Three years ago they got a handful of seven varieties of wheat from Gipuzkoa and Bizkaia that were not kept but that kept at the seed bank of Madrid, about 200 grams. “A kilo of wheat gives ten and so we start,” he says. The first year they got two kilos of wheat every 200 grams, while last year they got about 20 out of every two kilos. “This year it is expected to get about 200 kilos of those 20 and with it we will be able to do the first tests of bread to know the behavior of the varieties.” Gipuzkoa 1, Gipuzkoa 2, Early Bergara, Motxo Gipuzkoa, Motxo belloso — or Motxo ilaundun — and Martzela have been the six local varieties that have managed to reproduce. Seventh, they lost the first year.
Things have come out in the process as expected by the peasants, who have reached the production expected for three years, despite losing a variety along the way. “These wheat varieties are very high. Why? Surely in the face of humidity, it will be to keep as far away as possible from the soil,” explains the farmer. In Sosola himself and in the Solaka and Irure Txiki villages of Errezil, the product of varieties is being made. Gisasola stressed that at the moment the lack of soil is the biggest difficulty of the project. “In these years we have had enough land to multiply, but now, to produce, we need more. If someone wants to support the project, we would be willing to take land, especially in the Urola area,” he adds.
The visits will take place on the four weekends of June in the wheat fields of Sosola, in groups of 15 people. “In Soloa we go, see and separate each of the wheat. We show what we have here and share information with visitors,” he says. Then, in the farmhouse they prepare a delicious lunch, all for about ten euros. “We don’t have public funding, this is our own initiative, and with that money from visits we intend to pay for the machine we buy collectively to harvest,” he says. People interested in participating in a visit (0034) can contact Sosola members by calling 639 04 64 28 or in writing.
Donostiako Amara auzoko Izko ileapaindegi ekologikoak 40 urte bete berri ditu. Familia-enpresa txikia da, eta hasieratik izan zuten sortzaileek ile-apainketan erabiltzen ziren produktuekiko kezka. “Erabiltzaileen azalarentzat oso bortzitzak dira produktu gehienak, baina... [+]
Ubidekoak (Bizkaia) dira Imanol Iturriotz eta Aritz Bengoa gazteak. “Lagunak gara txikitatik, eta beti izan dugu buruan abeltzaintza proiektu bat martxan jartzeko ideia”, azaldu du Iturriotzek. Nekazaritzari lotutako ikasketak izan ez arren, baserri munduarekin eta... [+]
Iruñean bizi ziren Iñaki Zoko Lamarka eta Andoni Arizkuren Eseberri gazteak, baina familiaren herriarekin, Otsagabiarekin, lotura estua zuten biek betidanik. “Lehen, asteburuetan eta udan etortzen ginen eta duela urte batzuk bizitzera etorri ginen”, dio... [+]
Gipuzkoako hamaika txokotatik gerturatutako hamarka lagun elkartu ziren otsailaren 23an Amillubiko lehen auzo(p)lanera. Biolur elkarteak bultzatutako proiektu kolektiboa da Amillubi, agroekologian sakontzeko eta Gipuzkoako etorkizuneko elikadura erronkei heltzeko asmoz Zestoako... [+]
Emakume bakoitzaren errelatotik abiatuta, lurrari eta elikadurari buruzko jakituria kolektibizatu eta sukaldeko iruditegia irauli nahi ditu Ziminttere proiektuak, mahai baten bueltan, sukaldean bertan eta elikagaiak eskutan darabiltzaten bitartean.
