The fruits and vegetables from our land are fundamental products in our diet and one of the pillars of the so-called Mediterranean Diet.
5 daily servings is the minimum serving of fruits and vegetables recommended by the scientific and medical community in a healthy diet, due to their potential beneficial effect on health.
Although very varied, fruits and vegetables share very similar nutritional benefits, they are a natural source of fiber, vitamins and minerals.
A true explosion of flavor thanks to the extraordinary quality of its productions. In Andalusia, it is produced 365 days a year, both in open-air and protected crops.
They can be consumed in multiple ways and at any time of the day. Our gastronomy has a multitude of recipes where they are the protagonists, such as salads, gazpacho, stews...
Traditions and knowledge learned from experimentation make the Andalusian countryside a benchmark in the agricultural sector, where new initiatives are implemented every year with the main challenge of more environmentally friendly production, contributing to the mitigation of climate change.
Sustainability in the fruit and vegetable sector must also encompass other perspectives beyond the field, such as the benefits of social commitment (avoiding the depopulation of inland municipalities by generating work) and those of an economic nature (producers must have a benefit in accordance with their work and investment).
The cultivation of fruits and vegetables is an important resource that contributes to the economic profitability of the area.
