Garrofón de Valencia, a crop from the Valencian heritage
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Valencia garrofón is a typical ingredient of Valencian paella , a dish that has given the product a commercial boost in Spain. Today it is not only another crop, but it is part of the Valencian heritage. It is a legume with an important contribution of vitamins and minerals to the body, being a source of carbohydrates, proteins, vitamin B and minerals such as iron, manganese, phosphorus, magnesium, calcium and potassium.
Why is the Valencian garrofón different from the others? In this article you will learn about all its qualities.
What is the Valencia garrofon?
The Valencia garrofón is a Valencian crop inherited from American lands that has its own characteristics and is even considered part of the Valencian gourmet culture. Its scientific name is Phaseolus Lunatus and it is a white bean with purple pigmentation, large and flat with a creamy texture and great capacity to absorb the flavors of the ingredients used in broths and dishes.
The garrofon in the Valencian paella
Valencian paella is probably the international dish from Spain that best takes advantage of the flavor and all the potential of garrofon, since a paella without garrofón is simply not Valencian.
The garrofon must be hydrated before being added to the paella water, since its traditional way of marketing is dry. You can do this by soaking it in water for 12 to 24 hours. Once hydrated, it is subjected to slow cooking, in this way a soft texture is achieved on the palate. About 35 grams of garrofón are enough per diner for each plate of Valencian paella.
The cultivation of garrofon is increasingly scarce in the countryside
The prices of 1 kg of garrofón can cost up to 30 euros in Valencia and this is because its withdrawal from the Spanish countryside is increasingly evident. Although it is the star ingredient of Valencian paella, its cultivation has lost surface area in recent years due to various causes. One cause, and probably the most important, is that the Valencian garrofon competes in the market with the garrofon that comes from other countries such as Peru where labor is cheaper than in Valencia, resulting in a much cheaper product in the market.
On the other hand, it is a very artisanal crop that requires a lot of work in the field, is demanding of water and requires a firm structure for its development. If a farmer really wants to achieve profitability with this crop, he will have to devise direct sales strategies in the garden to avoid the low prices established by intermediaries.
Another strategy that can be followed to avoid the disappearance of the crop is to create a quality mark to submit it to a Denomination of Origin of the Valencian Community , in this way not only can local production be helped, but gastronomic culture is also promoted. Valencian.
