ANDALUSIAN FLAVOUR4

Summary

Edited by LANDALUZ, Certified Quality BusinessAssociationEditorial BoardLANDALUZ, CertifiedQuality Business AssociationD. Manuel Jurado ToroD. Álvaro Guillén BenjumeaD. Jesús Barrio RubioD. Ángel Camacho PereaD. Francisco Artacho Sánchez

General SecretariatD. Juan de Porres GuardiolaD. Santiago Urquijo Ruiz-GiménezD. Pedro Parias JiménezDña. Mariella Cingolani CoronelD. Miguel Ángel Jiménez SegadorD. Armando Dávila MiuraD. Juan L. Sanz de BremondDña. Lola Jiménez Rodríguez

Editorial Coordination and DesignGLOBAL PRESSRocío Manteca MedinaPaloma Rodríguez RodríguezCarlos Javier Aguilar GaleaAvda. San Fco. Javier, 24 Edificio Sevilla I planta 9ª -Mód. 7, 41018 SevillaTel.: +34 954 92 32 33 - +34 954 65 75 27Fax: +34 954 92 29 65 gp@globalpress.es

PhotographyMiguel Ángel Cano Pérez, Landaluz´s archive, Extenda´s archive and Denominación de Origen del Espárrago deHuétor Tájar´s archive.

This magazine has the support of EXTENDA, TradePromotion Agency of Andalucia.

LANDALUZ, Certified Quality Business AssociationAvda. de Grecia 8 - 41012 Sevilla (Spain)Tlf: +34 954 23 48 49 -+34 954 29 63 19 Fax: +34 954 62 32 06info@landaluz.eswww.landaluz.es

We would like to thank: Denominación de Origen delEspárrago de Huétor Tájar.

Depósito Legal: SE-0181-06

50 FlavoursWild asparagus from

Huétor Tájar

Summary

Summary...........................................................4Words Editorial........................................................6

Trade Promotion Agency of Andalucía.........8Landaluz Landaluz organizes a promotional compaign

for andalusian products in Germany.........11Andalucía Sabor .....................................................20Flavours Wild asparagus from Huétor Tájar ...........50Smells Andalusia cooks Andalusia (III).................56New Features............................................................68We are..........................................................................80

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Dear friends,

Once again we are at that time whenwe say farewell to the old year andwelcome the new one, For

LANDALUZ this period of the year isparticularly important since we are nowcelebrating the fourth anniversary ofAndalusian Flavour, this window throughwhich we try to offer the whole world avision of Andalusia and its gastronomy bydemonstrating its best products and finestbrands.

In this 16th edition we pay special attentionto the asparagus of Huetor-Tajar, a productwith a longstanding tradition in Andalusiangastronomic culture. The consumption ofwild green asparagus (trigueros) wascommon in the Roman Empire and thetradition was introduced into the IberianPeninsula by the Arabs. Evidence of this canbe seen in range of different gastronomicbooks from Al-Andalus which describe thewild asparagus as an exquisite ingredient in anumber of different culinary preparations.The tradition of using this type of asparaguscontinued in the province of Granada untilthe end of the 14th century and as suchthere is a clear historical connectionbetween the period of time that the Arabsstayed in Granada and the development ofthe cultivation of green asparagus in theprovince. It is a product of greatindividuality with a unique taste which hasbeen protected by a Specific QualityDenomination since the 22nd of October1996. The European Commission alsoregistered the Huétor-Tájar AsparagusProtected Geographic Indication throughoutthe whole European Union.

This last year LANDALUZ has continued topromote the quality and beneficial effects ofthese and other Andalusian productsthroughout the world. During October wecollaborated with Extenda by participating inthe Anuga Trade Fair which took place inthe German city of Cologne. At Anuga,considered the most importantagro-industry trade fair in the world, wepresented the latest innovations andtendencies in the sector. The fair was anexcellent opportunity to demonstrate ourmost significant products and ideas whilst

also being an ideal opportunity forinteraction with other professionals andstakeholders working in the sector. Theevent is also perhaps one of the mostsuitable platforms for Andalusia to exhibit itsfinest agro-food products, with tastingswhich offer visitors the chance to explore aworld of textures, aromas and flavourswhich are waiting to be discovered.

In November, LANDALUZ carried out itsfirst promotional campaign for qualityAndalusian produce in eleven of theprincipal Perfetto centres run by KARSTADTin Germany. The initiative has proved verysuccessful and we are extremely pleasedwith this initial promotional programme in apriority market such as Germany where weaim to continue to focus our energies in2010.

In 2009 LANDALUZ also participated in thefirst edition of the Fruit Attraction Fair inMadrid. This new trade fair aims to positionitself as one of the most importantinternational events in the sector andLANDALUZ is pleased to have beeninvolved from the very beginning.

And we couldn’t finish this roundup of theyear without mentioning one of the mostemblematic agro-industry activities of theyear, the 2nd edition of the Andalucía Sabortrade fair in Seville. LANDALUZ waspresent once again at this event whichshowcased the best of the region’sagro-food produce and was attended byrepresentatives from some of the leadingdistribution companies at both national andinternational level. Our Association alsosupported the Gastronomic Conferencededicated to Latin America which took placeduring the fair and attracted some of thefinest and most renowned chefs from thatpart of the world.

Thus 2009 has come to an end. It has beena year which has been full of activities,largely successful but sometimescomplicated due to the difficultiesexperienced by the world economy. Wesincerely hope that in 2010 we continue toenjoy the confidence of clients andconsumers alike whilst being able to expandour activities in new markets. Edito

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ANDALUSIAN AGRO-FOOD COMPANIESTAKE PART IN THE FOOD AND HOTELTRADE FAIR IN CHINA

A number of Andalusian agro-food companiesfrom Huelva, Jaen, Cadiz and Seville, took partin the 13th edition of ´Food & Hotel China´,the international food and drink industry tradefair which takes place each year in the ‘ShanghaiNew International Expo Centre (SNIEC)’, inPudong. The Andalusian companies had the fullsupport of Extenda, the Andalusian Agency forInternational Promotion, which is part of theDepartment of Economy and Finance.

The event was an excellent opportunity forAndalusian companies to publicise their agro-food products in the Chinese market.This year the fair attracted a thousand companies - 193 more than the previous year- from 85 different countries, and wasattended by some 25,000 visitors from theindustry.

The Andalusian companies which took part inthe event were Sánchez Romero CarvajalJabugo, S.A. from Huelva, Aceites Guadalentín,S.L., Sociedad Cooperativa Agraria AndaluzaSan Francisco, S.C.A. del Campo la Carrera,and Thuelma, S.L. from Jaén, Bodegas J. FerrisM., C.B., and Rives, from Cadiz, and ÁngelCamacho Alimentación S.L., Euroliva, S.A., andInés Rosales from Seville.

Over the past few years, China has witnessedconsiderable economic growth which has led tothe birth of a new middle class which hasboosted the demand for quality gourmet products. Imports of agro-food products aregrowing at a rate of 15% per year, and the´Food & Hotel´ fair is seen as the best way tolearn more about trade patterns in the market.

Andalusian exports to China

Andalusia is the second most importantautonomous region in terms of agro-foodexports to China, and Cadiz and Seville are themain provinces to benefit from this trade, withexports of olive oil and drinks. Tr

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A TOTAL OF 36 ANDALUSIAN BUSINESSES SELL THEIRHIGH QUALITY PRODUCTS THROUGH CHAINS ANDGOURMET OUTLETS IN THE UNITED STATES

The Department of Economy and Finance has organised a rangeof promotional activities for October, November, and

December with the support of importers in Florida and New York

A total of 36 Andalusian agro-food companies are taking part inthe various promotional activities organised in gourmet foodoutlets by the Department of Economy and Finance throughExtenda, the Andalusian Agency for International Promotion,during the months of October, November, and December. Theinitiative comes with the active support of American importerssuch as: the Culinary Collective (Seattle); La Española Meats(Los Ángeles); Monel, Kindred and RM Distributors (Miami); andEncore Foods (Boston).

The programme has been carried out with the idea of helpingAndalusian brands which are already present in the Americanmarket by boosting sales, reinforcing their brand image, and creating customer loyalty by optimising product awarenessamong consumers.

These gourmet promotions have covered various different areasof the United States. In Miami 16 different shops got involved,including “Epicure Markets”, “Crown Wines” and “Delicias deEspaña”, whereas in Sarasota “Saint Petersburg: Mazzaro Market& Mortons Market” took part, and in New York, “DespañaBrands”.

Andalusian products were also available at “MetropolitanMarkets” in Seattle, in the four “Spanish Table” gourmet outletsin Seattle, California and New Mexico, in “Molberrys Markets”in California, and in five gourmet supermarkets belonging to theStraubs chain in Saint Louis (Missouri). Lastly, there was a specialpromotion in eight supermarkets belonging to the Andronico´schain in San Francisco and the surrounding area.

ANDALUSIAN AGRO-FOOD COMPANIES PROMOTE THEIR PRODUCTS TO UKRAINIANIMPORTERS

Extenda- the Andalusian Agency for InternationalPromotion, a body which is run by the Department ofEconomy and Finance, has organised a direct mission tothe Ukraine to support commercial activities betweenfive companies from the Andalusian agro-food sectorand Ukrainian importers.

This visit, the aim of which was to investigate the marketwhilst looking for importers in the sector, took placebetween the 17th and 19th of November, with the helpof Extenda’s office in Kiev (Ukraine), which is run by themain Business Office in Moscow.

The Andalusian companies which took part in the initiative were Agrupalmeria S.A. and E.H. Femago S.A.from Almería, and Aceites Ybarra S.A., InternacionalOlivarera S.A. and Acyco Aceitunas y Conservas S.A.L.from Seville

The Ukrainian Market

The Ukraine is the second largest country in Europe (interms of area) and is situated on a crossroads betweenEastern Europe, Russia, Asia, and the Middle East. This,together with factors such as its economic growth, theevolution of its distribution channels, and the increasingimportance of its trade relations with countries of theEuropean Union, make the Ukraine a strategicallyimportant business partner for Andalusian exporters.

The agro-food products from Andalusia are complementary to agricultural products in the Ukrainerather than being in competition with them and according to Extenda, recent data indicates that morethan 30% of the Ukraine’s food imports come from theEuropean Union.

In 2008, Andalusian exports in the sector grew by some6.4% compared to the previous year. 84% of sales tothe Ukraine are from the province of Seville, and agro-food products (fruit and vegetables) account formore than 60% of the total. Andalusia is the fifth mostimportant region in Spain in terms of exports to thecountry.

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Extenda has organised this event to promote the culture, gastronomy, andtraditions of Andalusia in Japan.

A total of 200 Japanese professionalsfrom the worlds of gastronomy and themedia, attended the final of the “2nd

Competition for Iberico Ham Cutting inJapan” which took place in the NewOtani hotel in Tokyo. The initiative wassupported by the Department ofEconomy and Finance, through Extenda,the Andalusian Agency for InternationalPromotion, and sponsored by the following companies: Derivados delCerdo Ibérico; Covap; Consorcio deJabugo; and 5 Jotas.

The competition was won by KojiAoyama (World Meat Bar Nisshin Ham),who demonstrated great skill in the artof cutting Iberico ham. His prize is a tripto Andalusia, together with the runnerup, Lee Il-Ryong (Bar de España Jaleo).Third place was awarded to RyutaIizuka, from Joel Robuchon’s L’ATELIERrestaurant.

The winner was chosen for the skill,speed and cleanliness of his cuts on thedifferent parts of the ham (maza,

contramaza and punta), as well as thelevel of originality when it came to presenting the dishes.

This promotional activity, focusing onIberico ham and Andalusian culture andtraditions is a biennial event and it wasfirst held in 2007 with the objective ofdeveloping demand for the product inthe Japanese market.

Extenda’s Business Promotion Office inJapan and the Japanese Chef’sAssociation (AJCA) also collaborated inorganising the occasion.

This event was the culmination of acompetition which had begun in July infour different cities (Tokyo, Fukui,Hiroshima and Kumamoto) with a number of different seminars fromwhich the eventual finalists were chosen.These earlier educational days tested thecompetitors’ theoretical knowledgeabout Iberico ham (the different animalbreeds, and the curing and productionprocess) as well as their cutting skills.More information is available on thewww.amigosdeandalucia.jp. website

THE FINAL OF THE 2nd COMPETITION FOR IBERICO HAM CUTTING TOOKPLACE IN JAPAN AND WAS ATTENDED BY 200 EXPERTS FROM THE FIELD OF

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Landaluz, the Andalusian Business Association forAgro-Food Quality, has organised a publicity campaignfor a range of Andalusian products at a number of salespoints in the leading chain of department stores inGermany, Karstadt Feinkost GmbH & Co KG, in collaboration with the Ministry of Economy andFinance, through Extenda – the Andalusian Agency forInternational Promotion.

The Andalusian companies which took part in the initiative included Envasados Lola, Fuente Reina,Gonzalez Byass, Grupo Caballero (José de la Cuesta,Lepanto y Lustau), Harvey, Jolca, José GallegoGóngora, Málaga Virgen, Osborne, Sánchez Romate,Ubago, Froup Mare, Unioliva, Venchipa, Williams &Humbert, and Zurita, amongst others.

Approximately, 40 different products were put on display, including a number of typically Andalusiangourmet commodities such as quality pork products,olive oil, Jerez vinegar, olives, delicatessen jarred andtinned food (including fish), wines, brandy and sherry.The presentations included a number of tasting sessions.

In 2008, Andalusia exported agro-food products witha value of 897.25 million Euros to Germany, and thecountry is the biggest foreign market for the region’sproduce. LA

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A range of Ibérico pork products, olive oil, olives,wines, brandy and sherry were displayed at a number

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12 ANDALUSIAN FLAVOUR

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ANUGA 2009

LANDALUZ AT THE ‘ANUGA KOLN2009’ TRADE FAIR

For the third consecutive year LANDALUZ, the BusinessAssociation for Certified Quality, participated in Koln’s ANUGA

Fair thanks to an agreement reached with the AndalusianAgency for International Promotion – EXTENDA, which

permitted us to use their institutional stand.

This specialised trade fair, dedicated to food and drink, which isheld every two years and exclusively aimed at professionalsfrom the trade, is considered to be the most important international event of its kind. On this occasion Andalusian firmswere also supported by the Department of Agriculture andFisheries through their Certified Quality Brand and the ConsejoAndaluz de Cámaras (Andalusian Chamber of Commerce).

A total of 75 Andalusian agro-food businesses participated inthe 30th edition of the “ANUGA” International trade fair whichwas held between the 10th and 14th of October at theKoelnmesse trade and exhibition centre in the city of Cologne.48 of the companies were supported by the AndalusianAgency for International Promotion – EXTENDA from theDepartment of Finance. The event was inaugurated by GünterVerheugen, Vice-President of the European Union.

Companies from the region took part in several areas of thefair: Anuga Fine Food (dedicated to gourmet products and general foodstuffs), Anuga Drink, Anuga Meat and Anuga Dairy.One of the special features repeated at this year’s edition, wasthe creation of an area for the tasting of oils, which is aimed atencouraging the involvement of oil producers in new promotional activities and supporting the introduction of theproduct into the German gourmet market.

As a complement to the promotional activities, there was analso an area, run by Spanish chef Martin Goldman, speciallydesigned for meetings and the sampling of products, which wasaimed at cementing commercial contacts.

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The participation of businessesassociated with LANDALUZplayed an important part in thetrade fair with 37 different companies taking part, a considerable increase whencompared with the previousedition. This figure representedapproximately 50% of all theAndalusian companies present,and is particularly notable considering the difficult currentsituation of the world economy.

The LANDALUZ companieswhich participated in ANUGAwere the following: AECOVI-Jerez, Almendrera del Sur, Solade Antequera-Alsur, EmbutidosCarchelejo, Doña Jimena,Maxmeridia, Muñoz Vera,Oleostepa, Hermabar-Saladitos,Salysol, Unioliva, Vinagres deYema, Consorcio de Jabugo,Hnos. Rodriguez Barbancho,I.C. Zurita, Aceites del Sur-Coosur, Aceites Ybarra,Aceitunas Guadalquivir,Agrosevilla Aceitunas, AngelCamacho Alimentación, COVAP,Faccsa-Prolongo, Zumosol,Industrias Espadafor, Jolca,Moreno S.A., Mueloliva, AguasSierra de Cazorla, Nuñez dePrado, Postres Montero, RivesPitman, Sadrym and Heineken.Also of importance was thepresence of Gourmet ExportGroup, an initiative organised bythe association which comprisesthe following companies:

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New FeaturesANUGA2009

Envasados Lola, Aceites Venchipa,Bodegas Gallego Góngora andAndaluza de Mieles.

Apart from its institutional duties,the principal activities of LANDALUZ during the Fairrevolved around supporting existing EXTENDA partners andattracting new businesses. In thecommercial sphere contacts weremade with various importers anddistributors which were of interest to our partners and wereadded to our database.

Overall the general assessment ofthe Fair was extremely positive interms of the activities carried outand the quality of the new contacts made as well as thefavourable impression offered byAndalusian companies at an international level.

With 153,500 professional visitorsfrom more than 180 countries(93,500 visitors, approximately61%, were foreign), the numberof delegates was similar to that ofother years, albeit slightly downfrom the previous edition. Theamount of exhibitors, 6,522companies from 97 countries,was also similar to that of theprevious edition. The next editionof the Fair will take placebetween the 8th and 12th ofOctober, 2011.

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Fruit AtractionLANDALUZ, takes part in the first edition of Madrid´s “FRUIT ATTRACTION”

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With the hosting of the first edition of Fruit Attraction, a trade fairheld between the 4th and 6th of November and organised jointly bythe Federation of Fruit and Vegetable Producers and IFEMA,Madrid’s Recinto Ferial briefly became the world capital of the fruitand vegetable industry. LANDALUZ, the Business Association forCertified Quality, took part in the fair, and supported the Andalusianagro-food sector through initiatives aimed at promoting high qualityregional products to the numerous delegates who visited the fair.Other partner companies which were present at the event includedthe Caparros Nature-La Gergaleña Group, CentroSur, andCoprodur.

The essential objective of Fruit Attraction is to become one of themost important fruit and vegetable trade fairs in the whole ofEurope by offering both producers and other professionals workingin the sector an opportunity to increase business contacts and interaction throughout the supply chain from the farmer in the fieldto the final consumer.

Fruit Attraction has been launched at a crucial time for theAndalusian agro-food sector given the current economic situation,which makes the trade fair even more attractive due to the numerous promotional and business opportunities it offers for ourproducers and because it helps to reinforce the positioning ofAndalusian products in both the Spanish and international markets.The fair also gives people a chance to discover the rich variety andquality of the region’s food and gastronomy whilst helping to highlight the beneficial effects and advantages of the Mediterraneandiet which is fundamentally based on fruit and vegetables. The fruit and vegetable sector is the most important part of theagrarian economy, contributing to more than 35% of the total agricultural output, with a yearly value of some 15 billion euros. Ofspecial significance is the fact that 40% of total production is soldabroad, making the sector the fifth most important in Spain in termsof exports.

The 2nd Edition of the “AndalucíaSabor” Fine Food Fair held in Seville

under the title of “The New Discovery”in September has been hailed as one ofthe key gastronomic events in Southern

Europe.

Some of the world’s leading chefs participated in the International Fine FoodFair, which was held on the 22nd, 23rd and24th of September in Seville, with culinarycreations prepared with products of strategic importance for Andalusia, such asfruit, fish, meat, and dairy products. Theevent showcased the region’s magnificentvariety of agro-food products, highlightingtheir quality and versatility, somethingwhich makes them especially suitable for allkinds of cuisines and formats, as well asdemonstrating the synergies which existswith products from other parts of theworld such as Latin America.

As well as providing an excellent showcasefor the promotion of the region’s agro-food products, Andalucía Sabor 2009offered participants a broad range of commercial and promotional opportunities. The programme of activities,which were held throughout the three dayevent, was specifically designed to increasebusiness opportunities and contactsbetween exhibitors and visitors.

The event also gave professionals anopportunity to learn about the industry’slatest innovations whilst demonstrating theexcellent quality of the products which arefarmed and processed in Andalusia. Theactivities organised in parallel with theactual fair and the International Conferenceon Haute Cuisine included lectures which

highlighted the latest innovations in theregion’s agro-food and gastronomic worldas well as presentations which gave visitorsthe opportunity of sampling a variety ofproducts.

The different regulatory bodies for winealso offered the public the opportunity todiscover the products registered undersome of the region’s 51 quality designations. Additionally ‘Andalucía Sabor2009’ hosted the final of the Best NewChef of the Year Competition, which isorganised by the Certified Quality BusinessAssociation ‘Landaluz’, in collaborationwith the Department of Agriculture,through the European Institute ofMediterranean Food (IEAMED.

Other activities of interest which tookplace during the fair included a ham cuttingcompetition, pairings of wines with typicalregional foodstuffs such as ham, cheeses,organic meats, frigate tuna, mackerel andolives, as well wine and olive oil tastingsessions. Among the twenty or so activitieswhich were held on the institutional stand,the tuna cutting demonstration and the‘Charity Gazpacho Competition’ attractedmuch interest.

This second edition of ‘Andalucía Sabor’focused on the promotion of the values ofAndalusian cuisine through commercialmissions, with delegates from 21 differentcountries visiting the fair to get to know theregion’s rich variety of foodstuffs and gastronomy.

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The prestigious chef Ferrán Adriá, considered to the number one chef in theworld, and proprietor of one of the finest internationally renowned restaurants, “El Bulli”, was invited to open the 2nd edition of the Congresson Haute Cuisine which was part of the Andalucía Sabor 2009 trade fair.

In his opening address, as an introduction to the great three-day gastronomicevent which was about to unfold in Seville, Ferrán Adriá strongly emphasisedthe importance of the tapa to our gastronomy and the fundamental role ofAndalusia: “the world of tapas is one of our main attractions and Andalusia isat the heart of this culture, it is the very essence of tapas”.

In his speech, which was entitled Andalucía, the tapa as an element ofSpanish gastronomy which can be exported the world over, Adriá arguedthat now is really the time to export this gastronomic concept, “there areenterprising young people with ambitions to move abroad, a generationwhich understands the global world”.

High quality products

After Ferrán Adriá’s introduction there was a discussion session which included, apart from Adriá himself , Joan Mesquida, the Secretary of Statefor Tourism, prestigious chefs such as Dani García, and the Minister ofAgriculture and Fisheries, Clara Aguilera, who highlighted not only thehealthy properties of Andalusian products traditionally associated with theMediterranean Diet, but also the fact that they are a “pleasure for the senses”, whilst also underlining the role of the tapa in “championingAndalusian gastronomy throughout the world”.

Aguilera focused on the role of exports as a fundamental aspect of the agro-food industry in the region, which she said was thanks to “an excellentrange of high quality products, including, amongst other things, olive oil,wines, Iberico ham, fruit, and vegetables”.

Clara Aguilera also mentioned the “transcendental” relationship between theagro-food industry and the fields of tourism and gastronomy, in whichAndalusia “is also a world leader”. The Minister emphasised in this sense thepolicy of the Regional Government which is aimed at supporting the linksbetween the three different sectors and talked about “the development ofnational and international promotional initiatives whereby renowned chefsand restaurateurs act as ambassadors for our gastronomy as in the case ofthe Andalucía Sabor trade fair or the world tour supporting the book, “Másque Tapas” (More than tapas).

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c h e f o f t h e E l B u l l i R e s t a u r a n t ( G i r o n a )

“ T h e t a p a i s t r u l y a f o r m o f l i f e , o f f i e s t a , o fp l e a s u r e , a n d o f f r e e d o m ”

Aguilera told the audience that “we findourselves, without doubt, in a golden age ofSpanish cuisine, which is recognised andappreciated the world over as neverbefore”. For that reason, she continued,“we must make the most of this magnificentopportunity in order for the agro-food sector to play the fundamental role in oureconomy which it deserves thanks to thequality of our produce and our prestigiousgastronomic heritage”.

The tapa was very much the focus of attention of the discussion. Whilst theMinister of Agriculture and Fisheries talkedabout these small dishes as a “magnificentvehicle to promote our products in everycorner of the world, whilst at the sametime, winning over the palates of our visitors”, Ferrán Adrià talked about how thetapa went beyond the concept of cuisine tobecome “a veritable way of life, of fiestas,enjoyment, and freedom”. The prestigiouschef of the Restaurante El Bulli also underlined the healthy situation ofAndalusian cuisine “which combines tradition and innovation in the work developed by a large group of new talents”

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After taking part in the discussion described above,Clara Aguilera attended the founding ceremony for theLatin American Academy of Gastronomy which waspresided over by the Head of the President’s Office,Antonio Ávila.

This organisation has been set up to help support theinvestigation, promotion, and safeguarding of the gastronomic practices and cuisine of the variousregions it represents. The new organisation, endorsedby the Doña María de las Mercedes Foundation,

which is part of the Confederation of AndalusianBusinesses (CEA), also aims to encourage culturalexchange and enrichment between the different LatinAmerican peoples.

Later, there was a charity dinner held in an emblematiclocation for Andalusian culture, the Real MaestranzaBullring in Seville, and all the funds which were raisedwere donated to the Andalusian Association forParents of Children with Cancer (Andex).

Establishment of the Iberian-American Academy of Gastronomy

Andalucía Sabor Gala Dinner

ANDEX Charity dinner (Andalusian Association for Parents of Children with Cancer)

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The Andalusian companies which participated in the“Andalucía Sabor 2009’ International Food Fair madesome 1,400 commercial contacts with around a hundred buyers from Spain as well as representativesfrom 21 other countries, although the real effect ismuch greater, given that these figures only reflect themeetings arranged by the organisers themselves anddo not include the meetings held by entrepreneurs ontheir respective stands.

The promotional initiative organised by theDepartment of Agriculture and Fisheries attractedsome 40 Spanish buyers who participated in morethan 300 meetings. This was an increase of 20%compared with the previous edition of the event, heldin 2007. Additionally, there was an international commercial mission organised in collaboration withthe Andalusian Agency for International Promotion,Extenda, which was attended by 63 importers fromacross the world - 30% more than in the previousedition – and resulted in more than 1,000 meetingswhich were held in a specifically designated area within the Palacio de Exposiciones y Congresos(Fibes), Seville’s indoor exhibition and conferencecomplex.

One of the new features of this year’s edition was theintroduction of an online diary permitting buyers toregister themselves on the trade fair’s website. Thissystem gave exhibiting companies the opportunity toarrange meetings with those buyers who matchedtheir commercial profile in a quick and easy manner.

With this initiative ‘Andalucía Sabor 2009’ hasenhanced its professional character whilst reinforcingits policy of emphasising the key role of distributionchains and the hotel and catering sector in promotingthe quality of Andalusian agro-food products. As such,some one thousand businesses had the opportunity ofdemonstrating the high quality and variety ofAndalusian products and gastronomy to some 7,000visitors including distributors, outlet chains, centralisedpurchasers, restaurateurs and hotel operators, representatives of the haute cuisine sector, agro-foodbusinesses, regulatory bodies and some 300 journalists from 92 different media organisations,amongst others.

The comprehensive range of activities offered both toexhibitors and the public visiting the fair included theopportunity to sample extra virgin olive oil and Ibericoham, as well as ham cutting competitions, the 2nd

edition of the Charity Gazpacho Competition, roundtable debates, and presentations. These activitieshelped to create a lively and dynamic atmosphere andcontributed to the boosting of commercial contacts.

The people responsible for the approximately onehundred stands housed in the 4,000 metre space ofFibes’ Pavilion 2 expressed their satisfaction with thecommercial contacts established during the course ofthe 3-day event (held from the 22nd to the 24th ofSeptember), which will be followed up in future commercial and promotional activities.

Oil, wine, and Iberico pork products, the mostpopular commodities

All of this reflects the fact that ‘Andalucía Sabor’ hasbecome an event of key importance for the region’sagro-food and gastronomic sector, giving professionalsa chance to gain exposure for their products and findnew markets both at home and abroad. In its secondedition, the fair also demonstrated that, with aturnover in excess of 14,000 million euros, more than5,000 businesses, and some 50,000 workers, theregion’s agro-food industry is in rude health.

The meetings diary revealed the regional productswhich attract the most interest from both nationalbuyers and international importers, with the companies dedicated to the production of extra virginolive oil, wine and Iberico cured meats being the mainfocus of attention in terms of commercial contactsmade within the framework of ‘Andalucía Sabor 2009’.

Other companies which also created considerableinterest included those involved in the processing andcommercialisation of fish products, as well as producers of fruit and vegetables with denominationof origin. Producers of honey, cakes, Christmas cakesand pastries, coffee, and particularly organic products,were also popular.

Together with Certified Quality and gourmet products,organic produce aroused considerable curiosity frominternational buyers, a fact which demonstrates thatinterest from foreign consumers in quality food withgood organoleptic properties, produced with sustainable methods which do not harm the , is growing steadily. All these features are helping toincrease the added value of Andalusian products, andthis is a key factor in their differentiation in the markets.

In this second edition of ‘Andalucía Sabor’ it is the variety and excellence of the products which havemade them ambassadors for Andalusian foodstuffs, themain protagonists of this biennial event which will takeplace once again in 2011.

The New Discovery

36world-renowned chefs participated in theAndalucía Sabor Conference on HauteCuisine, which went under the title of

“The New Discovery”. The event is seen as a“unique showcase” for the promotion and consolidation of Andalusian agro-foodproducts in international markets.

Some of the finest chefs in the world, including FerranAdrià, Martín Berasategui, Dani García, Ángel León,Kisko García, Paco Roncero and Pedro Subijana fromSpain, Antoine Heerah from France, and Dan Barberfrom the USA, participated in a series of discussionswhich focused on the most international of Andalusianculinary inventions: the tapa.

Their involvement helped to increase the prestige ofthe conference and reinforce the opinion expressedby the celebrated Ferran Adrià, for whom tapas offera unique opportunity for promoting the quality of theregion’s agro-food products abroad. Whilst demonstrating their culinary creations, all the chefswere in agreement that these small snacks “have filledthe world with flavours from Andalusia, turning anancient regional tradition into a cosmopolitan andmodern way of eating”.

To reinforce this idea, the lectures emphasised theimportance of the region’s uniquely rich variety ofproducts, including olive oil, fruit and vegetables,Iberico pork products, cheeses, fish and shellfish, andnot forgetting aromatic herbs, spices and rice.

According to the speakers, the excellent quality ofthese products should be seen as a “guarantee of success beyond Spain’s national frontiers.

The participants on the first day of the AndalucíaSabor 2009 Conference on Haute Cuisine alsoshared the opinion that Andalusian products are wellsuited to a whole range of different styles of international cuisine.

As a true demonstration of their innate quality many of theworld’s most illustrious chefs integrate Andalusian agro-food products into their culinary creations

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ANDALUSIAN FLAVOUR32

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ongr

ess Based on Ferrán Adrià’s maxim that “Andalusian

products are always worth using”, prestigiouschefs such as Joan Roca (Girona), Andoni LuisAduriz (Basque Country), Helena Rizzo (Brazil),Fernando Trocca (Argentina), Chakall (Portugal),Carmen ‘Titita’ Ramírez (Mexico) and DanBarber (USA), amongst others, combined theirlectures with examples of dishes prepared usingsome of region’s key home grown products,such as fruits, fish, meat and dairy products, andothers which were brought to Spain after theDiscovery of America, such as cocoa and potatoes.

The second day highlighted the reinterpretationof the traditional tapa thanks to a more modernoutlook in Andalusia, and how this has made a“decisive contribution” in the conquering ofinternational markets by products from theregion. Maestros such as Martín Berasategui,Pedro Subijana, and Quique Dacosta, the ItalianMassimo Bottura, and Andalusians Kisko Garcíaand Ángel León, all took the opportunity todemonstrate their unique culinary techniques tothe audience.

This Haute Cuisine Congress has helped to further draw attention to the wealth of highquality food products from Andalusia and theiradaptability to every type of cuisine, as well asdemonstrating the synergies which existbetween products from South America. The event has provided a magnificent opportunity to combine the new talents of theregion with the experience and imagination ofsome of the most prestigious chefs in the world.

ANDALUSIAN FLAVOUR 33

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country style Fiesta

Amongst the numerous activities whichwere organised in parallel with the congress and trade fair, was this country-style fiesta, during which, chefsand other delegates from all over theworld could experience a typical day inthe Andalusian countryside with activitiesincluding the rounding up of young bullsand calves and others featuring elementsof the region’s popular folklore and fiestas.

Those taking part were able to enjoytypical dishes from the famous April Feriaincluding pork meat products, fried fish,or seafood with rice, together with thefinest wines from Sanlúcar de Barrameda(Cadiz) and Huelva. The night culminated in a show by a typical flamenco group.

t r a d i c i o n a l A n d a l u s i a

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During the Andalucía Sabortrade fair there was alsoroom for charity events. Anexample of this was the celebration of the 2nd editionof the Charity GazpachoCompetition organised on theofficial stand of theDepartment of Agricultureand Fisheries during whichpersonalities from the worldof show business and othercelebrities prepared theirown version of this quintessentially Andalusiandish.

The participants in this charityevent included comedianJorge Cadaval, of comedyduo Los Morancos; LasSeventies; singer ManuelLombo and the musical groupSiempre Así. The competitors, who participatedvoluntarily, had to prepare thetypical dish in front of jury.The winner was JorgeCadaval and he was awardeda check which he donated toa charity organisation of hischoice.

The

Best

new

The Director General of Industry and Agro-foodQuality from the Department of Agriculture andFisheries, Ricardo Domínguez, presented the first prizeat the 8th edition of the Best New Chef of the YearAward to Juan José Ruiz from Cordoba. The presentation of the award closed the Conference onHaute Cuisine which was held in parallel with theAndalucía Sabor 2009 International Food Fair.

Organised by the Certified Quality BusinessAssociation, Landaluz, in collaboration with theDepartment of Agriculture through the EuropeanInstitute of Mediterranean Food (IEAMED), the final ofthe competition took place in the area designated forspecial activities on the Department of Agriculture stand under the slogan ‘The Mediterranean Diet: OurCommon Heritage”.

The winner, who, in a hard-fought battle, beat chefsMercedes Bornico Campos (Malaga) and AlfonsoBenigno Marín (Seville) with his chosen dish ‘Giltheadcooked on a low fire with sweet crumbs, baby vegetables, regañá, beetroot caviar, and chlorophyll’,won a 3,000 euro cheque and a place on the ‘HaroldMcGee’ Lecture Series offered by the French CulinaryInstitute of New York. The winner will also be giventhe opportunity to work in New York’s WD50 restaurant with Willy Dufresne, or with Dani García inMarbella’s Calima restaurant.

The presentation of the prize was the closing event ofthe second edition of the Conference, the last sessionof which featured a series of activities going under thename of “Going further afield. From Andalusia to theWorld” focused on the role that tapas play in promotingAndalusian cuisine at an international level. Also knownas ‘small snacks’, the idea that tapa sampling is a concept which Andalusia can export to the rest of theworld, was one of the main themes of the conference.

chef of the year

JUAN JOSÉ RUIZ, WINNER OF THE BEST NEW CHEF AWARDS, CLOSES THE ‘ANDALUCÍA SABOR’ CONFERENCE ON HAUTE CUISINE

r

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`Gilthead cooked on a low fire with sweet crumbs, baby vegetables, regañá, beetroot caviar, and chlorophyll´

The Best new chef of the year

Andalucía Sabor has been a little like a Gypsy wedding. Three intense days with a variety of different activities and celebrations which havetouched on many different aspects of gastronomy,haute cuisine and the food industry. Some of whatwent on we will have forgotten already, or will dosoon, such is the effect of so much eating anddrinking, but other images, the more importantones, will have imprinted themselves on our retinasand in our memories as well as in our stomachs,and even our hearts. It is these positive aspects towhich I would like to refer briefly. I will thereforeleave the superfluous, anything that didn’t workwell or should be improved, as well as the negativethings – which, I agree, are always there – for later,so please bear with me.

In my opinion the positive aspects of the Congresshave been the following:

The focus on the Tapa and tapa eating as a form ofgastronomy in its own right and part of the culinaryidentity of Andalusia. The growing popularity oftapas and the consolidation of the support by publicinstitutions of tapas as a concept which, whenexported abroad and used by Spanish establishments to promote the region’s productspaves the way for excellent commercial opportunities.

The celebration of the New Discovery Dinner inthe La Maestranza bullring. A huge parallel event ofgreat significance thanks to the wonderful disheswhich perhaps didn’t quite receive the attentionthey deserved. It combined culinary delicacies byAndoni/Mugaritz, Dani/Calima, Quique/Poblet,Joan/Can Roca, Christian/Escribá and Adriá/El Bulli,as well as a range of nine aperitifs by a number ofprestigious foreign chefs.

The growing awareness of an Andalusian cuisineand the need for communication and interactionbetween those who are involved in it.

Con

clusio

nsFernando Huidobro.Gastronomy critic

The relationship between the Conference on HauteCuisine and the Fine Food Fair which has improved andbeen made more profound, highlighting the achievements which have been made thus far and settingnew guidelines and targets for the future.

The simultaneous establishment and public presentationof the Iberian-American Academy of Gastronomy, withthe setting up of a head office in Seville, confirming thecity’s historic and current role as Europe’s gateway to theAmericas.

The celebration and appreciation of the importance ofthe Spanish and American culinary trends by some of themost prestigious gurus of haute cuisine and the establishment of personal relationships on the two continents.

The celebration within the framework of the trade fair ofthe Best New Chef of the Year Competition with theadded incentive of giving promising young talents theopportunity of sharing the spotlights with some of thegreat maestros.

The success and popularity of the tapas served byGastromium, La Moneda, Nuria, Becerrita, Poncio,Alcuza, Robles and Abades, which offered visitors an idealopportunity for enjoying a relaxed meal, a conversationor a social occasion.

The convivial atmosphere created by the large crowdsattending the event, which served to highlight the excellence of the region’s agro-food industry. In the tradition of an authentic gypsy wedding, the event left usall with the magnificent aftertaste which comes from atrue feast of regional customs, pleasures and ways of life.

In general, the event yielded many positive things whichdeserve our congratulation and recognition.

ANDALUSIAN FLAVOUR50

Flavours

ANDALUSIAN FLAVOUR 51

Flavours

from

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Tájar

flavour and health

Wild

aspa

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arket gardens jealously guard any numberof culinary treasures. There are vegetableswith a distinctive flavour which are not only adelight for our palate but also a benefit to ourwellbeing. This is the case of asparagus, anancient vegetable, which is also delicious andabove all extremely healthy. OfMediterranean origins, the main producersare Spain, Italy and France although on theother side of the Atlantic asparagus isbecoming increasingly popular in the UnitedStates and in South America.

Some studies suggest that there are pictorialrepresentations of asparagus in the colossalmonuments built by the Egyptians as long agoas 3,000 BC.

The Greeks considered it to be the onlyvegetable suitable for the upper classes.During the Renaissance it was believed that ithad strong aphrodisiac powers and itsconsumption was banned in convents.

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ANDALUSIAN FLAVOUR52

The origins of the cultivation of wild asparagus in Huétor Tájar go backto the 13th century, when Granada was ruled by the Nasrids. The cropwas reintroduced at the beginning of the 20th century by farmers of theGranadan municipality, and was mainly grown in small family holdings ofapproximately 0.5 hectares. Today the total area dedicated to thecultivation of the variety of asparagus registered under the Huétor Tájardenomination is approximately 200 hectares.

Asparagus is picked daily, early in the morning, which is when the plantis at its best. During harvest and transportation, asparagus is handledwith extreme care so as to prevent the turion or spear, from breakingor becoming bruised.

Centro Sur

The production, processing and commercialisation of asparagus ismanaged by a series of cooperatives working under the name ofCENTRO SUR, which represents all the farmers who produce thecrop. This integrated cooperative system permits efficient productquality control at all stages of production, from the harvesting to packingand conservation.

During the reception stage, green asparagus are subject to a number ofstringent quality control procedures to check that the turions conformto the established maximum length requirements, and to themorphological and hygienic quality standards. For this purpose, visualinspections of the product and analysis to detect phytosanitary residueare performed.

Once the raw material, the HUÉTOR TAJAR asparagus, arrives in thecooperative facilities, the turiones are processed the same day inmodern facilities and stored in quick-cooling refrigeration chambers.Both the procedures with the fresh produce and the processing oftinned or bottled produce are carried out by qualified handlers andexperts with many years of experience in the trade. Once harvested,fresh HUÉTOR TÁJAR ASPARAGUS is dispatched to its destinationwithin 24 hours. This, together with the fact that it is kept at a

Flavours

temperature of between 4 and 6ºC during transportation,means that it is exceptionally fresh when it reaches themarket.

Commercialised under the LOS MONTEROS brand, itsquality, whether fresh or tinned, is guaranteed by a specificcertification process conducted in accordance with aQuality Manual which conforms to the EN-45.011European Standard. This sets out the requirements forproducts registered under a Denomination of Origin orhaving a specific geographical location according toEuropean Union Regulations (CE) 2081/92.

One of the main challenges facing the asparagus sector inSpain is boosting international commercialisation andpromotion. A key objective of the cooperative is to exportto Canada and the United States, although the latter maypresent problems since it is also a major producer itself.Plans are also in place to consolidate the European marketwith a view to exporting in the future to the 10 newmember states. “At the moment we are continuing to workin countries where we already have an established marketwith a view to moving into the Eastern European countriesover the course of the next two or three years ”, saysmanager Antonio Zamora. Current estimates from CentroSur are hoping for a total production of 2,700,000kilos of green asparagus this year. This is also the onlycooperative which markets the purple greenasparagus, an autochthonous variety, the productionof which is hoped to reach 500,000 kilos this year.“Exporting purple green asparagus is more difficultdue to its smaller size which is why we are carryingout genetic studies to increase the size and emphasiseits more bitter taste”, says Zamora.

Dietary Value

According to the Spanish pharmaceutical industryasparagus has exceptional medicinal properties, and it isknown as a: stomach tonic, slimming aid, diuretic, andlaxative which can also prevent kidney and gallbladderstones. Current investigations have demonstrated theanti-carcinogenic action of steroidal substances known assaponins, which are responsible for the bittersweet taste ofasparagus, as well as diuretic properties which have beenknown since antiquity.

Asparagus is rich in vitamins A and C, folic acid (highlyrecommended for pregnant women) and rutin (a complexof vitamin P), a substance which has anti-haemorrhagingproperties. Due to its high fibre content, around 1%, it isconsidered a foodstuff of special interest in the sense that itcontributes to the prevention of certain problems anddiseases such as constipation and cancer of the colon.

An analysis of carried out by the Regulatory Body revealsthat the wild asparagus from Huétor-Tájar has 1% lesswater and a slightly higher content of proteins, sugars andcertain minerals than American hybrid species of greenasparagus.

Flavours

ANDALUSIAN FLAVOUR 55

Taste and flavour

Although asparagus has innumerable beneficial properties for health, itis not simply attractive as a form of “medicine” but also as a vegetablewhich stands out for its exquisite taste, pleasing aroma, and tenderand fleshy texture. There are however certain organolepticdifferences, depending on whether the asparagus is white, green, orgrown in the wild.

Probably the most highly appreciated organoleptic characteristic ofasparagus is its texture, in terms of its fibre content and it is this whichdetermines its true gastronomic value. A tender but firm texture iswhat consumers are looking for.

The organoleptic differences between the three types of asparagus,means that they can be employed for a whole variety of culinary uses.As such, white asparagus, has a less intense flavour and a smoothtexture, and can be eaten cold in salads with dressings or mayonnaise,etc. Green asparagus on the other hand, has a more intense tastewhich makes it more suitable for hot dishes such as soups or asgarnishes etc., although it too can be used cold in salads. Wildasparagus, with its intense aroma, is best eaten hot, where it perhapsforms the main ingredient of a dish so not to dilute in any way itsessential flavour. Due to its meaty texture, wild asparagus is alsorecommended by connoisseurs as being ideal for soup, tortilla,scrambled eggs, dressings, and other preparations where theconsistency is as important as the taste.

Wild asparagus is a typical plant of the Mediterranean basin, and hasbeen much appreciated throughout history for its flavour and itsdietary and gastronomic value. As such some authors have referred toit as the “Queen of Vegetables”.

Flavours

Smells

ANDALUSIAN FLAVOUR56

In its firm commitment toAndalusia and the Community’sexcellent products, the LANDALUZ Business Associationof Certified Quality has publishedan exceptional book: AndalusiaCooks Andalusia. Masters ofMediterranean Flavour. This is aunique publication that aims tobecome a work of reference withregard to the Region’s gastronomy,with its rich mixture of culturesand flavours.

LANDALUZ

Smells

ANDALUSIAN FLAVOUR 57

To receive a copy of the book “Andalusia cooks Andalusia, master of mediterranean flavour”, please contact our website www.andalusianflavour.com and click on “contact us” or send an email to exportacion@landaluz.es

(III)

Andalusia as the greatest exponent of quality, Andalusia asgastronomy, as the art of savoir faire, as

product excellence

E nrique C aballero

For Enrique Caballeroeating at Jaylu: F ood with quality

Sea bass with marinated sea urchin

[ Sim

plic

ity

restaurant jaylu

Smells

ANDALUSIAN FLAVOUR58

O scar y M arcos P edraza

restaurant Ruta del Veleta

For Óscar y Marcos Pedraza eating at Ruta del Veleta: F riendship

Bullet tuna mille feuille in olive oil and tropical Granadamango caramelized with onion shoots and Riofrío trout caviar

[ Respect

´

ANDALUSIAN FLAVOUR 59

Smells

J ose V icenterestaurant José Vicente

For José Vicenteeating at José Vicente: L et yourself go

Castañetas (part of pig cheek) with Sierra de Jabugo cured hamin Condado de Huelva oloroso

[ Mou

ntai

n fa

re

Smells

ANDALUSIAN FLAVOUR60

´

N icolas M artinezRESTAURANT La Gruta

For Nicolás Martínezeating at La Gruta: E scape

Cream of white chocolate on dark chocolate and “oro de lasvillas” extra virgin olive oil

[ Mediterranean

Smells

ANDALUSIAN FLAVOUR 61

´ ´

A ngel L eonrestaurant Aponiente

For Ángel Leóneating at Aponiente: Succulent

Olive pit charcoal roasted wild fish from the bay of Cádiz, carrot purée and olive guacamole

[ Fro

m th

e se

aSmells

ANDALUSIAN FLAVOUR62

´ ´

Smells

J ulio F ernandezrestaurant Abantal

For Julio Fernández eating at Abantal: S ensations

Oys

ter

s o

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rea

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auli

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, car

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[ Sensations

ANDALUSIAN FLAVOUR 63

´

C elia J imenezrestaurant Bodegas campos

For Celia Jiménezeating at Bodegas Campos: G ood food

Shoulder of kid with sweet p.x., orange and date migas

[ Sincerity

Smells

´

ANDALUSIAN FLAVOUR64

Smells

R ichard A lcayderestaurant med

For Richard Alcayde eating at Med: E njoyment

Pistachio salmorejo with spider crab and king prawn tartar andiced passion fruit

[ Hon

esty

ANDALUSIAN FLAVOUR 65

C asimiro F rigoletrestaurant La gola

For Casimiro Frigolet eating at La Gola: G ood food

Fill

ets

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el w

ith

tu

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mo

jam

a an

d r

ed s

auc

e

[ Responsability

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ANDALUSIAN FLAVOUR66

P edro G imenezrestaurant Tribeca

For Pedro Giménezeating at Tribeca: C omfort

BREAD FROM lA aLGABA (a TOWN IN SEVILLE)

[ Day to day work

Smells

ANDALUSIAN FLAVOUR 67

´

ANDALUSIAN FLAVOUR68

New Features

New

Feat

ures

SIERRA DE SEVILLA

PRESENTATION OF THE 2007 VINTAGE OF SIERRA DE SEVILLA IBERICO HAMSPRODUCED FROM ACORN-FED PIGS

Sierra de Sevilla – a company from the Barbadillo group – used their facilities in ElPedroso (in the Sierra Norte, Seville) to present the 2007 vintage of Iberico hamsexclusively produced from acorn-fed pigs. The hams were produced from a total of12,705 pigs which were slaughtered during January and February of 2007. This was thethird stock of animals which had been raised exclusively on farmland owned by thecompany itself, something which is a significant step forward towards achieving totalcontrol of the handling of the animals and the production process.

As a result, the shaping and processing of the ham pieces has been entirely carried outby experts from Sierra de Sevilla, thus allowing the company to have direct influence onthe final outcome of key aspects of the product, such as its neat appearance as well asits intense aroma and flavour, which have already been fully approved by the firstcustomers which had the opportunity to sample the hams.

All the stages of the curing process were ideal and well balanced, and salt levels weremedium-low. The 2007 Sierra de Sevilla Iberico Ham has a slightly sweet flavour. It isjuicy with a strong but refined taste and considerable persistent retro-nasal effects. Itsintense and well-balanced aroma has slight hints of toasted dried fruits and aged wood.

During the presentation, which was exclusively aimed at members of the press andmedia, journalists were given the opportunity of observing the stock of free range

Iberico pigs whichwill be used toproduce the nextvintages of ham.The animals areraised in the SierraNorte of Seville, anatural area whichhas been designateda biosphere reserve.The visit coincidedwith the montaneraor fattening periodwhich gives pureIberico pork itsunique flavour andaroma, as well asproperties whichare beneficial interms of health.

ANDALUSIAN FLAVOUR 69

Sierra de Sevilla

Genuine or not? The essence of a 100% Iberico pig isthat it is fed exclusively on acorns and raised freely inoak woods. This is Sierra de Sevilla’s main axiom and isan absolutely essential requisite for any product whichbears our label.

Matadero de la Sierra Morena, S.A. was established atthe beginning of 2001 following an initiative by a largegroup of livestock farmers from the Sierra Norte ofSeville whose faith in the feasibility of a project has ledto what is today a well-consolidated business. Theyconstructed modern facilities in El Pedroso, in Seville’sSierra Norte which were specifically designed for theprocessing, preparation and commercialisation ofIberico pork products under the Sierra de Sevillabrand.

In 2006 an important event took place when 72% ofSierra de Sevilla was bought by the Barbadillo Group.They now own 94.25% of the company.

The main markets to which the company exports itsproducts are France, Italy, Portugal, Germany, Belgiumand Holland.

ANDALUSIAN FLAVOUR70

New Features

ÁNGEL CAMACHO

LA VIEJA FABRICA has embarked on a new publicity campaign for its much appreciated handmade jams, with asponsorship arrangement with one of the main national television channels as well as advertisements in well knownhealth and lifestyle magazines.

During September, LA VIEJA FABRICA sponsored the“Tendencias Alimentación” spots featuring the latest foodtrends which are transmitted on TELECINCO during morning and afternoon news bulletins as well as other popular programmes. In total the 10 second spot has beentransmitted approximately fifty times.

LA VIEJA FABRICA DIET jams were also present in healthand lifestyle magazines such as Saber Vivir, Mente Sana,Cuerpo Mente, and Integral, which are specifically aimed atconsumers who are interested in health issues and well-being. “¡En LA VIEJA FABRICA, no hay foto hay fruta!”was a full page colour advert which appeared in the publications in September and October

LA VIEJA FÁBRICA AND THE LATEST FOOD TRENDS

ACESUR PRESENTS THE LA ESPAÑOLA GOURMET BOX

In line with their commitmentto constant innovation andthe development of newproducts, Acesur haslaunched the La EspañolaGourmet box featuring theirnew range of premium quality extra virgin olive oil.

The new product is presented in a box whichcontains three different vari-

eties of extra virgin olive oil, arbequina, hojiblanca andmanzanilla, in 250 ml glass containers.

This presentation format permits the appreciation andcomparison of the different nuances in colour and

appearance of each of these monovarietal oils.The olivesused for these new extra virgin oils were naturally harvested, with the season’s freshest and best quality oilsbeing chosen for their production.

The final result is a product which maintains all itsorganoleptic characteristics whilst also aiding health andoffering other beneficial properties, thanks to its high content of polyphenols, oleic acid, and the vitamins A, E,D and K.

The manzanilla variety, which La Española was the firstSpanish company to produce and commercialise, is darkgreen with a shiny skin and a fruity olive taste.

The hojiblanca variety on the other hand has a yellowercolour, and a softer more subtle taste.Lastly, the arbequina, is yellowish green in colour with a mild flavourand an aroma of apples and fresh almonds. The boxmakes an ideal present and is a perfect way to appreciatethese three different types of Spanish virgin olive oil andcompare their distinctive characteristics.

ACESUR

ANDALUSIAN FLAVOUR 71

GRUPO CABALLERO

LUSTAU WINS THE “BEST SPANISHBODEGA” AWARD AT THE INTERNATIONAL WINE & SPIRITCOMPETITION

The Jerez based bodega EMILIO LUSTAU has been awarded the title of“BEST WINE PRODUCER IN SPAIN” atLondon’s International Wine & SpiritCompetition, which this year celebrated its fortieth edition.

The Guildhall Hotel in London was the prestigious venue forthe celebration dinner during which the winning bodegas wereannounced. LUSTAU won the title thanks to the eighteenmedals obtained by its wines during 2009.

The competition was fierce, and other contestants includedsome of the most renowned bodegas in Spain, including themythical Rioja bodega of Marqués de Murrieta as well asGonzález Byass, also from Jerez, who came a close second.

The trophy will take pride of place in the display cases of theLUSTAU bodega, alongside the many other awards that theyhave won in 2009, a year which has been particularly notablein their illustrious history.

New Features

Last November Bodega Doña Felisa presented theirwines in Hong Kong, taking the name of Ronda to theother side of the globe. The presentation from theRonda based bodega featured not only their limitededition of Conarte, but also their renowned ChinchillaSeis + Seis and Crianza 2005, and they closed a deal tostart exporting the wines to the Asian superpower at thebeginning of 2010.

Following their presentation in the Lippo Restaurant inHong Kong’s Lippo Centre, the Chinchilla wines seemto have found their niche in the Asian market. TheAndalusian bodega presented their limited edition ofChinchilla Conarte 2006, Seis + Seis 07 and Crianza 05in a market which offers promising businessopportunities for Spanish wines. The products were alsoshowcased at the Hong Kong Jockey Club professionaltrade fair which featured wines from across the world.

To fulfil its commitments, both at a national andinternational level, Bodega Doña Felisa has increasedproduction, whilst maintaining stringent quality control

measures and increasing its product portfolio with theintroduction of other brands conceived for theinternational market.

Manager and wine expert Jose María Losantos, whoacted as the company’s representative in Hong Kong,stated that their priority is to maintain the same limitedselect production ranges which mirror the high qualitystandards of their traditional wines.

The bodega distributes their wines in the USA, Ireland,Switzerland, Mexico, Germany and the UK, and one oftheir main priorities is to expand into the Asian marketthrough Kong Kong, which had a GDP of some 253billion dollars in 2007. This high figure reflects one of theworld’s highest per capita incomes which in fact is evenhigher than that of most west European countries.

CHINCHILLA CONTARTE WAS PRESENTED IN HONG KONG

BODEGA DOÑA FELISA

RONDA’S CHINCHILLA WINES SPONSORED THE WORLD AMATEUR GOLF CHAMPIONSHIP HELD IN MARBELLA

Once again the Bodega Doña Felisafrom Ronda (Malaga) lent its support to an event held in theprovince of Malaga. On this occasion they sponsored the WorldGolfers Championship 2009, whichwas held at the Rio Real, SantaClara, Flamingos and Marbella Clubcourses in November.

More than 350 players from 35countries participated in the final ofthe championship which attractedmore than 400 spectators. PrincessBrigitta of Sweden attended the

event and reminded the public thatSpanish golfer Severiano Ballesterosis the honorary president of thetournament.

The winners were the team fromIndonesia and there were participants from Australia, Austria,Belgium, Canada, China, the CzechRepublic, Denmark, Finland,Germany, Hungary, India, Ireland,Italia, Kenya, Malaysia, Moldavia,Monaco, Holland, Nigeria,Norway, Poland, Portugal, Qatar,Russia, Singapore, the Slovak

Republic, South Africa, Spain,Sweden, Switzerland, Tanzania,Thailand, Ukraine and the UnitedStates.

Bodega “Doña Felisa” is anexclusive bodega based in Ronda(Andalusia) dedicated to theproduction and ageing of highquality wines. Their productionprocess is sustained by selectvineyards which produce limitedyields and transmit the expressionof their unique terroir to the wines.

ANDALUSIAN FLAVOUR72

ACESUR Sector: OLIVE OIL

Ctra. Sevilla-Cádiz, km. 550,6. 41700 Dos Hermanas (SEVILLA) +34 954 69 09 00 - 68 91 98 - 69 04 50info@acesur.com / www.acesur.com

ACEITES ATENEASector: OLIVE OIL

Polígono Ind. Nº 8, 9 y 10. 23191 Cárcheles (JAÉN)+34 953 30 24 92 - Fax: +34 953 30 24 92info@aceitesatenea.com / www.aceitesatenea.com

ACEITEX S.L.Sector: OLIVE OIL

C/ Federico Mendizábal, 5 - 1º. 23003 JAÉN+34 95324 31 95 - 19 01 49aceitex@aceitexp.com / www.aceitexp.com

AGROPECUARIA Y AVÍCOLA S.A.Sector: EGGS

Carretera de Aznalcázar- Pilas. Km. 2 41849 Aznalcázar (SEVILLA)+34 954 69 07 17 - 69 19 08 jfs@huevosgiralda.com

AGROSEVILLASector: OLIVES & OLIVE OIL

Avda. de la Innovación, s/n. Edif. Rentasevilla, pta. 8.41020 SEVILLA+34 902 25 14 00 Ext. 8607 Fax: +34 954 25 10 71grupo@agrosevilla.com / www.agrosevilla.com

AHUMADOS UBAGO DENMARK S.L.Sector: SMOKED

C/ Charles Darwin, 3. Parque Tec. de Andalucía.29590 Campanillas (MÁLAGA)+34 951 01 04 70 Fax: +34 951 01 04 71ubago@ubagogroup.com / www.ubagogroup.com

AECOVI-JEREZSector: WINE

Urb. Pie de Rey bloq. 3 - bajo izq. 11407 Jerez de la Frontera (CÁDIZ) +34 956 18 08 73 - Fax: +34 956 18 03 01comercial@aecovi-jerez.com / www.aecovi-jerez.com

AEPSASector: OLIVE OIL

Ctra. Fuente Tojar s/n. Apdo. de Correos 14812 Almedinilla (CÓRDOBA)+34 957 70 34 61 Fax: +34 957 70 34 45comercial@aep-sa.com

AGROLACHARSector: CANNED VEGETABLES

Avda. de Andalucía s/n. Apdo. Correos 18327.Lachar (GRANADA)+34 958 45 74 32 Fax: +34 958 45 74 24

nchica@agrolachar.com / www.agrolachar.com

AGROALIMENTARIA VIRGEN DEL ROCÍOSector: WINE

Avda. de Cabezudos, 2. 21730 Almonte (HUELVA) +34 959 40 61 03 - 40 70 52 administracion@raigal.com / www.raigal.com

We

are

ACEITUNAS GUADALQUIVIRSector: OLIVES

Camino Alcoba s/n. 41530 Morón de la Fra. (SEVILLA)+34 955 85 47 10 / 607 41 38 10 Fax: +34 954 85 25 13jmateo@agolives.com / www.agolives.com

We are

ANDALUSIAN FLAVOUR80

Avda. del Pilar, 6. 41530 Morón de la Fra. (SEVILLA)+34 955 85 47 00 - 85 01 45info@acamacho.com / www.acamacho.com

C/ Genal, 8. Pol. Ind. El Fuerte. 29400 Ronda (MÁLAGA)+34 952 18 70 18 - 18 70 17 - 87 67 72arias@arias.es / www.arias.es

Cinta Zarza. Ctra de San Juan, 50. 21600 Valverde del Camino (HUELVA)+34 959 55 00 73 - 55 36 92anisadoszarzamora@telefonica.net

Camino de la Estación s/n. 4900 Lucena (CÓRDOBA)+34 957 50 00 46 - 50 29 35gerencia@aragonycia.com / www.aragonycia.com

Apdo. de Correos 219. 14800 Priego de Córdoba (CÓRDOBA)+34 957 72 01 20 Fax: +34 957 72 01 43administracion@aroden.com / aroden.com

Avda. de la Coronación, 35. 21710 Bollullos del Condado (HUELVA)+34 959 41 01 06 - 41 13 05bodegas-andrade@hsoft.es

C/ Luis Eguilaz, 11. 11540 Sanlucar de Barrameda (CÁDIZ)+34 956 38 55 00 - 38 55 29 - 38 55 01barbadillo@barbadillo.com / www.barbadillo.com

C/ Puerto, 21. 11540 Sanlúcar de Barrameda (CÁDIZ)+34 956 36 14 91 - 47 Fax: +34 956 36 83 79info@bodegascaydsa.com

Apdo. 363. 41450 Constantina (SEVILLA)+34 955 95 40 26 - 610 28 41 13 Fax: +34 955 88 00 17 - 943 31 16 55 info@tintoandaluz.com / www.tintoandaluz.com

Ctra. Nacional IV, km. 640. 11408 Jerez de la Fra. (CÁDIZ)+34 956 32 10 04 - 34 08 29jac@grupoestevez.com / www.grupoestevez.com

C/ Cordel del Puerto Al Quejigal, n/n Ronda 29400 - MÁLAGA + 34 951 166 033 g.alonso@chinchillawine.com / www.chinchillawine.com

C/ Cosano, 2. 4500 Puente Genil (CÓRDOBA)+34 957 60 00 85 - 60 45 71fino@bodegasdelgado.comwww.bodegasdelgado.com

C/ Mérida, 14. 41806 Umbrete (SEVILLA)+34 955 71 56 01 Fax: +34 955 71 56 01bodegassalado@hotmail.com

Avda. Belén, 2. 14940 Cabra (CÓRDOBA)+34 957 52 06 64 Fax: +34 957 52 19 20administracion@bodegasrchiachio.comwww.bodegasrchiachio.com

Ctra. de la Estación, s/n.21870 Escacena del Campo (HUELVA)+34 959 42 32 11 Fax: +34 959 42 31 61atomasmm@campodetejada.es

PÉREZ BARQUERO S.A.Sector: WINE & BRANDY

BODEGAS JOSÉ ESTÉVEZ S.A.Sector: WINE

BODEGAS DE FUENTE REINA S.L.Sector: WINE

BODEGAS DELGADO S.L.Sector: WINE

BODEGAS CAYDSASector: WINE

BODEGAS BARBADILLO S.L.Sector: WINE

BODEGAS ANDRADE S.L.Sector: WINE

ARODEN S.A.T.Sector: OLIVE OIL

BODEGAS F. SALADOSector: WINE

BODEGAS RODRÍGUEZ CHIACHÍOSector: WINE

CAMPO DE TEJADA S.C.A.Sector: CHICKPEAS

CAMPO DE ULEILA, S.L.Sector: OLIVE OIL

CAPARRÓS NATURE S.L.Sector: CANNED VEGETABLES

AL-ANDALUS DELICATESSEN S.C.A.Sector: HONEY AND MARMALADE

C/ Caño de las Eras, 9. 18420 Lanjarón (GRANADA) +34 958 77 21 11 Fax: +34 958 77 22 28info@alandalussca.com / www.alandalussca.com

ALIMENTOS “LA PEDRIZA” S.L.Sector: LEGUMES

Alameda de Solano, 16. 11130 Chiclana (CÁDIZ)+34 956 53 19 29 - 53 44 34

ALVEAR S.A.Sector: WINE

Avda. María Auxiliadora, 1. 14550 Montilla (CÓRDOBA)+34 957 65 01 00 Fax: +34 957 65 01 35info@alvear.com / www.alvear.es

ANDALUZA DE CAFÉSSector: COFEE

Pol. Ind. Calonge, parcela 18. 41007 SEVILLA+34 954 35 70 50 - 35 23 04catunambu@catunambu.comwww.catunambu.com

ANDALUZA DE MIELES S.L. (DORAY)Sector: HONEY

C/ Aparicio s/n. 41807 Espartinas (SEVILLA)+34 954 11 30 32 - 571 02 68info@andaluzademieles.comwww.andaluzademieles.com

ALMENDRERA DEL SURSector: NUTS & HONEY

Camino de la Almendrera s/n. 29580 Estación de Cártama (MÁLAGA)+34 952 42 00 20 - 42 08 25comercial@almensur.com / www.almensur.com

We are

ÁNGEL CAMACHO ALIMENTACIÓN S.L.Sector: OLIVES, OLIVE OIL AND MARMALADE

ANISADOS ZARZA MORASector: LIQUEUR

MANTEQUERÍAS ARIASSector: CHEESE

ARAGÓN Y CÍA S.A.Sector: WINE

Ctra. Níjar, km. 8,400. 04130 El Alquian (ALMERÍA)+34 950 60 02 31 / 60 02 15 pedrocaparros@caparrosnature.com www.caparrosnature.com / www.tomateraf.com /ww.tomatetigreverde.com / www.lagergalena.com

Ctra. Rambla del Mar, 15 Polg. La Juaida 04240 Viator – ALMERÍA+34 954 950 315 509 Fax: 950 315 508 mhidalgo@camposdeuleila.com / www.camposdeuleila.es

BODEGAS DOÑA FELISA S.LSector: WINE

Avda. de Andalucía, 27. 14550 Montilla (CÓRDOBA) +34 957 65 05 00 - Fax: + 34 957 65 02 08info@perezbarquero.comwww.perezbarquero.com

Ctra. de Alcalá, s/n. 23660 Alcaudete (JAÉN)+34 953 70 80 90 - 56 03 30frutossecos@danielortega-sl.eswww.danielortega-sl.es

Caminos de las Cuevas, s/n. 4710 Villarubia (CÓRDOBA)+34 957 45 88 71 envasadoslola@terra.es / www.envasadoslola.com

Polig. Indust. Ctra. Martin de la Jara C/ Sabadell, 29328 Sierra de Yeguas (MÁLAGA)+34 952 74 65 71 Fax: +34 952 74 65 71info@eltiodelaspapas.com

C/ Puente del Ventorro, s/n. 18564 Benalúa de las Villas (GRANADA)+34 958 39 04 02 Fax: +34 958 39 00 78administracion@condedebenalua.com www.condedebenalua.com

EL TÍO DE LAS PAPASSector: POTATOES

DESPENSA LA NUESTRA ENVASADOS LOLA S.A.

DERIVADOS DEL CERDO IBÉRICO, S.A.Sector: MEAT PRODUCTS

DANIEL ORTEGA S.L.Sector: NUTS

CONDE DE BENALÚASector: OLIVE OIL

We are

Avda. de España, s/n. 23192 Carchelejo (JAÉN)+34 953 30 20 55 Fax: +34 953 30 22 66jgonzalez@embutidoscarchelejo.eswww.embutidoscarchelejo.es

EMBUTIDOS CARCHELEJO, S.L.Sector: MEAT PRODUCTS

Ctra. Añora-Dos Torres. km 0,5. Añora (CÓRDOBA)+34 658 82 53 50productosdelaabuela_ccs@hotmail.com

CONSERVERA CÁRNICA DEL SURSector: CANNED MEAT

Ctra. de Alcalá, s/n. 23600 Alcaudete (JAÉN)+34 953 56 02 33 - 56 02 34jimenezserrano@donajimena.eswww.donajimena.es

Urbanización Santa María del Pilar, 3121005 Huelva+34 959 15 05 14 Fax: +34 959 27 00 23ana@jabugodeley.es www.jabugodeley.es

DOÑA JIMENASector: SWEETS

EL GUIJARRAL S.L.Sector: IBERICO PRODUCTS

Avda. 28 de febrero, s/n. 21710 Bollullos Par delCondado (HUELVA) +34 959 41 03 22Fax: +34 959 41 38 59 cr@condadodehuelva.com /www.condadodehuelva.com

D.O. CONDADO DE HUELVASector: VINEGAR AND WINE

C/ Olivar, s/n.04006 San Isidro-Níjar (ALMERÍA)

+34 950 36 60 15 - 36 60 89coprohnijar@cajamar.es

Pol. Ind. Cárnico, s/n.14440 Villanueva de Córdoba (CÓRDOBA)+34 957 12 14 15 - 12 19 29info@tioeusebio.com / www.tioeusebio.com

COMERCIALIZADORA LOS TITOS S.L.Sector: IBERICO PRODUCTS

COPROHNIJAR S.C.A.Sector: VEGETABLES

Edificio Bluenet. Calle Isaac Newton, nº 3, 3ª plantaMódulo A. Isla de la Cartuja. 41092 SEVILLA+34 955 02 46 94 Fax: +34 955 02 46 95 iberiberico@consorciodejabugo.com www.consorciodejabugo.com

Glorieta del Agua, 4. Edif. Aljama Center 2º plta.41940 Tomares (SEVILLA)+34 954 15 18 23 Fax: +34 954 15 18 23consejoregulador@caballaymelva.com

Avda. del Gran Capitán, 46 - 4º, oficina 6.14008 CÓRDOBA+34 957 47 30 35 - 47 99 24covap@covap.es / www.covap.es

C.R. CABALLA Y MELVA DE ANDALUCÍASector: CANNED FISH

C.O.V.A.P.Sector: IBERICO HAM AND CHEESES

C/ Baena, 25. 14860 Doña Mencía (CÓRDOBA)+34 957 69 55 14 Fax: +34 957 67 63 42direccion@crismona.com www.crismona.com

CRISMONA S.A. Sector: OLIVE OIL, VINEGAR, MEAT PRODUCTS AND WINE

Puente de la Ventilla. Ctra. Ronda-Campillos Km. 5Apartado Correos 119. 29400 Ronda MÁLAGATel/Fax: 952874457 info@cortijolosaguilares.comwww.cortijolosaguilares.com

CORTIJO LOS AGUILARESSector: WINE

Pol. Ind. “El Caño I”, s/n 14220 Espiel (CÓRDOBA)+34 957 36 41 28 - 36 41 90 direcc@celestinogomezparra.comwww.celestinogomezparra.com

Avda. de Murcia, 1. Apdo. 9218012 GRANADA+34 958 18 50 50 - 80 87 60marketing@cervezasalhambra.com

Ctra. de la Estación, s/n. 18360 Huétor-Tajar (GRANADA)+34 958 33 20 20-33 23 52 -Fax: +34 958 33 25 22 cesurca@telefonica.net / www.faecagranada.com

Camino de Lepe “Finca la Dehesilla”21540 Villanueva de los Castillejos (HUELVA)+34 959 38 52 36jolmos@jgc.es / fvillaverde@jgc.es

CELESTINO GÓMEZ PARRA S.A.Sector: IBERICO PRODUCTS

CERVEZAS ALHAMBRA S.L.Sector: BEERS

CESURCASector: CANNED VEGETABLES

CÍTRICOS DEL ANDÉVALO, S.A.Sector: JUICE AND CANNED VEGETABLES

CONSORCIO DE JABUGO, S.A.Sector: IBERICO PRODUCTS

Ctra. Nacional IV, km. 63011407 Jerez de la Frontera (CÁDIZ)+34 956 18 68 40 Fax: +34 956 18 68 36pedidos@papaking.es

COPRODUR, S.L.Sector: POTATOES

Pol. Cañada Ancha, Nº 1911150 Véjer de la Frontera (CÁDIZ)+34 956 41 02 10 Fax: +34 956 45 09 51 direccion@almadrabadelatlantico.com

CONSERVERA BARBETEÑA S.L.Sector: CANNED FISH

Ctra. de Guadalcanal, km. 1. 41370 Cazalla de laSierra (SEVILLA) Apdo. de Correos 40+34 954 88 42 86 Fax: +34 954 88 34 06 corsevilla@corsevilla.es / www.corsevilla.es

CORSEVILLASector: CHEESE & IBERICO PRODUCTS

Edificio Bluenet. Calle Isaac Newton, nº 3, 3ª plantaMódulo A. Isla de la Cartuja. 41092 SEVILLA+34 955 02 46 94 Fax: +34 955 02 46 95 iberiberico@consorciodejabugo.com www.consorciodejabugo.com

Avda. de Andalucía, 65. 41560 Estepa (SEVILLA)+34 955 91 26 96 - 91 29 08 emoreno@emoreno.comwww.emoreno.com

Ctra. del Tranco, km. 18, 23330 Villanueva del Arzobispo (JAÉN)+34 953 12 82 44 Fax: +34 953 12 81 17www.aguasierracazorla.com

Camino Santa Inés, 71. 29590 Campanillas (MÁLAGA)+34 952 43 30 50 - 43 30 76fbeltrang@famadesa.es / www.famadesa.es

Newton, 1, Parque E-Jerez 11407 - Jerez de la Frontera (CÁDIZ)+34 956 18 41 01 Fax: +34 956 31 30 90info@franjuba.com / www.franjuba.com

FRANJUBA PAN, S.L.Sector: BREAD

FAMADESA S.A.Sector: MEAT PRODUCTS

EXPLOTACIONES INTERNACIONALESACUÍFERAS S.A. - SIERRA DE CAZORLASector: MINERAL WATER

E. MORENO S.L. Sector: SWEETS

Autovía A92, km. 46,241610 Paradas (SEVILLA)+34 954 84 91 49 Fax: +34 955 84 41 84info@saladitos.com / www.saladitos.com

Paseo del Fresno, 714960 Rute (CÓRDOBA)+34 957 53 80 40 - +34 957 53 85 85anis@machaquito.com / www.machaquito.com

Mar Banda, 6. 11500 El Puerto de Santa María (CÁDIZ)+34 956 56 08 95 Fax: +34 956 56 08 61www.moyseafood.com

Ctra. CA 6105, Km. 4 Aptdo. Correos 32011360 Arcos de la Frontera (CÁDIZ)bodega@huertadealbala.comwww.huertadealbala.com

C/ Marqués de Santillana, 14114270 Himojosa del Duque (CÓRDOBA)+34 957 14 02 44 - 14 06 65info@rodriguezbarbancho.com

HNOS. RODRÍGUEZ BARBANCHO S.L.Sector: IBERICO PRODUCTS

HUERTA DE ALBALÁSector: WINE

PESCADOS CONGELADOS HERMANOS MOY, S.A.Sector: FROZEN FISH

HIJO DE RAFAEL REYES, S.A.Sector: LIQUEUR

HERMABAR NUEVA S.L.Sector: SNACKS

We are

P.E. Cuarto de la Huerta, s/n.41220 Burguillos (SEVILLA)+34 955 73 89 80www.huertacamporico.es

HUERTA CAMPO RICO S.L.Sector: CANNED VEGETABLES

C/ La Rosa, 23, 11002 CÁDIZ+34 956 21 20 78 - 29 22 20 - 28 51 41joseguillen@guipansur.com / www.guipansur.com

Avda. de Andalucía, 1 41007 SEVILLA+34 954 97 99 99 - 97 98 51ana.garrido@cruzcampo.es / www.cruzcampo.es

C/ Real, 43 41920 San Juan de Aznalfarache (SEVILLA)+34 954 58 92 26 - 76 95 79correo@herba.es / www.herba.es

GUIPÁN S.L.Sector: BREAD & SNACKS

HEINEKEN ESPAÑASector: BEERS

HERBA NUTRICIÓNSector: RICE

Ctra. Córdoba-Jaén, km. 49,500 14660 Cañete de las Torres (CÓRDOBA)+34 957 18 32 50 Fax: +34 957 18 34 71www.precocinadoscordon.com

C/ Marqués de Aracena, 78. 21360 El Repilado-Jabugo (HUELVA). +34 955 63 02 63 Fax: +34 955 63 04 34marketing@embutidosjabugo.comwww.embutidosjabugo.com

Avda. de Granada, s/n. 14800 Priego de Córdoba(CÓRDOBA) +34 957 70 05 84 - 54 29 59gomeoliva@arrakis.es - info@gomeoliva.comwww.gomeoliva.com

Manuel Mª González, 12.114003 - Jerez de la Frontera (CÁDIZ)+34 956 35 70 00 Fax: +34 956 35 70 43tiopepe@gonzalesbyass.es

Ctra. Isla Menor, km. 1,8. 41703 Dos Hermanas (SEVILLA)+34 955 67 50 60 Fax: +34 954 72 28 66ybarra@ybarra.es / www.ybarra.es

Parque Empresarial s/n. 41830 Huévar (SEVILLA)Tel: +34 954 75 64 27 - Fax: +34 954 75 63 35grupo@inesrosales.com / www.inesrosales.com

EMBUTIDOS CORDÓN, S.A.Sector: MEAT PRODUCTS

EMBUTIDOS JABUGOSector: IBERICO PRODUCTS

GOMEOLIVA S.A.Sector: OLIVE OIL

GONZÁLEZ BYASS, S.A.Sector: WINE

GRUPO YBARRASector: OLIVE OIL AND OLIVES

GRUPO INÉS ROSALESSector: SWEETS & OLIVE OIL TORTA CAKES

C/ Fernán Caballero, 7 11500 Puerto de Santa María (CÁDIZ)Tel: +34 956 86 90 00 - Fax: +34 956 86 90 36comunicaciones@osborne.es/ www.osborne.es

GRUPO OSBORNE S.A.Sector: WINE

GRACIA HNOS. S.A.U.Sector: WINE

Pol. Ind. La Rosa, parcela 7-15. 29120 Alhaurín el Grande (GRANADA)+34 952 59 57 87 - 59 44 36afbg1960@hotmail.com

EMBUTIDOS MORENO PLAZASector: IBERICO PRODUCTS

Ctra. Circunvalación, s/n. Complejo Bellavista11407 Jerez de la Frontera (CÁDIZ) +34 956 31 9650 - + 34 956 31 98 24 www.grupogarvey.com atencionalcliente@grupogarvey.com

GRUPO GARVEYSector: WINE AND BRANDIES

Avda. Luis de Góngora y Argote. 14550 Montilla (CÓRDOBA)+34 957 65 01 62 - Fax: + 34 957 65 23 35info@bodegasgracia.com / www.bodegasgracia.com

C/Realejo, 7 14600 Montoro (CÓRDOBA)+34 957 16 03 14 Fax: +34 957 16 00 61www.torregonza.com

Fuente de la Salud, 2. 14006 CÓRDOBA+34 95776 76 05 Fax: +34 957 27 99 07moreno@morenosa.com / www.morenosa.com

MORENO S.A. (MUSA)Sector: SAUCES AND MAYONNAISE

MAZAPANES DE MONTORO “LA LOGROÑESA”TORREGONZA, S.A. Sector: SWEETS

A. Severo Ochoa, 62. 29590 Campanillas (MÁLAGA)+34 952 20 05 02 Fax: +34 952 29 57 77ramongodino@monteroalimentacion.eswww.monteroalimentacion.es

MONTERO ALIMENTACIÓN S.L.Sector: DESSERTS

We are

Pza. de Prolongo, 1. 29580 Cártama-Estación (MÁLAGA)+34 952 42 00 00 - 42 01 15 prolongo@prolongo.es / www.prolongo.es

MATADEROS IND. SOLER S.A.Sector: IBERICO PRODUCTS

Ctra. Córdoba-Málaga, km. 34+34 95733 21 45 - 615 32 65 17 Fax: +34 957 33 21 47 info@legumbresbaena.comwww.legumbresbaena.com

C/ Virgen del Monte, 54. 41370 Cazalla de la Sierra(SEVILLA)+34 954 88 40 13 - 563 11 52 - 88 31 07 cazalla@caballero.es - dirgral@caballero.eswww.caballero.es

Avda. de Carlos III, s/n. 14120 Fuente Palmera(CÓRDOBA) +34 957 63 80 39 - 63 84 10 info@martinezbarragan.es www.martinezbarragan.es

Pol. Ind. La Palmosa. Manzana 3 Calle C, 13-1 711.180 Alcalá de los Gazules (CÁDIZ)+34 956 42 01 26 - 42 00 07 www.legumbrespedro.com

pedro@legumbrespedro.com

LEGUMBRES BAENA S.L.Sector: LEGUMES

LEGUMBRES PEDRO S.L.Sector: LEGUMES

LICOR “MIURA”Sector: LIQUEUR

MARTÍNEZ BARRAGÁN S.A.Sector: IBERICO PRODUCTS

Avda. García Morato 9, Edfi. Gilaresa, of. 9. 41011 SEVILLA +34 954 88 98 16 - 22 92 56 Fax: +34 954 88 98 15 info@sierradesevilla.comwww.sierradesevilla.com

MATADERO DE LA SIERRA MORENA S.A.Sector: IBERICO PRODUCTS

Camino de las Peñas, s/n.41560 Estepa (SEVILLA)+34 955 91 26 48 - 91 36 15info@laestepena.com / www.laestepena.com

C/ Blas Infante, 20-22 (Ctra. Lucena-Loja) 14960 Rute (CÓRDOBA)+34 957 53 86 61 - 53 86 34calidad@laflorderute.es / www.laflorderute.es

LA ESTEPEÑASector: SWEETS

LA FLOR DE RUTE S.L.Sector: SWEETS

C/ La Vega, s/n. Pol. Ind. Horcajo. 14548 Montalbán (CÓRDOBA) +34 957 31 04 52 - 31 04 45 info@laabuelacarmen.com / www.laabuelacarmen.com

LA ABUELA CARMENSector: GARLICS

Avda. de las Lonjas, s/n. Mercacórdoba, mod. 12 polivalente.C/ Blas Infante, 29. 14280 Benalcázar (CÓRDOBA). +34 957 75 27 11 - 14 16 92 - 670 59 86 90 info@dongutierre.com www.dongutierre.com

Ctra. Córdoba-Málaga, km. 43,70. 14550 Montilla (CÓRDOBA)+34 957 65 06 22 - 65 10 27monti@pmonti.com / www.pmonti.com

Pol. Ind. Juncaril, parcela 236 C/ M 18220 Albolote (GRANADA)+34 958 46 62 20 - 46 50 53direccion@iczurita.es / www.iczurita.es

C/Carretera, 118452 Juviles (GRANADA)+34 958 76 91 30 - Fax: +34 958 76 91 30ruizbellon@gmail.com

C/ Marqués de Aracena, 98.21360 El Repilado, Jabugo (HUELVA)+34 959 12 26 78 Tfno. - Fax: +34 959 12 28 00info@jabugo-sa.com / www.jabugo-sa.com

Avda. del Matadero, 40. 14440 Villanueva de Córdoba (CÓRDOBA)+34 957 12 08 34 Fax: +34 957 12 17 41info@jamonjarote.es / www.jamonjarote.es

Avda. de Andalucía s/n. 18015 GRANADA+34 958 80 03 04 - 80 04 05industrias@espadafor.es / www.espadafor.es

Avda. de Portugal, 6. 21230 Cortegana (HUELVA)+34 959 13 15 60 - 13 18 69alahore@jamoneslazo.com / www.jamoneslazo.com

JAMONES JAROTE S.L.Sector: IBERICO PRODUCTS

JAMONES Y EMBUTIDOS JABUGO S.A.Sector: IBERICO PRODUCTS

JAMONES DE JUVILES, S.A.Sector: IBERICO PRODUCTS

INDUSTRIAS ESPADAFOR S.A.Sector: SOFT DRINKS

IND. CÁRNICAS ZURITA S.A.Sector: MEAT PRODUCTS

IND. ALIMENTARIAS DE MONTILLASector: SNACKS

IBEPA 375 S.L.Sector: IBERICO PRODUCTS & CHEESE

JAMONES LAZO S.A.Sector: IBERICO PRODUCTS

C/ Stmo. Cristo de la Vera Cruz, 59. 41808 Villanueva del Ariscal (SEVILLA) +34 954 11 37 00 - 11 32 39 gongora@bodegasgongora.com / www.bodegasgongora.com

J. GALLEGO GÓNGORA S.A.Sector: WINE & BRANDIES

Autovía Sevilla-Huelva, km. 22,5. Apdo. de Correos13. 41830 Huévar del Aljarafe (SEVLLA)+34 954 15 40 32 Fax: +34 954 15 16 89gerencia@jolca.es / www.jolca.es

JOLCASector: OLIVES

Avda. Romeral, parcelas 3,4 y 5. P.I. de Antequera.29200 Antequera (MÁLAGA)+34 952 84 27 00 - 84 52 73prensa@lavega.net / www.la-vega.net

LÁCTEA ANTEQUERANA LA VEGA S.L.Sector: DAIRY PRODUCTS

Graham Bell, 6 P.T. Andalucía. 19590 - Campanillas (MÁLAGA)+34 952 02 86 02 Fax: +34 952 02 02 19jrv@elmimbre.com / www.elmimbre.com

JUAN RUBIO, S.L. (EL MIMBRE)Sector: BREAD

C/ Ramón y Cajal , 85. 14800 Priego de Córdoba (CÓRDOBA)+34 957 02 72 00 - 70 02 60mueloliva@mueloliva.es / www.mueloliva.es

Ctra. Doña Mencía s/n. Apdo. de Correos 131.14940 Cabra (CÓRDOBA)+34 957 52 92 00 Fax: +34 957 52 21 16comercial@mvera.com / www.mvera.com

Ctra. de Montalbán, s/n. 14550 Montilla (CÓRDOBA)+34 957 65 04 50 - 65 17 47abaena@navisa.es / www.navisa.es

Avda. de Cervantes, 15. 14850 Baena (CÓRDOBA)+34 957 67 01 41- 67 00 19 Fax: +34 957 27 99 07nunezdeprado@hotmail.com

C/ Olivo s/n. Polígono Industrial Sierra Sur. 41560 Estepa (SEVILLA)+34 955 91 31 54 - 91 35 37oleo@oleoestepa.com / www.oleoestepa.com

Avda. Constitución, 101, Bajo23640 Torredelcampo (JAÉN)+34 953 41 01 11 Fax: +34 953 41 51 64info@oleocampo.com

C/El Morche, 7129793 Torrox Costa (MÁLAGA)+34 952 53 13 18 Fax: +34 952 53 13 18ernesto@panecosur.com

Avda. de Andalucía, 9. Urb. Parque Luz Edif. venus,local 13. 18014 GRANADA+34 902 17 20 20 Fax: +34 958 20 12 93info@pionono.es / www.pionono.es

Dir. postal: Apdo. de Correos 7040. 41005 SEVILLADir. fiscal: C/ Alfareros, 16. 41710 Utrera (SEVILLA)+34 955 86 78 11 Fax: +34 955 86 77 38www.oleoquivir.com

PIONONO.ESSector: SWEETS

PANES ECOLÓGICOS DEL SUR, S.L.Sector: BREAD

OLEOQUIVIR S.A.Sector: CHIPS FRIEDS IN OLIVE OIL

OELOCAMPO S.C.A. 2º GRADOSECTOR: OLIVE OIL

OLEOESTEPA S.C.A.Sector: OLIVE OIL

NUÑEZ DE PRADO C.B.Sector: OLIVE OIL

NAVISA S.A.Sector: WINE

MUÑOZ VERA E HIJOS S.A.Sector: OLIVE OIL

MUELOLIVA S.L.Sector: OLIVE OIL

Ctra. A-401, km. 42. 23568 Bélmez de la Moraleda(JAÉN) +34 953 39 40 50 - 39 40 12 cristina@oromagina.com - jlopez@oromagina.com /www.oromagina.com

ÓLEO MÁGINA, S.L.Sector: OLIVE OIL

We are

Ctra. de Bonanza a Monte Algaida, s/n.11540 Sanlúcar de Barrameda (CÁDIZ)+34 956 36 07 19 - 36 27 89mgarcia@proasal.es / www.proasal.es

Ronda Canillo, 4. 14550 Montilla (CÓRDOBA)+34 957 65 12 50 Fax: +34 957 65 36 19info@bodegascruzconde.es www.bodegascruzconde.es

Camino de Purchil, 66. 18004 GRANADA+34 958 24 01 64 - 24 01 99puleva@puleva.es / www.puleva.es

Polígono Ind. “El Olivar”, manzana 4-611160 Barbate de Franco (CÁDIZ). +34 956 43 00 01 - Fax: +34 956 43 00 05molina.ventas@elreydeoros.com/www.reydeoros.com

C/ Aurora, 4. 11500 El Puerto de Santa María (CÁDIZ)+34 956 85 41 11export@rives.es / www.rives.es

Ctra. Madrid-Cádiz, km 550. 41700 Dos Hermanas (SEVILLA)+34 954 69 00 50 - 69 00 66sadrym@sadrym.com / www.sadrym.com

Pol. Ind. Fridex, c/ 4 - parcela 79. 41500 Alcalá de Guadaira (SEVILLA)+34 955 63 10 13 - 63 01 79 Fax: +34 955 63 05 95info@salysol.es / www.salysol.es

C/ Lantejuela, 1. 41640 Osuna (SEVILLA)+34 954 81 09 50 Fax: +34 955 82 06 211881@1881.es / www.1881.es

PROASAL SALINERA DE ANDALUCÍA S.L.Sector: SALT

PROMECKS INDUSTRIAL S.A.Sector: WINE

PULEVA FOOD S.A. Sector: DAIRY PRODUCTS

REY DE OROS S.L.Sector: CANNED FISH

RIVES-PITMAN S.A.Sector: SPIRITS, SCHNAPPS & CORDIALS

SADRYM S.A.Sector: OLIVES

SALYSOLSector: NUTS & SNACKS

S.A.T. 1941 SANTA TERESASector: OLIVE OIL

C/ Hermanos Romero Abreu, 3. 11160 Barbate (CÁDIZ)+34 956 43 13 76 / 19 08 / 07 46 Fax: +34 956 43 35 20calidad@herpac.com / www.herpac@herpac.com

SALAZONES HERPAC, S.L.Sector: CANNED FISH

C/ Vivero, 35. (Ciudad Sto. Domingo) 28120 Algete (MADRID)+34 91 623 86 07 - 623 81 97 - 954 53 10 85 proguiso@infonegocio.com

PROGUISOSector: WINE

C/ Muralla s/n. 23660 Alcaudete (JAÉN)+34 953 56 00 75 - 56 12 02promata@futurnet.es

PRODUCTOS MATA S.A.Sector: CANNED VEGETABLES AND SWEETS

Ramón Talero, 14, 21360 El Repilado-Jabugo (HUELVA)+34 959 12 28 68 Fax: +34 954 64 93 86ventas.sierradejabugo@avired.comwww.sierradejabugo.com

SIERRA DE JABUGO, S.L.Sector: IBERICO PRODUCTS

C/ F 13-14, Pl. Cantalgallo. 21200 Aracena (HUELVA)+34 959 12 73 27 - +34 617 432 379 Fax: +34 959 12 73 28janet.m@sierrarica.com / www.sierrarica.com

SIERRA RICA, S.L.Sector: CANNED VEGETABLES

Ctra. Córdoba-Valencia, s/n.23330 Villanueva del Arzobispo (JAÉN)+34 902 19 79 55 - 953 45 12 56 Fax: 953 45 19 31info@sierralasvillas.com / www.sierralasvillas.com

SOC. COOP. AGR. AND. “SAN FRANCISCO”Sector: OLIVE OIL

We are

C/ Dr. Andrés Gaviño, 241087 Espartinas (SEVILLA)+34 955 12 60 08administracion@tortasaceite.es

Fuente de la Plata s/n23006 JAÉN+34 953 89 05 04info@eolea.com

C/ Charles Darwin, 3. Parque Tec. de Andalucía.29590 Campanillas (MÁLAGA)+34 951 01 04 70 Fax: +34 951 01 04 71ubago@ubagogroup.com / www.ubagogroup.com

Polígono Industrial La Dehesa s/n21410 Isla Cristina (HUELVA)+34 959 34 35 00 - 33 10 72 clientes@usisa.com / www.usisa.com

C/ Ctra. de Utrera, 19-A 41760 El Coronil (SEVILLA)+34 955 83 68 23 - Fax: +34 955 83 69 29legumbres@legumbresvalle.es www.legumbresvalle.es

Avda. de Mijas, 27. 29640 - Fuengirola (MÁLAGA)+34 952 47 40 94 Fax: +34 952 58 36 86pgarcia@omedoil.com / ww.omedoil.com

VENCHIPA, S.L.Sector: OLIVE OIL

VALLE GALBARRO S.L.Sector: LEGUMES & CEREAL

U.S.I.S.A.Sector: CANNED FISH

UBAGO GROUP MARESector: CANNED FISH

TURISMO DE JAÉN, S.L. (EOLEA)Sector: OLIVE OIL

TORTAS GAVIÑO (RUIZ TORREÑO, S.L.)Sector: SWEETS & OLIVE OIL TORTA CAKES

C/ Córdoba, 9. 23400 Úbeda (JAÉN)+34 953 75 68 40 - 75 43 46 almazara@unioliva.es / www.unioliva.es

UNIOLIVASector: OLIVE OIL

Ctra. Córdoba, km. 520. 29200 Antequera (MÁLAGA)+34 952 84 07 62 - 84 06 24 alsur@alsurvegetales.com / www.alsurvegetales.com

SOLA DE ANTEQUERA S.A.Sector: CANNED VEGETABLES

C/ San José, 2. 21710 Bollullos del Condado (HUELVA) +34 959 41 02 61 - 41 01 71info@vinicoladelcondado.comwww.vinicoladelcondado.com

Ctra. N-IV, km. 641,75. 11408 Jerez de la Frontera(CÁDIZ) +34 956 35 34 00 - 35 34 12 williams@williams-humbert.com www.williams-humbert.com

C/ Alvareda, 5 (Apartado 324). 11500 Puerto Santa María (CÁDIZ)+34 956 86 01 34 - 87 48 66www.vinagresdeyema.es

VINÍCOLA DEL CONDADO S.C.A.Sector: WINE

WILLIAMS & HUMBERTSector: WINE

VINAGRES DE YEMA S.L.Sector: VINEGAR