This Tuesday, September 20, a round table will be held on the Majorero tomato, which will take place at the Hotel Escuela Residencia Esquinzo (Pájara) from 5:00 p.m.
Companies are forced to make a change, the inclusion of innovation in the processes. In These small changes, the restaurant sector is not far behind, which presents more and more variations, which together with new technologies produce new products, transform flavors and improve menus. Technological innovation in restaurants is already a reality! The day aims to arouse the interest of farmers and producers, chefs, restaurateurs and the general public about the importance and value of this local product, reflecting on its consideration. Natural and healthy.
Perception that consumers have about these products. Marketing models through short circuits. Tradition and innovation. IV and V Range. Possibility of transformation of local agro-livestock products. Differentiated quality. Education for demand.
The Complete Program
5:00 p.m.- Round Table: Here is Tomato. A digital transformation. “Tomatoes from Fuerteventura: from the garden to the table”.
Francisco Almeida Ossa, Coordinator of the Atlantic Chair of Gastronomy.
José Martín Guerrero, director of the tomato diversification program of the Ministry of Agriculture of the Government of the Canary Islands.
Javier Manrique de Lara Velasco, Representative of the Gran Tarajal Agricultural Cooperative and Technical Advisor in agriculture, in charge of Gesplan in the Seedbed of native plants.
Juan Miguel Torres Cabrera, Doctor in Biological Sciences from the ULL, member of several research projects on the soils of the Canary Islands, the systems of cultivation in topsails and the recovery of tomato varieties from Fuerteventura, among other things.
Beñat Ormaetxea, Chef of the “Restaurant Jauregibarria”, in Amorebieta (Vizcaya)
Sergio Ortiz de Zarate, Chef of the “Restaurant Zarate”, in Bilbao. Pietro Epifani, Chef of the “Mama Gastro Adventure” Restaurant, in Gran Tarajal. Moderator: Francisco Almeida Ossa, Coordinator of the Atlantic Chair of Gastronomy.
8:00 p.m.- End of the day.