Announcements

Job Offers



Specials more

Top 5 -yesterday

Top 5 -last week

Top 5 -last month

Spain

Harvest of 4,000 hectares of onions at risk in Cordoba

Thousands of hectares of onions remain unharvested in Cordoba, waiting to find a destination in the market. On the one hand, the closure of the hospitality industry has entailed the loss of an important sales channel, and on the other hand, large chains often flood the market with frozen imported onions, which push the local production away, as reported by Miguel Cobos, general secretary of the Union of Small Agricultural Producers (UPA) of Cordoba.

In the video that has raised the alarm, Salvador Fernández, a producer from Fuente Palmera, speaks in the plural. He says that nobody is buying the product because "the big chains" have brought onions from abroad.

Consumption has also fallen. Cobos points to the fall of tourism, since onions aren't really an essential part of Spanish cuisine, despite being rich in minerals and trace elements (calcium, magnesium, chlorine, cobalt, copper, iron, phosphorus, iodine, nickel, potassium, silicon, zinc, sulfur and bromine) and also in vitamins (A, B, C and E).

The product has a production cost of about 5,000 Euro per hectare. "Just multiply that by the approximately 4,000 hectares devoted to the crop in Cordoba, mainly in Santaella and Fuente Palmera," says Cobos.

Given this, the only solution is to promote Cordoba's onions and raise consumer awareness. The producer in the video therefore asks Spaniards to look at the labels and consume Spanish products and onions.

However, he also says that vegetables are often subject to labeling problems. “Onions are sold in bulk; they are not bagged and they are not very well identified. Sometimes, they are mixed with each other. We have been demanding much stricter controls in this area.”

 

Source: cordopolis.es


Publication date:



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


Other news in this sector:


© FreshPlaza.com 2020

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

Subscribe I am already a subscriber