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Processed garlic is gaining ground in the Spanish market

Garlic, as well as the processed products made from it, still offers great market potential, as explained by Juan José Zafra and Andrés Rueda. The two young entrepreneurs who graduated in Food Science and Technology founded Ajisur in the municipality of Alcalá la Real in order to maximize the added value of this vegetable.

In addition to selling natural garlic (in heads and cloves), Ajisur's assortment includes peeled, black, powdered and laminated garlic, as well as spices and paste. Sales are made both to retailers and other businesses, such as, for example, sausage and guacamole factories.

A short time after the opening, Ajisur already has routes through the provinces of Córdoba, Granada and Málaga, and is working on the first one in Jaén. "The strategic location of Alcalá la Real gives us a competitive advantage," says Andrés Rueda. The company's two managers highlight the commitment to local raw materials. In fact, a good part of the garlic comes from the Granada municipality of La Zubia.

The list of projects for the short and medium term includes the installation of a garlic peeling line, which would entail the creation of jobs in the region, and the preparation of cooked onion for black pudding. If all goes well, the firm will study the possibility of exporting its processed products.



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