requirements of a
broad market and facilitate the daily
tasks in a world where spare time
has transformed into a luxury, have
been essential in the leap to
Europe, Latin America and the
United States. Herba has had to
reinforce its production of specific
rice, a different favourite in each
country to adapt to all tastes.
But the commercialization of
aromatic, parboiled rice and instant
rice is no longer enough for
growth. The demand in the
developed countries for products
with added value is gaining footage.
For this reason, the Herba group
has pioneered and launched a new
range of products similar to the
prepared dishes “the cups”. They
have thus become world leaders,
ANDALUSIAN FLAVOUR
19
Flavours
20 ANDALUSIAN FLAVOUR
Flavours
thanks to their concern for today’s
life style, creating a convenience
product that is currently very much
in vogue.
easy use and preparation: one
minute in a microwave.
The development of the “Brillante”
rice cups is the result of several
years of research. These products
are characterized by being
produced starting with a new
process of cooking and vacuum
packed conservation called “natural
flavour of rice (NFR)”, whose
patent is owned by the company.
No preservatives are used in the
rice and they do not need
refrigeration. Presented in individual
portions, they stand out for their
Rice is on the food pyramid´s first
level. It constitutes the principal
foodstuff for two thirds of the
planet. It is a healthy and nutritious
cereal, with qualities that make it
ideal in any type of diet or
nutritional requirement.
Mediterranean diet
Some of its nutritional
characteristics are:
- It contains only 350 calories per
100 grams.
- Contains no cholesterol.
- Contains no fat.
- Contains no sodium.
- It is a complex carbohydrate.
- Contains no gluten and it is non
allergenic.
- It is easy to digest.
This means that rice can be eaten
on a daily basis without damaging
your health—all the contrary. Rice
is a basic food for a large part of
humanity. In a balanced diet, it
should be present several times a
week, as a main dish or garnish for
meats, fish or eggs. It can also be
eaten as a dessert. F
mixed paella
Ingredients (for 4 people):
Preparation:
Saute tomatoe, onion and garlic
in olive oil until the onion
begins to become transparent.
Add peppers and saute. Stirring
constantly. Add the squid,
mussels, clams and shrimps.
Add rice & water or stock and
bring to boil. Salt to taste. Boil
18-20 minutes. Leave it rest for
3 – 5 minutes.
ANDALUSIAN FLAVOUR
RECIPE
400g of rice
1/2 cup of Olive Oil
2-3 cloves of garlic, crushed
1 generous pinch of saffron
2 green peppers, sliced
1 red pepper, sliced
1 big tomatoe
800ml of water / stock
salt
250g shrimp, leave shell on
100g mussels
100g clams
200g squid
21
Flavours
Spain has traditionally produced the
short (round) grain, which adapts
better to the Mediterranean climate;
although Herba has successfully
introduced the Indica varieties to
southwestern Spain.
The various types of rice are defined
by their shape. It is important to know
its different characteristics, since the
final success of the recipe largely
depends on an appropriate choice.
Vegetables, fish, meats, legumes… any
product works well a stew of rice. It is
not strange that the rice is a cult object
in many of the world’s cuisines. And
now you know that there is an
Andalusian company that exports
technology and quality to a large part
of the world, behind this succulent
ingredient.
Enjoy…
LONG GRAIN
The grains are more than 6 millimetres
long and the length is three times that of
the width. It constitutes 85% of the
world trade in rice. It is a light, very dry
rice, it does not stick, it remains loose
after the cooking, is very suitable for
salads and as a garnish. Amongst the most
important varieties of this type of rice is
Basmati rice, which is an aromatic rice
that comes from the valleys of the
Himalaya and has a grain of an
immaculate white colour, and Thai rice,
which has an aroma of jasmine.
types of Rice
Although more than 8,000
different varieties of rice have been
catalogued, these are classified into
three principal groups:
· Short Grain or japonica.
· Long grain or Indica.
BASMATI
A Hindu-Pakistani rice with a long and
very fine grain. After being cooked, it
remains whole and loose and preserves a
characteristic aroma reminiscent of
walnuts. It is considered one of the best
rices in the world.
ANDALUSIAN FLAVOUR 23
WILD
An aquatic rice that grows wild alongside the
Great Lakes of North America. It is slim, of a
dark colour and has a crunchy texture. After
being cooked, it remains whole and is an ideal
garnish for meats, fish and salads.
WHOLE GRAIN
Whole grain or brown rice is one in which the
shell is removed, but the bran remains. Brown
rice is shelled, but not polishing, it therefore
preserves its bran and cuticle with all the fibres
and vitamins contained in this part.
THAI
The jasmine aroma of this rice stands out. It can
be served boiled in an oriental manner, as
garnish for fish and shellfish.
PARBOILED
This has almost the same nutritional values as
whole grain. It does not overcook, nor does it
stick, although it takes longer to cook and
absorbs little of the flavours of the ingredients
that accompany it. parboiled rice undergoes a
process of vaporization and
subsequent drying before proceeding to having
the shell removed: this technique allows the shell
removal to be carried out easily and ensures that
some of the vitamins and minerals of the bran
pass into the rice grain.
ROUND GRAIN
It´s consumed greatly in Spain. It has a soft and
tender texture and it tends to stick if the cooking
time is prolonged. The most characteristic is
Bomba rice, which retains the starch and always
remains loose even if the cooking time is
prolonged. It´s suitable for creamy rice, Italian
risottos and the many variations of rice with milk.
GLUTINOUS
After cooking, the grains stick to one another
due to their high starch content, this makes it
essential for the preparation of some dishes of
Chinese and Japanese cuisine such as “sushi”.
Herba belongs to Ebro Puleva
with the following companies and brands
Flavours
Rice
production
process scheme
All the rice that enters through
the doors of Herba undergoes
a physical analysis, where the
variety is seen and the
humidity the yield and the
impurities of the grains are
calculated. According to the
quality obtained during this
process it will be stored in one
silo or another.
1
1
2
3 4
A sample of rice is
collected, to check quality
The humidity of the grain
is measured. This must
be less than 15% to be able to
store it.
2
The rice is sieved to
separate impurities,
eliminate faulty grains and to
classify it according to size. All
the grains produced by Herba
pass through the photoelectric
cell.
3
5 6
The husk of the rice is
removed, passing from
shell rice to charged rice.
4
In the mill the bran is
removed until white rice
is obtained.
5
Broken grains are
eliminated using a
selection system.
6
From the Egyptian civilization until today, the presence of chickpeas
and lentils have been a constant in our diets. From the New World,
white and red beans were later incorporated into the group. It
wasn’t long before they became a staple in Mediterranean cuisine.
In nutritional terms, beans are an important food group. Historically,
the various beans have been an outstanding part of Andalusian and
Spanish cuisine, within the traditional Mediterranean diet.
Until the sixties, in most Spanish homes, legumes were eaten daily.
Due to social-cultural aspects, consumption has reduced slowly until
now it is almost nonexistent in certain areas. Today, its excellent
features as a healthy food within the concept of a Mediterranean
diet have been underscored and, given its easy conservation in the
refrigerator and heating in the microwave, it is appearing on dinner
tables in Spain once again. In nutritional terms, both beans and peas
are a complete food source. Thanks to the facility with which they
combine with other foods, and their easy conservation and storage,
they have become an extremely functional ingredient that must not
be overlooked by any good cook.
Traditionally, the most commonly used legumes include: lentils,
chickpeas and white or pinto beans. Also included in this group are
lima beans and dried peas.
Changes in eating habits and the fact that these ingredients are part
of the well-regarded Mediterranean diet have allowed them to be
adapted to new demands in cuisine. They are beginning to appear
as essential ingredients in refreshing seasonal salads that help combat
the high summer temperatures.
Moreover, legumes, from lentils to beans, without forgetting
chickpeas, contain large amounts of proteins, carbohydrates, mineral
salts and vitamins, which are all essential in a healthy and
well-balanced diet.
ANDALUSIAN FLAVOUR
essential ingredients in the Mediterranean diet
Since the beginning of time, legumes (beans)
have been associated, together with cereals,
with the initial symbols of humankind’s
gastronomy, which until then, was limited to
eating wild fruits and when possible, roast
game on the fire.
Legumes,
Flavours
31
Each Spaniard eats 4.8 kilos of legumes a year; of this
amount 1.8 kilos are chickpeas, 1.6 kilos are white
beans and 1.4 kilos are lentils. Of all the legumes
eaten, 83% are packaged while 17.1% are sold in
bulk.
On the other hand, the common belief that these
foodstuff are fattening must be forsaken. Once
cooked, the calorie content of chickpeas is, for
example, no more than 250 calories. There are even
less calories in white beans or lentils, depending on
the additional ingredients used when cooking them.
Chickpea stew
Lentils
White beans with chorizo sausage
½ kilogram chickpeas
¼ kilogram spinach
150 grams carrots
2 onions
1 tomato (finely diced)
1 dl. (1/2 cup) Olive oil
3 cloves garlic
1 bay leaf
¼ cup fresh parsley (chopped)
Ground black pepper and Salt
250 grams of lentils
1 chorizo sausage for cooking (sliced)
100 grams of cured ham (diced)
1 large onion
1 small glass of olive oil
3 tablespoons of wine (optional)
1 bay leaf
2 large carrots (sliced)
3 small potatoes (peeled)
2 cloves of garlic
Saffron (a pinch if in powder or several
threads if dried)
Ground black pepper and salt
½ kilogram of white beans
3 chorizo sausages
1 red pepper
1 onion
1 large tomato
1 tablespoon paprika
Olive oil (about half a cup)
Salt
Preparation:
Place chickpeas in a large bowl of water
and soak overnight. Boil soaked chickpeas
in a large cooking pot with abundant
water. Add the oil, onion, bay leaf, two
cloves of garlic, and ½ of the parsley.
Cook until chickpeas are tender.
In a separate pot, cook the cleaned
spinach leaves until tender. Drain and
chop; add to the pot while chickpeas are
cooking. Remove the onion, carrots and
a spoonful of chickpeas from the pot.
Puree in a food mill. Return puree to the
pot and mix well. In a frying pan, fry the
finely diced onions, one clove of garlic,
remainder of the parsley, tomato and
black pepper.
32 ANDALUSI
ANDALUSIAANN FLAVOUR
FLAVOUR
32
Preparation:
Soak lentils in water for half an hour.
Meanwhile, prepare the other
ingredients: dice the ham, slice the
cooking sausage, slice the carrots and peel
the potatoes. Once the lentils have
soaked, place them in a pot and cover
with water. Add the ham, sausage,
carrots and potatoes. Also add the bay
leaf, pepper, saffron and wine. Dice the
onion and fry in oil; add chopped garlic
and stir fry until softened but not brown.
Add this to the lentils with salt. Cook 3040 minutes.
Preparation:
Place beans in a large bowl with water
and soak overnight. Place soaked beans in
a large pot; add pepper to taste, as well
as the onion and tomato diced into large
pieces. Slice the chorizo and add to pot.
Pour in olive oil, two spoonfuls of salt,
and the paprika.
Cover with water and cook slowly for
about 1 ½ hours. Add water while the
beans are cooking and have become
tender until the broth thickens and
becomes gravy-like.
Flavours
ANDALUSIAN FLAVOUR
33
Flavours
tion
our selec
Campo de Tejada
Since ancient times, it is well known that the chickpeas
produced in the “Campo de Tejada” area, located in the
Andalusian province of Huelva, have an extraordinary
quality due to soil where they are grown. The land
where these chickpeas are grown is known by the locals
as “tierras de bujeos” which is a type of black clay soil.
The most outstanding characteristic of this earth,
amongst its other properties, is its high potassium
content, which ensures that the chickpeas have a very
fine skin and extraordinary cooking.
With the creation of Campo de Tejada co-op, producers
are able to commercialize all the products from the
district. The process began with the registration of the
“Campo de Tejada” trademark and the purchase of a
second trademark that already existed in the market,
which was “Escacena”. Then, an automatic chickpea
packaging machine was purchased to pack the products
into polypropylene bags. The cooperative currently has
legumes
modern facilities for the cleaning, classifying and
packaging of the chickpeas, in various formats.
The success of the milky white chickpea quality is not
motivated by the origin of the product alone, but rather
it is also the result of strict quality controls that the
cooperative has imposed right from the start. These
quality controls are carried out throughout the entire
crop growing and production process and lead to the
rejection of a major percentage of the total production
as they fail to meet the quality requirements.
Milky white chickpea
Currently, for Campo de Tejada, the conservation of the
chickpea variety “Blanco Lechoso” (Milky White) is a
high-priority objective. This has already been registered
in the Oficina de Variedades Vegetales (Office of
Vegetable Varieties) so as to be able to multiply this
variety, just as is done in certified seed production.
Flavours
Valle Galbarro
This Seville-based
company markets a wide
range of prime quality
vegetables obtained
through a process of
selection, handling, and
packaging wich is
subjected to the most
stringent quality controls.
La Pedriza
“La Pedriza” foods was founded by the
Gómez Cabrera family more than fifty
years ago, in which more than two
generations have been selling several
varieties of beans and peas.
This firm, located in the town of Chiclana
in the province of Cadiz, has two 3000meter warehouses. The way in which the
raw materials are selected guarantees
maximum product excellence. Legumes
are purchased at the various production
areas, and later classified and selected at
company facilities through the latest and
most advanced technologies, so as to
offer consumers the very best quality.
“Legumbres La Pedriza” commercialises
more than 3000 metric tons of legumes
from both national and international
growers. Of the legumes, the various
types of Andalusian chickpeas are the
most important, especially in regard to
sales. Eighty percent (80%) of the
production is sold on Spain’s domestic
market in a number of formats and
brands, including La Pedriza and Tentudía.
The other 20% are exported to such
countries as Portugal, Italy, Algeria,
Morocco and Egypt.
In statistical terms, the annual chickpea
production tops 1800 metric tons, of
which 1400 are grown and harvested
domestically and 400 tons are imported.
In regard to lentils, the production is 550
metric tons, of which 200 originate in
Spain and 350 from abroad. Most all
white beans, 580 tons of the 600 tons
sold, are imported. Finally, the rice
production is 120 metric tons, all of
which is produced nationally.
High quality beans and peas are imported
from Mexico, Canada, the United States,
Argentina and Turkey by this Andalusian
company.
Legumbres
Pedro
This company based in
Alcalá de los Gazules
(Cádiz) produces
vegetables of
exceptional quality, the
staple ingredient of the
Mediterranean diet..
The
dining-rooms,
where
spaciousness is a
must, open onto
a beautiful terrace
looking onto the
Mediterranean
sea—an ideal
setting for dinner
when the
weather is nice.
Upon entering
the dining room is
the wine cellar.
There is a large
selection, no so
much in terms of
quantity, but the
brands chosen,
where you can
find wines from Spain, as well as from Germany, France, Italy,
Chile, Australia and California. Renowned brand and vintages
lay next to unknowns with excellent quality.
Dani García takes in charge of the stoves, with a menu that
re-discovers cold soups, fruits from the Mediterranean Sea
and the Atlantic Ocean, Iberian pork, and of course, the most
traditional Andalusian products which are the bases of his
recipes.
Dani García has been the guiding light in Spain when it comes
to cooking with liquid nitrogen. In recent months, he has
launched revolutionary fried fish and has re-invented
traditional Andalusian cooking methods. Dani García was the
impulse behind the so-called Andalusian creative cuisine,
which Dani has defined as “Andalusian cuisine seen from
another technical point of view but always respecting
traditional flavours.”
the pleasure of a good meal
Restaurante Calima, located in the Hotel
Gran Melia Don Pepe, in Marbella
(province of Malaga) is a place designed
to enjoy the surroundings, and above all,
its excellent cuisine.
Los
Melonares
ResataurantCalima,
Flavours
This chef from Marbella, born in
1975, began studying cooking at the
tender age of 18 at the “La Cónsula”
School for the Hotel Industry in Malaga.
In 1996, he worked as an apprentice at
the Martín Berasategui Restaurant in
Lasarte (Guipúzcoa).
After studying with the renowned chef
in the Basque Country, he worked at
several restaurants in the province of
Malaga. In 1998, Tragabuches—in the
city of Ronda, opened its doors to the
public. He worked there as heal chef
until 2005 when Calima opened.
Throughout this period, he participated
in a number of events, and earned
several awards and distinctions,
including:
1999
Represented Spain at Certamen
Gastronómico de Santa Cruz (Bolivia).
2000
Tragabuches receives the Michelin Star.
2001
Speaker at the Gastronomic
Convention “Lo Mejor de la
Gastronomía” (The Best of
Gastronomy), which is the main point
of reference for professional cooks.
This event was organized by Rafael
García Santos, an obvious expert from
the gastronomic press at both the
national and international level.
2001
Herranz a good score with the various
Gastronomic Guides. Diario Sur
(newspaper) granted him with the
Award for the Best Work in
Gastronomy of Malaga.
2004
Professional collaborator for Cuaderno Apicius, granted the award for the best
gastronomic publication of the year.
Speaker at Alimentaria, in BCN Vanguardia.
Represents Andalusia through Turismo Andaluz in Paris (France).
Granted the Cocinero de Oro (Golden Cook), by the Intxaurrondo gastronomic
society.
Holds a workshop at the Restaurant TRAGABUCHES attended by Pierre
Gagniere.
Publishes a second book: “Dani García, Técnica y Contrastes” (Dani Garcia,
Techniques and Contrasts); where he reviews his professional development over
the years and all his acquired knowledge, as well as the presentation of two new
techniques: CrioCocina and Cocina Gellan.
Columnist with “Málaga Hoy”, a newspaper in Malaga belonging to the Correo
Group.
Relieves the award Técnica del año (Techniques of the Year) together with the
Raimundo García del Moral University Department Head, for his work and
development of Liquid Nitrogen and Gellan.
2005
Participated in Madrid Fusion and Tokio Fusion; two world summits where he
represented the vanguard of Spanish cuisine.
Organizes Gastronomic Workshops in different Gran Meliá hotels.
Receives the “Cocinero del Año” (Chef of the Year) Award granted by Canal
Cocina TV.
Receives the Cocinero del Año 2005 (2005 Chef of the Year) Award granted by
the Convention Lo Mejor de la Gastronomía (The Best of Gastronomy).
2006
Awarded Chef L’Avenir (“chef of the future”) granted by Academia Internacional de
Gastronomía (Academy).
ANDALUSIAN FLAVOUR
41
Rafael García Santos
2003
Represents Andalusia in the World Gastronomy Summit, “Madrid Fusión”,
organised by José Carlos Capel, gastronomic critic and columnist with the El Pais
newspaper.
Participates in the olive oil promotional campaign in New York (USA).
Travels to Munich (Germany) to represent the province of Malaga for Restaurante
Dallmayr with Turismo Andaluz.
is the best Andalusian Chef”
2002
Libro Tragabuches recipe book is Publisher with the best dishes.
The book earned the Premio Perigueux Award in France for the best design.
Award winner as the “Best Chef of the year” given by the Academia Gastronómica
Malagueña (cooking academy).
“Dani García
Flavours
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Flavours
•
•
•
•
•
•
•
•
8 kilograms ripe tomatoes
½ onion
½ green pepper
½ loaf of day-old (French) bread
¼ clove of garlic
extr-virgin Olive oil to taste
Sherry vinegar to taste
Canned cherry pulp
Method
Fresh Cheese Icy Frost
• Place tomatoes, bread, onion,
pepper and garlic in the blender at
high speed.
• 250 grams fresh cheese in “Angulo”
salt brine
•100 grams milk
•30 grams glucose
• When the mixture has formed a
nice puree, add salt, olive oil and
sherry vinegar.
• Then add 200 grams of cherry
pulp for each litre of mixture.
• Boil milk and pour over cheese
cubes together with glucose. Blend in
food processor; place in “paco-jet” or
stainless steel container and freeze
for at least 24 hours. The container
should reach–15º C.
• Adjust salt to taste.
Oil with basil
Presentation
• 1 bunch of basil
• ½ litre of grape seed oil
Place the cherry gazpacho in the
bottom of the dish, with two
pistachios on one side and two
pieces of anchovy on the other.
Pour a bit of basil oil over the
gazpacho, and finally the fresh
cheese icy frost on top.
Scald basil, place in food processor
and add grape seed oil. Run
through food mill and add salt.
Other details
• 4 anchovies
• 8 pistachio nuts
Practical Data
Open from Tuesday to Saturday, from
20:30 pm to 23:30 pm (in summer)
Closed Sundays and Mondays
reservations: +34 952-764-252
[email protected]
Recipe
Ingredients for Cherry Gazpacho
Cherry gazpacho
with fesh cheese frost and anchovies
Cherry gazpacho with fesh cheese frost and
anchovies
44
ANDALUSIAN FLAVOUR
Nestled in foothill of the same name is the town of Aracena, a rural setting
with escarpments, and a number of hidden treasures.The Sierra of Aracena is
well-known, not only for its attractive heritage, both historical and natural, but
also for the greatest of the elements that make up its gastronomy: the ham.
There, where the interior of the mountain can be seen to be as beautiful as
the beautiful land
Aracena is a peaceful place, ideal for
walking through narrow stone streets,
buying beautiful ceramic objects,
listening to the constant and
uninterrupted sound of its fountains,
breathing fresh air and escaping the
noisy hustle and bustle of city life for a
few days. Aracena helps travellers feel at
peace as they refresh with nature and
their own spirit.
Aracena,
Routes
ANDALUSIAN FLAVOUR
45
the landscape, there are numerous possibilities, both for a
young trekker, who can spend the night at a
camping site, and for the more demanding travellers, housed
in any one of the exclusive properties that are plentiful in the
area.
Aracena and the surrounding area have been inhabited since
the dawning of time. From the 3rd millennium B.C. there are
the remains of lithic (stone) workshops in the Cueva de la
Umbría (Caves). There are remains of the town of
Castañuelo, which date back to the middle of the 2nd
millennium, and also of the Celtic culture that settled in the
area in the 5th century B.C. From the remains uncovered, it
is known that in addition to agriculture, these people worked
metal.
In the first century, the Romans settled to exploit its mines.
They used a system of small agricultural settlements to sustain
the establishment and this was, probably the origin of
Aracena and of several of the towns of the area.
At the end of the 15th century, Aracena was the most
populated town in the province of Huelva. The city is
presided by high knoll known as Cerro del Castillo. It was
built in the 13th century over an old Muslim fortress.
According to some specialists it is probable that it had links
with the Templars, although it also appears to have belonged
to the Caballeros de la Orden de Santiago (Knights of the
Order of St. James). A labyrinth of passageways, lakes and
walls inundated with stalactites and stalagmites lie under the
knoll. This is the Gruta de las Maravillas (Grotto of the
Marvels), of which somewhat more than 1,000 meters of
pathways, conditioned with lights, music and colour, are open
to the public. Also interesting are the Mining Museum and the
Museum of Contemporary Sculptures, which are outdoors.
Equally interesting are the Fuente de la Zulema (Zulema
fountain), or the start (headwaters) of the river Odiel, in
Marimateos.
For exquisite palates
In the Sierra de Huelva, you can find the best cured hams,
cold cuts and Iberian sausage s in the world, in addition to
typical cheeses and rosemary and orange blossom honey.
The variety of dishes on offer in the
mountainous area is
“there are numerous possibilities,
both for a young trekker, who can
spend the night at a camping site,
and for the more demanding
travellers, housed in any one of the
exclusive properties that are
plentiful in the area”
Routes
expanded by
the capacity of
its cuisine to
offer a large
range of
gastronomic
possibilities.
There are
always more
than one
hundred dishes
on restaurant
menus.
Without
overlooking the
well-known Iberian
pork, the main
character in the
fame of the Sierra,
any restaurant in the
Sierra of Aracena
and the Picos de
Aroche currently
offers a wide variety
of traditional foods,
thanks to the
recovery of stews.
You can try tanas
and gurumelos (wild
mushroom
varieties)—two
examples of the wealth of
mushrooms growing in the area—you can eat of
the stews of the house, such as Cortegana’s
carrillera (pork cheeks), or those stews that
were traditionally made in certain agricultural and
animal husbandry jobs of the Sierra, such as the
sopa de peso (literally translated at “weigher’s
soup” made of turkey broth with spices) that
was prepared when the farmers who went to
the fields to weigh the pigs. You can also enjoy
desserts such as the flan de frutas (custard with
fruit), huevos nevados (snowy egg custard) or
the very appropriate potaje dulce (sweet
pottage) that is made with the ever-plentaful
chestnuts found in the area.
The cuisine of Huelva and and its foothills also
gives us the delicious arroz con bacalao (rice
with cod) in Linares de la Sierra, or simple and
tasty, made with coriander in Aracena; the bollos
de papas (potato balls) from Galaroza, the
gazpacho de invierno (winter gazpacho) from
Almonaster, the potaje de vigilia (Lent pottagel)
from Higuera de la Sierra or that of faisanes con
culantro o cilantro (pheasants with coriander or
cilantro), from Cortelazor, without forgetting the
sopa de setas (mushroom soup) from
Almonaster. And if you want to finish, there is
nothing to compare with the fantastic sweet
dulce de calabaza (pumpkin cream), the peros a
lo pobre (peasants’ apples) or the poleás (milk
desert thickened with flour).
ANDALUSIAN FLAVOUR
49
Popular tradition goes on to say that its discoverer was a shepherd who went into
the woods in search of a strayed animal… History grants the merit to the mine
engineer Gonzalo Tarín, who, in one of his works referred to the Gruta de las
Maravillas. When it comes to describing the cavern, tradition and legend shake
hands: the whiteness and brilliance captivated the mine engineer as well as the
shepherd. The latter, according to legend –called the entrance that he used to the
grotto “Pozo de las Nieves” (the Snow Well). Today, part of that tradition has
become reality, and the road on which the entrance to the grotto lies has inherited
the mentioned name.
After the shepherd and mining engineer, in 1911, the Marquee of Aracena an Juan
Cid, Town Mayor launched the tourist industry at the time. After the initial work,
the Gruta de las Maravillas opened the first route to the public in 1914; in 1927,
after other rooms had been discovered, the tourist route was expanded.
Located in the very centre of Aracena, to the northeast of the province of Huelva,
the Gruta de las Maravillas is 89 kilometres from Sevilla and some 70 from
Portugal. Water falling on the Cerro del Castillo (Castle Hill) and the subsequent
erosion originated a cavity that holds a variety of formations: vertical and eccentric
stalactites, stalagmites, castings, plain curtains, aragonites and coralloid.
This horizontal area is differentiated by three levels of overlapping galleries. The
underground complex has a know length of 2,130 meters, of which only 1,200 are
open to the public.
It is from here that a most enchanting into the depths of the Cerro del Castillo
begins; it takes an hour to contemplate the lakes, walk through eternal spaces and
see the various whims of Mother Nature. From the entrance hall, one goes down
the stairs to enjoy – thanks to the perspective offered from aloft- the Sala de las
Conchas (the Shell Room). A small gallery leads to the Salón de los Brillantes
(Diamond Room). A small staircase leads to the Salón del Gran Lago (the Great
Lake Room). Later, the grotto gives way to other rooms such as La Esmeralda (the
Emerald), La Cristalería de Dios (God´s Glassware) or Los Desnudos (The
Naked).
Guides will always take the lead during the visits and are the person in charge of
handing down history to the visitor. The inform visitors that one day, many years
ago, it was in this very Grotto where an animal gave an eternal gift to his shepherd
or that it was a mining engineer who enjoyed the privilege of talking about the
beauty of the cavern in the province of Huelva in one of his works.
Gruta
Three levels
an enchanted palace
“Myths and legends are loaded with hidden truth, in many cases, more
expressive than the cold and bare scientific and rational explanation. Why is the
Gruta de las Maravillas going to be result of geological processes and not the
enchanted palace pf an amorous elf?
M. Rodríguez Castillo).
de las Maravillas,
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ANDALUSIAN FLAVOUR
51
Los Melonares is a faro that is located
in the very heart of Andalusia, some
35 kilometres from the city of Sevilla.
It is a land rich in Mediterranean flora
and fauna. There is major contrast
between the ravines, meadows and
rolling fields that make Los Melonares
the ideal place for breeding and
hunting the red partridge.
Under the Andalusian sun
Los Melonares
Pause
We are proud to offer one of
the finest bird shooting experiences
in Europe: traditional driven
partridge shoots in the spectacular
countryside of “Los Melonares”,
while enjoying the most refined
Andalusian lifestyle and the historical
splendour of Sevilla.
“Los Melonares”, located in the
heart of “Sierra Norte de Sevilla”, is
owned and run by the family of
Valentin de Madariaga, the first
Spanish hunter and entrepreneur
who won the Weatherby Award.
We will provide a full service since
we meet you at Sevilla International
Airport, transfers to “Los
Melonares” and through the field,
provision of trained and enthusiastic
loaders and “secretarios”, offering
best private accommodation at the
Palace of “Los Melonares”,
arranging exclusive guided tours
through the classic Sevilla for non
shooting guests, supply of
ammunition, stools and gun
sleeves, and paying personal
attention to every guest
requirement.
Shooting Season & Climate:
Season starts October 15th 2006
and runs until March 31st 2007; it
is possible to shoot 7 days a week.
We strongly recommend the use of
double guns.
Sevilla Region offers a very pleasant
Pause
Pause
weather during the hunting season, with average
temperatures between 8 ºC to 18 ºC.
Los Melonares is located amongst the mountain range of
Sierra Norte de Sevilla, where early mornings and late
afternoons are usually cooler.
Shooting Estate:
“Los Melonares” shoot includes 2,000 hectares of very
undulated landscape, with stunning views over Sierra
Norte. Estate vegetation is mainly evergreen oaks,
brooms, “palmitos”, olive trees, pasture and arable land,
with two permanent water courses. Access to every
drive and pegs is an easy walk.
Program & Accommodation:
A special 2 day program has been designed for parties of
up to 10 guns, with an anticipated bag of 1.000
partridges.
Guests will be staying for 2 nights at the Palace of “Los
Melonares”, a magnificent and unique Andalusian Cortijo
with 12 double rooms, fountains and gardens, library,
several reception rooms, and the famous Madariaga
World Wide Trophy Room; it is located in the heart of
the estate and provides most comfortable
accommodation and excellent Andalusian cuisine,
complimented by courteous and friendly service.
“Los Melonares”,
located in the heart
of “Sierra Norte de
Sevilla”, is owned
and run by the family
of Valentin de
Madariaga, the first
Spanish hunter and
entrepreneur who
won the Weatherby
Award.
who when speaking, fails to provide
any indications of his powerful signing
voice; a voice that has been defined by
experts as baroque or wooden. In
spite of his tender age (he is only 26
years old), Lombo has taken the
essence and the art of Andalusia,
Flamenco, to stages all over the world,
the most important being the
Metropolitan of New York City. His
years at the Cristina Heeren Flamenco
Foundation have marked his career;
nonetheless he feels a debt towards
the founder, a woman in love with
Andalusia, who has become his
sponsor. Almost ready to release his
first album, Manuel Lombo, only
aspires to have a place in music. Keep
an eye on him, because, without a
doubt, much will be said about him.
Music is the universal language; do you
believe that this is a good way to define
flamenco?
Yes, I believe that with flamenco even
more, since it is a pure and direct
transmission of feelings. The “cantes”
or songs always express different emotions, depending even on the “palo” or
style; some cantes appear to be more
sorrowful, tragic and others joyful; I
think it would be a good
definition, in fact when we go abroad,
people without even understanding the
language feel the emotion.
Is flamenco well understood outside
Spain?
Apart from performing at the
Metropolitan of New York City, I have
traveled around the world since I was
13 and I have been in a number of odd
places for flamenco, like the case of
Albania, but in all the places I have
been I have had the same reception,
just on entering the stage people
ANDALUSIAN FLAVOUR
61
“Flamenco has something special”
Manuel Lombo is a small man,
Manuel Lombo
Ideas
Ideas
started to quiver, it is true that flamenco has something
special.
With which singer do you identify most?
I have my favourite singers, because I was the student of
an exceptional singer, such as Naranjito de Triana, and I
was lucky to be one of his students at the Cristina
Heeren Flamenco Foundation. I also like the style of Jose
de la Tomasa. From the current singers I very much
admire Enrique Morente, and his daughter Estrella, and
Miguel Poveda, and Arcangel,... people who are creating
schools within flamenco.
Your first album will be released in September, what is
the most outstanding aspect?
Above all else, I am doing an album that I like. At this
point in time, when the music market is so bad, when all
anyone is interested in is profits, I have found a label and
a producer that totally respect the album that I want to
create. I have included some
versions that I have always sung
and that my audience knows. I
feel lucky because I have had
promotion prior to the release of
the album and that is not usually
the case.
You have been an intern at the
Cristina Heeren Flamenco
Foundation, what has the
foundation given you?
Everything, and above all its
president Cristina Heeren, who
has became my sponsor and my
godmother in this world. The
Foundation has provided me with
the knowledge of flamenco singing
and even the opportunity to
perform at the Metropolitan, since
there have not been a lot of flamenco artists that have
been there. The Foundation became my true
beginnings, I shall never forget it. At a personal level it
has given me much more, as I have met some very
interesting people.
Can signing be learnt at school, like guitar playing or
dancing?
Yes, I have seen it and can back that statement; I have
had Japanese classmates and there still are some
Orientals at the Foundation. Dancing and playing the
guitar is easier, since language is not an influence, but
with signing, it is harder, however, you can in fact learn
how to sign correctly. After that, it depends on each
individual’s abilities.
Where is flamenco going right now?
Fusion is in, but orthodox Flamenco is still alive; in fact,
there are more and more schools like the Foundation,
which was a pioneer in the world. It was founded, and is
sustained with no outside help, by a North American
woman.
Do you let yourself be carried away by inspiration?
Yes; moreover, I am all heart and my state of mind
influences me; I don’t follow a
continuous line, nor are two days
ever alike, just like Curro
Romero (Well-know bullfighter in
Spain).
Where do you hope to go?
I don’t know; I’d like to have a
place in the world of music, that
my work be recognised, which,
at the end of the day, it what all
artists strive for, but I don’t have
extreme ambitions, just being at
peace in my personal life.
Do you agree that in Flamenco,
everything has already been
invented?
Yes, basically yes, but there is
always something new that
people may or may not like. I have worked with Michael
Haas, producer for Plácido Domingo and classical music,
in which excerpts of Bach were done in flamenco style.
Bach sounded like a soleá, a seguiriya; we followed the
rhythm of the seguiriyas and we were listening to Bach,
always respecting the original music, but incorporating
variations. It was a really beautiful record. We tried to
make the lyrics popular, for it to be very pure, and that
Ideas
hadn’t been done before. Basically, I think everything has been invented, but we
must remember that throughout history there have been singers that have
provided something new; I’ll leave that door open.
You have taken the essence of Andalusia all over the world. How are you
welcomed?
There are people who really understand it all, as the case of the Metropolitan, for
example, where people know what they are going to see; in other places, people
are surprised to discover flamenco.
10 QUESTIONS
1
2
3
4
5
6
7
8
9
10
A place where you would
to be lost.
In the country
An exquisite meal.
Fried potatoes and eggs
A special drink.
Gazpacho
A memorable evening.
The Almonte marshlands in
Huelva
A unique festivity.
Easter Week.
A unique monument.
The Giralda (Bell Tower)
A interesting route.
Go tapa-hhopping in Sevilla
A historical moment.
The death of Joselito el
Gallo
A wish.
Respect in all aspects of life
Andalusia in one word.
Life
What do you feel when you take Andalusia and its art all over the world?
I feel very Andalusian, very patriotic, and I like it because there is a crop of people
who are breaking away from the uneducated flamenco, of the caravans. Now
flamencos are lawyers, biologists, etc. We know what we want and we are
prepared to take flamenco wherever it needs to be taken.
How would you describe Andalusia to those who have never experienced it?
Andalusia is something very special and in fact, it can be seen in the character of the
people; I am not at all surprised that we have this music and this life style.
Andalusia is alive; for example, it is the only place in the world where the regional
costume evolves, thus giving way to flamenco fashion. We have art, and we are
special, and something as special as our regional costume that is continually evolving
will never die. We are the envy of many; we make it all stay alive; Andalusia never
stagnates at artistic level.
What do you miss most when travelling?
Andalusian weather. The months I lived in New York, I missed the weather and the
landscape. When I returned from New York, I went to see the Giralda (bell tower);
ever time I come home, I grab my moped and ride around Sevilla because I have
to soak up the landscape.
And from the standpoint of gastronomy?
I really like cooking. In New York, there was a group of Spaniards and my house
was the cooking centre. Remember that with rushing about, they all ate really
poorly, so I spent time making gazpacho and potatoes with ham, onions and eggs,
which is my speciality. I remember that what I missed most were the stews.
Was it easy to find the ingredients?
Nowadays it is; there is everything; but the tomatoes, even when they had good
colour, were tasteless. It is easy to find Spanish olive oil; there was even a gourmet
shop with products from Spain and we managed to get by. We had to put all our
love into it to make it seem like our Andalusian cuisine, because neither the
potatoes nor anything tasted the same.
Would you exchange Andalusia for any other place?
I would be able to live anywhere, but my roots are here. Without the joy of the
light of Andalusia, in all truth, it would be difficult to work.
The Cristina Heeren Foundation School of Flamenco
Art is the only centre in the world that offers the
possibility of training professionally in the three
specializations of Flamenco: singling, dancing and guitar.
Orthodoxy and precision preside over the didactical
philosophy.
Although it is essential that the technique of flamenco
dominate lessons, artistic sensibility is no less important.
Teachers at the Foundation are valuable not only for
their skills based upon the highest standards in
Flamenco, but also for their search for personal
expression within each and every student.
For the Foundation, Flamenco is the result of a long
cultural process that must be sought throughout popular
Andalusian history and literature, from the
anthropological, ethnographic and sociological
perspectives; therefore, the Foundation has a complete
library and archives where students and researchers the
world over can consult the specialized bibliography on
Flamenco and Andalusia.
www.flamencoheeren.com
Heeren Flamenco Foundation
In 1993, Cristina Heeren (New York, 1943)
created in the capital of Andalusia, Sevilla, a Foundation
dedicated solely to the preservation and dissemination
of Flamenco in all its forms.The Cristina Heeren
Flamenco Foundation was created in order to promote
the knowledge, study, teaching and dissemination of
flamenco from its legitimate Andalusian roots.
The Christina
Ideas
Ideas
expression, but is rather an ancient and
profound art born of emotion, passion and
art.The popularity of Flamenco is so
immense that it instantly brings to mind
Spain the world over.
Every year, some twenty million tourists
arrive in Andalusia for various reasons,
including sun and sand, golf, conventions,
nature, monuments, gastronomy, and the
list continues. Nevertheless, almost everyone has a common point of reference for
Andalusia, whether that reference originates
from a real or pseudo experience and no
matter how vague it may be: Flamenco.
With the passing of time, Flamenco has
undergone a number of graceful transitions
that have led to today’s current extensive
national and international expansion and
recognition.
Andalusia is a melting pot of cultures.
Phoenicians, Greeks, Romans, Arabs,
Christians, and converts have all left their
mark upon the landscape of southern Spain.
Along the way, a unique means of
expression has been forged: Flamenco. It
may very well be that this Andalusian art
came to be only two centuries ago, as some
experts claim. However, Flamenco singing,
guitar playing and dancing are much more
than the expression of a people
disseminated worldwide that has been
capable of producing Flamenco within the
borders of Spain.
Flamenco is not a closed sound - just as
Andalusia itself, there exists within it a
diversity of expressions. In Andalusia, the
“palos” (or styles) of each type of song vary
depending upon its geographical origin
within the east or west of the region. In
western Andalusia, the music (known as
soleares, seguiriyas, and bulerías, as well as
all of the tunes from Cadiz, among others) is
Feeling, Passión and art
Flamenco is far from a mere folk
more rhythmic and has more beat,
while the styles from eastern Andalusia
(malagueñas, granaínas, and tarantos, as
well as all the varieties of the more
free-style taranta family) are freer and
offer greater musical wealth.
While gypsies are responsible for a
generous part of this uniquely
Andalusian musical heritage, their
contribution is not so inherent that it
completely explains its existence. The
“black sounds” mentioned by Lorca
were born of the unique cultural history
of an entire people. While they may be
children of folklore, as with any good
offspring, they have flown the nest in
order to acquire their own unique
identity.
Essentially, Andalusia is a melting pot in
which it is necessary to know much
more about than acorns, chestnuts,
jábeja fishing boats and almadraba tuna
fishing to truly understand. Part of its
soul is built upon the foundation of the
fortified musical walls in which the
Gypsies have contributed the merlons:
the quejío (or sorrowful moan).
New Features
New Features
WILLIAMS & HUMBERT WILL DISTRIBUTE RUM ZACAPA CENTENARIO
AND CASA BOTRÁN AGED RUM
illiams & Humbert has
reached an agreement
with “Industrias Licoreras
de Guatemala” to
distribute its prestigious Zacapa
Centenario and Casa Botrán rums
in Spain. The agreement provides
the company from Jerez with
exclusive rights to sell the
prestigious line of rums throughout
all of Spain, by means of the firm’s
own national distributor, Sovisur,
located in Sevilla.
W
Thus, “Industrias Licoreras de
Guatemala” poses to consolidate its
presence on the Spanish market,
which is part of the
company’s internationalisation process,
launched several
years ago.The line of
Zacapa Centenario
rum, with its three
product
categories: X.O., 23
and 15 years, as well
as the aged rums
known as Casa
Botrán are well
established on the
main international
markets, to reach
esteemed recognition
and conquering the
tastes of the most
demanding
consumers.
Zacapa Centenario and Botrán
Solera rum come from an exclusive
elaboration process that combines
flavours and aromas from virgin
sugar cane honey aged in a solera
system at 2300 meters above sea
level, in American oak casks. It is
important to note that the honey
used to make Zacapa Centenario
and aged Casa Botrán rum
generates flavours and aromas that
are as exquisite as unique to differ
greatly from the molasses used in
the making of most rums produced
in the region.
New Features
VINÍCOLA DEL CONDADO SEEKS NEW
EXPORT CHANNELS
inícola del Condado participated in the
I Muestra Internacional de los Grandes
Vinos Tintos Españoles (1st International
Trade Fair for Major Red Wines of Spain),
held at Cortijo de los Mimbrales, in the town
of Almonte in the province of Huelva. This
initiative was proposed by several public and
private organisations to launch Spanish red
wines on the international market. The goal
of this event was to create a meeting place
for the most outstanding international press
and the most important purchasers and
distributors in the world to inform, evaluate
and establish a more personal relationship
with Spanish red wine producers, and to
facilitate the opening of information and
commercial channels.
V
With the event, this winery, pioneer in
Andalusia in the elaboration of quality red
wines, was able to make the major advances
iin the sector known. This is especially true
with red wines, as is the case of LANTERO
ROBLE, winner of the Silver Bacchus, which
competes with other wines from world
famous countries such as France or Italy,
leaders in the wine market.
Likewise, Vinicola del Condado products
were present in the showroom at the third
edition held every two years for international
wine and liqueur purchasers in the Puerto
Santa María.
New Features
LAUNCH OF HERB LIQUOR “EL MONJE”
ives Pitman SA has been creating the finest spirits
and liqueurs since 1880. From solely producing
its famous London dry Gin Rives the company
has expanded its product portfolio to encompass
vodkas, rums, liqueurs and sophisticated
non-alcoholic cordials.
R
Rives appreciation for quality traditional products and
understanding of the market’s desire for new
innovative products, lead to it acquiring Bodegas
Monasterio de Guadalupe S.L., of Extremadura. Now
Rives is proud to introduce to a wider audience, that
ancient Monasteries unique herbal liqueur: El Monje
(the monk).
At its heart lies a secret 16th century recipe which was
passed through generations of Hyeronymite monks
and which carries all the character you would expect in
a drink from the land of the Conquistadors. Employed
within “El Monje” are fresh herbs, spices and flowers
that show all the great variety of botanicals found in the
rugged Sierras de Guadalupe. The liqueur is then
distilled with in century’s old copper stills, using all the
traditional master craft
and exacting standards.
Finally it is packaged in
an attractive
handcrafted dark green
bottle representing a
brother of the
Hyeronymite order.
“El Monje” retains all
traditional qualities and
its subtle, crisp flavours
and delicate aroma is
sure to appeal to a
twenty first century
connoisseur.
USISA INCREASES ITS PRESENCE ON INTERNATIONAL MARKETS
SISA (Unión Salazonera
Isleña), a firm dedicated to
the curing and canning of
fish products, is working to increase
its present on intentional markets,
after closing the previous year with
a turnover of twenty million
euros—a 11% increase over 2004.
U
The company, located in the town
of Isla Cristina (in the province of
Huelva) and already selling its
products in the European Union,
plans to latch onto US markets, and
expand, within the EU, to Portugal.
This would strengthen the firm’s
exporting capacity.
Today, USISA commercialises 20%
of its production—10,000 metric
tons of fish a year—abroad,
especially to Italy and France. This
family business has been operating
for thirty years. Current
investments focus on improving
product presentation with new
designs and format while at the
same, research the possibility of
expanding the already ample
product range.
New Features
ONLY 100% NATURAL FRUIT FRESHLY SQUEEZED
itafresh is located in Almonte (Huelva) in the west
side of the Andalusian region. Its main activity
consists of transformation of citric fruits, especially
oranges.
V
Vitafresh offers to the market a different way to
consume pure juice of freshly squeezed fruits, using a
revolutionary technique able to preserve intact all the
properties of 100% natural fruit, as well as the colour,
aroma and flavour of the best oranges from Andalusia.
Once the fruit is selected at the tree, in its optimal point
of maturity, the orange arrives in the facilities of Vitafresh.
After a strict fruit selection and under the control of a
wide system of health and hygiene, with the use of
special techniques, the just squeezed juice immediately is
bottled and deep frozen, by a method similar to the one
used at medicine to freeze ova and spermatozoa,
without damage to the original product or modifications
in its qualities.
The final result is a 100% natural juice, unpasteurised,
without added sugar nor water, and whose only
ingredient is the fruit and all its properties. Vitafresh
guarantees a quality only comparable to fresh juice.
The range of
100%
natural
squeezed
fruits
Vitafresh is
wide. Being
specialists in the
juice of Valencia
Late variety
oranges, we can
also find juice of
Mandarin oranges
and Blood oranges
and other citric
fruits like pink and
yellow grapefruits,
or a juice mixing
oranges and the
strawberries of our
fields.
Relating to the
formats, Vitafresh appears in a familiar size of 1kg. or in
an individual one of 250 gr. allowing its distribution to
the restaurants, hotels and cafeterias sector, as well as
great chains of supermarkets.
The market of squeezed fruit
Vitafresh is not limited only to
our country, being France the
main consumer, Vitafresh
arrives in places like Ireland,
Belgium, Holland, Italy or the
north of Europe.
Relating to its most imminent
projects, Vitafresh works in the
idea of offering to the
consumer the cooled product,
guaranteed by the same
qualities and characteristics
offered by 100% natural deep
frozen juice offers, conserving
with it all the original properties
of just squeezed juices.
ANDALUSIAN FLAVOUR
71
New Features
AEPSA
DUENDE DEL SUR, GOLD MEDAL AT THE LOS ANGELES
COUNTY FAIR
uende del Sur, extra virgin olive oil produced by AEPSA
has earned an award this year. This range of products
offers a number of containers, including glass, PET and
tin cans, in addition to all of the standard sizes.
D
RUEDO ROMANO,
GUARANTEE OF QUALITY
The extra virgin olive oil, RUEDO ROMANO, belongs to the
Certification of Protected Origin
Priego de Córdoba, which is
a guarantee of its excellent quality.
Produced with the best olives of the
varieties Hojiblanca and Picuda,
collected by hand, at their exact grade
of maturity and grinded immediately ;
this natural olive juice has an
incomparable and balanced fruity,
intensive and velvety feeling in the
palate
Its aromas of grass, apple, tomatoe
and almond, with a very light spicy
and bitter touch, are the direct
attributes from the Subbetica
Cordobesa, the home of the excellent
oils which have been produced for
ancestral times, with the greatest care
and our know-how experience.
THE ALHAMBRA ESPECIAL,
ALHAMBRA PREMIUM LAGER AND
ALHAMBRA SIN CANS NOW LEAVE
THE BREWERY
COMPLETELY SEALED
aithful to its commitment to its
consumers, Cervezas Alambra
presents, as pioneering Spanish
producer, an innovation wich Hill mark a
turning point for the beverage market.
The Alhambra Especial, Alhambra
Premium Lager and Alhambra Sin cans
now leave the brewery completely
sealed, protecting the consumer from
any agent that may alter the purity of
these genuinely natural beers.
F
Cervezas Alhambra has taken this step to
respond to the demand from consumers
who have shown in various studies that
the hygienic protection provided by cans
is of fundamental importance.
New Features
ANGEL CAMACHO GROUP
NEW RANGE OF SELECTED SPANISH MANZANILLA
OLIVES
he Spanish family owned A.CAMACHO GROUP,
one of the leading global olive suppliers, offers a
new range of selected Spanish Manzanilla olives
under its flagship brand “Fragata”.
T
These “Fragata Selection” olives are the fruitful result of
an expertise of more than a century (since 1897 !) in the
cultivation & processing of the finest table olives by the
Camacho family. The olives are cultivated on the private
groves of the familiar dynasty located near Seville in
sunny Andalusia (southern Spain), a region
acknowledged by the world’s experts to be ideal for
growing the highly valued Manzanilla olives.
The “Fragata Selection” olives are both picked and
selected by hand (“one by one”), as well as carefully
handled during processing & packing. After a careful
elaboration, the olives are hand stuffed and place packed
in order to prevent any possible damage that might
occur during the production process.
with mild natural pimiento, whole almonds, capers,
onions, orange or lemon peel, anchovy, piri piri,
almonds & pimiento or the Martini-, cocktail- and
triple-type stuffed.
The new “Fragata Selection” olives range is marketed
through deli- & gourmet shops in a number of selected
export markets that include the USA, the UK and other
Western European countries and is composed by 12
delicious specialty flavours, i.e. Manzanilla olives stuffed
The “Fragata Selection” olives are presented in an
attractive glass jar (NT WT 142g / DR WT 85g) and
labelled with a premium design (gold & black colour
code), ideal to perceive the superb quality & tradition
and transmit confidence.
SOTOLONGO BALSAMIC VINEGAR
CRISMONA counts with
a wide range of top
Wine vinegars produced
in their own cellars since
1923.
The wines selected for
producing CRISMONA
vinegars come from
Guarantee of Origin of
Montilla-Moriles, in
Andalusia, and are healthy wines which have previously
undergone a process of biological ageing or oxidative
ageing in American oak barrels. Only wines free from
microbial contamination and with a pure, clean aroma
and taste go to make our vinegars.
Innovation is a key success factor for CRISMONA, and
vinegars reflect perfectly this fact, most of all in the
SOTOLONGO BALSAMIC VINEGARS range. We are
proud to state that CRISMONA was the first company in
Spain that produced Balsamic Vinegars, and one of the
first in the world in producing White Balsamic Vinegar
from Moscatel.
New Features
ACESUR GROUP
ACESUR EARNS “ALIMENTOS DE ESPAÑA” AWARD FOR ITS PROMOTION NUTRACEITES
he ACESUR Group has earned an award from
“Alimentos de España 2005” in the category of
Best Agribusiness Promotion, granted by the
Ministry of Agriculture, Fisheries and Food (MAPA).
Minister Elena Espinosa presented the award to the
managers of the oil company.
This is the 19th edition of the Awards, with which the
Ministry of Agriculture strives to “stimulate the
knowledge and quality of our foods.” These awards
“seek recognition, in different areas linked to the food
sector, of professionals or companies who, with their
work, collaborate in promoting this area of national
economy.”
T
This award recognises the company’s work in the
campaign to make the product Nutraceites Soy Plus by
La Española known.This product is the latest in the firm’s
R+D+i program.
Thus, ACESUR ends a year full of awards. In the past
twelve months, the oil group has earned four awards,
both national and international, which serve to confirm
the company’s excellence.
Anually, ACESUR invests more than one million euros in
developing innovative products in response to new
market trends.
Nutraceites Soy Plus is the result of this R+D+i policy,
which is always at the forefront in the field on nutrition.
It is composed of a combination of seed oils, soybean
and sunflower seed, that are enriched with essential
elements. There are three varieties:
Omega 3 fatty acids, to reduce cholesterol levels,
strengthen bones and avoid cardiovascular problems.
Vitamins A, D, E and K, natural anti-oxidants
High Oleic with vitamin E, to reduce cardiovascular
diseases, improve blood vessel activity, cook at high
temperatures or reduce the calorie content of fried
foods.
New Features
ACESUR EXPORTS INCREASED 25% DURING
THE FIRST QUARTER OF 2006
he ACESUR group (owners of La Española and
Coosur oil) continues to harvest international
successes. According to data provided by
Asoliva, in the first three months of 2006, sales
abroad have registered a 25% increase with respect
to the same period the previous year.
T
The Sevillian company maintains its growth rate
abroad, in spite of the general increase in vegetable
oil prices. In recent years, ACESUR oil sales has
increased 10%. Exports have doubled in the past five
years to become the Spanish vegetable oil
company that has grown most abroad, both in
absolute and relative terms.
From the very beginning, ACESUR has seen the
importance of imports. Thirty percent of the bottled
olive oil produced by the firm is destined to exports
(approximately 15 million litres). The oil company
has customers in more than seventy countries—in
many of these countries, La Española is the leading
brand in olive oil from Spain. On the domestic
market, the sales of bottled olive oil surpassed the 40
million-litre mark.
Last year, La Española was the Spanish olive oil
company that sold most in South America. The
group holds a privileged place in more than half of
these countries, including Venezuela, Argentina,
Colombia, Paraguay, Peru or Ecuador.
In addition to these encouraging statistics, you must
all those of China. In 2005, the company held 15%
of the Chinese market, which translates in more than
300 tons in sales.
New Features
EBRO PULEVA GROUP
EBRO PULEVA AGREES TO
PURCHASE NEW WORLD
PASTA
he Ebro Puleva group has
taken a giant step towards
world pasta leadership as
they have reached an agreement
to purchase New World Pasta, the
leader firm in the both the US and
Canada.
T
By acquiring Riviana and Panzani,
this new operation will translate in
important advances in the
orientation towards a portfolio of
leader brands in developing
markets and greater balance for
the Group in the various economic
areas.
The operation, pending the final
procedures, is worth $362.5
million (US). It is a debt free
operation and requires no
regulatory approvals.
By purchasing New World Pasta,
the Ebro Puleva Group will
become the second largest pasta
manufacturer in the world, with
leadership positions in Europe, the
United States and Canada.
Likewise, this operation will
consolidate the strength of the
Group in the American food
sector, a market where the firm
already ranks first in the rice sector.
Group knowledge and experiences
has also been reinforced with the
acquisition of Riviana Foods. With
this operation, North American
business operations will reach a
turnover of $600 million.
Purchasing New World Pasta is
especially relevant for Ebro Puleva
as it is the first step in the
development of the 2006-2009
Strategic Plan. Likewise, it has
been undertaken in a geographic
area of major interest to the
Group due to its size, profitability
and potential for expansion.
BRILLANTE LAUNCHES ITS NEW CUPS WITH PASTA OR MASHED
POTATOES
ioneering Brillante and the undisputed leader in the category of cooked
rice has expanded its line of products. It now launches its ready-in-oneminute “cup of pasta or mashed potatoes” for the microwave.
P
The product is sold in a 2-cup set of pasta and mashed potatoes, which
completes the already ample range of cups of rice: Basmati, Curry, Three
delights, wild with Basmati and brown.
Real pasta spirals—prepared just like you would at home—can be eaten cold
as a salad. The mashed potatoes are ideal to garnish any dish....two products
for every one, whatever the situation. Both products respond to consumer
interest in a balanced diet.
New Features
EBRO PULEVA REACHES AN INITIAL AGREEMENT TO SELL BUSINESSES IN SOUTH AMERICA
he Ebro Puleva Group has signed an exclusive business agreement withthe business consortium composed by
Grupo Nacional de Chocolates, S.A. and Florida Ice & Farm Co. (FIFCO) to sell their juice and cookie
businesses in Central America. Riviana Pozuelo and Alimentos Kern’s handle the said businesses. This agreement
is guaranteed by a $20 million (US) deposit.
T
A $205 million price tag hangs from the deal; the execution of the agreement i s subject to the
discussion of the purchasing contract, the realisation of a Due Diligence and the eventual approval of the Competency
Authorities of each country. August 30 is the date foreseen for the closure of the deal.
The operation is a new advance in the development of Ebro Puleva actions to concentrate resources and efforts of the
Group in four strategic activities: sugar, milk, rice and pasta, all leaders in their categories, with added value and the
capacity to generate synergies.
In recent years, the Group has diversified its portfolio in businesses and companies considered as
non-strategic—Proterra, Ciapsa, Progando, or Vasco de Gama—and more recently, the firm has sold investments in
Chile or agricultural businesses in Tenerife.
Income produces from these operations has reduced debts and will be used in the incorporation of new businesses to
continue forward with the Ebro Puleva Group strategies.
LA FALLERA BOMBA, VERY SPECIAL RICE
a Fallera Bomba is a rice variety that best absorbs
the flavours and aromas of the broth. It is ideal
for soupy rice, stews or standard rice dishes where
you want the flavour of the grain to be outstanding.
L
La Fallera, specialist in rice and traditional broths,
launches its new product: La Fallera Bomba, which
expands the already ample range of products: La Fallera
round, Special for paellas D.O,...
We have recuperated that exquisite rice, going back to
the rice of
the past, to
provide you
with the
opportunity
to enjoy
what
experts
consider the
best of all
rice.
La Fallera, in addition to being one of the companies
with more tradition in the sector, has the most advanced
technology in the elaboration of rice and a careful
process for selecting the grains. This has made La Fallera
a leader brand, and the preferred rice along the eastern
coast of Spain, location of the experts in rice are located.
New Features
PROASAL
SEA SALT FLAKES, A DELICATE FAVLOUR WITHOUT ADDITIVES
roasal salt flakes are 100% natural from fresh and
P
clear ocean waters. The actual harvest follows
traditional methods, which is and added value to the
most modern quality control systems. With precious crystals
and unmistakable flavour, the Proasal salt flakes are the
perfect choice for a exquisite and healthy foods.
This salt offers a delicate flavour and a light texture that is
greatly appreciated by the most demanding chefs. It is the
result of the gleaming evenings, dry and warm breezes, and
crystal clear ocean waters. Proasal is natural sea-salt only,
with no additives or
treatments.
Proasal salt flakes are
harvested each summer
with the level of
magnesium is highest.
Our exclusive crystal
pyramids are produce
using ancient evaporation
techniques, slowly
warming the brine that
remains once the forces of the sun and wind have done their
job. Water is filtered drop by drop, before allowing it to dry
naturally with low temperatures.
To use this salt, grind the salt flakes
between your fingers and thumb until
the desired size of salt crystal is obtained,
whilst sprinkling it over your favorite
dish. Proasal salt flakes are highly soluble,
which is why they are ideal to season
liquids, salads, and other dishes. Thanks
to Proasal, these exceptional salt-flakes
with light texture are now available to
consumers from Andalusian salt-makers
in 250 grams bags and in 1.5 kilo
containers, especially designed for the
hotel industry.
“FLOR DE SAL MAXMERIDIA,”
HEALTHY AND TASTY
“La Flor de Sal de Maxmeridia” salt is
harvested in springtime along the Atlantic
coast of the province of Cadiz, at the
border of Coto de Doñana (National
Park). This salt is made up of the initial
crystals that form on the water surface.
The “Flor de Sal” salt crystals are much
smaller and lighter than common marine
salt due precisely to how and when they
are collected.
This salt has a lower level of sodium
chloride and a higher mineral content,
such as magnesium and it dissolves faster.
More important are its improved flavour
and the fact that it is healthier than
common sea salt. We recommend you
use Flor de Sal in salads or as the final
touch for any finished dish.
Flavour description
Odourless, with a slight pink tone, “Flor
de sal Maxmeridia” offers a delicate
flavour. It melts in your mouth, and when
moistened, it melts perfectly when in
contact with hot foods. It is low in
sodium but high in
magnesium and other
essential minerals,
which are not found in
other table salts, thus
making is a healthier
and more flavourful
choice.
“Flor de Sal” reinforces
the taste and flavour of
foods and spices.
New Features
BODEGAS ALVEAR
RECOGNITION FOR BODEGAS ALVEAR
nce again, the quality of the wines produced by
Bodegas Alvear has been recognised at one of
the most important contest in world. The
emblematic wine cellar from Cordoba has seduced the
world of wines afresh.
O
At the most recent 2006 edition of the prestigious
contest Challenge International du Vin held in Bordeaux,
the best critics in the world have once again, recognised
the extraordinary quality of the wines produced by this
century old winery, in which tradition and flavour merge
together with vanguard and innovation.
The award winning
wines for this year
are:
- Pedro Ximenez
Solera 1927: Gold
medal
- Pedro Ximenez de
Añada 2004: Gold
medal
- Fino en Rama 2002:
Silver medal
- Palacio Quemado
2003: Silver medal
- Palacio Quemado
Reserva: Silver medal
EBRO PULEVA
PULEVA PRESENTS A NEW
LIQUID MILK CONCENTRATE
PULEVA Peques 2
system allows all the nutrients and
product qualities to remain intact
until it is consumed.
infant nutrition, adapting to your
baby’s needs.
ULEVA participated in the
55th Annual Convention of
the Spanish Paediatric
Association from June 1-3. At this
event, which focuses on the
advances in paediatric knowledge,
PULEVA presented its latest
products and advances in infant
formulas.
Thus, PULEVA Peques 2 responds
to new consumer demands,
providing a product that is ready to
use and facilitates the safe
elaboration of food, thus allowing
parents to have more time to
enjoy their children.
PULEVA Biotech
P
PULEVA, observing social
tendencies and parents’ growing
lack of time, has developed
PULEVA Peques 2, an infant
continuity formula, which is
presented in Tetra-brik. This
PULEVA Peques 2 need not be
prepared, nor does it need to be
reconstituted. All you need to do is
open the brik container, and drink
it!
PULEVA Peques 2 liquid is
formulated following international
recommendations by experts in
Knowing the nutritional need of
the population has pushed
PULEVA Biotech to research and
develop healthy and high quality
foods for the entire family. The
solid pathway of PULEVA in the
research field has allowed the firm
to acquire the necessary
experience and knowledge to
carry out this mission. The
technological jeans and PULEVA
Biotech team’s desire to improve
has turned the company into a
leader committed to innovation.
New Features
COVAP CHANGES ITS CORPORATE
STRUCTURE
OVAP, the largest social capital corporation in
Andalusia has decided to change its corporate
structure from a co-operative to a
corporation.
C
A few days ago, Tomás Aranguez, president of
COVAP, presented the 15,000 members of the
co-operative with a report by Price Waterhouse
about changes in the corporate structure of the
organization. This report provided key information
about changes: maintain the co-operative and create
a new industrial corporation incorporated.
This means that the business model launched in 1959
in the Los Pedroches area of the province of
Cordoba—livelihood of a good many families in the
area—will cease to be a cooperative to become a
corporation. At the same time, a more flexible
structure will be created—industrial cooperation—to
take charge of handling both the commercial and
industrial assets of the corporation.
UNIOLIVA EARNS THE CERTIFIED QUALITY
LABEL FROM THE ANDALUSIAN
GOVERNMENT
NIOLIVA commercialises its Extra Virgin Olive
Oil under the “Campiñas de Jaén” D.O.
(Designated Origin), with the Certified Quality
label from the Andalusian Government.
U
The brand UNIOLIVA SUPREMO D.O. will offer its
customers extra virgin olive oil that has been certified
by the Regulatory Board of the “Campiñas de Jaén”
Designated Origin. This oil is characterised by its
extremely fruity flavour and low acidity. Initially, it will
be sold in a dark 5020 ml. glass bottle, as well as a
2500 ml.
ANDALUSIAN FLAVOUR
81
We are
ABASA S.A.
ACEITUNAS GUADALQUIVIR
AGROLACHAR
Sector: OIL
Avd. de Alemania, S/N
Aptdo. Correos 32
14850 Baena CÓRDOBA
+34 957 67 04 00 - 67 04 01
[email protected]
Sector: OLIVES
Camino Alcoba s/n
41530 Morón de la Frontera (Sevilla)
+34 955 85 47 10 / 607 41 38 10
Fax: +34 954 85 25 13
[email protected]
www.agolives.com
SECTOR: CANNED VEGETABLES
Avda. de Andalucía s/n. Apdo. de Correos 18327
Lachar (GRANADA)
+ 34 958 45 74 32 Fax: 958 45 74 24
[email protected]
www.agrolachar.com
ACEITES DEL SUR S. A. (Guillén)
AEPSA
Sector: OIL
Ctra. Sevilla-Cádiz, km. 550,6
41700 Dos Hermanas SEVILLA
+34 95 469 09 00 - 468 91 98
469 04 50
[email protected]
http://www.acesur.com
Sector: OIL
Ctra. Fuente Tojar s/n
Aptdo. Correos 14812 Almedinilla CÓRDOBA
+34 957 70 34 61 Fax: +34 957 70 34 45
[email protected]
AGROPECUARIA Y
AVÍCOLA S.A
ACEITES ATENEA
AGUA MINERAL NATURAL SIERRA DE
CAZORLA
Sector: OIL
Polígono Ind. N.º 8, 9 y 10
23191 Cárcheles (JAÉN)
+34 953 30 24 92 - Fax +34 953 30 24 92
[email protected]
www.aceitesatenea.com
ACEITEX S.L.
Sector: OIL
C/ Federico Mendizábal, 5 – 1º 23003 JAÉN
+34 953 24 31 95-19 01 49
[email protected]
http://www.aceitexp.com
Explotaciones Inter. Acuíferas, S. A.
Ctra. del Tranco, km 18 Villanueva del Arzobispo - 23330 JAÉN
+34 953 12 82 44 - 12 81 17.
Fax.:+34 953 12 81 17
www.aguasierracazorla.com
AGROALIMENTARIA
VIRGEN DEL ROCÍO
Sector: WINE
Avda. de Cabezudos, 2
21730 Almonte (HUELVA)
+34 959 40 61 03 - 40 70 52
[email protected]
www.raigal.com
Sector: EGGS
Apdo. Correos, 1154
41080 SEVILLA
+34 95 469 07 17 - 469 19 08
[email protected]
AHUMADOS UBAGO DENMARK S.L.
Sector: SMOKED
C/ Charles Darwin, nº 3 Parque Tec. de Andalucía
29590 Campanillas (MÁLAGA)
+34 951 01 04 70 Fax: +0034 952 10 31 60
[email protected]
www.ubago.com
AL-ANDALUS DELICATESSEN,S.C.A.
Sector: HONEY AND MARMALADE
C/. Caño de las Eras, 9
18429 Lanjarón (Granada)
+34 77 22 28 Fax +0034 958 77 21 11
[email protected]
ALIMENTOS “LA PEDRIZA” S.L.
ANDALUZA DE MIELES S.L (DORAY)
Sector: LEGUMES
Alameda de Solano, 16
11130 Chiclana (CÁDIZ)
+34 956 53 19 29 - 53 44 34
Sector: HONEY
Camino del Pulido, 11
41807 Espartinas (SEVILLA)
+34 95 411 30 32 - 571 02 68
[email protected]
www.andaluzademieles.com
ALMENDRERA DEL SUR
ÁNGEL CAMACHO S.A.
Sector: NUTS & HONEY
Camino de la Almendrera s/n
29580 Estación de Cártama (MÁLAGA)
+34 952 42 00 20 - 42 08 25
[email protected]
http://www.almensur.com
Sector: OIL AND OLIVES
Avda. del Pilar, 6
41530 Morón de la Fra. (SEVILLA)
+34 95 485 12 00 - 585 01 45
[email protected]
www.acamacho.com
ALVEAR S.A.
ANGULO GENERAL QUESERA S.L.
Sector: WINE
Avd. María Auxiliadora, 1
14550 Montilla (CÓRDOBA)
+34 957 65 01 00 - Fax +0034 957 65 01 35
[email protected]
www.alvear.es
Sector: CHEESE
Genal, 8. Polígono Ind. EL FUERTE
29400 Ronda (MÁLAGA)
+34 952 18 70 18 - 18 70 17 - 87 67 72
[email protected]
ANDALUZA DE CAFÉS
ANISADOS ZARZA MORA S.L.
Sector: COFFE
Pol. Ind. Calonge, parcela, 18
41007 SEVILLA
+34 95 435 70 50 - 35 23 04
[email protected]
www.catunambu.com
Sector: LIQUEUR
Cinta Zarza
Ctra. de San Juan, 50
21600 Valverde del Camino (HUELVA)
+34 959 55 00 73 - 55 36 92
[email protected]
We are
We are
ANDALUSIAN FLAVOUR
83
We are
ARAGÓN Y CÍA S.A.
Sector: WINE
Camino de la Estación, s/n
4900 Lucena (CÓRDOBA)
+34 957 50 00 46 - 50 29 35
[email protected]
www.aragonycia.com
BODEGAS
JOSÉ ESTEVEZ S.A.
Sector: WINE
Ctra. Nacional IV, Km. 640
11408 Jerez de la Frontera (CÁDIZ)
+34 956 32 10 04 - 34 08 29
[email protected]
www.grupoestevez.com
CAMPO DE TEJADA S.C.A.
Sector: CHICKPEAS
Luis Montoto Ctra. de la Estación, S/N
21870 Escacena del Campo (HUELVA)
+34 959 42 32 11 - 42 31 61
[email protected]
BODEGAS ANDRADE S.L.
BODEGAS LAMA
CONSERVERA CÁRNICA DEL SUR
Sector: WINE
Avd. de la Coronación, 35
21710 Bollullos del Condado (HUELVA)
+34 959 41 01 06 - 41 13 05
[email protected]
Sector: WINE
Dr. Fleming, 4 - 14860 Doña Mencía (CÓRDOBA)
+34 957 67 60 16 - 67 60 23
[email protected]
www.geocities.com/bodegaslama
Sector: CANNED MEAT
Ctra. Añora - Dos Torres, km. 0,5
Añora (CÓRDOBA)
658 82 53 50
[email protected]
BODEGAS BARBADILLO S.L.
BODEGAS PÉREZ
BARQUERO S.A.
CRISMONA, S.A.
Sector: WINE
Avda. de Andalucía, 27 Montilla (CÓRDOBA)
+34 957 65 05 00 - 65 02 08
[email protected] www.perezbarquero.com
www.ecovinos.com
Sector: OIL, VINEGAR, MEAT PRODUCTS
AND WINE
C/ Baena, 25
14860 Doña Mencía (CÓRDOBA)
+34 957 69 55 14 - Fax +0034 957 67 63 42
[email protected]
www.crismona.com
BODEGAS DELGADO S.L.
C.O.V.A.P.
EMBUTIDOS CARCHELEJO, S.L.
Sector: WINE
C/ Cosano, 2
4500. Puente Genil (CÓRDOBA)
+34 957 60 00 85 - 60 45 71
[email protected]
http://www.bodegasdelgado.com
Sector: DAIRY PRODUCTS AND MEAT PRODUCTS
Avd. del Gran Capitán, 46 – 4º
Oficina, 6 - 14008 CÓRDOBA
+34 957 47 30 35 - 47 99 24
[email protected]
www.covap.es
Sector: MEAT PRODUCTS
Avda. de España s/n.
23192 Carchelejo (JAËN)
+34 953 30 30 55 - Fax +0034 95 30 22 66
[email protected]
www.embutidoscarchelejo.es
Sector: WINE
C/ Luis Eguilaz, 11
11540 Sanlúcar de Barrameda (CÁDIZ)
+34 956 38 55 00 - 38 55 29 - 38 55 01
[email protected]
www.barbadillo.com
We are
EMBUTIDOS JABUGO
CESURCA
COPROHNIJAR S.C.A.
Sector: IBERICO PRODUCTS
Pol. Ind. San Nicolás P. B5
41500 Alcalá de Guadaíra (SEVILLA)
+34 955 63 02 63 - 63 04 34
Apto. de correos 8810, 41080
www.embutidosjabugo.com
Sector: CANNED VEGETABLES
Ctra. De la Estación, s/n
18360 Huétor – Tajar (GRANADA)
+34 958 33 20 20 - 33 23 52 - 33 25 22
[email protected]
http://www.faecagranada.com
Sector: VEGETABLES
C/ Olivar, s/n
+34 950 36 60 15 - 36 60 89
04006 San Isidro - Nijar (ALMERÍA)
[email protected]
CDRA. “EL GUISO”
COMERCIALIZADORA
LOS TITOS S.L.
CORP. ALIMENTARIA PEÑASANTA S.A.
PROGUISO S.L.
Sector: WINE
C/ Vivero, 5 (Ciudad Sto. Domingo)
28120 Algete (MADRID)
+34 91 623 86 07 - +34 95453 10 85 - 623 81 97
[email protected]
Pol. Industrial Cárnico, s/n
14440 Villanueva de Córdoba (CÓRDOBA)
+34 957 12 14 15 - 12 19 29
www.tioeusebio.com
e-mail: [email protected]
Sector: CHEESE
Ctra. Mádrid-Cádiz, km. 535.
41020 Sevilla
+0034 985 10 11 00
(YOGAN) +34 954 51 47 11
Carmona +34 954 14 13 34
www.capsa.es
CELESTINO GÓMEZ PARRA S.A.
CONSERVAS LA JAREÑA S.A.T.
CORSEVILLA
Pol. Ind. “El Caño I”, s/n
14220 Espiel (CÓRDOBA)
+34 957 36 41 28 - 36 41 90
[email protected]
www.celestinogomezparra.com
Pol. Ind. Los Almendrillos, 1
41658 Martín de la Jara (SEVILLA)
+ 34 (95) 582 51 95 - 582 50 43
[email protected]
Sector: CHESSE & IBERICO PRODUCTS
Carretera de Guadalcanal km 1.
41370 Cazalla de la Sierra (SEVILLA)
Apartado de Correos 40
+ 34954 88 42 86 Fax +34 954 88 34 06
[email protected]
www.corsevilla.es
GRUPO CERVEZAS
ALHAMBRA S.L.
Sector: BEERS
Avd. de Murcia, 1 - Apartado 92
18012 GRANADA
+34 958 18 50 50 - 80 87 60
[email protected]
CONSERVAS UBAGO
LICOR “MIURA”
Sector: CANNED FISH
C/ Huéscar, 9 - 1ª Planta Edificio Galaxia
29007 Málaga
+34 95 239 83 38 - 210 31 60
[email protected] www.ubago.com
Sector: LIQUEUR
Virgen del Monte, 54
41370 Cazalla de la Sierra (SEVILLA)
+34 954 88 40 13 - +34 955 63 11 52 - 88 31 07
[email protected] - [email protected]
www.caballero.es
We are
DESPENSA LA NUESTRA
FRIOSEVINATURAL S.L. (FLANELA)
GRUPO GARVEY
Envasados Lola, S. A.
Caminos de las Cuevas, s/n.
+34 957 45 88 71
4710 - Villarubia (CÓRDOBA)
[email protected]
www.envasadoslola.com
Sector: ICE CREAM
Ctra. Isla Menor, km. 0,5
Pol. Fuente del Rey nave 1-D
41700 Dos Hermanas (SEVILLA)
+34 954 68 91 13 - 68 08 13
[email protected]
Sector: WINE AND BRANDIES
Ctra. Circunvalación, s/n Complejo Bellavista
11407 Jeréz de la Frontera (CÁDIZ)
+34 956 31 96 50 - 31 98 24
[email protected]
www.grupogarvey.com
DOÑA JIMENA
FULPRESA (GALLINA BLANCA)
GRUPO INÉS ROSALES
Sector: CHRISTMAS SWEETS
Ctra. de Alcalá, s/n
23600 Alcaudete (JAÉN)
+34 953 56 02 33 - 56 02 34
[email protected]
www.donajimena.es
Sector: FROZEN SPANISH OMELETTE
Ctra. Nueva Carteya, km. 1,2 Apdo. 100
14940 Cabra (CÓRDOBA)
+34 957 52 30 17 - 52 33 70
[email protected]
www.fundoalimentaria.com
Sector: CAKES OF OIL
Pol. Ind. El Manchón
41830 Huévar (SEVILLA)
+34 95 475 64 27 - 475 63 35
[email protected]
www.inesrosales.com
Sector: SNACKS
C/ La Rosa, nº 23
11002 (CÁDIZ)
+34 956 21 20 78 - 29 22 20 - 28 51 41
joseguillé[email protected]
www.guipansur.com
GUIPAN S.L.
E. MORENO S.L.
GOMEOLIVA S.A.
Avd. de Andalucia, 65
41560 Estepa (SEVILLA)
+34 95 591 26 96 - 591 29 08
[email protected]
www.emoreno.com
Sector: OIL
Avd. de Granada, s/n
14800 Priego de Córdoba (CÓRDOBA)
+34 957 70 05 84 - 54 29 59
[email protected] [email protected]
www.gomeoliva.com
FAMADESA S.A.
GRACIA HNOS. S.A.
HEINEKEN ESPAÑA S.A.
Camino Santa Inés, 71.
29590 Campanillas (MÁLAGA)
+34 95 243 30 50 - 243 30 76
[email protected]
www.famadesa.es
Sector: WINE
C/ Marqués de la Vega de Armijo 103
+34 957 65 01 62 - 65 23 35
[email protected]
www.bodegasgracia.com
Sector: BEERS
Avda. de Andalucía, 1
41007 Sevilla
+34 954 97 99 99 - 97 98 51
[email protected]
www.cruzcampo.es
We are
HERBA NUTRICIÓN
IND. ALIMENTARIAS DE MONTILLA
JAMONES LAZO S.A.
Sector: RICE
C/ Real, 43
41920 San Juan de Aznalfarache (SEVILLA)
+34 954 58 92 26 - 76 95 79
[email protected]
www.herba.es
Sector: SNACKS
Ctra. Córdoba-Málaga, Km. 43,70
+34 957 65 06 22 - 65 10 27
[email protected]
http://www.pmonti.com
Avd. de Portugal, 6
21230 Cortegana (HUELVA)
+34 959 13 15 60 - 13 18 69
[email protected]
www.jamoneslazo.com
HIJO DE RAFAEL REYES S.A.
IND. CÁRNICAS ZURITA S.A.
J. GALLEGO GÓNGORA S.A.
Sector: LIQUEUR
Paseo del Fresno, 7
14960 Rute CÓRDOBA
+34 957 53 80 40 - 53 85 85
[email protected]
http://www.machaquito.com
Pol. Ind. Juncaril, parcela 236 C/ M
18220 Albolote (GRANADA)
+34 958 46 62 20 - 46 50 53
[email protected]
http://www.iczurita.es
Sector: WINE & BRANDIES
C/ Stmo. Cristo de la Vera Cruz, 59
41808 Villanueva del Ariscal (SEVILLA )
+34 954 11 37 00 - 11 32 39
[email protected]
www.bodegasgongora.com
HNOS. RODRÍGUEZ BARBANCHO S.L.
INDUSTRIAS ESPADAFOR S.A.
JOLCA
C/ Marqués de Santillana, 141
14270 Hinojosa del Duque (CÓRDOBA)
+34 957 14 02 44 - 14 06 65
[email protected]
Sector: SOFT DRINKS
Avd. de Andalucía, S/N.
18015 GRANADA
+34 958 80 03 04 - 80 04 05
[email protected]
www.espadafor.es
Sector: OLIVES
C/ Ramón y Cajal, 2
41940 Tomares (Sevilla)
+34 954 15 40 32 - Fax: +34 954 15 16 89
[email protected]
www.jolca.es
IBEPA 375, S.L.
JAMONES Y EMBUTIDOS S.A.
Avda. de las Lonjas, s/n.
Mercacórdoba, Mód. 12 Polivalente.
C/. Blas Infante, 29. 14280 Benalcázar (CÓRDOBA)
Tel.: + 34 (957) 75 27 11 - 14 16 92 - 670 59 86 90
[email protected]
www.dongutierre.com
C/ Marqués de Aracena, 98
21360 El Repilado (Jabugo) (HUELVA)
+34 959 12 26 78 - 12 28 00
[email protected]
www.embutidosjabugo.com
LÁCTEA ANTEQUERANA
LA VEGA S.L.
Sector: DAIRY PRODUCTS
Avda. Romeral, parcelas 3, 4 y 5
Pol. Ind. de Antequera 29200 Antequera (MÁLAGA)
+34 95 284 27 00 - 284 52 73
[email protected]. www.la-vega.net
We are
LA ABUELA CARMEN
MARTÍNEZ BARRAGAN S.A.
MORENO S.A. (MUSA)
Sector: GARLICS
C/ La Vega, s/n
Pol. Ind. Horcajo
14548 Montalbán (CÓRDOBA)
+34 957 31 04 52 - 31 04 45
[email protected]
www.laabuelacarmen.com
Avd. de Carlos III, s/n
14120 Fuente Palmera (CÓRDOBA)
+34 957 63 80 39 - 63 84 10
[email protected]
www.martinezbarragan.es
Sector: SAUCES AND MAYONNAISE
Fuente de la Salud, 2
14006 - Córdoba
+34 957 76 76 05 Fax. +34 957 27 99 07
[email protected]
www.morenosa.com
LA ESTEPEÑA
MATADERO DE LA
SIERRA MORENA, S.A.
Camino de las Peñas, s/n
+34 95 591 26 48 - 591 36 15
[email protected]
http://www.laestepena.com
C/ Rioja 21 1º b .
41011 Sevilla
+34 954 88 98 16 - 22 92 56
Fax (954) 88 98 15
www.sierradesevilla.com
MUELOLIVA S.L.
Sector: OIL
C/ Ramón y Cajal, 85.
14800 Priego de Córdoba (CÓRDOBA)
+34 957 02 72 00 - 70 02 60
[email protected]
http://www.mueloliva.es
LA FLOR DE RUTE S.L.
MATADEROS IND. SOLER S.A.
MUÑOZ VERA E HIJOS, S.A.
Blas Infante, 20 – 22
(Ctra. Lucena-Loja)
14960 Rute (CÓRDOBA)
+34 957 53 86 61 - 53 86 34
[email protected]
http://www.laflorderute.es
Plaza de Prolongo, 1
29580 Cártama-Estación (MÁLAGA)
+34 95 242 00 00 - 242 01 15
[email protected]
www.prolongo.es
Sector: OIL
Ctra. Doña Mencía, s/n. Aptdo. Correos 131
14940 Cabra (CÓRDOBA)
+34 957 52 92 00 Fax +34 957 52 21 16
[email protected] www.mvera.com
LEGUMBRES PEDRO
MONTERO ALIMENTACIÓN, S.L.
NAVISA S.A.
Sector: LEGUMES
Avda. de los Alcornocales, 14
Alcalá de los Gazules (CÁDIZ)
+34 956 42 01 26 - 42 00 07
[email protected]
SECTOR: DESSERTS
Avda. Severo Ochoa, 62 PTA. 29590
Campanillas (MÁLAGA)
+34 (952) 20 05 02 Fax: +34 952 29 57 77
[email protected]
www.monteroalimentacion.es
Sector: WINE
Ctra. de Montalbán, S/N
+34 957 65 04 50 - 65 17 47
[email protected]
www.navisa.es
We are
NÚÑEZ DE PRADO C.B.
Sector: OIL
Avd. de Cervantes, 15
14850 Baena (CÓRDOBA)
+34 957 67 01 41 - 67 00 19
[email protected]
PESCADOS Y MARISCOS DEL MAR
DE LA LÍNEA, S.A.
Sector: FRESH MUSSEL
C/. López de Ayala, 8. Entreplanta C.
11300 La Línea (CÁDIZ)
+34 956 64 31 94 Fax +34 956 64 30 60
[email protected]
www.mardelalinea.com
REY DE OROS S.L.
Sector: CANNED FISH
Fdez. de los Ríos C/ 11 de Marzo, 8
11160 Barbate de Franco (CÁDIZ)
+34 956 43 00 01 - 43 00 05
[email protected]
www.reydeoros.com
OLEOESTEPA S.C.A.
PRODUCTOS MATA,S.A.
RIVES-PITMAN S.A.
Sector: OIL
C/ El Olivo, s/n Pol. Ind. Sierra Sur
+34 95 591 31 54 - 591 35 37
[email protected]
www.oleoestepa.com
SECTOR: CANNED AND SWEETS
C/ Muralla s/n. 23660
Alcaudete (JAÉN)
+34 (953) 56 00 75-56 12 02
[email protected]
Sector: SPIRITS, SCHNAPPS & CORDIALS
C/ Aurora, 4 11500 El Puerto de Santa María - CÁDIZ
+34 956 85 41 11
[email protected]
www.rives.es
OLEOQUIVIR S.A.
PROMECKS INDUSTRIAL, S.A.
SADRYM S.A.
Sector: CHIPS FRIEDS IN OLIVE OIL
Dir. Postal: Apdo. 7040
41005 Sevilla
Dir. Fiscal: C/ Alfareros, 16
41710 Utrera (SEVILLA)
+34 955 86 78 11 Fax: +34 955 86 77 38
www.oleoquivir.com
Sector: WINE
Ronda Canillo, 4.
+34 957 65 12 50 Fax +34 957 65 36 19
[email protected]
www.bodegascruzconde.es
Sector: OLIVES
Ctra. Madrid-Cádiz, km. 550
41700 Dos Hermanas (SEVILLA )
+34 954 69 00 50 - 69 00 66
[email protected] http://www.sadrym.com
DANIEL ORTEGA S.L.
PULEVA FOOD S.A.
Sector: DAIRY PRODUCTS
Camino de Purchil, 66
18004 GRANADA
+34 958 24 01 64 - 24 01 99
[email protected]
www.puleva.es
PROASAL SALINERA DE
ANDALUCÍA S.L.
Sector: NUTS
Ctra. de Alcalá, s/n
23660 Alcaudete (JAÉN)
+34 953 70 80 90 - 56 03 30
[email protected]
http://www.danielortega-sl.es
Sector: SALT
Ctra. de Bonanza a Monte Algaida, s/n.
11540 Sanlúcar de Barrameda (CÁDIZ)
+34 956 36 07 19 - +34 956 36 27 89
[email protected]
www.proasal.es
We are
UNIOLIVA
VITAFRESH
Sector: OIL
C/ Córdoba, 9. 23400 Úbeda JAÉN
+34 953 75 68 40 - 75 43 46
[email protected]
http://www.unioliva.es
Sector: citrics & veegetables Juices
Ctra. Almonte - El Rocío, Km. 9,5
21730 - Almonte (Huelva)
+34 959 45 01 26 - Fax: +34 959 45 12 12
[email protected]
http://www.vitafresh.es
SOLA DE ANTEQUERA S.A.
VALLE GALBARRO S.L.
WILLIAMS & HUMBERT
Ctra. Córdoba, km. 520
29200 Antequera (MÁLAGA)
+34 95 284 07 62 - 284 06 24
[email protected]
http://www.alsurvegetales.com
Sector: LEGUMES & CEREALS
C/ Río Guadalete, 10
41760 El Coronil (SEVILLA)
+34 95 583 01 60 - 616 99 71 30
[email protected]
www.legumbresvalle.com
Sector: WINE
Ctra. N-IV, km. 641,75
11408 Jeréz de la Frontera - CÁDIZ
+34 956 35 34 00 - 35 34 12
[email protected]
http://www.williams-humbert.com
TEC. AGRÍCOLAS ECOLÓGICAS
E INTEGRADAS
VINAGRES DE YEMA S.L.
SOC. COOP. AGRA. AND.
“SAN FRANCISCO”
Sector: OIL
C/ Fuensanta, 58.
23330 Villanueva del Arzobispo (JAÉN)
+34 953 45 12 56 - 45 19 31
[email protected]
www.sierralasvillas.com
PASCUAL NATURE
Sector: VINEGAR
C/ Alvareda, 5 (Apartado 324)
11500 Puerto Santa María (CÁDIZ)
+34 956 86 01 34 - 956 87 48 66
www.vinagresdeyema.es
Sector: Mineral Water
Avda. Manoteras, 18
28050 - Madrid
+34 91 203 55 00 - Fax: +34 91 767 08 79
[email protected]
www.lechepascual.com
U.S.I.S.A.
VINÍCOLA DEL CONDADO S.C.A.
ZUMOSOL S.L.
Sector: CANNED FISH
C/ Martínez Catena, 35
21410 Isla Cristina (HUELVA)
+34 959 34 35 00 - 33 10 72
[email protected]
http://www.usisa.com
Sector: WINE
C/ San José, 2
21710 Bollullos del Condado - HUELVA
+34 959 41 02 61 - 41 01 71
[email protected]
http://www.vinicoladelcondado.com
Sector: Juices
Avda. Manoteras, 18
28050 - Madrid
+34 91 203 55 00 Fax: +34 91 767 08 79
[email protected]
www.lechepascual.com
Sector: OIL
Ctra. Úbeda-Iznalloz, km. 86
Bélmez de la Moraleda (JAÉN)
+34 953 39 40 50 - 39 40 12
[email protected] www.oromagina.com

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