agri-food

Cacaolat – a popular chocolate milkshake produced in Catalonia since 1933 – continues to expand its international presence and has now arrived in Portugal as well. Invented in 1931 by Catalan entrepreneur Joan Viader Roger (already the owner of milk factory Letona), two years later it went on the market, becoming the first industrially manufactured cacao smoothie in the world, the company claims. Notwithstanding that its production was paralysed between 1936 and 1950, it went on to become a very popular product in Catalonia, also thanks to a smart communication strategy. Since 2012, it has belonged to the brewery Damm and soft drink producer Cobega, two of the leading beverage companies that founded the Grupo Cacaolat S.L, and the brand is now going through another sweet moment, after a few years of rough times.

The month of July started with the strengthening of Catalonia's business and economic relations with China. On Wednesday, China Construction Bank Corporation (CCB) - the second largest bank in the world by market capitalisation (207.9 billion U.S. dollars) - opened its first Spanish branch in the Catalan capital with an official ceremony at the Palace of Pedralbes. The same day, the Catalan Government signed an agreement with the Chinese Province of Fujian, aimed at expanding export opportunities for Catalan agricultural products and promoting the exchange of market and legal information between the two partners.

The Province of Girona, in the north eastern part of Catalonia, contains 13 restaurants which among them have 17 Michelin stars, thus making it home to some of the best restaurants in the world. In fact, Girona is the area with the highest Michelin star to population ratio (one star for every 44,000 inhabitants), in the world, ahead of Paris, Rome or London. On top of this, Girona hosts what was awarded Best Restaurant in the world in 2013 by the English magazine 'Restaurant Magazine' and it has been among the top 3 for the last decade: El Celler de Can Roca. In an attempt to raise awareness of its culinary success, all establishments in Girona have united under the brand "Girona Territori d'Estrelles" (Girona Land of Stars).

Cava is a Catalan sparkling wine produced using the ‘Méthode Champenoise’. According to statistics from the Cava Regulatory Board, some 242.29 million bottles of Cava were sold in 2014, which represents a 0.38% increase on 2013 figures. Sales on the domestic market increased for the first time after two years of decline, reaching 87.58 million bottles, a 7.54% increase over 2013, with 6.14 million more bottles sold. Sales in bars and restaurants are one of the main reasons for the domestic increase since these grew by 9.3% over 2013. These results compensated for the drop in 2014 sales to the EU market, which accounted for 111.62 million bottles, 5.3% less than in 2013 and a decline in absolute terms of 6.22 million bottles. This was mainly due to a contraction in demand from the German market.

The 'calçot' - a type of long white spring onion - is a traditional food in Catalonia, a delicacy from the winter months, eaten with its own sauce. In Valls, the cradle of 'calçots', local and international chefs meet to create new dishes with this ingredient. The 'calçots' season, which starts in November and lasts until April, officially begins during the last weekend of January, when Valls celebrates its ‘Gran Festa de la Calçotada’. This party, which attracts thousands of people and media from around the world, is one of the most important Catalan gastronomic events. But why is Valls the capital of 'calçotades'? What is the correct way to cook 'calçots' and its sauce like a professional, and why is this event becoming so international?

Is life really that difficult as a vegetarian in Barcelona? We challenged the predominantly meat and fish-based Catalan cuisine through a week of discovering restaurants, organic shops and vegan eateries in the city. Ham legs tied to the ceiling do not help the perception that vegetarians would have to survive on a diet of nuts and bread, but after our search we found that Barcelona is an incredibly vegetarian-friendly city. This short guide, organised following the days of the week, will help you to know your way around it.

Catalan supermarkets and charities are working together to fight against the 1.18 million tonnes of food wasted each year in Catalonia. With 1.3 billion tonnes of food wasted each year worldwide, the issue of excess food is becoming increasingly important. Of the global figures, 89 million tonnes come from the EU, while 8 million come from Spain, making it the 7^th highest in Europe. Of Catalonia’s share, the equivalent of 34.9 kg is wasted per person on an annual basis. One approach in reducing this figure is being undertaken by supermarkets, which are responsible for 16% of total excess food in Catalonia, equivalent to 41,600 tonnes of food a year. Approaches vary from locking bins to reducing prices, and relabeling food products. Moreover, Catalan charity Banc dels Aliments has been active in the campaign against wasting food, running a six-year long annual event of redistributing donated food. 

Abadal wine cellar, in Pla de Bages appelation in central Catalonia, is the first in Europe to begin fermenting their grapes in big vats of dry Stone located outdoors, in the midst of the vineyards. The method is at once innovative and traditional, as it is the revival of an old tradition common in Europe during the 19^th century. This Monday, experts in the making of wine tasted the results of the first vintage, of which there are 600 bottles that will not be sold. Many described the wine as "exceptional". According to Abadal winemaker Miguel Palau, the method is highly unconventionalbecause it allows the uncommon option of blending grapes, here all 10 varieties, together and fermenting them outdoors. The result is apparently sharp and fresh, with balsamic notes due to its unusual fermentation.

Producers of sparkling wine from Catalonia's Penedès region have chosen the brand name 'Clàssic Penedès' to identify their product. This variety is not Cava but rather a sparkling wine produced under stricter regulations to ensure the product is of a higher quality. Wine under the Clàssic Penedès name can only use grapes which are 100% organic and which come from the Penedès wine appellation. Josep Maria Albert, the President of the Penedès appellation, announced that this year the grapes in this region are maturing particularly early and, as of this week, some vineyards are already manufacturing the Chardonnay and Pinot Noir varieties of wine. The winemaker stated that this season, due to weather conditions, "there will be between a 10% to 15% drop in the quantity of wine from last year, but, despite this decrease in production, the wine will be better quality".

More than 300 innovations from the agri-food industry are presented between the 31^st of March and the 3^rd of April in Alimentaria, one of the main trade fairs for this sector in Europe. The 20^th edition of this event, which takes place in the Catalan capital every two years, focuses on innovation and internationalisation. In fact, 40,000 visitors, 30% of the total 140,000 visitors, are foreigners. In addition, as explained by the Director General of Alimentaria, Antoni Valls, this year the organisers have managed to assemble 600 of the world's main international buyers, which is double the number at the previous fair in 2012. These top buyers have already arrived for 8,000 pre-scheduled business meetings with the 3,800 exhibiting companies at the fair, which occupies 94,500 square metres of Fira de Barcelona's Gran Via venue.

International sales of Catalonia's sparkling wine Cava have amounted to 241.3 million bottles in 2013, 0.77% less than the previous year. The President of the Cava Regulatory Council, Pere Bonet presented such figures in a press conference on Tuesday. Bonet linked this decrease with the current economic context and recalled that other regions producing sparkling wine had registered sharper declines, for instance Champagne with a 2% drop. The Spanish market, accounting for one third of Cava sales, has performed better than in previous years and only fell by 0.47%. On the other hand, sales in the foreign market, which had increased every year since 1980, registered a 0.92% decrease in 2013.

People who follow a Mediterranean diet enriched with extra virgin olive oil will reduce by 40% the risk of having diabetes, and by 18% if the diet is enriched with nuts. This is one of the main conclusions of a scientific study conducted by 18 research centres throughout Spain on 3,500 people. Jordi Salas-Salvadó, Director of this study, said that such results would change the usual perception of diabetes prevention. The Mediterranean diet is not solely efficient against diabetes. Indeed, the results showed that following such a diet also reduced by 30% the chances of contracting cardiovascular diseases.

The most important Fish and Seafood Fair in Europe and Maghreb is taking place in Barcelona for the second time, although Brussels continues to be the fair’s main base. This year’s edition will be attended by 146 companies with the exhibition space increasing by 24%. The Director of the company organising the event, Diversity Business, stated she was “very proud of their commitment to Barcelona and was hoping they would share a very long future together”. By choosing Barcelona, a hub on the Mediterranean, the organisers are confident they can find new business opportunities, especially with the emerging countries. Even though seafood consumption has decreased in Spain, the country remains a leader in the European and world market.