Natural smell and flavour from the land to the plate
When speaking about organic products, Andalucía is one of the leaders on the international market. 50% of the national production is concentrated just in Andalucía. In Málaga, the most important areas of plantation are located in Axarquía, Sierra de Ronda, Antequera and Valle del Guadalhorce. The garden from Málaga is rich in sweet potatoes, courgettes, green beans, aubergines, peppers, broad beans, cabbage and some subtropical fruits. But the most popular ones are those eaten in a dialy basis: tomatoes, cucumbers and potatoes.
Tomatoes from Málaga have several varieties that can be distinguished by their shape, colour and ripening time. The most frequent ones are vine tomatoes (it grows in branches and is meaty and with a sweet flavour), round tomatoes (bigger and very meaty), marmande tomatoes (irregular shape and green colour), pear tomato (thin skin and long shape) and rebellion tomatoes (with furrows and thick skin). However, there are many more varieties, like bull’s heart tomatoes, grown in Coín. The varieties of cucumber that are more frequent in Málaga are french cucumbers and dutch cucumbers. The first one is smaller and its skin is wrinkly, whereas the second one is long, has thin skin and is easier to digest. Potatoes, on the other hand, have different coloursa. Red potatoes are normally used to fry or stew; whites are the most popular variety and they can be used for everything (bake, boil, other recipes…).
Edible flowers from Málaga, of national prestige
Edible flowers grwon in Málaga have seduced some of the best national chefs’ palate and they are used in some of the mos prestigious restaurants in Spain. These products, besides adding flavour to dishes, they make food looks appealing and add healthy qualities. Each edible flower grown in Mála has a smell, a colour and a flavour that makes it unique. Their main use in gastronomy is as an edible decoration in dishes. Some of the most popular ones are apricot flower, basil flower, aloe vera flower, courgette flower or fennel flower.
The philosophy of organic food is to take products from the land to the table in the most natural way possible. Organic production avoids any treatment that has artificial additives and the use of pesticides. The main disadvantage of this type of harvest is that the production is smaller and that, sometimes, prices are higher.
Natural products grown in an organic land are healthier than the ones grown with chemicals. According to an study carried out by the University of Newcastle, organic products have between 19% and 69% more antioxidants than traditional products. The levels of toxic metals and pesticides are also lower. Products that come from an organic land preserve almost intact all their nutritional qualities.
Organic agriculture has many benefits for our health but also for nature. The main big benefit is that no chemicals, pesticides or herbicides are used, which decreases the pollution of land and water. The production in organic fields is lower and the land is not overexploited, so the quality of the land is the same every year. Lastly, it should be noted that this type of agriculture is benefitial to promote local products.