BioCultura, held in Madrid between 9 and 12 November
Spain: "Sweet time for the organic sector"
BioCultura returns this Thursday with its 33th edition in Madrid, at a time which its director, Ángeles Parra, qualifies as sweet, given the expansion of the organic sector, even though they will continue working to promote the "eco" essence and raise the consumers' awareness.
Parra pointed out that "it is true that it is currently a good moment for the sector, with a huge expansion; a goal we have been working towards for more than 30 years." With this, she was referring to the continued increase in recent years of both organic consumption, worth about 1,500 million Euro in Spain, and of the number of organic operators, with the consequent expansion of the acreage.
This growth and potential have not gone unnoticed by large investors, since retail chains and the conventional agro-food industry are entering the bio business with force and we are very attentive, vigilant, of where the market is moving towards, she added
Parra has offered their support to these new agents to "teach" them the values inherent in agroecology and the reasons that have moved them to promote organic production, so that they "imitate us and not just enter a market niche; so that it becomes an opportunity; an option to change for these big companies."
BioCulture will be held from 9 to 12 November in Ifema. "We are going to try to change not only companies, but also consciences," she said in a statement to Efeagro.
Parra has expressed her joy about organic products becoming "accessible to any consumer," but has insisted that "it is not about changing a conventional product for an organic one, but in arousing the interest of the consumer and making them aware of the value that organic consumption has for the environment and for society."
With 56% more exhibition space, organic food will once again take centre stage, with more than 20,000 product references. BioCultura has also scheduled some 400 parallel activities, which will address issues such as sustainable fashion, eco-cosmetics or the latest eco-gastronomic trends.
Publication date: 11/8/2017
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