The Foundation has held another conference dedicated to the “Food Model of Popular Culture” in collaboration with the Castellón Provincial Council. During the event, the topic of new technologies in cultural models was discussed by Francisco Higón, who holds a PhD in Economics from the University of Valencia. For him, popular culture consists of “the norms, practices, values and representations that a group of individuals shares regarding food, from the selection of food to its preparation, consumption, redistribution and the symbolic meaning attributed to it, which is the reason for this conference”, he affirmed.

 He spoke, then, of the green revolution of the late 20th century, and wondered whether we were backtracking somewhat in a shift, in recent decades, towards a return to a model that is “more ‘humane’, more ecological and more natural”. He also referred to the most popular innovations “such as microwaves, the AirFryer and sous-vide cooking techniques.” “Models are changing,” he emphasised, “and new technologies are transforming cultural food models, making them more efficient, sustainable and personalised, from production to consumption, with elements such as AI (Artificial Intelligence), the Internet of Things (IoT) or 3D printing, for example.”

Elena Picó, Deputy Director of Agricultural Structures at the Regional Ministry of Agriculture, was responsible for introducing each of the speakers, including Carlos Martín, President of Fecoes (Spanish Federation of Wine and Gastronomic Societies), who spoke about artisan gastronomy in the European Union. Martín outlined the different cuisines “from Greece, with the earliest records of Greek dishes such as moussaka, through to France and the spread of the potato to end famines, Portugal and its cod or convent sweets, Italy’s Lesso region with its pearà, an ancient dish, or the internationally renowned pizza, and Hungary with its goulash, before arriving in Spain with olla podrida, anchovies from Santoña or Valencian paella”.

She was followed by Mª Luisa Albiol, Regional Director for Castellón at the Regional Ministry of Agriculture, who spoke about valuable dietary models in the region. She focused on the Mediterranean diet as the best example of such a model, noting that UNESCO has recognised it as part of the Intangible Cultural Heritage of Humanity. “The Mediterranean diet constitutes a set of skills, knowledge, practices and traditions…” She also referred to the Comunitat Valenciana’s schemes for distinguishing agri-food quality, such as Protected Designations of Origin, Protected Geographical Indications, the Organic Farming Committee and other initiatives such as the ‘Ruta del Sabor’ (Taste Trail). Albiol emphasised that “to project a positive image through agriculture, we need farmers and protective measures, as well as all kinds of support to help retain the local population”, he insisted.

The event concluded with a presentation by Juan José Rico of Fedacova (Business Federation of the Agri-Food Sector of the Comunitat Valenciana), who spoke on the “Application of new technologies in the food industry”. He stated that some of these applications of new technologies in the food industry – such as the use of AI for predictive analytics, or Big Data with drones flying over fields to gather a wealth of useful information – though one must know how to use it – or the Internet of Things to ensure the cold chain is not broken, with sensors in these cold stores that trigger alarms are triggered; or blockchain and the digital product passport, where consumers can see the origin, regulations and even recipes that provide key information about the food product; or 3D printing, augmented reality and biotechnology involving microalgae or prebiotic foods.”

Rico also mentioned five successful companies, such as Vicky Foods, Iberian Premium Fruits (Almenara), which tailors each product line to meet the specific standards of each customer (variety, size, etc.), Aceitunas La Española, which utilises olive stones, and the Martínez family, who use Big Data to systematise their decision-making within a single system that optimises decisions, as well as Dacsa, which, in addition to rice, also produces vegetable products such as peas and chickpeas.” The innovation officer at Fedacova has “spoken out in defence of small businesses that are struggling to survive; this is an element that fosters communication and a sense of community, and we must not let it die out,” he argued.

The event was opened by the Director-General for Agricultural and Livestock Production at the Regional Ministry of Agriculture, Mª Ángels Ramón-Llín, together with the Second Vice-President of the Castellón Provincial Council, Andrés Martínez, whilst the closing ceremony was led by both the Executive President of the Rei Jaume I Prizes, Javier Quesada, and José Vicente Guillém

And if you’d like to watch the whole event, click below and sign up 🙂