In the month of May, we interviewed Beatriz Doménech from the Communication Department of Agromark, one of the major companies that has been with +Broccoli since the beginning.
1. How many years have you been cultivating broccoli?
Our first encounter with broccoli was 38 years ago, in 1984, when we started exporting a truckload of broccoli to a British supermarket every week. In 1996, Agromark began its journey as a producer of broccoli and other brassicas, and in 1998, we started with organic production.
2. What caught your attention the most about our favorite vegetable?
As an anecdote, I can tell you that my grandfather sold the first truckload of broccoli without knowing what it was. At that time, we were a distributor, and he could never have imagined everything that would come after that truck. We are amazed that until a few years ago, broccoli was barely consumed or known in Spain, despite being one of the largest producers.
3. Broccoli is increasingly considered the food of the 21st century by many people. How do you think its evolution will be in the coming years?
We believe that broccoli is becoming a product consumed almost daily in all households. In Spain, it took us a bit longer to introduce it into our diet, but in other European countries, it is an indispensable product in daily household meals. We predict a completely favorable evolution for broccoli.
4. How do you approach innovation in the field? New products, new cultivation techniques, new tools…
Innovation in the field is ongoing almost daily; we have been in constant transformation for several years, testing new products, varieties, and packaging types.
Our main innovation and difference from other producers are field assembly, obtaining a higher-quality product, avoiding mechanical damage, and increasing the product’s shelf life.
5. Have you noticed a change in societal eating trends? What has this meant for your production in recent years?
Yes, certainly. Society is increasingly aware that diet is directly related to a better quality of life, and we have been witnessing this over the past few years.
However, the pandemic has undoubtedly caused many people to change their consumption habits, giving more importance to maintaining a healthy diet that includes plenty of fruits and vegetables.
6. The agricultural sector has proven to be essential in situations that required extra effort to supply the entire population. How have you perceived this situation?
We are grateful for the recognition from some supermarket chains that have understood the effort we have made to ensure there is no shortage of products on the shelves, although other chains have not understood the additional costs we have had to bear.
For us, the most important thing has been to meet the demands of the population, and we are proud of it. It is worth noting the effort and dedication that our workers have shown during the pandemic.
7. How long have you been collaborating with Más Brócoli? And what do you appreciate most about this collaboration?
We have been partners with Más Brócoli since its founding in 2010. Más Brócoli brings together the broccoli sector at all levels.
We appreciate the actions that have been carried out in recent years to increase broccoli consumption in Spain.
8. Finally, any favorite recipe that none of our fans should miss?
Our favorite broccoli recipe for this time of year is broccoli Caesar salad.
Caesar Sauce Ingredients:
- 20 gr of anchovy
- 15 gr of Dijon mustard
- 1 gr of ground pepper
- 10 gr of Worcestershire sauce
- 30 gr of egg yolk
- 10 gr of grated Parmesan
- 150 gr of olive oil
Salad Ingredients:
- 100 gr of previously blanched broccoli
- 30 gr of Parmesan shavings
- 1 breaded chicken breast
- 30 gr of sautéed bacon
- Fried bread croutons
Instructions:
Cut the blanched broccoli into florets, place them in a bowl, and lightly season with salt and pepper. Then, add a generous amount of Caesar sauce. Next, cut the chicken breast into strips and add the remaining ingredients. Mix well to ensure the sauce coats all elements.
And it’s ready to enjoy.