Chef at 04:47, 1 October 2020

2020-10-01T04:47:01Z

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{{#seo:
|title=Garbanzo de Fuentesaúco: Cooking Wiki
|titlemode=replace
|keywords=#chickpeas #garbanzodefuentesaaoco #vegetables #beans #nutsgrainsandseeds #chickpea #igp
|hashtagrev=12032020
|description= IGP Garbanzo de Fuentesauco is the seed of Cicer Arietinum L chickpeas, of the macrocarpum variety, ecotype Fuentesauco, which will be
}}


[[Image:Garbanzo de Fuentesaúco.jpg|300px|thumb|right|Garbanzo de Fuentesaúco]]
'''Description'''

[[IGP]] '''Garbanzo de Fuentesaúco''' is the seed of ''Cicer Arietinum L'' [[chickpeas]], of the macrocarpum variety, ecotype
Fuentesaúco, which will be marketed as dry packaged [[vegetables]].

These Spanish seeds will have a pronounced, curved beak and be cream-coloured or a dull shade of yellow/white/
chestnut, with a moderately rough, unspeckled skin. The weight of 100 [[chickpeas]] after processing will be between 40 and 50 grams.

Absorption of distilled water over ten hours at 25 °C will be greater than 100 %.

After cooking, the [[chickpeas]] will have buttery albumen and a soft skin and will be only slightly grainy.

At least 85 % of the [[chickpeas]] will remain whole with the skin still attached.

They always have a pleasant taste.

'''Geographical area'''

The [[chickpeas]] will be produced exclusively in the following municipalities of
the Province of Zamora: Argujillo, La Bóveda de Toro, Cañizal, Castrillo de la Guareña, El Cubo de
Tierra del Vino, Cuelgamures, Fuentelapeña, Fuentesaúco, Fuentespreadas, Gema, Guarrate, El Maderal,
El Pego, El Piñero, San Miguel de la Ribera, Santa Clara de Avedillo, Sanzoles, Vadillo de la Guareña,
Vallesa, Villabuena del Puente, Villaescusa and Villamor de los Escuderos.

This agricultural production zone covers an area of 687 square kilometres.

'''Method of production'''

The [[chickpeas]] will be grown in parcels registered with the Regulatory
Council. The parcels will have deep, well-drained soils with a loamy or loamy/sandy texture, an acid or
slightly alkaline pH, low to medium levels of assimilable calcium, a low carbon/nitrogen ratio and no
or very low salinity. The [[chickpeas]] will be grown using a rotation system; they will not be grown on
the same parcel in consecutive years. No organic fertiliser will be used during the [[chickpea]] growing
cycle. The [[chickpeas]] will be harvested when the plants and weeds on the parcel are totally dry. They
will be stored in a dry place away from direct sunlight. [[Chickpeas]] with different characteristics will be
kept separate at all times.

The [[chickpeas]] will undergo cleaning, removal of foreign matter, selection, grading and packaging in the
registered packaging plants.

The dry [[chickpeas]] will be marketed in packaged form, bearing the Regulatory Council's back label,
before September of the following year.

'''Link'''

Some historical references to '''Garbanzo de Fuentesaúco''':

* Municipal by-laws of Fuentesaúco of 1569
* The Count of la Fuente de Saúco gave them as a gift to Francisco de Quevedo y Villegas
* They received a prize at the Agricultural Exhibition in Madrid in 1857 and the Diploma of Honour
at the General Exhibition in Seville in the early 20th century

Some literary references to '''Garbanzo de Fuentesaúco''':

* ''Catastro'' by Marqués de la Ensenada, 1752
* ''Diccionario estadístico'' by Madoz, 1845
* ''Episodios Nacionales'' by Benito Pérez Galdós
* ''Judíos, moros y cristianos'' by Camilo José Cela

The characteristics of '''Garbanzo de Fuentesaúco''' are linked to the soil and climatic conditions in the
production area and to the ecotype grown.

Winters in the production area are long and cold, with frequent frosts, which aids natural control of
the pests and diseases affecting chickpeas. Rainfall is slight during the growing and ripening period and
the plant must use the moisture in the soil.

The soil is deep and well-drained, with an acid or slightly alkaline pH, low to medium levels of
calcium, a low carbon/nitrogen ratio and no or very low salinity. These soil conditions, in particular
the low levels of calcium, are responsible for the fineness of the [[chickpeas]]' skin and their high capacity
to absorb water.

For generations, farmers have selected the best [[chickpeas]], creating the '''Fuentesaúco''' ecotype, a plant
material perfectly suited to the area's conditions.

The cultivation methods used by farmers are designed to produce [[chickpeas]] with specific organoleptic
characteristics. [[Chickpeas]] with different characteristics are kept separate to ensure uniformity.

'''Reference: [https://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=324 The European Commission]'''

© European Union, https://eur-lex.europa.eu/ https://eur-lex.europa.eu/en/editorial/legal_notice.htm#droits

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Beans]]
[[Category:Nuts grains and seeds]]
[[Category:Vegetables]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/chickpeas|#chickpeas]] [[Special:Search/garbanzodefuentesaaoco|#garbanzodefuentesaaoco]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/beans|#beans]] [[Special:Search/nutsgrainsandseeds|#nutsgrainsandseeds]] [[Special:Search/chickpea|#chickpea]] [[Special:Search/igp|#igp]]
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Garbanzo de Fuentesaúco - Revision history

Chef at 04:47, 1 October 2020