OLIVE OIL

The olive oil is the natural juice of the olive, that the alimentary code defines as: The oily liquid, extracted from the mature fruits of the olive tree, without being exposed to manipulations or treatments.

In La Axarquia there are approximately 15.000 hectares dedicated to the cultivation of the olive grove, with more than a million of olive trees, obtaining from them between 20 and 30 millions of kilos of olives. This labors are made in a traditional way, in dry land and with a density of plantation medium of 80 olive trees per hectare, harvesting the olives by hand.

It’s very important to emphasize the protective  effect of the olive grove over the environment, basically in a zone like Axarquia, with steep slopes, avoiding the erosion of the land.

The average yearly production of olive oil in the Region is from 6.000 metric tons to 8.000 metric tons, reaching the 11.000 metric tons in extraordinary campaigns.

 

The variety “Nevadillo” is characterized by its golden yellow color, sweet and fruity taste, is mainly in Frigiliana, Torrox, Cómpeta, Sayalonga and some other municipalities of the coast. 

 

 

AVOCADO

The avocado easily adapted to our Region as a result of its good climate. The surface destined to this product in this zone is about 13.000 hectares, with an approximately production of 20 million of kilos.  

The place that the avocados occupy in our Region is said to be privileged, close to the sea and in the valleys, where there are freshness and warm climate, from Nerja to the Rincón de la Victoria, being the main spots the fertile lowlands of the rivers of the municipalities on the coast, such as Algarrobo, Frigiliana, Rincón de la Victoria, Vélez-Malaga, Torrox and Nerja.

The most important  varieties that we have in Axarquia can be distinguished  by their kind of skin, such as Hass and Pikerton  with rough skin, or those with thin skin like Bacón, Fuerte and Reed.

There are industries of transformation of the avocado in oil for cosmetic and alimentary use, and industries of sauces like guacamole.

 

 

MANGO

Its technical name is Magnífera Indica. It comes from India. Is one of the most exotics and appetizing fruits.  No other fruit has an exotic and peculiar taste.

Apart from being considered an aphrosidiac fruit, it has a high in vitamins C and A. Thanks to its high content in fibers  it’s ideal for a daily diet, it also has laxatives and diuretic properties.

 

It can be consumed in sweets,  juices, cocktails and also fresh.

The most remarkable varieties of this zone are: Tommy Atkins, Osteen, Sensation and Keith.

 

 

INDUSTRY OF THE SUGARCANE

The only industry of the sugarcane  in the zone and in Europe is in Frigiliana. It’s elaboration is made from the concentrated juice of the sugarcane or sweetcane (as it has been traditionally named). Nowadays this cane comes from Motril, in the province of Granada.Regarding the existing industry in the Municipality of Frigiliana, we must say that it’s located in a privileged place inside the village, around a building of the century XVI adapted as sugar factory.

 

 

WINE

The area of cultivation of the vineyard in the Region is about 980 hectares, in all the Axarquia, especially in Cómpeta, Archez, Sayalonga, Frigiliana, Almachar, Moclinejo and El Borge.  The main varieties of grapes, from the traditional and native point of view, are mainly the “Moscatel” and “Rome” (whose color  is red) although exist experiences with another varieties. The “Moscatel”  is the one that has identified this land, as well as its wines, as it produces wines rich in sugar, with its unmistakable aroma of honey and orange blossom, of fresh and sweet grapes.

In the region there are several winery, some of them registered with the guarantee of origin Málaga or Sierras de Málaga.

 

 

RAISINS

The cultivation of the raisin in our Province is characterized by its meticulous and essentially handmade elaboration. The harvesting of the grape, the cutting and the chopping of the bunches once the grape is dry and became raisin, it’s manual and suppose a traditional way of life, that comes to identify the Axarquia with the culture of the raisin.

The process of the traditional elaboration and the drying under the sun cause that our product keeps some organoleptic characteristics with such peculiarities, that make them unique in sweetness, texture and colour,  (it’s called “dul” by the people of the place), and during the  XVIII century and great part of the XIX century became one of the most delicious delicacy in the Spanish and European markets.

Nowadays this product doesn’t exceed the 2.000 metric tons and it’s mainly destined to the national market with small exportations to European countries.

 

 

This product is obtained through the drying of the mature fruits of the grapes VITI VINIFERA of the variety “Moscatel” of Alejandría, also denominated “fat moscatel” or “Moscatel from Málaga”, until they obtain an state that allows its conservation and marketing for its direct consumption.  The process of drying consists in the natural dehydration of the berry  through putting them in the sun.

 

 

 

 THE GOAT IN THE REGION

The goat in the Region is identified with the race “Malagueña”. This specie can be considered as the product of the union of two ancestral types: the Pyrinean goat and the African trunk, represented by the Maltese goat. It can be considered like one that greater influence on the other races and goat populations has had.

The main production of this cattle is the milk, however, the production of young goats born in the farm and their sought-after meat also means an important source of richness for the region.

In La Axarquia more that 12,5 million of liters were produced  and more than 50.000 animals were registered (about 30,000 for milking), which means approximately the 25% of the production and the livestock of Málaga.

Of the 12 million of liters of milk, about one million is consumed in the farm, not only for the breeding or direct consumption (80%) but also for its transformation in cheese (20%). The rest (11 million of liters ) were sold to the Dairy Companies,  which represents more than 90% of the production.

The 95% of the production of milk of goat  is dedicated to the production of cheese, but only the 2% is transformed in the farms. In La Axarquia  it has been possible the increase  of that percentage to 5% thanks to investments in the industry of elaboration of cheese.

As for the sale of young goats, is made with a month of life between 8 and 10 kilos of weight.  In Andalusia, throughout the year 2000, about 640.000 kids and young goats have been sold, of them 550.000 have been for sacrifice and consumption. In Málaga about 142.000 young goats have been sold,  which means 22%  of the movement in Andalusia, and in la Axarquia, about 35.000 young goats, approximately 25% of the province.

The “Cheese of Málaga”  is a product that constitutes a valuable cultural and gastronomic heritage that appears in the last catalogue of cheese published by the Ministry of Agriculture, Fishing and Foo.

It’s a product made of pure milk of goat, proceeding from farms of “Malagueñas goats”. It’s traditional zone of production is the whole province of Málaga, being the Axarquia an important part of these productions.

From immemorial time it used to be made in the farms, for the self-consumption and local sale.  Nowadays,  and thanks to the hygienic-sanitary requirements, its production is limited to the authorized cheese factories.

 

CURED MEAT FROM THE PORK

In the region of La Axarquia, as in other zones of the province, the tradition of the elaboration of cured meat from the pork is part of its historic heritage. Familiarly known as “Matanza” (slaughter), made yearly to provide the families of a big larder of food, it’s not new in our territory. However some areas have been identified with this tradition due to their cold weather.

In La Axarquia this Region has been identified with the “Mounts of Málaga”. First because in this zone existed tradition of cattle, both pig and goat, and second because  it has been way of communication between Málaga and Granada, which originated municipalities like Colmenar, Alfarnate and Alfarnatejo, a privileged place for the rest and food in the journey towards the province of Granada.

Nowadays the industry of the cured meat has been mainly identified with the Mounts of Málaga, and also with the biggest towns like Vélez-Málaga and Rincón de la Victoria.

 

It’s also true that the industry of the cured meat from the pork has changed a lot during the last 10 years due to the adaptation to the Rules and to the hygienic-sanitary requirements  from Europe, Spain and Andalusia.  This has brought a greater diversity to our products, a bigger guarantee for the consumer,  and a modern industry.

The traditional industry has been able to adapt itself to the new requirements thanks to new factories and  keeping the traditional way of knowledge and flavor of its products. 

 

 

HONEY 

Honey is characterized by its energetic and revitalizing value, not only for the mind but for the motor system as well. It’s richness in sugars, trace elements and vitamins means  a real source of energy for the organism.

It’s recommended for children, old people, and especially for those people who realize an important physical or mental effort.

The honey doesn’t need a previous digestion, thanks to its qualities, so it’s very good for stomach illnesses. It regular consumption increases the rate of hemoglobin in blood.

The number of beehives in the Region is about 4.000.

This allows annual production for its marketing of about 70.000 kilos of honey in all its varieties, as well as 800 kilos of pollen, and in a minor amount, jellies and wax.