Javier Parrilla, Councilor for Agriculture, Livestock and Fisheries of the Cabildo, is satisfied for having served as a “facilitator and mediator” between these island products and the marketing lines at the state level. Within the framework of an event that «has not been possible to celebrate the last two years by Covid-19». Parrilla values the success of the island’s products, especially its wines through the union of its six denominations of origin, or honey, with its fourteen registered and differentiated varieties.
The presence of “technicians and representatives of wineries from the six DO wines of Tenerife” stands out. Emphasizes that they have come “together.” And he considers that the forum “has been a complete success.”
For example, it highlights the reception of small wineries such as Linaje de Pago, from El Sauzal or La Haya, from Los Realejos, which “have caused an impact in addition to finding a way to distribute their product.”
Apostille grid: «I think we have shown a different image of our cheeses, which not only remain in the frescoes. We present cured, semi-cured, with pepper or herbs that have been very popular ». Among the wide range, he mentions the smoked semi-cured products from Benijos or a new flower cheese from the Fuente de la Tosca Granadilla de Abona cheese factory, which has participated in the institutional contest of the Hall. Regarding Parrilla wines, the concept that “the best is the one that comes out of the smallest space” stands out. And there the wines of Tenerife have a lot to say.
Tobacco liqueur, an elixir that recalls the aromas of cedar, has caused interest and it could be an outlet for a crop present in areas of the Island. Councilor Parrilla sees “many possibilities” that he will obtain a prize in the Innovation contest that is being held today.
Javier Parrilla values ”the contacts with Alimentos de España to facilitate the incorporation of the brand into our packaging and help with marketing outside the Island.” Finally, he highlights “the good catch that the meat of the poultry from our Insular Slaughterhouse has had”. Grill ensures that the presence of the Island in this encounter with high-end gastronomy “It shows that in Tenerife we have the necessary raw material, but also the professionals to produce the variety of prestigious products with which we have come.”
The counselor also wanted to emphasize the importance of one of the classics of island gastronomy, mojos, and traditional jams, which together with liqueurs, “complete a very high quality offer and esteem among the people who have passed through our stand ». He has also highlighted the commitment of his area to gastronomic innovation, through, for example, organic spirulina, a cyanobacterium formed into a superfood. From the primary sector of Tenerife to the world.
A world-class setting
In the 45,000 square meters of the Ifema, the 34th edition of this meeting is expected to be attended by more than 1,500 exhibitors and some 70,000 professional visitors. 800 activities will be carried out and 35,000 to 40,000 products will be seen in the show, in addition to having 100 importers expressly invited by the organization from 18 countries with some 2,000 meetings planned. The thematic exhibition areas will be 27 Innovation Area; 11 GourmetCheese; Championship of the Best Cheeses of Spain 2021; 10 Agora of Wine; 8 Hall Gallery; 7 LMG The Best Wines of the 35 and 36 Gourmet Wine Guide; 1 Organic Exhibition Area; The Richest Country in the World and the Solidarity Gastronomy Scenario.