Made in La Pampa: From General Acha, Josefina Neira and Mateo Gutiérrez promote the agroecological production of wholemeal flours.

Two young agronomists chose General Acha, La Pampa, as their place in the world to live and start a business. Just over a year ago, Mateo Gutiérrez and Josefina Neira gave rise to Condalia, local foods, a project that combines agroecological production and value addition with artisanal technology. Under this brand, they produce and market whole wheat and rye flours, with the particularity that the entire process is integrated locally, from the production of the grain to the milling. One of the distinctive features of the enterprise is the stone grinding, an artisanal method that harks back to traditional practices and that allows the preservation of the nutritional properties of the grain. The result is a whole wheat flour that maintains its nutrients intact. “Everything we produce is agroecological. We grow the grain: we sow, harvest, clean, store, and then process it in the stone mill,” Gutiérrez tells Bichos de Campo while touring the space where the mill operates. The second ...