Foz Clua, based in Gandesa, Tarragona, is pioneering the cultivation of white asparagus in the Terres de l'Ebre region. Ruben Foz, the company manager, has focused on growing white and green asparagus, which are sold fresh and canned. Moreover, they are currently testing the manufacture of asparagus pate and jam.
The Floz family started cultivating asparagus in the 1970's. After the first crop, Ruben's grandfather and father went to Alcañiz to learn how grow their own plantation, and in 1975 they were already cultivating up to 16,000 asparagus roots.
In the 1980's, the sector suffered a severe crisis, when large asparagus vessels arrived from Chile and Peru, and the sale of the domestic product began to decline.
Still, the Foz Clua farm lived on, and in recent years, they have managed to grow again thanks to the trend favoring the consumption of local products, as well as the quality of their asparagus.
The asparagus growing season takes place between March 15 and June 24, approximately. Once the campaign starts, the crop is harvested every day during approximately 100 days. "We do not work with products that are more than two days old, three at most. We are constantly receiving orders and what is harvested is cut, cleaned and sorted by size immediately. The product is then stored in the cold room, but it is sold very quickly," explains Foz.
Foz Clua currently has 6,000 plants that produce an average of about 2,500 kg of asparagus, taking both green and white into account. This year, they have also planted a thousand new ones. "The idea is to continue growing little by little, so we keep planting, as old plants also produce less, and we do not want our figures to fall," says Foz.