Food
AND DRINKS IN ASTURIAS
Tradition
AND INNOVATION
Two concepts that go hand in hand in a sector with great growth potential. The agri-food industry is of paramount importance in the industrial activity of Asturias in light of the current characteristics of the sector:
Wide range of products with DOP and IGP qualifications Raw materials of exceptional quality
Leading consumer brands Consolidated commercial cooperation initiatives
Internationally renowned R&D Institutions and Centres Growing interest in natural, craft, gourmet and organic products
Product diversification adapted to consumer trends Innovation in processes to cut costs and improve returns Recognition of Asturian Haute Cuisine
8 restaurants awarded a Michelin Star in 2022
Strong protection of industrial property
Ideal geographical location for access to the European market
Subsectors
IN ASTURIAS
DAIRY PRODUCTS
The dairy products area is the one that generates the highest turnover in the sector with the production of fresh milk for direct consumption. And in terms of manufactured products, powdered and evaporated milk and cheeses are the ones that contribute the most to the total production (Asturias has one of the greatest number of types of cheese in Europe in its territory, with more than twenty official varieties).
Cabrales cheese – with the DOP since 1981- is the greatest exponent of Asturian gastronomy, along with cider and fabada (bean stew). In addition to the traditional cheese industry, in Asturias there is a major dairy products industry (butter, powdered milk, yoghourt, desserts and other industrially produced cheeses).
Asturias is a region with a great livestock tradition and its meat enjoys great prestige, both for its consumption fresh and in cooked dishes or sausages.
All stages of the production process are carried out in Asturias, such as the supply of raw materials, the slaughter and cutting up of cattle, the preservation and preparation of meats, treatment of by-products and the manufacture of fat.
Sausages is one of the most developed subsectors and sausage manufacturers are spread throughout the region, although a large number are concentrated in two core areas with a long tradition in cold cuts: Norena and Tineo.
Cider is the most traditional drink in Asturias and one of its hallmarks. Based on fermented apple juice, it has been made in small cider-press houses (wineries) in an artisanal manner since time immemorial. A tradition that has been transformed into a modern industry with cider-press houses equipped with all the latest technological advances with new, more international varieties. In addition, they make apple-based varieties of liqueurs, distillates, juices, jams and vinegars.
Thanks to the vineyard modernisation process and the training of winegrowers, the winemaking tradition of western Asturias has created the DOP Cangas.
Mineral water is another of the drinks that enjoys a great tradition in Asturias. There are numerous springs that produce water with different organoleptic qualities.
The Asturian coastal strip, stretching for more than 350 km, is a source of fish and shellfish. In Asturias, canned or semi-preserved anchovies, bonito, tuna, squid, sardines, mussels, octopus, sea urchin caviar, frozen fish or shellfish (spider crabs, small crabs, edible crabs, octopus etc.) in addition to dishes prepared based on fish, shellfish or seaweed.
Asturias has numerous products covered by the Organic Agricultural Production Board for the Principality of Asturias (COPAE). They include cereals, pulses, fruits, vegetables, meats, sausages, honeys, cheeses and dairy products etc.
COPAE is the supervisory authority for organic production in the territorial area of Asturias; it monitors agricultural, livestock, beekeeping and, recently, aquaculture production, with a series of rules and recommendations which all producers forming part of the Board must follow.
Education
RELATED WITH THE SECTOR
The University of Oviedo offers new degrees adapted to the European Higher Education Area with qualifications that cover most fields of knowledge. 30% of its more than 21,000 enrolled students study technical degrees, highlighting:
Master’s Degree in Biotechnology Applied to the Conservation and Sustainable Management of Plant Resources Master’s Degree in Food Biotechnology
Master’s Degree in Marine Conservation
Master’s Degree in Marine Technologies and Maintenance
The regulated Vocational Training, with 18,000 students enrolled, more than 35% in technical degrees, complements the technical qualification of the Asturian workforce, combining theoretical training with internships in companies.
Innovation
AND TECHNOLOGY
The commitment to quality and adaptation to the market have characterised the evolution of companies in the sector in Asturias. To this end, they have relied on the collaboration of the technological and research centres and the support of the Government of the Principality through the promotion of quality brands and the commitment to the internationalisation of companies.
With more than 100 research groups and teams related with Biotechnology and two units associated with the Centre for Advanced Scientific Research (CSIC) and the Institute of Dairy Products of Asturias (IPLA), the following actions are worthy of mention:
The Biomedicine and Health Cluster of the Campus of International Excellence of the University of Oviedo brings together more than 70 research groups.
This promotes quality scientific research in dairy product science and technology in prominent research fields:
Animal Biotechnology Centre which contributes to the modernisation and improvement of the capacities of the regional agri-food sector.
SERIDA’s research is mainly directed towards the selection and genetic and nutritional improvement of the regional primary sector, forestry, agriculture, livestock and fish farming, and the identification, treatment and prevention of diseases of domestic species and the interaction with native wild species.
A 50% stake is held in it by the Association of Dairy Industries of the Principality of Asturias and by agricultural unions and it operates as a microbiological test laboratory for foods, performing dairy control trials as a basis for the genetic improvement programmes of the dairy cattle herd and the identification of microorganisms and antibiograms linked to milk quality improvement campaigns.
Meat Technological Centre. It is making a major contribution to the revitalisation of the sector from a technological perspective. This Association-Cluster is specialised in:
Asincar has a pilot plant that faithfully reproduces the possibilities of an agrifood industry.
With more than 100 research groups and teams related with Biotechnology and two units associated with the Centre for Advanced Scientific Research (CSIC) and the Institute of Dairy Products of Asturias (IPLA), the following actions are worthy of mention:
The Biomedicine and Health Cluster of the Campus of International Excellence of the University of Oviedo brings together more than 70 research groups.
This promotes quality scientific research in dairy product science and technology in prominent research fields:
Animal Biotechnology Centre which contributes to the modernisation and improvement of the capacities of the regional agri-food sector.
SERIDA’s research is mainly directed towards the selection and genetic and nutritional improvement of the regional primary sector, forestry, agriculture, livestock and fish farming, and the identification, treatment and prevention of diseases of domestic species and the interaction with native wild species.
A 50% stake is held in it by the Association of Dairy Industries of the Principality of Asturias and by agricultural unions and it operates as a microbiological test laboratory for foods, performing dairy control trials as a basis for the genetic improvement programmes of the dairy cattle herd and the identification of microorganisms and antibiograms linked to milk quality improvement campaigns.
Meat Technological Centre. It is making a major contribution to the revitalisation of the sector from a technological perspective. This Association-Cluster is specialised in:
Asincar has a pilot plant that faithfully reproduces the possibilities of an agrifood industry.
Success
STORIES
A family business, with more than 75 years of history, it successfully carries out its internationalisation strategy with a presence in Europe, the USA, South America and countries in Asia and Africa, thanks to the incorporation of innovation into its strategy, diversifying its products into a variety of non-alcoholic sparkling juices.
Leading company in the national dairy sector and the first Spanish dairy company to have obtained the AENOR Healthy Company certificate. Manufacturer of milk, enriched dairy products, cream and cheeses and yoghourts.
Nestlé Spain has a long industrial history in Asturias, where it has 2 production centres: its Sevares plant, where it manufactures infant nutrition products, and its Gijón plant, specialised in the manufacture of prepared, canned and sterilised dishes, highlighting the preparation of the renowned fabada (bean stew) Litoral, with more than 60 years of history. Likewise, sausages are produced exclusively for Litoral ready meals.
News
FOOD AND DRINKS
GET IN TOUCH WITH US!
Asturian Agency for Science, Business Competitiveness and Innovation (Sekuens)
33428 Llanera, Asturias. Spain.
GET IN TOUCH WITH US!
Institute for Economic Development of the Principality of Asturias (IDEPA)
33428 Llanera, Asturias. Spain.
