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GENERAL CHARACTERISTICS OF CEREALS

By Montse Gonzalez / 3 years ago

Cereals have always been at the base of human food. Over time, man realized that these seeds could be harvested and at the same time, that they should be planted to ensure the supply. Thus, wild cereals became cultivated cereals, and so the man went from being a gatherer to being a farmer. There are still […]

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RICE

By Montse Gonzalez / 3 years ago

PRODUCTIONAlmost half of the world’s 7 billion people have rice as the basis of their diet and another large number of the planet’s population consumes this cereal frequently. Of all cereals, rice is the one most used in human food with little transformation.Most of the population that has rice as the basis of their diet […]

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WHEAT

By Montse Gonzalez / 3 years ago

In Spain, total wheat production stood at around 6.5 million tonnes in 2014 (1.2 million tonnes less than in 2013), of which 5.7 million tonnes corresponded to the common wheat The rest to the hard. It is noteworthy that durum wheat provides less yields per hectare than soft wheat because it is more rustic and […]

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CORN, BARLEY AND OTHERS

By Montse Gonzalez / 3 years ago

BARLEYBy volume of production and cultivated area the barley is the most important cereal of Spain. In 2014 the total production of barley was around 7 million tons. There are two types of barley according to the length of their biological cycle: the common, which are sown in autumn and harvested in early summer, and […]

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PRODUCTS OF HONEY AND APICULTURE CATEGORY

By Montse Gonzalez / 3 years ago

HONEYIt is a sweet natural substance produced by Bee Apis mellifera from the nectar of plants or secretions of live parts of plants or excretions of sucking insects present in the living parts of plants, which bees collect, transform, combine with substances Specific, deposit, dehydrate stored and left in the hives to mature. Science tells […]

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TYPES OF HONEY

By Montse Gonzalez / 3 years ago

All honey of good quality maintains a direct relationship with its area of origin, transmitted through the medium and its flora, whose essence is absorbed by the bees that make it. Therefore, the range of Spanish honeys could be seen as a reflection of the botanical, topographical and climatic variety of the country. The central […]

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QUALIY CHARACTERISTICS OF HONEY

By Montse Gonzalez / 3 years ago

Good honey is free from strange odors and physical impurities, remains fresh, unfermented, and crystallizes in a particular way. Its physical-chemical parameters are as follows: Maturity: The nectar stored in the panels undergoes a maturation process until reaching honey which consists of the loss of water and the cleavage of the sucrose in fructose and […]