Create the quality brand 'Nuez de Navarra'
The new collective brand 'La Nuez de Navarra' brings together eight producers of Tierra Estella, Zona Media and Ribera Alta. In this campaign some 200 tonnes of nuts will be marketed, approximately 46% of the amount of nuts produced in Navarre.
Navarre has about 307 hectares of walnut that contribute 424 tons of nuts, adding up the self-consumption crops and the quantity that is marketed. The collective brand Intxaurra from Navarra, included in the Reyno Gourmet label, provides "strategic recognition to a product that is closely linked to our land", as explained by the Rural Development and Environment Advisor, José Mari Aierdi.
For her part, the representative of INTIA, Natalia Bellostas, said that they highlight the products grouped in collective brands "because of their limited production, their truthfulness, their seasonality and their high appreciation for consumers". In addition, he added that for Navarra "it is a gastronomic and food heritage".
Two years of process
The process of creating the 'Nuez de Navarra' began in April 2022 with the Government of Navarra, the public society INTIA and the nut producers. The brand protects dried nuts, both in shell and in derived products, whether peeled nuts, breezes, drinks based on nuts, taped nuts or pastels containing this fruit, among others.
According to the promoters of the brand, "despite the isolated nogales that exist throughout Navarre, in the 1990s the cultivation began to develop professionally in the counties of southern Pamplona, as well as cereals and vineyards, as diversification". Although the geographical area of production covers the whole of Navarre, Tierra Estella, Zona Media and Ribera Alta are the areas where nuts are most produced. The campaign that is about to start will involve eight producers: Nuez de Arizala (Aritzala), Aitacayo (Artajona), José Antonio Chocarro (Berbintzana), Nueces Valle Arga (Faltzes), Nuts of Oteiza (Oteiza), Nuts of Navarra (Errezu), Benitoren (Sesma) and Sesma
Are baserritars on vacation? They ask in school. The students have answered no. So, working every day, would you like to be baserritarra in the future? And if nobody wants to be a baserritarra, who is going to make food for us? The question stayed in the air.
For the health and... [+]
