The asparagus cooperatives are working at full capacity in spite of a notable drop in demand due to Covid-19.
Both the farms and the handling and packaging installations in the asparagus sector are supplying a continuous offer of top-quality produce to the national and international markets at the height of the healthcare crisis. All of this, as the situation of alert requires, meeting the extreme safety measures and exceptional working protocols to ensure the efficiency of the virus prevention.
However, the campaign started off with a notable drop in orders, reaching 80% on the national market, according to UPA, with a similar drop in demand in countries such as Germany, France, Holland or the United Kingdom.
In order to mitigate these effects, the provincial Federation and producing cooperatives have launched a promotion campaign to increase national and international consumption of this food, which is full of vitamins, natural fibre and antioxidant capacity, strengthening health and the immune system.
The cooperatives leading this campaign are Centro Sur, Cosafra, Los Gallombares, San Isidro, Espárrago de Granada 2º Grado (Agroláchar, Vegachauchina, Espafrón, Agromesía and Espalorquiana), Hortovilla, Soto de Fuente Vaqueros, Granagenil and Los Fresnos.
There are 13 farming cooperatives operating in Granada, with over 4,000 farmers and 6,500 ha. Production reaches figures of around 35,000 tonnes. In February and March, the cooperatives marketed 40% of their production, maintaining the continuity in the supply through supermarkets and distribution chains. “The produce quality is excellent, thanks to the sector’s experience and favourable weather conditions,” sources from the Federation affirm.
Granada is the first national producing province of green asparagus. The crop covers areas in the Vega and Poniente regions, where the water quality and the weather conditions encourage the collection of a differentiated product, with a strong flavour and a pleasant texture that reaches consumers whilst fresh and with its full organoleptic properties.
