"Hot" event was invented to demonstrate the excellent quality of the new crop of Spanish potatoes
The Associations of Potato Producers Asaja-Sevilla and Asociafruit, in partnership with the Council for Agriculture, Fisheries and Rural Development under the Government of Seville, organized a large-scale event to compare the quality of local new-crop potatoes with French imported potatoes.
On June 12, in the Plaza del Altosano, chefs cooked and treated those present with fried potato dishes. They also handed out 2000 kilograms of potatoes to demonstrate the excellent quality of Spanish potatoes.
“The gastronomic properties of imported French potatoes are worse, because after the storage process, the starch is converted into sugar. Consequently, these old potatoes turn black and soften when fried, to the detriment of visual perception and taste, the Potato Growers Association said in a release. - Replacing Spanish new potatoes with French imports has resulted in the loss of over 33 jobs over the past 000 years. Newly harvested Spanish potatoes are fresh, tasty and healthy. The potatoes are harvested and sold in season, without any storage processes, and it is enough to supply both national and European markets. "
In Spain, the area occupied by potatoes decreased from 257 hectares in 000 to 1992 hectares this year, that is, decreased by 60 percent. In the case of Andalusia, the area under potatoes decreased from 000 hectares in 77 to 23 hectares in this. For this reason, the Asaja-Sevilla Associations, together with Asociafruit, found it necessary to emphasize the fact that "the local product is highly valued by the international market, but it does not penetrate much into the domestic one, where preference is given to cheap imported potatoes from the storehouse."
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