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Black Ajosanto will arrive at the market in May

La Cooperativa San Isidro El Santo tiene previsto comercializar este producto de gran sabor en supermercados, herbolarios y tiendas gourmet.


Beyond its culinary uses, black garlic is known for its organoleptic properties. Word of mouth is working about this product and raising interests in it. Aware of that, the Cooperative San Isidro El Santo, located in Las Pedroñeras (Cuenca), is to launch its own black garlic brand -Ajosanto- to the market next month.
This garlic is a breed of Las Pedroñeras Purple Garlic and has no additives. It is obtained through a controlled ripening process under specific temperature and humidity conditions that result in a darker colour, soft texture, and a characteristic flavour that reminds of plums and licorice. The cooperative’s technical department has been working on improving the organoleptic qualities of this garlic for several years. According to manager María José Arellano, ‘we have been researching how to get the optimal flavour and how to achieve good preservation properties. We cannot forget that it is a manufactured product.’
The differentiating trait of Black Ajosanto is that it has 18 of the 20 essential aminoacids for our defences, which makes it a powerful anticancer agent at the same time it helps reducing cholesterol levels, prevent hypertension, and helps to fight stress and depression.
This company, which employs 160 people -200 well into the season-, is sure about that banking on innovation and new machines -with constant investments- results in benefits for growers, as it helps them to increase their
product’s value.

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