Calçot Valls 2020 Horizon. Technology and territory
Technical Conference. Valls, Monday, 10 February 2014
The calçot and calçotada are the backbones of a gastronomic and cultural phenomenon with a strong expansion and media and economic impact. To ensure the best performance of calçotada should continue to invest efforts in the right direction.
To produce quality spring onions, we have developed research projects with very good results, but further effort to reach an excellent and differentiated product, both the product and the production process.
The gastronomic potential calçot and economic activity it generates, if planned in coordination with good strategies, they also have room for growth and can be developed greatly.
On this day offer, from the achievements, take a look at the opportunities to consolidate and improve both the calçot as the gastronomic and cultural potential and economics associated with this holiday.