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 39 Flavours D. Armando Dávila Miura Dña. Rocío Rodríguez Hervella 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 45 Routes Miguel Ángel Cano Pérez, Gema Aguilar, Aracena the Landaluz´s archive, Herba´s archive, beautifull land 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 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: 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 First of all, it is my pleasure to EXTENDA to open new Business differentiated and competitive announce that LANDALUZ, with Promotion Units throughout the product with sufficient resources its many companies, will once world, such as the office to impulse the introduction. again visit our beloved neighbour inaugurated in the German city of Portugal. There will be two Düsseldorf. I encourage both companies and promotions in September and professionals in the sector to seek October at the Jumbo chain store All of these channels must be out valid formulas for Andalusian in Faro and the Corte Inglés used by Andalusian agri-business products and therefore the (department store) in Lisbon and managers to corner all possible gastronomy of the region it Porto. These promotions will be commercial channels in Europe. represents, to consolidate around the best stage for quality Acquiring a more global vision is the world as a source of flavour Andalusian products to illustrate essential for commercial and and health. the excellent gastronomy of the economic ties, as well as greater region. differentiation of competitors As anyone who has visited the listed by key aspects such as region knows, Andalusia offers a From the pages of this issue, I quality and food safety. number of possibilities and would like to express my attractions; the warmth of its appreciation to both chains and Branding is a more global aspect people, the light of its landscape, their managers for the sensitivity that is well above the actual the flavour of its food are the best they have shown towards the product. Day after day, it is easy presentation for this century old Andalusian agri-business sector by to see that various common land. As the slogan says, granting us all their confidence characteristics are repeated again “Andalusia loves you.” I would and therefore appreciating the and again, such as less space for like to encourage all of the quality and variety. the distribution of second and professionals within the sector to third brands, greater hindrances in get to know the details of a Andalusia, with its leading competing in price and the need modern agri-business sector that companies, continues to show its to lay stakes on one brand. is committed to quality and ability for self-improvement, continual renovation. efforts, dedication and initiative Andalusian companies must invest with an ever growing presence on in innovation, distinction and

6 ANDALUSIAN FLAVOUR Words Manuel Jurado Toro Editorial

ANDALUSIAN FLAVOUR 7 Words

INAUGURATED THE EXTENDA BUSINESS PROMOTIONAL UNIT IN DÜSSELDORF

This past month of July, the Regional Minister of Sandra Rodríguez Gericke will be the manager of the recently inaugurated BPU, which began operating early Tourism, Commerce and Sports, Mr. Paulino Plata, this year, and has just finished elaborating the Country officially inaugurated the Andalusian Business Promotional Plan. This document established the lines of action for Unit in Düsseldorf with the participation of more than the next three years, as well as the priority sectors 300 German and Spanish entrepreneurs. The event where specific work will be undertaken. These fields was held at the Rheinterrasse convention center. include agricultural-foods, aeronautics, industry and Together with the Regional Minister was Mr. Joachim consumer goods. Erwin, Mayor of Düsseldorf, and Mr. Jacobo González, the Consulate of Spain in Germany. The German Objective During his speech, the Regional Minister underlined the In keeping with the Strategic Plan for Internationalization presence of Andalusia in Germany, with some 500 firms of the Economy, the support offices abroad have been exporting products. He explained that between 1998 established in those markets with high potential, and that and 2003 this number increased 17% in comparison to present certain difficulties due to their complexity or the 8% of all of Spain. “The new office,” he stated, “has distance. Today, the demand of the companies and the been designed to increase this dynamics, to provide continual increase of activities by Extenda in Germany companies services at one of the main markets of the have motivated the inauguration of this office. world, but also one of the most competitive and demanding, where it is essential to have ample Currently, the Andalusian Promotional Agency has a consultancy services.” network of 17 BPUs, located in Europe (Brussels, Budapest, Düsseldorf, London—which will official The Business Promotional Unit (BPU) is located in the inaugurated this next fall—Lisbon, Moscow, Prague, center of Düsseldorf, capital of Renania in northern Warsaw and Paris), in America (Buenos Aires, Mexico Westfalia. This region of Germany has the greatest D.F., Miami, Santiago de Chile, and Sao Paulo), in Asia volume of foreign trade and is home the HQ of a (Beijing and Tokyo), and in Africa (Casablanca). number of important industrial groups as well as some of the largest distributors of agri-business and consumer products.

8 ANDALUSIAN FLAVOUR Words

ANDALUSIAN & PORTUGUESE ENTREPRENEURS MET FOR THE 2ND HISPANO-LLUSO FORUM

Some 200 Andalusian of Andalusia and Algarve and Alentejo. and Portuguese businessmen and women met to Andalusia maintains intensive strengthen commercial ties and commercial relationship with identify new business opportunities Portugal. Currently, more than 700 at the 2nd Hispano-Luso Forum. companies in the region have been The encounter was held in Sevilla in contact with the Portuguese on June 30, and was organized by market, in sectors such as Extenda (the Andalusian Agency for agri-business, construction, Promotion Abroad)—an Agency machinery and furniture. One dependent upon the Regional fourth of the trans-national Ministry of Tourism, Commerce exchanges between Spain and and Sports—and the Chambers of Portugal are concentrated in the Commerce of Portugal and Spain. province of Huelva and the Algarbe area. During the celebration of this forum, entrepreneurs had the During this encounter, four opportunity to establish contacts round-tables were held to debate between both areas, in search of sectorial topics, including new business possibilities and agri-business, real estate, tourism cooperation as well as the and energy and finally, the exchange of commercial environment. Julio Moreno, from experiences. Likewise, Extenda, inaugurated the event. the participating Likewise, the Consulate General for authorities in the venue held a Portugal in Sevilla, José Manuel variety of meeting to consolidate Bulhão and Enrique Santos, the institutional relationships between President of the Luso-Spanish Andalusian and Portugal. Chamber of Commerce attended the event. This activity was part of the EU Interreg III-A initiatives, a Business opportunities cooperation Project with Portugal, in which Extenda has been The Government of Andalusian is undertaking a number of activities working hard to strengthen ties to collaborate with the Agency for with Portugal, as it is a strategic Regional Development of Alentejo. area. For that very reason, a In this sense, three market studies Business Promotion Unit has been have been performed set up in Lisbon. Portugal (agri-business, leather products and purchases 1,146 million euros in furniture) as well as the Andalusian products and is a major promotion and training destiny for exports, concentrating

for companies in areas 19% of all exports. Agency of Andalucia Promotion Trade Extenda

ANDALUSIAN FLAVOUR 9

Landaluz

LANDALUZ stores offer the very best Mediterranean Diet quality

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.

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 Promotions Turn-key Landaluz

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

12 ANDALUSIAN FLAVOUR Landaluz

has pre-selected from the supplier and the hypermarket chain the best of Andalusia to your store enormous list of products that our are favoured. The first, if successful, today. There is no stress, no member companies produce under introduces his/her products to the problems and you receive the best the most demanding standards of chair while the second, increases guarantees for tailor-made service quality. Everything is simplified in a sales and the difference with with the “Turn-key Promotions.” single invoice. respect to other competitors is the true spirit of festivity at the store, as In terms of logistics, LANDALUZ an additional element for sales. groups all the selected goods together, and sends them to the The success of this system can be agreed to delivery point. Likewise, seen in the number of promotions it also provides the chain with the that LANDALUZ organises every necessary environmental, year, and the fact that the major decorative and promotional chains have repeated. For the materials. With all these Association, this is never-ending elements, a true “Feria de motivation in the desire to promote Andalucía” (Andalusian Fair) is foods from the region, but at the re-created with the spirit, colours, same time, it pushes us to improve flavours and happiness of southern on a daily bases when organizing Spain in the store where located. these promotional events.

With these promotions, Don’t miss this chance and take the LANDALUZ strives for both the best of Mediterranean quality, and

ANDALUSIAN FLAVOUR 13 Landaluz p e t s y b p e t S

14 ANDALUSIAN FLAVOUR Landaluz

ANDALUSIAN FLAVOUR 15 16 ANDALUSIAN FLAVOUR Flavours

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.

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 capi- tal 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 Andalusian Rice

ANDALUSIAN FLAVOUR 17 Flavours

farming in the area, as the experts in rice, research and Herba, by means of their label and marshlands allow no other crops. It supervise the growth and brand, guarantees the also maintains the rural population development of the current and characteristics of the rice and tells in addition to contributing to new varieties, always looking for the consumer about them. sustainability and safeguarding the improvement in their quality and environment, producing a beautiful yield. Sevilla has been the pioneer in the landscape. Therefore, rice has a implementation of integrated dual function: social and The result of this continuous search production (1998) techniques of environmental. and improvement is especially rice in Spain and Europe. It has evident in long grain, Indica rice been the model for the Herba, world power varieties. This variety has been a implementation of these techniques true revolution, as for the first time in other European Union With all this data, it is more than long grain Indica rice was produced production countries. enough to say that Spain is a world in Europe. It earned extraordinary class power in the production and acceptance within the countries of The integrated rice production area export of rice. Herba, an the European Community. in Andalusia is 36,000 hectares, Andalusian company, member of concentrated in Sevilla, specifically the Ebro-Puleva Group, tops the When it comes to the rice in the marshlands and some in the world rice group, marketing more production, 90% is Indica or long province of Cadiz, in the Laguna de than a third of the rice consumed in grain rice varieties, of which 80% la Janda area. the European Union. Company goes for export and 20% is products are currently found in consumed domestically. The The diversification of rice types and over than 40 countries and it has remaining 10% is of the japonica or the commercialisation of facilities in 16. round grain type and this remains easy-to-heat rice with the so-called within the home market. “cups”, easy-to-use products that The history of Herba goes back to adapt to the requirements of a the on-set of the 20th century, Integrated production broad market and facilitate the daily specifically to 1911, when Antonio tasks in a world where spare time Hernández Villa created a small Integrated production is a has transformed into a luxury, have food company in Olvega (Soria). fundamental aspect of this been essential in the leap to Fifty years later, with the possibility company, which has its main office Europe, Latin America and the of marketing rice and to use some in Sevilla (Andalusia). It is an United States. Herba has had to land, until useless, located in the intermediate step between reinforce its production of specific marshes of the Guadalquivir River. traditional and organic agriculture. rice, a different favourite in each He transferred the business to the In modern agriculture, a country to adapt to all tastes. marshes in Andalusia where fully high-priority objective is to obtain integrated facilities were built to healthy, high quality agricultural But the commercialization of cover the sewing and harvesting of products for consumers, by using aromatic, parboiled rice and instant rice, research in crop improvement environmental friendly cultivation rice is no longer enough for and techniques, as well as the practices. To do this, Herba growth. The demand in the selection, packaging and promotes the use of methods that, developed countries for products commercialisation of the product. bearing in mind the social demands, with added value is gaining footage. the profitability of the crop and the For this reason, the Herba group Herba’s concern for quality starts in protection of the environment, has pioneered and launched a new the rice fields themselves. There, reduce the use of chemical range of products similar to the on a daily basis, teams of products and allow them to obtain prepared dishes “the cups”. They agricultural engineers, biologists and high quality agricultural productions. have thus become world leaders,

118 ANDALUSIAN FLAVOUR ANDALUSIAN FLAVOUR 19 Flavours

20 ANDALUSIAN FLAVOUR Flavours

thanks to their concern for today’s easy use and preparation: one - Contains no cholesterol. life style, creating a convenience minute in a microwave. - Contains no fat. product that is currently very much - Contains no sodium. in vogue. Mediterranean diet - It is a complex carbohydrate. - Contains no gluten and it is non The development of the “Brillante” Rice is on the food pyramid´s first allergenic. rice cups is the result of several level. It constitutes the principal - It is easy to digest. years of research. These products foodstuff for two thirds of the are characterized by being planet. It is a healthy and nutritious This means that rice can be eaten produced starting with a new cereal, with qualities that make it on a daily basis without damaging process of cooking and vacuum ideal in any type of diet or your health—all the contrary. Rice packed conservation called “natural nutritional requirement. is a basic food for a large part of flavour of rice (NFR)”, whose humanity. In a balanced diet, it patent is owned by the company. Some of its nutritional should be present several times a No preservatives are used in the characteristics are: week, as a main dish or garnish for rice and they do not need meats, fish or eggs. It can also be refrigeration. Presented in individual - It contains only 350 calories per eaten as a dessert. F portions, they stand out for their 100 grams. mixed paella

Ingredients (for 4 people):

400g of rice 1/2 cup of Olive Oil Preparation: 2-3 cloves of garlic, crushed 1 generous pinch of saffron Saute tomatoe, onion and garlic 2 green peppers, sliced in olive oil until the onion

1 red pepper, sliced begins to become transparent. E 1 big tomatoe Add peppers and saute. Stirring P

800ml of water / stock constantly. Add the squid, I salt mussels, clams and shrimps. Add rice & water or stock and 250g shrimp, leave shell on C 100g mussels bring to boil. Salt to taste. Boil 100g clams 18-20 minutes. Leave it rest for E 200g squid 3 – 5 minutes. R

ANDALUSIAN FLAVOUR 21 22 ANDALUSIAN FLAVOUR Flavours

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.

Spain has traditionally produced the short (round) grain, which adapts better to the Mediterranean climate; although Herba has successfully Rice 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… pes of ty

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 BASMATI important varieties of this type of rice is A Hindu-Pakistani rice with a long and Basmati rice, which is an aromatic rice very fine grain. After being cooked, it that comes from the valleys of the remains whole and loose and preserves a Himalaya and has a grain of an characteristic aroma reminiscent of immaculate white colour, and Thai rice, walnuts. It is considered one of the best which has an aroma of jasmine. rices in the world.

ANDALUSIAN FLAVOUR 23 WILD WHOLE GRAIN THAI An aquatic rice that grows wild alongside the Whole grain or brown rice is one in which the The jasmine aroma of this rice stands out. It can Great Lakes of North America. It is slim, of a shell is removed, but the bran remains. Brown be served boiled in an oriental manner, as dark colour and has a crunchy texture. After rice is shelled, but not polishing, it therefore garnish for fish and shellfish. being cooked, it remains whole and is an ideal preserves its bran and cuticle with all the fibres garnish for meats, fish and salads. and vitamins contained in this part.

24 ANDALUSIAN FLAVOUR PARBOILED ROUND GRAIN GLUTINOUS This has almost the same nutritional values as It´s consumed greatly in Spain. It has a soft and After cooking, the grains stick to one another whole grain. It does not overcook, nor does it tender texture and it tends to stick if the cooking due to their high starch content, this makes it stick, although it takes longer to cook and time is prolonged. The most characteristic is essential for the preparation of some dishes of absorbs little of the flavours of the ingredients Bomba rice, which retains the starch and always Chinese and Japanese cuisine such as “sushi”. that accompany it. parboiled rice undergoes a remains loose even if the cooking time is process of vaporization and prolonged. It´s suitable for creamy rice, Italian subsequent drying before proceeding to having risottos and the many variations of rice with milk. 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.

ANDALUSIAN FLAVOUR 25 Herba belongs to Ebro Puleva with the following companies and brands Flavours process scheme

1 uction e c

i 2 R prod

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 3 4 process it will be stored in one silo or another.

1 A sample of rice is collected, to check quality

2 The humidity of the grain is measured. This must be less than 15% to be able to store it.

3 The rice is sieved to separate impurities, eliminate faulty grains and to classify it according to size. All 5 6 the grains produced by Herba pass through the photoelectric cell.

4 The husk of the rice is removed, passing from shell rice to charged rice.

5 In the mill the bran is removed until white rice is obtained.

6 Broken grains are eliminated using a selection system.

ANDALUSIAN FLAVOUR 27

Flavours

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.

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, Mediterranean diet 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. essential ingredients in the Legumes,

ANDALUSIAN FLAVOUR 31 Each Spaniard eats 4.8 kilos of legumes a year; of this On the other hand, the common belief that these amount 1.8 kilos are chickpeas, 1.6 kilos are white foodstuff are fattening must be forsaken. Once beans and 1.4 kilos are lentils. Of all the legumes cooked, the calorie content of chickpeas is, for eaten, 83% are packaged while 17.1% are sold in example, no more than 250 calories. There are even bulk. 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 250 grams of lentils ½ kilogram of white beans ¼ kilogram spinach 1 chorizo sausage for cooking (sliced) 3 chorizo sausages 150 grams carrots 100 grams of cured ham (diced) 1 red pepper 2 onions 1 large onion 1 onion 1 tomato (finely diced) 1 small glass of olive oil 1 large tomato 1 dl. (1/2 cup) Olive oil 3 tablespoons of wine (optional) 1 tablespoon paprika 3 cloves garlic 1 bay leaf Olive oil (about half a cup) 1 bay leaf 2 large carrots (sliced) Salt ¼ cup fresh parsley (chopped) 3 small potatoes (peeled) Ground black pepper and Salt 2 cloves of garlic Preparation: Saffron (a pinch if in powder or several Place beans in a large bowl with water Preparation: threads if dried) and soak overnight. Place soaked beans in Place chickpeas in a large bowl of water Ground black pepper and salt a large pot; add pepper to taste, as well and soak overnight. Boil soaked chickpeas as the onion and tomato diced into large in a large cooking pot with abundant Preparation: pieces. Slice the chorizo and add to pot. water. Add the oil, onion, bay leaf, two Soak lentils in water for half an hour. Pour in olive oil, two spoonfuls of salt, cloves of garlic, and ½ of the parsley. Meanwhile, prepare the other and the paprika. Cook until chickpeas are tender. ingredients: dice the ham, slice the In a separate pot, cook the cleaned cooking sausage, slice the carrots and peel Cover with water and cook slowly for spinach leaves until tender. Drain and the potatoes. Once the lentils have about 1 ½ hours. Add water while the chop; add to the pot while chickpeas are soaked, place them in a pot and cover beans are cooking and have become cooking. Remove the onion, carrots and with water. Add the ham, sausage, tender until the broth thickens and a spoonful of chickpeas from the pot. carrots and potatoes. Also add the bay becomes gravy-like. Puree in a food mill. Return puree to the leaf, pepper, saffron and wine. Dice the pot and mix well. In a frying pan, fry the onion and fry in oil; add chopped garlic finely diced onions, one clove of garlic, and stir fry until softened but not brown. remainder of the parsley, tomato and Add this to the lentils with salt. Cook 30- black pepper. 40 minutes.

3322 ANDALUSIAN FLAVOUR Flavours

ANDALUSIAN FLAVOUR 33 Flavours our selectionlegumes

Campo de Tejada modern facilities for the cleaning, classifying and packaging of the chickpeas, in various formats. Since ancient times, it is well known that the chickpeas The success of the milky white chickpea quality is not produced in the “Campo de Tejada” area, located in the motivated by the origin of the product alone, but rather Andalusian province of Huelva, have an extraordinary it is also the result of strict quality controls that the quality due to soil where they are grown. The land cooperative has imposed right from the start. These where these chickpeas are grown is known by the locals quality controls are carried out throughout the entire as “tierras de bujeos” which is a type of black clay soil. crop growing and production process and lead to the The most outstanding characteristic of this earth, rejection of a major percentage of the total production amongst its other properties, is its high potassium as they fail to meet the quality requirements. content, which ensures that the chickpeas have a very fine skin and extraordinary cooking. Milky white chickpea With the creation of Campo de Tejada co-op, producers Currently, for Campo de Tejada, the conservation of the are able to commercialize all the products from the chickpea variety “Blanco Lechoso” (Milky White) is a district. The process began with the registration of the high-priority objective. This has already been registered “Campo de Tejada” trademark and the purchase of a in the Oficina de Variedades Vegetales (Office of second trademark that already existed in the market, Vegetable Varieties) so as to be able to multiply this which was “Escacena”. Then, an automatic chickpea variety, just as is done in certified seed production. packaging machine was purchased to pack the products into polypropylene bags. The cooperative currently has

34 ANDALUSIAN FLAVOUR 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 most important, especially in regard to sales. Eighty percent (80%) of the Legumbres production is sold on Spain’s domestic “La Pedriza” foods was founded by the market in a number of formats and Pedro Gómez Cabrera family more than fifty brands, including La Pedriza and Tentudía. years ago, in which more than two The other 20% are exported to such generations have been selling several countries as Portugal, Italy, Algeria, varieties of beans and peas. Morocco and Egypt. This firm, located in the town of Chiclana In statistical terms, the annual chickpea in the province of Cadiz, has two 3000- production tops 1800 metric tons, of meter warehouses. The way in which the which 1400 are grown and harvested raw materials are selected guarantees domestically and 400 tons are imported. maximum product excellence. Legumes In regard to lentils, the production is 550 are purchased at the various production metric tons, of which 200 originate in areas, and later classified and selected at Spain and 350 from abroad. Most all company facilities through the latest and white beans, 580 tons of the 600 tons This company based in most advanced technologies, so as to sold, are imported. Finally, the rice Alcalá de los Gazules offer consumers the very best quality. production is 120 metric tons, all of (Cádiz) produces which is produced nationally. vegetables of “Legumbres La Pedriza” commercialises exceptional quality, the more than 3000 metric tons of legumes High quality beans and peas are imported staple ingredient of the from both national and international from Mexico, Canada, the United States, Mediterranean diet.. growers. Of the legumes, the various Argentina and Turkey by this Andalusian types of Andalusian chickpeas are the company.

ANDALUSIAN FLAVOUR 35

38 ANDALUSIAN FLAVOUR Flavours

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.

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 good meal 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 Calima, 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 Resataurant

ANDALUSIAN Melonares Los FLAVOUR 39 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. Flavours

2002 Libro Tragabuches recipe book is Publisher with the best dishes. a 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 í Malagueña (cooking academy).

2003 Represents Andalusia in the World Gastronomy Summit, “Madrid Fusión”, c 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). r Travels to Munich (Germany) to represent the province of Malaga for Restaurante Dallmayr with Turismo Andaluz. ” f

2004 a

Professional collaborator for Cuaderno Apicius, granted the award for the best e gastronomic publication of the year. Speaker at Alimentaria, in BCN Vanguardia. h Represents Andalusia through Turismo Andaluz in Paris (France). Granted the Cocinero de Oro (Golden Cook), by the Intxaurrondo gastronomic C society.

Holds a workshop at the Restaurant TRAGABUCHES attended by Pierre n Gagniere. G a

Publishes a second book: “Dani García, Técnica y Contrastes” (Dani Garcia, i

Techniques and Contrasts); where he reviews his professional development over s the years and all his acquired knowledge, as well as the presentation of two new u l techniques: CrioCocina and Cocina Gellan. i Columnist with “Málaga Hoy”, a newspaper in Malaga belonging to the Correo a Group.

Relieves the award Técnica del año (Techniques of the Year) together with the d Raimundo García del Moral University Department Head, for his work and n

development of Liquid Nitrogen and Gellan. n A 2005

Participated in Madrid Fusion and Tokio Fusion; two world summits where he t

represented the vanguard of Spanish cuisine. s a Organizes Gastronomic Workshops in different Gran Meliá hotels. Receives the “Cocinero del Año” (Chef of the Year) Award granted by Canal e

Cocina TV. b 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). e

2006 h D Awarded Chef L’Avenir (“chef of the future”) granted by Academia Internacional de t Gastronomía (Academy). s i Rafael García Santos “

ANDALUSIAN FLAVOUR 41 Routes

42 ANDALUSIAN FLAVOUR Flavours

Cherry gazpacho with fesh cheese frost and anchovies

Ingredients for Cherry Gazpacho o

• 8 kilograms ripe tomatoes h

• ½ onion c • ½ green pepper • ½ loaf of day-old (French) bread a s

• ¼ clove of garlic p

• extr-virgin Olive oil to taste e z • Sherry vinegar to taste i a • Canned cherry pulp v g o h y r Method Fresh Cheese Icy Frost c r • Place tomatoes, bread, onion, n

• 250 grams fresh cheese in “Angulo” e pepper and garlic in the blender at salt brine a high speed. •100 grams milk h

•30 grams glucose d

• When the mixture has formed a C nice puree, add salt, olive oil and • Boil milk and pour over cheese n

sherry vinegar. cubes together with glucose. Blend in a food processor; place in “paco-jet” or • Then add 200 grams of cherry stainless steel container and freeze t

pulp for each litre of mixture. for at least 24 hours. The container s should reach–15º C. • Adjust salt to taste. o r f

Oil with basil Presentation e

• 1 bunch of basil Place the cherry gazpacho in the s bottom of the dish, with two • ½ litre of grape seed oil e pistachios on one side and two Scald basil, place in food processor pieces of anchovy on the other. e Pour a bit of basil oil over the and add grape seed oil. Run h through food mill and add salt. gazpacho, and finally the fresh cheese icy frost on top. c Other details h

• 4 anchovies Practical Data s • 8 pistachio nuts Open from Tuesday to Saturday, from e

20:30 pm to 23:30 pm (in summer) f Closed Sundays and Mondays

reservations: +34 952-764-252 h t i [email protected] w Recipe Recipe

ANDALUSIAN FLAVOUR 43 44 ANDALUSIAN FLAVOUR Routes

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.

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,

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

46 ANDALUSIAN FLAVOUR “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”

ANDALUSIAN FLAVOUR 47 Routes

expanded by well-known Iberian the capacity of pork, the main its cuisine to character in the offer a large fame of the Sierra, range of any restaurant in the gastronomic Sierra of Aracena possibilities. and the Picos de There are Aroche currently always more offers a wide variety than one of traditional foods, hundred dishes thanks to the on restaurant recovery of stews. menus. You can try tanas and gurumelos (wild Without mushroom overlooking the varieties)—two examples of the wealth of The cuisine of Huelva and and its foothills also mushrooms growing in the area—you can eat of gives us the delicious arroz con bacalao (rice the stews of the house, such as Cortegana’s with cod) in Linares de la Sierra, or simple and carrillera (pork cheeks), or those stews that tasty, made with coriander in Aracena; the bollos were traditionally made in certain agricultural and de papas (potato balls) from Galaroza, the animal husbandry jobs of the Sierra, such as the gazpacho de invierno (winter gazpacho) from sopa de peso (literally translated at “weigher’s Almonaster, the potaje de vigilia (Lent pottagel) soup” made of turkey broth with spices) that from Higuera de la Sierra or that of faisanes con was prepared when the farmers who went to culantro o cilantro (pheasants with coriander or the fields to weigh the pigs. You can also enjoy cilantro), from Cortelazor, without forgetting the desserts such as the flan de frutas (custard with sopa de setas (mushroom soup) from fruit), huevos nevados (snowy egg custard) or Almonaster. And if you want to finish, there is the very appropriate potaje dulce (sweet nothing to compare with the fantastic sweet pottage) that is made with the ever-plentaful dulce de calabaza (pumpkin cream), the peros a chestnuts found in the area. lo pobre (peasants’ apples) or the poleás (milk desert thickened with flour).

ANDALUSIAN FLAVOUR 49

Routes

“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).

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. de las Maravillas, Three levels

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 an enchanted palace beauty of the cavern in the province of Huelva in one of his works. Gruta ANDALUSIAN FLAVOUR 51

Los Mellonares iis a faro that iis llocated iin the very heart of Andallusiia, some 35 kiillometres from the ciity of Seviilllla. It iis a lland riich iin Mediiterranean fllora and fauna. There iis major contrast between the raviines, meadows and rolllliing fiiellds that make Los Mellonares the iideall pllace for breediing and huntiing the red partriidge.

54 ANDALUSIAN FLAVOUR Under the Andalusian sun Los Melonares Los ANDALUSIAN FLAVOUR 55 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

56 ANDALUSIAN FLAVOUR Pause

ANDALUSIAN FLAVOUR 57 Pause

weather during the hunting season, with average Program & Accommodation: temperatures between 8 ºC to 18 ºC. A special 2 day program has been designed for parties of Los Melonares is located amongst the mountain range of up to 10 guns, with an anticipated bag of 1.000 Sierra Norte de Sevilla, where early mornings and late partridges. afternoons are usually cooler. Guests will be staying for 2 nights at the Palace of “Los Shooting Estate: Melonares”, a magnificent and unique Andalusian Cortijo with 12 double rooms, fountains and gardens, library, “Los Melonares” shoot includes 2,000 hectares of very several reception rooms, and the famous Madariaga undulated landscape, with stunning views over Sierra World Wide Trophy Room; it is located in the heart of Norte. Estate vegetation is mainly evergreen oaks, the estate and provides most comfortable brooms, “palmitos”, olive trees, pasture and arable land, accommodation and excellent Andalusian cuisine, with two permanent water courses. Access to every complimented by courteous and friendly service. drive and pegs is an easy walk.

58 ANDALUSIAN FLAVOUR “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.

ANDALUSIAN FLAVOUR 59 60 ANDALUSIAN FLAVOUR Ideas

Manuel Lombo is a small man, 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 Lombo 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 emo- tions, 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, Manuel

just on entering the stage people “Flamenco has something special” ANDALUSIAN FLAVOUR 61 62 ANDALUSIAN FLAVOUR Ideas

started to quiver, it is true that flamenco has something Can signing be learnt at school, like guitar playing or special. dancing? Yes, I have seen it and can back that statement; I have With which singer do you identify most? had Japanese classmates and there still are some I have my favourite singers, because I was the student of Orientals at the Foundation. Dancing and playing the an exceptional singer, such as Naranjito de Triana, and I guitar is easier, since language is not an influence, but was lucky to be one of his students at the Cristina with signing, it is harder, however, you can in fact learn Heeren Flamenco Foundation. I also like the style of Jose how to sign correctly. After that, it depends on each de la Tomasa. From the current singers I very much individual’s abilities. admire Enrique Morente, and his daughter Estrella, and Miguel Poveda, and Arcangel,... people who are creating Where is flamenco going right now? schools within flamenco. Fusion is in, but orthodox Flamenco is still alive; in fact, there are more and more schools like the Foundation, Your first album will be released in September, what is which was a pioneer in the world. It was founded, and is the most outstanding aspect? sustained with no outside help, by a North American Above all else, I am doing an album that I like. At this woman. point in time, when the music market is so bad, when all anyone is interested in is profits, I have found a label and Do you let yourself be carried away by inspiration? a producer that totally respect the album that I want to Yes; moreover, I am all heart and my state of mind create. I have included some influences me; I don’t follow a versions that I have always sung continuous line, nor are two days and that my audience knows. I ever alike, just like Curro feel lucky because I have had Romero (Well-know bullfighter in promotion prior to the release of Spain). the album and that is not usually the case. Where do you hope to go? I don’t know; I’d like to have a You have been an intern at the place in the world of music, that Cristina Heeren Flamenco my work be recognised, which, Foundation, what has the at the end of the day, it what all foundation given you? artists strive for, but I don’t have Everything, and above all its extreme ambitions, just being at president Cristina Heeren, who peace in my personal life. has became my sponsor and my godmother in this world. The Do you agree that in Flamenco, Foundation has provided me with everything has already been the knowledge of flamenco singing invented? and even the opportunity to Yes, basically yes, but there is perform at the Metropolitan, since always something new that there have not been a lot of flamenco artists that have people may or may not like. I have worked with Michael been there. The Foundation became my true Haas, producer for Plácido Domingo and classical music, beginnings, I shall never forget it. At a personal level it in which excerpts of Bach were done in flamenco style. has given me much more, as I have met some very Bach sounded like a soleá, a seguiriya; we followed the interesting people. 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

ANDALUSIAN FLAVOUR 63 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 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 A place where you would prepared to take flamenco wherever it needs to be taken. 1 to be lost. In the country 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 An exquisite meal. people; I am not at all surprised that we have this music and this life style. 2 Fried potatoes and eggs 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 A special drink. special, and something as special as our regional costume that is continually evolving 3 Gazpacho will never die. We are the envy of many; we make it all stay alive; Andalusia never stagnates at artistic level. A memorable evening. 4 The Almonte marshlands in What do you miss most when travelling? Huelva 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); A unique festivity. ever time I come home, I grab my moped and ride around Sevilla because I have 5 Easter Week. to soak up the landscape.

A unique monument. And from the standpoint of gastronomy? 6 The Giralda (Bell Tower) 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 A interesting route. poorly, so I spent time making gazpacho and potatoes with ham, onions and eggs, 7 Go tapa-hhopping in Sevilla which is my speciality. I remember that what I missed most were the stews. 8 A historical moment. Was it easy to find the ingredients? The death of Joselito el Nowadays it is; there is everything; but the tomatoes, even when they had good Gallo 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 9 A wish. love into it to make it seem like our Andalusian cuisine, because neither the Respect in all aspects of life potatoes nor anything tasted the same.

10 Andalusia in one word. Would you exchange Andalusia for any other place? Life 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.

64 ANDALUSIAN FLAVOUR Ideas

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 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

ANDALUSIAN FLAVOUR 65 The Christina The Christina 66 ANDALUSIAN FLAVOUR Ideas

Flamenco is far from a mere folk more rhythmic and has more beat, while the styles from eastern Andalusia expression, but is rather an ancient and (malagueñas, granaínas, and tarantos, as profound art born of emotion, passion and well as all the varieties of the more art.The popularity of Flamenco is so free-style taranta family) are freer and immense that it instantly brings to mind offer greater musical wealth. Spain the world over. Every year, some twenty million tourists While gypsies are responsible for a arrive in Andalusia for various reasons, generous part of this uniquely including sun and sand, golf, conventions, Andalusian musical heritage, their nature, monuments, gastronomy, and the contribution is not so inherent that it list continues. Nevertheless, almost every- completely explains its existence. The one has a common point of reference for “black sounds” mentioned by Lorca Andalusia, whether that reference originates were born of the unique cultural history from a real or pseudo experience and no of an entire people. While they may be matter how vague it may be: Flamenco. children of folklore, as with any good offspring, they have flown the nest in With the passing of time, Flamenco has order to acquire their own unique undergone a number of graceful transitions identity. that have led to today’s current extensive national and international expansion and Essentially, Andalusia is a melting pot in recognition. which it is necessary to know much more about than acorns, chestnuts, Andalusia is a melting pot of cultures. jábeja fishing boats and almadraba tuna Phoenicians, Greeks, Romans, Arabs, fishing to truly understand. Part of its Christians, and converts have all left their soul is built upon the foundation of the mark upon the landscape of southern Spain. fortified musical walls in which the Along the way, a unique means of and art Passión Gypsies have contributed the merlons: expression has been forged: Flamenco. It the quejío (or sorrowful moan). 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, Feeling,

ANDALUSIAN FLAVOUR 67 New Features

WILLIAMS & HUMBERT WILL DISTRIBUTE RUM ZACAPA CENTENARIO AND CASA BOTRÁN AGED RUM

illiams & Humbert has Zacapa Centenario and Botrán reached an agreement Solera rum come from an exclusive Wwith “Industrias Licoreras elaboration process that combines de Guatemala” to flavours and aromas from virgin distribute its prestigious Zacapa sugar cane honey aged in a solera Centenario and Casa Botrán rums system at 2300 meters above sea in Spain. The agreement provides level, in American oak casks. It is the company from Jerez with important to note that the honey exclusive rights to sell the used to make Zacapa Centenario prestigious line of rums throughout and aged Casa Botrán rum all of Spain, by means of the firm’s generates flavours and aromas that own national distributor, Sovisur, are as exquisite as unique to differ located in Sevilla. greatly from the molasses used in the making of most rums produced Thus, “Industrias Licoreras de in the region. Guatemala” poses to consolidate its presence on the Spanish market, which is part of the company’s interna- tionalisation process, launched several years ago.The line of Zacapa Centenario

Features 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. New

68 ANDALUSIAN FLAVOUR New Features

VINÍCOLA DEL CONDADO SEEKS NEW EXPORT CHANNELS

inícola del Condado participated in the I Muestra Internacional de los Grandes VVinos 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.

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.

ANDALUSIAN FLAVOUR 69 New Features

LAUNCH OF HERB LIQUOR “EL MONJE”

ives Pitman SA has been creating the finest spirits traditional master craft and liqueurs since 1880. From solely producing and exacting standards. Rits famous London dry Gin Rives the company Finally it is packaged in has expanded its product portfolio to encompass an attractive vodkas, rums, liqueurs and sophisticated handcrafted dark green non-alcoholic cordials. bottle representing a brother of the Rives appreciation for quality traditional products and Hyeronymite order. understanding of the market’s desire for new innovative products, lead to it acquiring Bodegas “El Monje” retains all Monasterio de Guadalupe S.L., of Extremadura. Now traditional qualities and Rives is proud to introduce to a wider audience, that its subtle, crisp flavours ancient Monasteries unique herbal liqueur: El Monje and delicate aroma is (the monk). sure to appeal to a twenty first century At its heart lies a secret 16th century recipe which was connoisseur. 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

USISA INCREASES ITS PRESENCE ON INTERNATIONAL MARKETS

SISA (Unión Salazonera Huelva) and already selling its family business has been operating Isleña), a firm dedicated to products in the European Union, for thirty years. Current Uthe curing and canning of plans to latch onto US markets, and investments focus on improving fish products, is working to increase expand, within the EU, to Portugal. product presentation with new its present on intentional markets, This would strengthen the firm’s designs and format while at the after closing the previous year with exporting capacity. same, research the possibility of a turnover of twenty million expanding the already ample euros—a 11% increase over 2004. Today, USISA commercialises 20% product range. of its production—10,000 metric The company, located in the town tons of fish a year—abroad, of Isla Cristina (in the province of especially to Italy and France. This

70 ANDALUSIAN FLAVOUR New Features

ONLY 100% NATURAL FRUIT FRESHLY SQUEEZED The range of 100% itafresh is located in Almonte (Huelva) in the west natural side of the Andalusian region. Its main activity squeezed Vconsists of transformation of citric fruits, especially fruits oranges. Vitafresh is wide. Being Vitafresh offers to the market a different way to specialists in the consume pure juice of freshly squeezed fruits, using a juice of Valencia revolutionary technique able to preserve intact all the Late variety properties of 100% natural fruit, as well as the colour, oranges, we can aroma and flavour of the best oranges from Andalusia. also find juice of Mandarin oranges Once the fruit is selected at the tree, in its optimal point and Blood oranges of maturity, the orange arrives in the facilities of Vitafresh. and other citric After a strict fruit selection and under the control of a fruits like pink and wide system of health and hygiene, with the use of yellow grapefruits, special techniques, the just squeezed juice immediately is or a juice mixing bottled and deep frozen, by a method similar to the one oranges and the used at medicine to freeze ova and spermatozoa, strawberries of our without damage to the original product or modifications fields. in its qualities. Relating to the The final result is a 100% natural juice, unpasteurised, formats, Vitafresh appears in a familiar size of 1kg. or in without added sugar nor water, and whose only an individual one of 250 gr. allowing its distribution to ingredient is the fruit and all its properties. Vitafresh the restaurants, hotels and cafeterias sector, as well as guarantees a quality only comparable to fresh juice. 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

THE ALHAMBRA ESPECIAL, AEPSA ALHAMBRA PREMIUM LAGER AND ALHAMBRA SIN CANS NOW LEAVE DUENDE DEL SUR, GOLD MEDAL AT THE LOS ANGELES THE BREWERY COUNTY FAIR COMPLETELY SEALED

uende del Sur, extra virgin olive oil produced by AEPSA has earned an award this year. This range of products aithful to its commitment to its Doffers a number of containers, including glass, PET and consumers, Cervezas Alambra tin cans, in addition to all of the standard sizes. Fpresents, as pioneering Spanish producer, an innovation wich Hill mark a RUEDO ROMANO, turning point for the beverage market. GUARANTEE OF QUALITY The Alhambra Especial, Alhambra Premium Lager and Alhambra Sin cans The extra virgin olive oil, RUEDO ROMANO, belongs to the now leave the brewery completely Certification of Protected Origin sealed, protecting the consumer from Priego de Córdoba, which is any agent that may alter the purity of a guarantee of its excellent quality. these genuinely natural beers.

Produced with the best olives of the Cervezas Alhambra has taken this step to varieties Hojiblanca and Picuda, respond to the demand from consumers collected by hand, at their exact grade who have shown in various studies that of maturity and grinded immediately ; the hygienic protection provided by cans this natural olive juice has an is of fundamental importance. 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.

72 ANDALUSIAN FLAVOUR 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 Tnew range of selected Spanish Manzanilla olives under its flagship brand “Fragata”.

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 with mild natural pimiento, whole almonds, capers, elaboration, the olives are hand stuffed and place packed onions, orange or lemon peel, anchovy, piri piri, in order to prevent any possible damage that might almonds & pimiento or the Martini-, cocktail- and occur during the production process. triple-type stuffed.

The new “Fragata Selection” olives range is marketed The “Fragata Selection” olives are presented in an through deli- & gourmet shops in a number of selected attractive glass jar (NT WT 142g / DR WT 85g) and export markets that include the USA, the UK and other labelled with a premium design (gold & black colour Western European countries and is composed by 12 code), ideal to perceive the superb quality & tradition delicious specialty flavours, i.e. Manzanilla olives stuffed and transmit confidence.

SOTOLONGO BALSAMIC VINEGAR

CRISMONA counts with undergone a process of biological ageing or oxidative a wide range of top ageing in American oak barrels. Only wines free from Wine vinegars produced microbial contamination and with a pure, clean aroma in their own cellars since and taste go to make our vinegars. 1923. Innovation is a key success factor for CRISMONA, and The wines selected for vinegars reflect perfectly this fact, most of all in the producing CRISMONA SOTOLONGO BALSAMIC VINEGARS range. We are vinegars come from proud to state that CRISMONA was the first company in Guarantee of Origin of Spain that produced Balsamic Vinegars, and one of the Montilla-Moriles, in first in the world in producing White Balsamic Vinegar Andalusia, and are healthy wines which have previously from Moscatel.

ANDALUSIAN FLAVOUR 73 New Features

ACESUR GROUP

ACESUR EARNS “ALIMENTOS DE ESPAÑA” AWARD FOR ITS PROMOTION NUTRACEITES

he ACESUR Group has earned an award from twelve months, the oil group has earned four awards, “Alimentos de España 2005” in the category of both national and international, which serve to confirm TBest Agribusiness Promotion, granted by the the company’s excellence. Ministry of Agriculture, Fisheries and Food (MAPA). Anually, ACESUR invests more than one million euros in Minister Elena Espinosa presented the award to the developing innovative products in response to new managers of the oil company. market trends. This is the 19th edition of the Awards, with which the Ministry of Agriculture strives to “stimulate the Nutraceites Soy Plus is the result of this R+D+i policy, knowledge and quality of our foods.” These awards which is always at the forefront in the field on nutrition. “seek recognition, in different areas linked to the food It is composed of a combination of seed oils, soybean sector, of professionals or companies who, with their and sunflower seed, that are enriched with essential work, collaborate in promoting this area of national elements. There are three varieties: economy.” Omega 3 fatty acids, to reduce cholesterol levels, This award recognises the company’s work in the strengthen bones and avoid cardiovascular problems. campaign to make the product Nutraceites Soy Plus by Vitamins A, D, E and K, natural anti-oxidants La Española known.This product is the latest in the firm’s R+D+i program. High Oleic with vitamin E, to reduce cardiovascular diseases, improve blood vessel activity, cook at high Thus, ACESUR ends a year full of awards. In the past temperatures or reduce the calorie content of fried foods.

74 ANDALUSIAN FLAVOUR 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 Tsuccesses. 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.

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.

ANDALUSIAN FLAVOUR 75 New Features

EBRO PULEVA GROUP

EBRO PULEVA AGREES TO By acquiring Riviana and Panzani, PURCHASE NEW WORLD this new operation will translate in PASTA important advances in the orientation towards a portfolio of he Ebro Puleva group has leader brands in developing taken a giant step towards markets and greater balance for Tworld pasta leadership as the Group in the various economic they have reached an agreement areas. to purchase New World Pasta, the leader firm in the both the US and Canada.

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. BRILLANTE LAUNCHES ITS NEW CUPS WITH PASTA OR MASHED Group knowledge and experiences POTATOES has also been reinforced with the acquisition of Riviana Foods. With ioneering Brillante and the undisputed leader in the category of cooked this operation, North American rice has expanded its line of products. It now launches its ready-in-one- business operations will reach a Pminute “cup of pasta or mashed potatoes” for the microwave. turnover of $600 million. The product is sold in a 2-cup set of pasta and mashed potatoes, which Purchasing New World Pasta is completes the already ample range of cups of rice: Basmati, Curry, Three especially relevant for Ebro Puleva delights, wild with Basmati and brown. as it is the first step in the development of the 2006-2009 Real pasta spirals—prepared just like you would at home—can be eaten cold Strategic Plan. Likewise, it has as a salad. The mashed potatoes are ideal to garnish any dish....two products been undertaken in a geographic for every one, whatever the situation. Both products respond to consumer area of major interest to the interest in a balanced diet. Group due to its size, profitability and potential for expansion.

76 ANDALUSIAN FLAVOUR 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 Tbusinesses in Central America. Riviana Pozuelo and Alimentos Kern’s handle the said businesses. This agreement is guaranteed by a $20 million (US) deposit.

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 La Fallera, specialist in rice and traditional broths, the flavours and aromas of the broth. It is ideal launches its new product: La Fallera Bomba, which Lfor soupy rice, stews or standard rice dishes where expands the already ample range of products: La Fallera you want the flavour of the grain to be outstanding. round, Special for paellas D.O,...

We have recuperated that exquisite rice, going back to La Fallera, in addition to being one of the companies the rice of with more tradition in the sector, has the most advanced the past, to technology in the elaboration of rice and a careful provide you process for selecting the grains. This has made La Fallera with the a leader brand, and the preferred rice along the eastern opportunity coast of Spain, location of the experts in rice are located. to enjoy what experts consider the best of all rice.

ANDALUSIAN FLAVOUR 77 New Features

PROASAL

SEA SALT FLAKES, A DELICATE FAVLOUR WITHOUT ADDITIVES “FLOR DE SAL MAXMERIDIA,” HEALTHY AND TASTY

roasal salt flakes are 100% natural from fresh and “La Flor de Sal de Maxmeridia” salt is clear ocean waters. The actual harvest follows harvested in springtime along the Atlantic traditional methods, which is and added value to the coast of the province of Cadiz, at the mostP modern quality control systems. With precious crystals border of Coto de Doñana (National and unmistakable flavour, the Proasal salt flakes are the Park). This salt is made up of the initial perfect choice for a exquisite and healthy foods. crystals that form on the water surface. The “Flor de Sal” salt crystals are much This salt offers a delicate flavour and a light texture that is smaller and lighter than common marine greatly appreciated by the most demanding chefs. It is the salt due precisely to how and when they result of the gleaming evenings, dry and warm breezes, and are collected. crystal clear ocean waters. Proasal is natural sea-salt only, with no additives or This salt has a lower level of sodium treatments. chloride and a higher mineral content, such as magnesium and it dissolves faster. Proasal salt flakes are More important are its improved flavour harvested each summer and the fact that it is healthier than with the level of common sea salt. We recommend you magnesium is highest. use Flor de Sal in salads or as the final Our exclusive crystal touch for any finished dish. pyramids are produce using ancient evaporation Flavour description techniques, slowly warming the brine that Odourless, with a slight pink tone, “Flor remains once the forces of the sun and wind have done their de sal Maxmeridia” offers a delicate job. Water is filtered drop by drop, before allowing it to dry flavour. It melts in your mouth, and when naturally with low temperatures. moistened, it melts perfectly when in contact with hot foods. It is low in To use this salt, grind the salt flakes sodium but high in between your fingers and thumb until magnesium and other the desired size of salt crystal is obtained, essential minerals, whilst sprinkling it over your favorite which are not found in dish. Proasal salt flakes are highly soluble, other table salts, thus which is why they are ideal to season making is a healthier liquids, salads, and other dishes. Thanks and more flavourful to Proasal, these exceptional salt-flakes choice. with light texture are now available to consumers from Andalusian salt-makers “Flor de Sal” reinforces in 250 grams bags and in 1.5 kilo the taste and flavour of containers, especially designed for the foods and spices. hotel industry.

78 ANDALUSIAN FLAVOUR New Features

BODEGAS ALVEAR

RECOGNITION FOR BODEGAS ALVEAR The award winning wines for this year nce again, the quality of the wines produced by are: Bodegas Alvear has been recognised at one of - Pedro Ximenez Othe most important contest in world. The Solera 1927: Gold emblematic wine cellar from Cordoba has seduced the medal world of wines afresh. - Pedro Ximenez de Añada 2004: Gold At the most recent 2006 edition of the prestigious medal contest Challenge International du Vin held in Bordeaux, - Fino en Rama 2002: the best critics in the world have once again, recognised Silver medal the extraordinary quality of the wines produced by this - Palacio Quemado century old winery, in which tradition and flavour merge 2003: Silver medal together with vanguard and innovation. - Palacio Quemado Reserva: Silver medal

EBRO PULEVA

PULEVA PRESENTS A NEW system allows all the nutrients and infant nutrition, adapting to your LIQUID MILK CONCENTRATE product qualities to remain intact baby’s needs. PULEVA Peques 2 until it is consumed.

ULEVA participated in the Thus, PULEVA Peques 2 responds PULEVA Biotech 55th Annual Convention of to new consumer demands, Pthe Spanish Paediatric providing a product that is ready to Knowing the nutritional need of Association from June 1-3. At this use and facilitates the safe the population has pushed event, which focuses on the elaboration of food, thus allowing PULEVA Biotech to research and advances in paediatric knowledge, parents to have more time to develop healthy and high quality PULEVA presented its latest enjoy their children. foods for the entire family. The products and advances in infant PULEVA Peques 2 need not be solid pathway of PULEVA in the formulas. prepared, nor does it need to be research field has allowed the firm reconstituted. All you need to do is to acquire the necessary PULEVA, observing social open the brik container, and drink experience and knowledge to tendencies and parents’ growing it! carry out this mission. The lack of time, has developed technological jeans and PULEVA PULEVA Peques 2, an infant PULEVA Peques 2 liquid is Biotech team’s desire to improve continuity formula, which is formulated following international has turned the company into a presented in Tetra-brik. This recommendations by experts in leader committed to innovation.

80 ANDALUSIAN FLAVOUR New Features

COVAP CHANGES ITS CORPORATE STRUCTURE

OVAP, the largest social capital corporation in Andalusia has decided to change its corporate Cstructure from a co-operative to a corporation.

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. U(Designated Origin), with the Certified Quality label from the Andalusian Government.

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 Sector: OLIVES SECTOR: CANNED VEGETABLES Avd. de Alemania, S/N Camino Alcoba s/n Avda. de Andalucía s/n. Apdo. de Correos 18327 Aptdo. Correos 32 41530 Morón de la Frontera (Sevilla) Lachar (GRANADA) 14850 Baena CÓRDOBA +34 955 85 47 10 / 607 41 38 10 + 34 958 45 74 32 Fax: 958 45 74 24 +34 957 67 04 00 - 67 04 01 Fax: +34 954 85 25 13 [email protected] [email protected] [email protected] www.agrolachar.com www.agolives.com

ACEITES DEL SUR S. A. (Guillén) AEPSA AGROPECUARIA Y Sector: OIL Sector: OIL AVÍCOLA S.A Ctra. Sevilla-Cádiz, km. 550,6 Ctra. Fuente Tojar s/n Sector: EGGS 41700 Dos Hermanas SEVILLA Aptdo. Correos 14812 Almedinilla CÓRDOBA Apdo. Correos, 1154 +34 95 469 09 00 - 468 91 98 +34 957 70 34 61 Fax: +34 957 70 34 45 41080 SEVILLA 469 04 50 [email protected] +34 95 469 07 17 - 469 19 08 [email protected] [email protected] http://www.acesur.com

ACEITES ATENEA AGUA MINERAL NATURAL SIERRA DE AHUMADOS UBAGO DENMARK S.L. Sector: OIL CAZORLA Sector: SMOKED Polígono Ind. N.º 8, 9 y 10 Explotaciones Inter. Acuíferas, S. A. C/ Charles Darwin, nº 3 Parque Tec. de Andalucía 23191 Cárcheles (JAÉN) Ctra. del Tranco, km 18 - 29590 Campanillas (MÁLAGA) +34 953 30 24 92 - Fax +34 953 30 24 92 Villanueva del Arzobispo - 23330 JAÉN +34 951 01 04 70 Fax: +0034 952 10 31 60 [email protected] +34 953 12 82 44 - 12 81 17. [email protected] www.aceitesatenea.com Fax.:+34 953 12 81 17 www.ubago.com www.aguasierracazorla.com

ACEITEX S.L. AGROALIMENTARIA AL-ANDALUS DELICATESSEN,S.C.A. Sector: OIL VIRGEN DEL ROCÍO Sector: HONEY AND MARMALADE C/ Federico Mendizábal, 5 – 1º 23003 JAÉN Sector: WINE C/. Caño de las Eras, 9 +34 953 24 31 95-19 01 49 Avda. de Cabezudos, 2 18429 Lanjarón (Granada) [email protected] 21730 Almonte (HUELVA) +34 77 22 28 Fax +0034 958 77 21 11 http://www.aceitexp.com +34 959 40 61 03 - 40 70 52 [email protected] [email protected] www.raigal.com

82 ANDALUSIAN FLAVOUR We are

ALIMENTOS “LA PEDRIZA” S.L. ANDALUZA DE MIELES S.L (DORAY) Sector: LEGUMES Sector: HONEY Alameda de Solano, 16 Camino del Pulido, 11 11130 Chiclana (CÁDIZ) 41807 Espartinas (SEVILLA) +34 956 53 19 29 - 53 44 34 +34 95 411 30 32 - 571 02 68 [email protected] www.andaluzademieles.com

ALMENDRERA DEL SUR ÁNGEL CAMACHO S.A. Sector: NUTS & HONEY Sector: OIL AND OLIVES Camino de la Almendrera s/n Avda. del Pilar, 6 29580 Estación de Cártama (MÁLAGA) 41530 Morón de la Fra. (SEVILLA) +34 952 42 00 20 - 42 08 25 +34 95 485 12 00 - 585 01 45 [email protected] [email protected] http://www.almensur.com www.acamacho.com

ALVEAR S.A. ANGULO GENERAL QUESERA S.L. Sector: WINE Sector: CHEESE Avd. María Auxiliadora, 1 Genal, 8. Polígono Ind. EL FUERTE 14550 Montilla (CÓRDOBA) 29400 Ronda (MÁLAGA) +34 957 65 01 00 - Fax +0034 957 65 01 35 +34 952 18 70 18 - 18 70 17 - 87 67 72 [email protected] [email protected] www.alvear.es

ANDALUZA DE CAFÉS ANISADOS ZARZA MORA S.L. Sector: COFFE Sector: LIQUEUR Pol. Ind. Calonge, parcela, 18 Cinta Zarza 41007 SEVILLA Ctra. de San Juan, 50 +34 95 435 70 50 - 35 23 04 21600 Valverde del Camino (HUELVA) [email protected] +34 959 55 00 73 - 55 36 92 www.catunambu.com [email protected] We are We

ANDALUSIAN FLAVOUR 83 We are

ARAGÓN Y CÍA S.A. BODEGAS CAMPO DE TEJADA S.C.A. Sector: WINE JOSÉ ESTEVEZ S.A. Sector: CHICKPEAS Camino de la Estación, s/n Sector: WINE Luis Montoto Ctra. de la Estación, S/N 4900 Lucena (CÓRDOBA) Ctra. Nacional IV, Km. 640 21870 Escacena del Campo (HUELVA) +34 957 50 00 46 - 50 29 35 11408 Jerez de la Frontera (CÁDIZ) +34 959 42 32 11 - 42 31 61 [email protected] +34 956 32 10 04 - 34 08 29 [email protected] www.aragonycia.com [email protected] www.grupoestevez.com

BODEGAS ANDRADE S.L. BODEGAS LAMA CONSERVERA CÁRNICA DEL SUR Sector: WINE Sector: WINE Sector: CANNED MEAT Avd. de la Coronación, 35 Dr. Fleming, 4 - 14860 Doña Mencía (CÓRDOBA) Ctra. Añora - Dos Torres, km. 0,5 21710 Bollullos del Condado (HUELVA) +34 957 67 60 16 - 67 60 23 Añora (CÓRDOBA) +34 959 41 01 06 - 41 13 05 [email protected] 658 82 53 50 [email protected] www.geocities.com/bodegaslama [email protected]

BODEGAS BARBADILLO S.L. BODEGAS PÉREZ CRISMONA, S.A. Sector: WINE BARQUERO S.A. Sector: OIL, VINEGAR, MEAT PRODUCTS C/ Luis Eguilaz, 11 Sector: WINE AND WINE 11540 Sanlúcar de Barrameda (CÁDIZ) Avda. de Andalucía, 27 Montilla (CÓRDOBA) C/ Baena, 25 +34 956 38 55 00 - 38 55 29 - 38 55 01 +34 957 65 05 00 - 65 02 08 14860 Doña Mencía (CÓRDOBA) [email protected] [email protected] www.perezbarquero.com +34 957 69 55 14 - Fax +0034 957 67 63 42 www.barbadillo.com www.ecovinos.com [email protected] www.crismona.com

BODEGAS DELGADO S.L. C.O.V.A.P. EMBUTIDOS CARCHELEJO, S.L. Sector: WINE Sector: DAIRY PRODUCTS AND MEAT PRODUCTS Sector: MEAT PRODUCTS C/ Cosano, 2 Avd. del Gran Capitán, 46 – 4º Avda. de España s/n. 4500. Puente Genil (CÓRDOBA) Oficina, 6 - 14008 CÓRDOBA 23192 Carchelejo (JAËN) +34 957 60 00 85 - 60 45 71 +34 957 47 30 35 - 47 99 24 +34 953 30 30 55 - Fax +0034 95 30 22 66 [email protected] [email protected] [email protected] http://www.bodegasdelgado.com www.covap.es www.embutidoscarchelejo.es

84 ANDALUSIAN FLAVOUR We are

EMBUTIDOS JABUGO CESURCA COPROHNIJAR S.C.A. Sector: IBERICO PRODUCTS Sector: CANNED VEGETABLES Sector: VEGETABLES Pol. Ind. San Nicolás P. B5 Ctra. De la Estación, s/n C/ Olivar, s/n 41500 Alcalá de Guadaíra (SEVILLA) 18360 Huétor – Tajar (GRANADA) +34 950 36 60 15 - 36 60 89 +34 955 63 02 63 - 63 04 34 +34 958 33 20 20 - 33 23 52 - 33 25 22 04006 San Isidro - Nijar (ALMERÍA) Apto. de correos 8810, 41080 [email protected] [email protected] www.embutidosjabugo.com http://www.faecagranada.com

CDRA. “EL GUISO” COMERCIALIZADORA CORP. ALIMENTARIA PEÑASANTA S.A. PROGUISO S.L. LOS TITOS S.L. Sector: CHEESE Sector: WINE Sector: IBERICO PRODUCTS Ctra. Mádrid-Cádiz, km. 535. C/ Vivero, 5 (Ciudad Sto. Domingo) Pol. Industrial Cárnico, s/n 41020 Sevilla 28120 Algete (MADRID) 14440 Villanueva de Córdoba (CÓRDOBA) +0034 985 10 11 00 +34 91 623 86 07 - +34 95453 10 85 - 623 81 97 +34 957 12 14 15 - 12 19 29 (YOGAN) +34 954 51 47 11 [email protected] www.tioeusebio.com Carmona +34 954 14 13 34 e-mail: [email protected] www.capsa.es

CELESTINO GÓMEZ PARRA S.A. CONSERVAS LA JAREÑA S.A.T. CORSEVILLA Sector: IBERICO PRODUCTS Sector: CANNED VEGETABLES Sector: CHESSE & IBERICO PRODUCTS Pol. Ind. “El Caño I”, s/n Pol. Ind. Los Almendrillos, 1 Carretera de Guadalcanal km 1. 14220 Espiel (CÓRDOBA) 41658 Martín de la Jara (SEVILLA) 41370 Cazalla de la Sierra (SEVILLA) +34 957 36 41 28 - 36 41 90 + 34 (95) 582 51 95 - 582 50 43 Apartado de Correos 40 [email protected] [email protected] + 34954 88 42 86 Fax +34 954 88 34 06 www.celestinogomezparra.com [email protected] www.corsevilla.es

GRUPO CERVEZAS CONSERVAS UBAGO LICOR “MIURA” ALHAMBRA S.L. Sector: CANNED FISH Sector: LIQUEUR Sector: BEERS C/ Huéscar, 9 - 1ª Planta Edificio Galaxia Virgen del Monte, 54 Avd. de Murcia, 1 - Apartado 92 29007 Málaga 41370 Cazalla de la Sierra (SEVILLA) 18012 GRANADA +34 95 239 83 38 - 210 31 60 +34 954 88 40 13 - +34 955 63 11 52 - 88 31 07 +34 958 18 50 50 - 80 87 60 [email protected] www.ubago.com [email protected] - [email protected] [email protected] www.caballero.es

ANDALUSIAN FLAVOUR 85 We are

DESPENSA LA NUESTRA FRIOSEVINATURAL S.L. (FLANELA) GRUPO GARVEY Envasados Lola, S. A. Sector: ICE CREAM Sector: WINE AND BRANDIES Caminos de las Cuevas, s/n. Ctra. Isla Menor, km. 0,5 Ctra. Circunvalación, s/n Complejo Bellavista +34 957 45 88 71 Pol. Fuente del Rey nave 1-D 11407 Jeréz de la Frontera (CÁDIZ) 4710 - Villarubia (CÓRDOBA) 41700 Dos Hermanas (SEVILLA) +34 956 31 96 50 - 31 98 24 [email protected] +34 954 68 91 13 - 68 08 13 [email protected] www.envasadoslola.com [email protected] www.grupogarvey.com

DOÑA JIMENA FULPRESA (GALLINA BLANCA) GRUPO INÉS ROSALES Sector: CHRISTMAS SWEETS Sector: FROZEN SPANISH OMELETTE Sector: CAKES OF OIL Ctra. de Alcalá, s/n Ctra. Nueva Carteya, km. 1,2 Apdo. 100 Pol. Ind. El Manchón 23600 Alcaudete (JAÉN) 14940 Cabra (CÓRDOBA) 41830 Huévar (SEVILLA) +34 953 56 02 33 - 56 02 34 +34 957 52 30 17 - 52 33 70 +34 95 475 64 27 - 475 63 35 [email protected] [email protected] [email protected] www.donajimena.es www.fundoalimentaria.com www.inesrosales.com

GUIPAN S.L. E. MORENO S.L. GOMEOLIVA S.A. Sector: SNACKS Sector: CHRISTMAS SWEETS Sector: OIL C/ La Rosa, nº 23 Avd. de Andalucia, 65 Avd. de Granada, s/n 11002 (CÁDIZ) 41560 Estepa (SEVILLA) 14800 Priego de Córdoba (CÓRDOBA) +34 956 21 20 78 - 29 22 20 - 28 51 41 +34 95 591 26 96 - 591 29 08 +34 957 70 05 84 - 54 29 59 joseguillé[email protected] [email protected] [email protected] [email protected] www.guipansur.com www.emoreno.com www.gomeoliva.com

FAMADESA S.A. GRACIA HNOS. S.A. HEINEKEN ESPAÑA S.A. Sector: MEAT PRODUCTS Sector: WINE Sector: BEERS Camino Santa Inés, 71. C/ Marqués de la Vega de Armijo 103 Avda. de Andalucía, 1 29590 Campanillas (MÁLAGA) 14550 Montilla (CÓRDOBA) 41007 Sevilla +34 95 243 30 50 - 243 30 76 +34 957 65 01 62 - 65 23 35 +34 954 97 99 99 - 97 98 51 [email protected] [email protected] [email protected] www.famadesa.es www.bodegasgracia.com www.cruzcampo.es

86 ANDALUSIAN FLAVOUR We are

HERBA NUTRICIÓN IND. ALIMENTARIAS DE MONTILLA JAMONES LAZO S.A. Sector: RICE Sector: SNACKS Sector: IBERICO PRODUCTS C/ Real, 43 Ctra. Córdoba-Málaga, Km. 43,70 Avd. de Portugal, 6 41920 San Juan de Aznalfarache (SEVILLA) 14550 Montilla (CÓRDOBA) 21230 Cortegana (HUELVA) +34 954 58 92 26 - 76 95 79 +34 957 65 06 22 - 65 10 27 +34 959 13 15 60 - 13 18 69 [email protected] [email protected] [email protected] www.herba.es http://www.pmonti.com www.jamoneslazo.com

HIJO DE RAFAEL REYES S.A. IND. CÁRNICAS ZURITA S.A. J. GALLEGO GÓNGORA S.A. Sector: LIQUEUR Sector: MEAT PRODUCTS Sector: WINE & BRANDIES Paseo del Fresno, 7 Pol. Ind. Juncaril, parcela 236 C/ M C/ Stmo. Cristo de la Vera Cruz, 59 14960 Rute CÓRDOBA 18220 Albolote (GRANADA) 41808 Villanueva del Ariscal (SEVILLA ) +34 957 53 80 40 - 53 85 85 +34 958 46 62 20 - 46 50 53 +34 954 11 37 00 - 11 32 39 [email protected] [email protected] [email protected] http://www.machaquito.com http://www.iczurita.es www.bodegasgongora.com

HNOS. RODRÍGUEZ BARBANCHO S.L. INDUSTRIAS ESPADAFOR S.A. JOLCA Sector: IBERICO PRODUCTS Sector: SOFT DRINKS Sector: OLIVES C/ Marqués de Santillana, 141 Avd. de Andalucía, S/N. C/ Ramón y Cajal, 2 14270 Hinojosa del Duque (CÓRDOBA) 18015 GRANADA 41940 Tomares (Sevilla) +34 957 14 02 44 - 14 06 65 +34 958 80 03 04 - 80 04 05 +34 954 15 40 32 - Fax: +34 954 15 16 89 [email protected] [email protected] [email protected] www.espadafor.es www.jolca.es

IBEPA 375, S.L. JAMONES Y EMBUTIDOS S.A. LÁCTEA ANTEQUERANA Sector: IBERICO PRODUCTS Sector: IBERICO PRODUCTS LA VEGA S.L. Avda. de las Lonjas, s/n. C/ Marqués de Aracena, 98 Sector: DAIRY PRODUCTS Mercacórdoba, Mód. 12 Polivalente. 21360 El Repilado (Jabugo) (HUELVA) Avda. Romeral, parcelas 3, 4 y 5 C/. Blas Infante, 29. 14280 Benalcázar (CÓRDOBA) +34 959 12 26 78 - 12 28 00 Pol. Ind. de Antequera 29200 Antequera (MÁLAGA) Tel.: + 34 (957) 75 27 11 - 14 16 92 - 670 59 86 90 [email protected] +34 95 284 27 00 - 284 52 73 [email protected] www.embutidosjabugo.com [email protected]. www.la-vega.net www.dongutierre.com ANDALUSIAN FLAVOUR 87 We are

LA ABUELA CARMEN MARTÍNEZ BARRAGAN S.A. MORENO S.A. (MUSA) Sector: GARLICS Sector: IBERICO PRODUCTS Sector: SAUCES AND MAYONNAISE C/ La Vega, s/n Avd. de Carlos III, s/n Fuente de la Salud, 2 Pol. Ind. Horcajo 14120 Fuente Palmera (CÓRDOBA) 14006 - Córdoba 14548 Montalbán (CÓRDOBA) +34 957 63 80 39 - 63 84 10 +34 957 76 76 05 Fax. +34 957 27 99 07 +34 957 31 04 52 - 31 04 45 [email protected] [email protected] [email protected] www.martinezbarragan.es www.morenosa.com www.laabuelacarmen.com

LA ESTEPEÑA MATADERO DE LA MUELOLIVA S.L. Sector: CHRISTMAS SWEETS SIERRA MORENA, S.A. Sector: OIL Camino de las Peñas, s/n Sector: IBERICO PRODUCTS C/ Ramón y Cajal, 85. 41560 Estepa (SEVILLA) C/ Rioja 21 1º b . 14800 Priego de Córdoba (CÓRDOBA) +34 95 591 26 48 - 591 36 15 41011 Sevilla +34 957 02 72 00 - 70 02 60 [email protected] +34 954 88 98 16 - 22 92 56 [email protected] http://www.laestepena.com Fax (954) 88 98 15 http://www.mueloliva.es www.sierradesevilla.com

LA FLOR DE RUTE S.L. MATADEROS IND. SOLER S.A. MUÑOZ VERA E HIJOS, S.A. Sector: CHRISTMAS SWEETS Sector: IBERICO PRODUCTS Sector: OIL Blas Infante, 20 – 22 Plaza de Prolongo, 1 Ctra. Doña Mencía, s/n. Aptdo. Correos 131 (Ctra. Lucena-Loja) 29580 Cártama-Estación (MÁLAGA) 14940 Cabra (CÓRDOBA) 14960 Rute (CÓRDOBA) +34 95 242 00 00 - 242 01 15 +34 957 52 92 00 Fax +34 957 52 21 16 +34 957 53 86 61 - 53 86 34 [email protected] [email protected] www.mvera.com [email protected] www.prolongo.es http://www.laflorderute.es

LEGUMBRES PEDRO MONTERO ALIMENTACIÓN, S.L. NAVISA S.A. Sector: LEGUMES SECTOR: DESSERTS Sector: WINE Avda. de los Alcornocales, 14 Avda. Severo Ochoa, 62 PTA. 29590 Ctra. de Montalbán, S/N Alcalá de los Gazules (CÁDIZ) Campanillas (MÁLAGA) 14550 Montilla (CÓRDOBA) +34 956 42 01 26 - 42 00 07 +34 (952) 20 05 02 Fax: +34 952 29 57 77 +34 957 65 04 50 - 65 17 47 [email protected] [email protected] [email protected] www.monteroalimentacion.es www.navisa.es

88 ANDALUSIAN FLAVOUR We are

NÚÑEZ DE PRADO C.B. PESCADOS Y MARISCOS DEL MAR REY DE OROS S.L. Sector: OIL DE LA LÍNEA, S.A. Sector: CANNED FISH Avd. de Cervantes, 15 Sector: FRESH MUSSEL Fdez. de los Ríos C/ 11 de Marzo, 8 14850 Baena (CÓRDOBA) C/. López de Ayala, 8. Entreplanta C. 11160 Barbate de Franco (CÁDIZ) +34 957 67 01 41 - 67 00 19 11300 La Línea (CÁDIZ) +34 956 43 00 01 - 43 00 05 [email protected] +34 956 64 31 94 Fax +34 956 64 30 60 [email protected] [email protected] www.reydeoros.com www.mardelalinea.com

OLEOESTEPA S.C.A. PRODUCTOS MATA,S.A. RIVES-PITMAN S.A. Sector: OIL SECTOR: CANNED AND SWEETS Sector: SPIRITS, SCHNAPPS & CORDIALS C/ El Olivo, s/n Pol. Ind. Sierra Sur C/ Muralla s/n. 23660 C/ Aurora, 4 - 41560 Estepa (SEVILLA) Alcaudete (JAÉN) 11500 El Puerto de Santa María - CÁDIZ +34 95 591 31 54 - 591 35 37 +34 (953) 56 00 75-56 12 02 +34 956 85 41 11 [email protected] [email protected] [email protected] www.oleoestepa.com www.rives.es

OLEOQUIVIR S.A. PROMECKS INDUSTRIAL, S.A. SADRYM S.A. Sector: CHIPS FRIEDS IN OLIVE OIL Sector: WINE Sector: OLIVES Dir. Postal: Apdo. 7040 Ronda Canillo, 4. Ctra. Madrid-Cádiz, km. 550 41005 Sevilla 14550 Montilla (CÓRDOBA) 41700 Dos Hermanas (SEVILLA ) Dir. Fiscal: C/ Alfareros, 16 +34 957 65 12 50 Fax +34 957 65 36 19 +34 954 69 00 50 - 69 00 66 41710 Utrera (SEVILLA) [email protected] [email protected] http://www.sadrym.com +34 955 86 78 11 Fax: +34 955 86 77 38 www.bodegascruzconde.es www.oleoquivir.com

DANIEL ORTEGA S.L. PULEVA FOOD S.A. PROASAL SALINERA DE Sector: NUTS Sector: DAIRY PRODUCTS ANDALUCÍA S.L. Ctra. de Alcalá, s/n Camino de Purchil, 66 Sector: SALT 23660 Alcaudete (JAÉN) 18004 GRANADA Ctra. de Bonanza a Monte Algaida, s/n. +34 953 70 80 90 - 56 03 30 +34 958 24 01 64 - 24 01 99 11540 Sanlúcar de Barrameda (CÁDIZ) [email protected] [email protected] +34 956 36 07 19 - +34 956 36 27 89 http://www.danielortega-sl.es www.puleva.es [email protected] www.proasal.es

ANDALUSIAN FLAVOUR 89 We are

SOC. COOP. AGRA. AND. UNIOLIVA VITAFRESH “SAN FRANCISCO” Sector: OIL Sector: citrics & veegetables Juices Sector: OIL C/ Córdoba, 9. 23400 Úbeda JAÉN Ctra. Almonte - El Rocío, Km. 9,5 C/ Fuensanta, 58. +34 953 75 68 40 - 75 43 46 21730 - Almonte (Huelva) 23330 Villanueva del Arzobispo (JAÉN) [email protected] +34 959 45 01 26 - Fax: +34 959 45 12 12 +34 953 45 12 56 - 45 19 31 http://www.unioliva.es [email protected] [email protected] http://www.vitafresh.es www.sierralasvillas.com

SOLA DE ANTEQUERA S.A. VALLE GALBARRO S.L. WILLIAMS & HUMBERT Sector: CANNED VEGETABLES Sector: LEGUMES & CEREALS Sector: WINE Ctra. Córdoba, km. 520 C/ Río Guadalete, 10 Ctra. N-IV, km. 641,75 29200 Antequera (MÁLAGA) 41760 El Coronil (SEVILLA) 11408 Jeréz de la Frontera - CÁDIZ +34 95 284 07 62 - 284 06 24 +34 95 583 01 60 - 616 99 71 30 +34 956 35 34 00 - 35 34 12 [email protected] [email protected] [email protected] http://www.alsurvegetales.com www.legumbresvalle.com http://www.williams-humbert.com

PASCUAL NATURE TEC. AGRÍCOLAS ECOLÓGICAS VINAGRES DE YEMA S.L. Sector: Mineral Water E INTEGRADAS Sector: VINEGAR Avda. Manoteras, 18 Sector: OIL C/ Alvareda, 5 (Apartado 324) 28050 - Madrid Ctra. Úbeda-Iznalloz, km. 86 11500 Puerto Santa María (CÁDIZ) +34 91 203 55 00 - Fax: +34 91 767 08 79 Bélmez de la Moraleda (JAÉN) +34 956 86 01 34 - 956 87 48 66 [email protected] +34 953 39 40 50 - 39 40 12 www.vinagresdeyema.es www.lechepascual.com [email protected] www.oromagina.com

U.S.I.S.A. VINÍCOLA DEL CONDADO S.C.A. ZUMOSOL S.L. Sector: CANNED FISH Sector: WINE Sector: Juices C/ Martínez Catena, 35 C/ San José, 2 Avda. Manoteras, 18 21410 Isla Cristina (HUELVA) 21710 Bollullos del Condado - HUELVA 28050 - Madrid +34 959 34 35 00 - 33 10 72 +34 959 41 02 61 - 41 01 71 +34 91 203 55 00 Fax: +34 91 767 08 79 [email protected] [email protected] [email protected] http://www.usisa.com http://www.vinicoladelcondado.com www.lechepascual.com

90 ANDALUSIAN FLAVOUR