The company manager, Mia Iglesias, expressed satisfaction with the start of the campaign in La Guàrdia d’Urgell (municipality of Tornabous), emphasizing that the quality and flavor exceed expectations. Cold nights, with temperatures reaching six degrees below zero, were key to this result.
“"When the nights are so cold, the plant seeks to defend itself by generating starch, and this provides a sweetness that is later noticeable in the mouth. We have registered up to six degrees below zero, just enough for the fibers to fracture and the texture to be much less fibrous."
The campaign, which will last until the end of April, employs over 40 people, mostly local youth. El Guardià Calçots distributes its product throughout Catalunya and numerous locations in Spain, including the Basque Country, Madrid, and Cantabria.
Iglesias also highlighted the growing trend of cooked calçots, which allows consumers to enjoy the tradition without complications. Furthermore, the company combines tradition with innovation, conducting a pilot test of sprinkler irrigation on a farm in Linyola, while maintaining traditional irrigation methods in Tornabous and Barbens.
The company maintains a strong commitment to sustainability and the fight against food waste, offering customers advice on how to use leftover calçots in recipes such as croquettes or tempuras. They will also repeat the experience of their food truck in markets like Vic, Collbató, or Sant Boi de Llobregat.
