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Adding value to spanish exports


Spanish gastronomy strengthens its position

The chef tells us about his upcoming projects following the close of Manzanilla in New York.

In this edition, we look at foreign tourists' perception of Spanish foods. Specifically, wine, olive oil and cheese are among the most highly-valued products from Spain.

We analyzeSpanish food exports to the US, which reached a new record high; as a result, Spain currently ranks sixth in the European Union in terms of agri-food exports to that country.  

We also share a novel concept from Canada's dining scene: the seafood-and-hamburger combination. In fact, a restaurant is already up and running in Madrid. 

In our Seasonal Products section, we highlight peas, a food which stands out for its high mineral, fiber and sugar content.

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