Artichokes of Argentina is a product of great taste and nutritional quality

Published 2020년 10월 7일

Tridge summary

Argentina is seeing a resurgence of interest in the artichoke crop, particularly the Romanesco variety, with the majority of production located in the La Plata region. The crop, originally introduced by Spanish and Italian immigrants, requires temperate climates and is now supported by an association, Artichokes Platenses, representing a dozen farmers who produce approximately 200 hectares. Despite challenges such as a harsh winter, average yields are expected. The artichokes are primarily sold for fresh consumption, with some processed for by-products like the Cynar aperitif. The harvest Employs around 3,000 people and efforts are being made to promote artichoke consumption through events and social media.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

| Argentina | Some look at him suspiciously at the grocery store. Others look forward to the fall and spring months to get it in quantity and at a good price. The artichoke is a product of great taste and nutritional quality that is still linked to gourmet consumption; it is generally considered expensive or how it is prepared is unknown. However, in recent years, the dissemination work of local producers has driven interest in this mainly La Plata crop: in our country, 60% is carried out in the horticultural belt of La Plata, where there are some 900 hectares. The rest of the plantations belong to the Cuyo region (Mendoza and San Juan) with about 200 hectares, Rosario and Mar del Plata with another 60 hectares each. Like a large percentage of the Argentine population, the alcaucil is an immigrant crop. It arrived in our country in the first decades of the 20th century in the suitcases of Spaniards and Italians, who found in the La Plata region an ideal area for planting. The ...

Source: InterNos Magazine