Talking with Miguel Campelo, manager and son of the founders of Campelo (back in 1967), two ideas come to mind: visiting their groves and eating black garlic.
The firm produces 3,500 tons of chestnuts, walnuts and garlic (White, Purple, Spring and Black), with a strong commitment to quality and customer service. They know their products and the market well and their corporatism is sustainability-oriented. "It is important to promote a change of mentality, so that the agricultural producer stops being the enemy of the warehouse and instead becomes its ally," says the manager.
This company based in Bierzo, in the Spanish province of Leon, with groves in an area that has exceptional soils and weather conditions, grows a wide range of chestnut trees of many varieties.
The fresh chestnuts grown in this area have a great reputation nationwide (20% of that production goes to the Spanish domestic market) and they are increasingly exported to the international market. "Fresh chestnuts are appreciated in the European market, with France and Italy as the main consumers and processors," says Miguel Campelo. "The premium chestnut flour produced in Campelo, of supreme quality, is also gaining ground internationally. Its fineness makes it suitable for endless uses (baking, bakery, etc.) and is also suitable for those with celiac disease."
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Conchita Campelo, founder of the company
But its flagship product is black garlic, which is mild, with a taste that does not stay in your mouth. While garlic used to be perceived as an unpopular food for poor people, black garlic has become a superfood, promoted by Michelin-star chefs such as Manolo de la Osa and Ferran Adrià. Producers no longer only supply gourmet restaurants, but also international clients (in a niche market), reaching the shelves of any local supermarket.
Obtained from white or purple garlic after a fermentation of between 30 and 60 days in controlled environments, its preparation requires experience.
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Campelo currently exports to many countries. "Garlic is a coveted product that attracts customers in markets worldwide. However, over the last 5 years, the price of Chinese garlic has put pressure on us. Fortunately, the most demanding customers recognize quality, and that of Spanish garlic is indisputable," points out Miguel Campelo.
"In order to maintain this quality and remain competitive in the long-term, corporatism is key. Our sector needs commitment, long-term contracts and the awareness of future generations. Only by maintaining quality will Spain maintain its position," says Miguel Campelo.
Campelo's social commitment is a result of this vision. Consequently, the firm participates in pedagogical projects to bring the field closer to children. "My parents founded the company and instilled long-term responsibility in me. They told me about the importance of future generations: 'Plant an apple tree for you, a chestnut tree for your son and an olive tree for your grandson'. This is my vision: to convey respect for the agricultural rural heritage."
And when innovation and tradition go hand in hand, new products are developed, like the one that Campelo has promised to release in the short-term. We'll be looking forward to it.
For more information: 
Miguel Campelo
Campelo SA
Urb. El Guindaledo s/n
24500 Villafranca Del Bierzo. Spain
T: 34 987540064
info@campelo.net
www.campelo.net