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Spanish chestnuts, on the shelves all year round

Premium quality Spanish chestnuts are an increasingly demanded product in both the domestic and the international markets. Its versatility makes it possible to consume it roasted, cooked, dried, etc., as well as processed (into flour, desserts, etc.). The family-run company Castañas Campelo, from El Bierzo, has launched a new product containing cooked chestnut that meets the market's demands.

"The growing interest in quality and healthy products has motivated us to come up with a formula so that this nutritious food can be present on the shelves even out of season," says Miguel Campelo, manager of the company.

The product contains fresh chestnuts of the Parede variety, native of the Bierzo region, which are meticulously sorted and treated to ensure they preserve all their properties. It can be optimally kept in storage and the distribution methods are simple.

Following the traditional method, the chestnuts are transformed, and after a process intended to ensure their preservation, during which neither preservatives, nor any sweeteners or dyes are added, ready-to-eat chestnuts are obtained which have a shelf life of more than one year.

The product's development has included an improvement in the texture, and coatings have also been added in order to strengthen the flavor. To this end, work has been carried out with high hydrostatic pressures and vacuum impregnation.


Processed chestnuts can be kept in storage for over a year

The chestnuts of the Bierzo area, in the province of Leon, have a national and now also international reputation. 20% of their production goes to the Spanish market and exports continue to increase. "Fresh chestnuts are appreciated in the European market, with Italy and France as the main consumers and processors," says Miguel Campelo. "The premium chestnut flour, of supreme quality, is also gaining ground internationally. Its fineness makes it suitable for countless uses (pastry, bakery, etc.), and can be consumed by people with celiac disease," says the manager.

This Bierzo-based company has its trees in a fantastic location, with exceptional soils and weather conditions. Worthy of note is the sweetness of all chestnut varieties grown in the area.


Sotos de castaños del Bierzo, in Leon

Campelo is one of the eight companies in Castile-Leon that has been active in the product development phase of the REInova project, which has been carried out by Itacyl. Previous to that, the company took part in the innovation training and idea generation workshops organized by Vitartis. The Chamber of Commerce of Valladolid has been the entity in charge of analyzing the situation of the company, its products, its positioning in the national market and its internationalization potential.


Miguel Campelo, son of the founders and manager of Campelo

Castañas Campelo is a leading firm in Spain when it comes to the supply of vegetables and nuts. They are producers of chestnuts, walnuts and garlic (white, purple, spring and black). Founded in 1967 by Conchita and Eduardo Campelo, the company has been a pioneer in the export of high quality local products.

Campelo will be at Fruit Attraction, Hall 7, stand 7C07E 

For more information: 
Miguel Campelo
Campelo S.A.
Urb. El Guindaledo s/n
24500 Villafranca del Bierzo. Spain
T: + 34 987 54 00 64
info@campelo.net
www.campelo.net


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