Start search


Search in web contents
Adding value to spanish exports


Seasonal products

Ricardo Migueláñez, Editor of and Wiki Spanish Food

Today presents a new section dedicated to seasonal foods. During the course of the year, we will offer a detailed look at many seasonal products in Spain and their role in gastronomy with a view to sharing their history, culture and traditions. We will also feature the restaurants in Spain which give pride of place to these products and the top spots for truly savoring them.

On a different note, the official figures are out: more than 60 million international tourists visited Spain in 2013, an increase of 5.6% year-on-year. This is good news which not only supports Spain’s extensive offer, but also validates the combination of climate and gastronomy available to visitors.

All of these tourists come to enjoy our treasures, and our products in particular, because Spain’s agri-food industry has a lot to offer, and achieving these milestones is a sign not only that we can and should maintain these figures, but that we must increase them further. It’s also worth noting that, according to official data, more than five million people visit Spain specifically for its gastronomy.

In this edition, we include an interview with Spain’s Mauricio García de Quevedo, who has been named president of the European Breakfast Cereal Association (CEEREAL). He is also General Manager for Spain & Portugal at Kellogg Company and President of the Spanish Breakfast Cereal Association.

We also spotlight red berries grown in Spain. Raspberries, blackberries and cranberries are catching up with strawberries and carving out a place in the international market. According to the Food and Agriculture Organization of the United Nations (FAO), Spain ranked second globally in terms of berry production in 2011, trailing the US.

Have a great week and a good start to 2014.

Wikispanishfood does not take responsibility or necessarily identify with the opinions expressed by its collaborators, limiting itself to becoming a transmitting channel of the same