Pomegranate campaign starts in Elche and fig one is almost over with good results

The harvest of Acco pomegranates is already starting in Elche, the area where most pomegranates are produced in Spain. "This week we have already started marketing the first pomegranates of the season," says Susi Bonet, from the sales department of the Cambayas cooperative. "We have waited until the pomegranates have reached the right level of sweetness, taste quality and size, which is vital at the beginning of the season for consumers to repeat their purchases," she says.

According to the sales manager of this cooperative from Alicante, the acreage devoted to pomegranate cultivation remains stable in the growing areas of Elche and surroundings and the production is expected to be similar to last year's. In the second week of September, the Valenciana variety will start to be harvested, and in October it will be the turn of the Wonderful and, especially, the Mollar.

Acco pomegranates from Cambayas.

With a lighter, but sweet skin and arils, as well as white, edible seeds, the Mollar variety is the most cultivated in this area and also has the seal of the PDO Granada Mollar de Elche. "For this variety, the production is expected to drop by around 20% this year, mostly due to the rains recorded during the fruit set period, which caused an excessive fall of flowers," says Susi Bonet.

The European markets are not well supplied with pomegranates at the moment, so Spanish pomegranates are finding an interesting niche. "We are going to focus our Acco pomegranate sales in Europe, while the Valenciana variety will also be shipped to distant markets such as Canada and the United Arab Emirates."

A good fig season is about to come to an end
The cooperative's fig sales will come to an end between this week and the next. "It has been quite a good campaign, with a 25 to 30% increase in the production compared to last year, and with the first organic plots already in operation."

"While the demand for figs has already been increasing every year because of their flavor and nutritional properties, seasons like this one, when the quality has been so good, will contribute very positively to this trend," says Susi Bonet.