"Approximately 90% of our production comes from Aragonese lands," he says. "As for the broccoli, we grow about 800 hectares, which is a lot. So much, that most of the production is exported to European markets, especially to the United Kingdom, Germany and the Netherlands."
In these countries, broccoli consumption is a deeply rooted tradition, especially as a garnish for meat and fish. In Spain, the crop is not as popular, although Cándido Lite says that "this is where the most growth has been recorded in recent years, although we started with very low consumption levels." This vegetable of the cruciferous family, which also includes cabbages and cauliflowers, is also closely associated with the gastronomic culture of the United States, where it is now considered a healthy supervegetable.
In the words of Cándido, "it is harder to market it in our country because there is no gastronomic culture associated with its consumption, but as soon as consumers find out how good it is, they won't stop eating it."
Source: heraldo.es
