Ontario Agriculture

The network for agriculture in Ontario, Canada

Exploring traditional and modern agriculture in Spain

Jan 12 - Sunday

Our day began leaving the sunny Mediterranean coast and travelling to the small rural village of Alameda. We visited the Centre Tematico del campo Andaluz. This was a museum dedicated to teaching people about the past farming practices and traditions. We were met by a museum guide, and two local farmers, a father and son – Antonio Sr. and Antonio Jr. Antonio Sr. was 90 years old and had, in his lifetime, farmed in the traditional way which, for olive oil production, had not changed substantially since the Roman times 2000 years ago. Practices finally started to modernize in the mid-20th century.

Three main exhibits were set up in the museum: olive oil, buckwheat, and lime (CaC02). Traditional implements and small models of old equipment were on display. An olive oil press was on display from the 17th century, and another model that showed the Roman version of the same process. These two processes were essentially the same, with slightly different materials and technologies. A lime baking oven was reproduced on site, showing how villagers took limestone and processed it into lime that could be used for whitewash, insulation, and disinfectant, as well as a preservative for fruit, and moisturizing skin creams. The oven was made with clay and shaped like a dome, the limestone was heated to separate the lime from the mineral stone. Lime was also used as a soil amendment.

We then toured the local church which housed the grave of Jose El Tempranillo, a famous bandit who robbed the rich to give to the poor. Sunday morning Mass was about to begin, and we could hear the choir getting ready for the service. Even in a small rural town, the church was very ornate with beautiful gold structures. They told us about their traditional processions that take place during Holy Week, which everyone in the village participates in. Faith is obviously a very important part of their lives.

We then drove to Seville, passing acres and acres of olive trees along the way. We were greeted by Inmaculata, or Inma for short. She took us on a walking tour of the city centre. Seville has a population of 750 000, and is the fourth largest city in Spain. Christopher Columbus is buried here and his influence is a part of the identify of Seville. Palm trees adorning the city came from California and Africa. Many of the buildings were decorated with whitewash and yellow trim. Yellow paint, a colour that attracts mosquitos, was created using a pesticide which helped control malaria and other insect-borne diseases in the population.

We saw the Roman aqueducts which were originally made with lead pipes, replaced with clay by the Moors in the 9-10th century, which resulted in a dramatic increase in life expectancy for the citizens.

The main palace, Royal Alcazar, was used as the set for High Garden in Game of Thrones, and the Plaza de Espana was used as the setting for Star Wars, Attack of the Clones, the Nabou location where Anakin and R2D2 and Princess Amydala were. Plaza de Espana was constructed between 1914- 1929 for the 1929 world expo. It sat abandoned for 20 years after the expo because of the economic hardship caused by the great depression. It is a spectacular site, and is now well used for tourism and other city services.

We visited the Jewish quarter and saw the Santa Maria Cathedral. This is the third largest cathedral in Europe, after St. Peter’s (the Vatican), and St. Paul’s in London.

We enjoyed a meal at our hotel and turned in for the night.

 

January 13 – Monday.

We set out for a one-hour ride from Seville to the region of Huelva, where we visited USISA, a fish canning factory at Isla-Cristina. Our guide Elena toured us through the factory, owned by the Vasquez family, who grew the business over the last several decades by acquiring smaller fishing companies and expanding their canning factory. The new building was built in 2000. There are currently 250 workers employed by the company.

The factory processed sardines, mackerel, melva, anchovies and tuna.

Women only work on the fish processing floor, where they hand process the fish – skinning and fileting it. Many workers drive from Portugal to work at the factory. This hand-processing is the traditional method, and differentiates the product from many others. Oil (olive and sunflower), salt and water are the only items used in the processing. They also produce whole sardines which is rare these days, as tastes are changing and mainly older people enjoy the product.

The fish comes from the Gulf of Cadiz and surrounding coastal areas, but the tuna comes from the open Atlantic Ocean. The EU regulates fishing quotas.

Dry tuna is the most popular product, it is a traditional food for Spain and Portugal. Red tuna is very rare and expensive and all the red tuna caught is sold to Japan. The wholesale price would be 30 euros/kg and a whole fish would retail for 2 million euros.

Processing and cutting tuna is men’s work and three men work at this factory to do this job. They cut tuna twice per week. We saw a demonstration of the traditional method of cutting the fish into quarters. They are one of the only factories that cuts by hand, without electric knives. The method is often passed down from father to son.

We were able to sample many products from the factory such as anchovies, salted sardines, mackerel, melva and dry tuna.

 

Views: 737

Comment

You need to be a member of Ontario Agriculture to add comments!

Join Ontario Agriculture

Agriculture Headlines from Farms.com Canada East News - click on title for full story

Learn more about risk management at The Dish

Risk management is critical in farming today as producers deal with the inherent uncertainties of agriculture. By adopting strategies that limit risks posed by unpredictable weather conditions, changing markets, or volatile geopolitical factors, producers can protect and grow their operation. Each producer needs to examine their situation and the tools available to them before making risk management decisions. Luckily, an upcoming information session, The Dish at AgSmart, will equip farmers with the diverse tools and strategies they need to navigate the complexities of agricultural risk management. The Dish, hosted by Agriculture Financial Services (AFSC), takes place July 30 in Olds and will feature lunch and networking opportunities. “This year’s session of The Dish will give young, new and existing producers an opportunity to really look at what risk management entails,” said Darryl Kay, AFSC’s chief executive officer. “Attendees will have an opportunity to learn from industry exp

Canadian Cattle Young Leaders Travel to Ontario for Annual Spring Forum

Last week, the Canadian Cattle Young Leaders (CYL) Program hosted its annual Spring Forum offering unique learning and networking opportunities for the next generation of beef industry leaders. This year’s forum took place from June 6 to June 8, in Guelph and surrounding area. The annual event brings together the program’s 16 participants (ages 18 to 35) from across Canada, for three days of industry tours, classroom learning sessions and networking opportunities. Speakers and session topics included: building your personal and professional brand, public speaking training, leadership and policy development within the Canadian beef industry, beef sustainability, financial literacy, and the latest innovations in precision agriculture technology. Young leaders had the opportunity to tour the McDonald’s Canada headquarters in Toronto with networking sessions with leaders across sustainability, communications, supply chain, government affairs and had a unique opportunity to meet and in

Canadian Cattle Young Leaders names its 2024 Program semi-finalists

The Canadian Cattle Association’s (CCA) Canadian Cattle Young Leaders (CYL) Program is pleased to announce its semi-finalists for the upcoming 2024-2025 program year. Established by CCA in 2010, the Canadian CYL Program welcomes young people ages 18-35 from across Canada involved in all areas of the beef supply chain. The Canadian CYL Program aims to build the next generation of industry leaders by providing unique mentorship, training, and professional and personal development opportunities in the Canadian beef industry. Semi-finalists were selected by a judging panel from impressive written applications submitted from across the country. Applications are available annually from early January to the end of March on the Canadian CYL Program website. Semi-finalists are invited to attend the annual CYL Selections Competition on August 20, 2024, during the Canadian Beef Industry Conference in Saskatoon, SK. The semi-finalists will participate in judged roundtable discussions on timely

AGCO Announces New Production Ag and Rural Lifestyle Dealership Locations in 2024

a global leader in the design, manufacture and distribution of agricultural machinery and precision ag technology, announced today several new locations opened this year in its Production Ag and Rural Lifestyle dealership networks.

AGCO Dealership Launches Same-Day Parts Delivery Service

AGCO (NYSE: AGCO), a global leader in the design, manufacture and distribution of agricultural machinery and precision ag technology, announced the launch of AgRevolution's™ same-day delivery service for machinery parts

© 2024   Created by Darren Marsland.   Powered by

Badges  |  Report an Issue  |  Terms of Service