Job Offers

Specials more

Top 5 -yesterday

Top 5 -last week

Top 5 -last month

Cama Llarga and Cama Curta varieties

Spain: Valencia's spring garlic already has a quality mark

The Council of Agriculture of Valencia has approved the regulation for the quality mark Comunitat Valenciana (CV) for spring garlic. It is the response to an initiative promoted by several agro-food operators.

The regulation describes the requirements and controls intended to make the product stand out in the eyes of the consumer, both for its unique quality characteristics and its production and handling conditions.

As reported by the Regional Government in a statement, the only varieties that will be elligible to be identified with the CV quality mark are the Cama Llarga and Cama Curta.

To be able to be identified as such, the spring garlic must have an incipient bulb between 0.8 cm and 1.5 cm thick before the cloves become clearly visible. It also has to include the roots and have a stem and green leaves measuring between 7 cm and 25 cm. Lastly, it must be whole and without imperfections.

Its cleaning will be carried out with water without any type of contamination. During this process, the garlic will acquire its white or most characteristic color, making sure that no soil residues or strange elements are left.

The garlics marketed under the quality mark will have a minimum bulb size of 8 mm and a length between bulb and leaves of 70 mm. They must also adhere to certain cultivation, packaging and labeling regulations.

The production will be subject to both an internal control regime, carried out by operators authorized to use the CV quality mark, and an external one, in addition to the Council's official control.

In the Region of Valencia, there are 335 hectares devoted to the cultivation of spring garlic, with around 50% concentrated in the La Costera county.

Source: EFE

Publication date:

Receive the daily newsletter in your email for free | Click here

Other news in this sector:

© 2019

Sign up for our daily Newsletter and stay up to date with all the latest news!

Subscribe I am already a subscriber