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Iberiko tomatoes grown with saline waters providing great taste and aroma

The Ibériko tomato is unique and special, having been obtained through a selection of different varieties of indigenous seeds. It is cultivated by Huertaiberika, a small family business from the Vega de Almería, where they have been devoted to the crop's cultivation all their lives. In fact, they are already the third generation of agricultural producers cultivating the land.

The firm has two farms, one in the Vega de La Cañada, just 40 meters from the seashore, and the other in a privileged location, namely the Cabo de Gata-Níjar Natural Park. The Ibériko tomato is cultivated in a traditional way, "using very saline waters, as was done in the past. This results in a lower yield but, at the same time, we obtain a better flavor and aroma. It is just not an industrial tomato produced on a large scale," explain members of the company.

They also use natural farming techniques, such as integrated protection and pollination by releasing bumblebees. The harvest starts in November and ends in May. Between the months of December and April is when the product reaches its peak, with an intense aroma, a very firm texture and a sensational appearance, but above all, a sweet taste, being able to reach 10º Brix, when other varieties oscillate between 4 and 6 Brix degrees.

In 2012, the variety won the Best Taste Tomato Award of the year, "catching the attention of some of the most prestigious restaurants in our country and a famous chef with several Michelin stars, as well as gourmet and private stores."


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