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In the 'Flower of Salt' category, gold medal to Salinas de Janubio, from Lanzarote, while Salinas de Fuencaliente, The Palm, He received a silver medal
Salinas del Carmen salt flower, in Fuerteventura, prepared by PROASUR Cultural Management SL, has been chosen as the best marine salt in the Canary Islands in the official Agrocanarias contest 2024, Contest organized by the Canarian Agrifood Quality Institute (ICCA), In collaboration with the Cabildo de La Palma, To promote these differentiated quality productions from the islands.
This production, extracted in a traditional way in the landscape of the old coast declared of cultural interest, It also rose with the special distinction of the jury for the best ecological salt of the Canary Islands 2024, while the award for the best innovation, Image and presentation 2024 I fell to Salinas Tenefé's flower, from Gran Canaria, prepared by BRC infrastructure hydraulics sl.
The Minister of Agriculture, Cattle raising, Fisheries and Food Sovereignty, Narvay Quintero, and the director of the Agrifood Quality Canarian Institute (ICCA), Luis Arraez Guadalupe, They presided today Tuesday, 19 of November, The act of reading the jury's decision, that in this edition it was attended by twelve productions, Six of Gran Canaria, two of the palm, two from Lanzarote and two from Fuerteventura.
During the development of the contest, held last October at the Meliá La Palma Hotel in Puerto Naos, A tasting panel composed of eleven tasters and tasters, Specialists in the analysis of agri -food products was in charge of scoring under technical criteria and through the blind tasting system, that is to say, Without knowing what production they are valuing, The qualities of the different participating salts.
In this way, In the category of ‘virgin marine salt’ Three prizes were awarded: A great gold medal for the production of Salinas del Janubio SL in Lanzarote; a medal of
Gold for Salinas 4 Peak, from Gran Canaria, Product prepared by Juan Antonio Viera Herrera; And a silver for Salinas Bocacangrejo, in Gran Canaria, by Martell Lozano SL.
In the 'Flower of Salt' category, The gold medal was awarded to Salinas de Janubio, from Lanzarote, while Salinas de Fuencaliente, of the palm, He received a silver medal.
The Area Counselor, Narvay Quintero, He pointed out that the main purpose of this contest is to value these productions of the archipelago and the producing companies, as well as recognizing their unique quality and characteristics through awards that constitute an incentive for consumers in their purchase decision, reinforcing and promoting the commercialization of the products that receive them.
In addition, The department holder recalled that production cancels salt in the Canary Islands reaches 2.600 tons, and highlighted its value as a product that is part of the story, culture, landscape and tradition of the Canary Islands and whose marketing has spread outside the islands.
Until the next edition of the contest, Award -winning companies can display in the containers of the products awarded the corresponding prize label obtained. Besides, The labels or containers of the award -winning productions will be exhibited both in the ICCA facilities and in the promotion activities organized by the Institute.
Salinas del Carmen
Salinas del Carmen Salinas is a bright white and white production that has the quality of being one of the lowest salts in market sod, In addition to being rich in oligoelements as magnesium, Zinc Calcio, which makes it a healthier product than processed table salt.
Its extraction process is unique since in this space the capture of sea water occurs as a result of the impact of the waves against the rocks, which generates a foam with high salt concentration that is stored in the Saltadero.
Subsequently the water is conducted to the cookers in an absolutely natural process where only the tide intervenes, The wind and gravity. When reaching the right temperature, Salinero channels the water towards the cuts where, By the effect of the sun, It evaporates slowly and the salt is deposited in the background.
For centuries, This same artisanal process is repeated without modifications to obtain a product that retains all its natural qualities, With a soft and bitter flavor or trace of dryness on the palate, since it does not contain additives.
Tasting process
The salts participating in the contest are analyzed by the tasting panel through an organoleptic examination, in which all the senses are used. At the visual level, its color is mainly considered, be white or another hue while, to touch, It is analyzed both at the level of consistency and granulometry.
Finally, In the olfactory phase it can be seen if the product retains marine nuances, as well as not absorbed derived odors, For example, of its storage. Already in the mouth, In the salt flower its rapid dissolution is valued, While marine salt has greater salty permanence and a longer solution.
