El Ganadero Fernando Peña: El Campeón del Mundo en Ordeño Manual de Cabras

This past Sunday, a lively ambiance filled the air at the Feria Agrícola, Ganadera y Pesquera de Fuerteventura (FEAGA) as Fernando Peña, a skilled and passionate farmer, clinched the title of World Champion in Manual Goat Milking. With an outstanding performance, Peña achieved a remarkable 4.3 kilograms of milk, surpassing his own previous record of 3.8 liters set in the last edition. This remarkable accomplishment not only highlights Peña’s skills but also the rich traditions of goat farming in the Canary Islands.

A Family Affair: The Peña Brothers

In what can only be described as a thrilling contest, the competition showcased the extraordinary talents within the Peña family. Fernando’s brother, Antonio Peña, took the second place with an admirable 4.15 kilograms, while Juan Pedro Hernández secured the third position with 3.7 kilograms. The spirit of friendly rivalry among the Peña brothers added an interesting layer to the event, showing how deeply rooted farming traditions are passed down through generations in this close-knit community.

FEAGA 2026: A Celebration of Agriculture and Livestock

The Feria FEAGA, welcoming nearly 45,000 visitors, served as a platform not just for competitions but also for showcasing the agricultural richness of the Canary Islands. With around 800 livestock on display, it was a vivid testament to the region’s dedication to farming and the primary sector. Lola García, the president of the Cabildo majorero, expressed her gratitude for the strong participation of the local community and emphasized the importance of the primary sector.

“This year’s fair highlights the strength of our primary sector and its significance for our population,” she stated with pride. It was evident that FEAGA is more than a mere fair; it is a celebration of traditions, skills, and community collaboration.

Looking Ahead: FEAGA 2027

García also shared exciting news about the next edition of the fair, scheduled to take place from April 15 to 18. She affirmed that the Cabildo de Fuerteventura is committed to supporting local farmers and practitioners in the primary sector, further enhancing the experience for future attendees by aligning closely with industry professionals.

A Rich Tapestry of Events

The FEAGA 2026 showcased an impressive array of activities, featuring over 200 stands from various agricultural sectors, offering visitors the chance to explore local crafts, produce, and livestock. Among the highlights was the ronqueo de atún, a traditional method of breaking down tuna fish that drew significant crowds eager to witness this artisanal process.

The Tuna Cutting Ritual

During the ronqueo, spectators observed fishermen as they expertly demonstrated how to segment a tuna, which is not just about skill but also artistry. The process begins with sampling the meat to assess its quality, following which the tail is cut off, followed by the removal of the head, and eventually the division of the fish into several parts: body, tail, and head.

This method showcases the numerous cuts of tuna, including the prized ventresca, as well as the tenderloin, collar, and tail, with up to 25 different cuts. The sounds accompanying this traditional craft evoke curiosity, with the knife’s movement resembling a soft grunt as it penetrates the fish’s spine—a reminder of the deep respect these craftsmen have for their trade.

Individual Competitions: Celebrating Excellence

The closing ceremonies also saw the individual goat milking contest using machines, where Belén Ramírez emerged victorious with an impressive 10.7 kilograms of milk. Following her were Julián Pérez with 9.8 kilograms, Juan Pedro Hernández again impressing with 8.6 kilograms, and Esteban Rodríguez at 7.8 kilograms. This contest not only recognized their skills but also highlighted the advancements in milking techniques, merging traditional practices with modern technology.

The Cheese Awards: A Celebration of Local Flavor

Additionally, the fair hosted the national cheese competition, the Tabefe Cheese Awards, showcasing some of the finest cheeses made from goat’s milk in the region. The Arquema S.L. cheese, produced by Julián Díaz, was awarded as the Best Cheese in the Canary Islands, further elevating the reputation of local producers. Simultaneously, Maxorata, created by the Grupo Ganadero de Fuerteventura, received accolades in the category of cured and pasteurized cheeses.

Through its numerous events, the FEAGA 2026 has affirmed the vibrancy and essentiality of agriculture, livestock, and artisan crafts in the Canary Islands, creating a community spirit that resonates with tradition and innovation alike.