Over the last three decades, La Axarquia has become a large producer of subtropical fruits. Its privileged climate, with mild winters and virtually no frost, has allowed mango and avocado plantations to adapt perfectly to the environment, thus creating a great economic engine with a large potential. The three giants of the sector, Frutas Montosa, Trops and Reyes Gutiérrez, have been joined by a legion of smaller companies, and in recent years many SMEs have opted for the marketing of processed products, thus offering added value.
As a result, it is already possible to buy avocado sauces, the famous guacamole, as well as mango jams, dried mango strips, snacks, mango chutney and even mango, avocado and cherimoya smoothies. Antonio Rojas, from the town of Nerja, can boast about being one of Spain's pioneers in the production of guacamole 19 years ago. Together with other partners he created Avos Spain, today renamed Avos Nerja.
Currently, the firm buys an average of 260,000 kilos of avocados of different varieties per year, which are used to produce about 120,000 kilos of guacamole sauce in three flavours: spicy, smooth and pulpy, that is, without additives. "It is a 100% natural product; it does not have any colourings or preservatives added, only garlic, onion, parsley, cilantro and lemon. It is then frozen at minus 18 degrees and can be kept in good condition for two years, as long as the cold chain is maintained," he explains.
Avomix was the second company that specialised in guacamole. Founded in 2000, it started with a production of just 350,000 kilos, most of which intended for export. A decade and a half later, it is a subsidiary of Frutas Reyes Gutiérrez. In 2014 they produced 1.3 million kilos and there are prospects to grow by between 20 and 30% annually, according to his manager, Luis Bravo.
The company also supplies natural cherimoya and mango juices, as well as avocado and cinnamon milkshakes. They are also developing mango and orange and orange and tomato juices without preservatives, no added sugar and a 45 day shelf life.
Frutas Montosa, owned by José Luis Montosa, jumped on the avocado sauce bandwagon in 2007 after signing an agreement to become Mercadona's supplier. The firm, based in Valle Niza, is responsible for having brought products to supermarket shelves that are becoming increasingly popular among Spanish consumers. Its containers, priced at 1.49 Euro, are already sold in almost all of the retailer's stores.
According to the technical director of the company, Clara Báez, almost all of the company's guacamole is sold by Mercadona, although a year ago the firm also started exporting it to different parts of Europe. "Our goal is to continue expanding and seek new overseas markets for the guacamole," stated Báez.
Avocado oils and soap
"We are the only company in Spain that produces oil from avocados," says José Moreno, founder of Marmosa, a company based in Algarrobo that has been devoted to this activity for 15 years. "Avocado oil has applications for food, cosmetic, industrial and pharmaceutical uses," he affirms.
The firm's facilities have the necessary equipment to produce up to 40 tonnes per day of oils; however, he works on request and under the conditions requested by the customers. "The oil's characteristics are changed depending on the use for which it is required. For instance, we have customers who ask for the oil to be refined in a specific manner so that it can be added to their products," he explains. The main market is Europe; 75% stays in Spain and the remaining 25% is exported to countries like Germany, Poland and even Taiwan.
One of the factors that have allowed the company to increase production is having managed to triple the products' shelf life with the use of the latest technology, which entails containers being subjected to high pressures, of up to six thousand bars, with cold water, thereby eliminating the contaminating microbial flora and keeping the organoleptic characteristics of avocado sauce intact for a period of up to twenty days.
The SAT Trops has also been involved in the production of guacamole for several years. Its subsidiary, Frumaco, processes an average of 450,000 kilos per year, 60% of which goes to foreign markets. For manager José Luis García, the success is due to increased demand. "At first we had to export because there was no domestic demand, but this has changed over the past few years," assures García.
Jams
When it comes to mangoes, there are at least four companies manufacturing jams, sauces and snacks from this subtropical fruit in La Axarquía. The pioneers were Mermelada de Mango de Málaga (MMM), founded by Rosa María Martín, Antonio Jesús Ruiz and José Luis Torres. The firm started operating in late 2013, and in the first year it produced 20,000 bottles; a quantity which this season has increased fivefold, thanks especially to the promotional brand Sabor de Málaga, sponsored by the Council.
The second company to jump on this bandwagon was Frexiniana in Frigiliana, founded by María Dolores Rodríguez. In addition to jams made from Osteen and Keitt mango varieties, of which 9,000 containers priced at 3.6 Euro have been produced, they also launched a loquat jam.
For their part, the Brits Denis and Thomas Pead, father and son, settled in Benajarafe since 1995, created the company Hay Mango in April 2014, which is specialised in the production of dried mangoes sold in 60 gram bags which are ideal for appetisers, salads or mixed into cakes.
The firm also produces chutney and sweet jam from the fruit. In total, 90,000 kilos have been processed and then sold in Spain, Germany and the UK.
Sabor a Mango S.L. is the last of the companies devoted to the processing of this subtropical fruit in La Axarquía. Juan Carlos Picón and his father, a retired teacher, have marketed 7,000 260 gram packages to El Corte Inglés at a price of 9.9 Euro per container.
Source: diariosur.es
