With the participation of experts, bakers, and chefs, this initiative aims to establish carob flour as a key ingredient in modern, healthy, and sustainable hospitality and food.

The Foundation held the first event dedicated to new gastronomic products made with carob flour. The goal is to solidify this initiative of considering carob as a key ingredient in modern, healthy, and sustainable hospitality and food, with the participation of experts, bakers, and chefs.

The event was inaugurated by the Regional Minister of Agriculture, Water, Livestock, and Fisheries, Miguel Barrachina, followed by the participation of the head of the Fruticulture section of the regional Ministry of Agriculture, Water, Livestock, and Fisheries, José Malagón, and a speech by the director of the Institute of Agrochemistry and Food Technology (IATA-CSIC), Amparo López.

Then, Michelin-starred chef Maria José Martínez from Lienzo restaurant and the president of the Guild of Bakers of Valencia, Juan José Rausell, spoke. Rausell stated, “Bread should be crunchy with music and sourdough in a long fermentation process. It is important to incorporate carob, especially with the 70% increase in cocoa prices, but we cannot do it without an institutional campaign.”

In the subsequent roundtable, food critic Santos Ruiz from Levante-EMV newspaper emphasized “the emotional value of the ingredient” and stated that “the future of agriculture is heavily dependent on government support.” Santos Ruiz criticized that European politicians “are more moved by the emotions of their voter-citizens than those of the farmers.”

At the end, there was a tasting of products made with carob flour presented by the director of PROAVA, Rosa Vázquez, who stated that “the carob surface area in Valencia represents 44% of the total in Spain” and called for “carob flour, vinegar, or syrup to be incorporated into the consumer’s daily routine.”

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