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Massa sovada is a kind of Portuguese sweet bread that has a very specific and traditional Azorean version, especially during the Holy Spirit festivities and Easter, when it has boiled eggs inside and is called “Folar”:

SPRING STAFF CAMPAIGN PRICES:

Kneaded dough of 600 gr. = €3.50

Folar of 200 gr. with 1 egg = €2.90

Folar of 400 gr. with 2 eggs = €5.80

Santa Maria melons with more vitamin C than the rest

Yesterday, the European Commission attributed to Melon from Santa Maria, the classification of Protected Geographical Indication (PGI), the fruit becoming part of a list that already has almost 1,200 regional products.

The melon in question, grown on the Azorean island of Santa Maria, was classified due to its sweet and juicy taste when ripe and the high content of vitamin C, much higher than the average for common melons. The PGI is the official classification or certification regulated by the European Union attributed to gastronomic or agricultural products traditionally produced in a region. For a product to obtain PGI classification, it must be demonstrated that at least part of its production cycle originates in the place that gives it its name and that it has a “reputation” associated with that same region, in such a way that it is possible link some of the product’s characteristics to the soil, climate, animal breeds, plant varieties or the know-how of the people in the area.

“Additional value to the island’s economy”

The deputy of the Socialist Party, Bárbara Chaves, welcomed the classification of Melon from Santa Maria as a Protected Geographical Indication (PGI), which “constitutes an achievement of melon producers on the island of

Santa Maria, from Associação Agrícola e Agro-MarienseCoop”.

“Santa Maria cantaloupe is a unique product, distinguished by the specific characteristics that the soil gives it. From now on, only Mariense producers will be able to produce and sell Meloa de Santa Maria, with clear benefits for the local economy”, highlighted the Mariense deputy. Bárbara Chaves considered that this classification “will allow

that Santa Maria is known throughout the world for producing a PGI fruit, and this classification can be enhanced, not only in terms of increased production but also exploited for tourism purposes”. “The Regional Government from the outset provided the necessary technical and financial support for this process to have a positive result that we know today”, said the socialist deputy. “It is now up to producers and producer associations to unite more and more, to become more cohesive, so that Santa Maria and Melon, now internationally recognized as a PGI, constitute a product with increasing value”, highlighted Bárbara Keys.

Luís Neto Viveiros satisfied

The Regional Secretary for Agriculture and Environment welcomed the award by the European Commission of the classification of Protected Geographical Indication to Melon from Santa Maria, which he considered to be “a commercial asset,” and whose ‘seal’ can be used in the next production this year.

“The classification of Melon from Santa Maria as a Protected Geographical Identification (PGI) product, which had already been published in the Official Journal on September 3, 2013, and now recognized by Brussels, is the seventh certification of this nature to be obtained for agri-food products from the Azores”, recalled Luís Neto Viveiros. In addition to the PGI certification for MeMelonloa de Santa Maria and Meat from the Azores, São Jorge Cheese, Pineapple from the Azores/São Miguel, Passion Fruit from São Miguel/Azores, Honey from the Azores and the Pico Cheese, as products with Protected Designation of Origin (PDO). The Government of the Azores provides technical support so that recognized organizations or associations can apply for their products for certification, which it considers to represent commercial and even cultural added value.

Santa Maria cantaloupe producers “very happy”

The president of the cooperative of agricultural producers in Santa Maria, in the Azores, also told Lusa that the European certification of the melon produced on the island makes him “very happy”, expressing hope that there will be a “positive impact” on the income of producers. Annually, around 150 tons of melons are produced, which are sold in the regional and mainland markets at more than one euro per kilo. With an average weight of eight kilos, Santa Maria cantaloupe is produced outdoors and is usually on the market between July and September.

The Work from padre António Cordeiro, HISTÓRIA INSULANA DAS ILHAS A PORTUGAL SUJEYTAS NO OCIANO OCCIDENTAL, mas published in1717, in Lisboa.

«By including all the islands in his work, a factor that reflects a feeling of “Azoreanness”, and by reflecting on the organization of regional powers and institutions, a factor that reflects a perception of “insularity”, Father António Cordeiro is the first thinker to outline a clear autonomist reflection in an avant-garde work, which only many years later the history of the islands would make, in part, viable.»

(Carlos M. M. do Vale César, President of the GRA, extracted from the preface to this edition)

Garlic production on Graciosa Island is centuries old and recognized for its very high quality, but it takes a long time to leave the island territory. A very small and dispersed area and the lack of organization on the part of the producers are the critical factors for the development and promotion of a product with unquestionable potential.

VIDA RURAL visited the Garlic Festival, organized by the Angra do Heroísmo Chamber of Commerce (which brings together business associations from the Terceira, S. Jorge and Graciosa Islands) and the Graciosa Island Business Center, which brought together producers, technicians and specialists gastronomy to talk about this product with unique characteristics.

With a stabilized productive area, production has almost doubled in recent years to the current 25 tons due to increased productivity. But what is so special about this garlic that is practically unknown on the continent? The conference ‘Characteristics of Garlic and Production’, organized within the scope of this Festival, brought together several specialists who traced the radiography of this culture in the region. Adelaide Mendes, from IAMA (Institute of Food and Agricultural Markets) said that garlic is traditionally grown on the island, given the soil and climate conditions conducive to production. And he spoke of its characteristics: “It is a large garlic, with heads measuring about 25 to 45 mm, 10 to 16 cloves, purplish red, with heads weighing between 25 and 40 grams. It has an intense flavor and smell even without being broken, but it is very smooth after cooking”. The low rainfall and neutral pH of the soils are appreciated by the culture, which also prefers places with good sun exposure and sheltered from strong winds. Planting takes place between December and January, with harvesting and drying taking place in June.

This technician also spoke about the application for the PGI certification in progress, a process that is taking a long time due to the lack of organization of production (it is necessary that a producer organization manages the PGI) and which, in her opinion, is essential for the protection the name and geographic origin of this product.

Forget the pharmacy!

Nutritious and with antioxidant properties, garlic is recognized as a healthy product with almost medicinal effects. Science seems to agree. Graça Silveira, a professor at the University of the Azores, has no doubts about garlic’s ability to cure some diseases. “Garlic is undoubtedly a nutraceutical [nutritional product with alleged therapeutic value, fusion between the words nutritious and pharmaceutical], which is due to allicin, the substance responsible for the strong odor. However, Graciosa garlic is especially rich in allicin and its antioxidant capacity is much higher in volcanic islands. Allicin neutralizes free radicals and there are studies that prove that it inhibits the growth of cancer cells, in addition to the ability to reduce cholesterol and antimicrobial activity, that is, the ability to kill bacteria”, reveals this specialist.

See the full report in the March issue of Vida Rural magazine