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Jun 06 2019

Grelos de Galicia PGI

The vegetative part destined for human consumption from plants of the Brassica rapa L. var species. Rapa (commonly known as the turnip), from the variety groups corresponding to the Santiago and Lugo ecotypes, and the registered commercial varieties Grelos de Santiago and Globo Blanco de Lugo, which represent these two ecotypes and are sold fresh, frozen and preserved.

Tasting notes

An intense green color, becoming darker as the plant gets ready to flower. Slightly acid and rather bitter taste. Slightly fibrous texture, more accentuated if the variety has narrow leaves with a high percentage of petioles. Very soft due to the low food fiber content.


Other notes

Morphological characteristics: Taproot, with a swollen upper part joined to a straight stem branching from the neck. Petiolated, hairy lower leaves, with small, broad lateral lobes becoming larger at the top. Upper flower spike leaves of an oblong spear shape, with two large auricles, rounded, hairless and embracing the stem.

Commercial presentation: Fresh, in traditional bunches weighing approximately 0.5 kg or 1kg / 1.1 lb or 2.2 lb, tied up with vegetable stems of other materials authorized in the Quality Manual. Processed, either frozen or preserved.


Production / Processing method

The seeds must come both from the local cultivated varieties, and from the authorized commercial varieties Grelos de Santiago and Globo Blanco de Lugo; seeds arising from re-use of the same land can also be used, together with seed from other parcels or producers entered in the appropriate register.
The seed is sown broadcast from mid-August, with the date varying depending on the area and earliness of the variety.

Harvesting is done manually, preferably at cooler times of day. The plants require very careful handling to prevent damage to the leaves, which affects their appearance and also forms a potential entry point for disease-carrying micro-organisms. When the product is destined for the processing industry, it can also be harvested using mechanical means. On the same day as harvesting, taking great care not to harm the product, the turnip greens are sent to the handling facility or to the processing plant, as appropriate. Processing and packaging of turnip greens must be done within the defined geographical area.


Geography / Relief and climate

The Galician landscape is generally one of gentle slopes caused by erosion from previous eras. The region's outline descends gradually from east to west. The varied geographical relief is a factor that has historically influenced farming and land cultivation. However, this has not affected this widely-planted and utilized crop. In high and medium-high areas it was grown using double cropping, generally in what are known as agras, large tracts of farming land or a group of fields belonging to several owners. In low-lying areas and river valleys, crops were grown intensively in cortiñas, fenced estates with good quality soil, used for growing legumes and cereals. The land workers sowed the turnip greens in the fields, mainly for their own use, and sold any excess at local markets in their own town or further afield.

There are differences in soil types, as the geological bedrock in the production area varies from one place to another: granite, slate, shale, amphibolite and tertiary and quaternary sediments. Because these soils are acid, chalky soil additives are commonly used throughout the area. The best soils for this crop are usually well tilled, fertile and with plenty of organic matter. Turnip greens require soil of average consistency, deep and loose, well-drained but with high relative humidity. This type of soil is abundant in the area covered by Grelos de Galicia PGI.

The climate in Galicia is generally damp and with moderate temperatures. The geographical area protected by the PGI where the crop is grown is in the transition area between oceanic and continental climates. Galicia has features of both these climates, while on the coast the climate is clearly oceanic and the southern counties in the province of Ourense are markedly Mediterranean in character, with hot summers and lower rainfall than the average for the rest of Galicia. The climate changes from the western to the eastern side. Average annual temperatures rise from 9 ºC / 48.2º F on the coast of the province of A Coruña to 15 ºC / 59º F in the inland areas of the province of Ourense. Average annual temperatures range between 9-13 ºC / 48.2-55.4º F depending on the more or less continental climate experienced in each production area, and annual sunlight hours vary from 1,600 to 2,000, depending on the latitude.


Regulatory Council

Consejo Regulador de la IGP Grelos de Galicia
Pazo de Quián, s/n - Sergude
15881 Boqueixón (A Coruña)
Tel: (+34) 881 997 391 / 881 997 276
ingacal@xunta.es
http://grelosdegalicia.org/es


Sources:
 
- Spanish Ministry of Agriculture

- Instituto Galego da Calidade Alimentaria (INGACAL)

- Regulatory Council, Grelos de Galicia PGI

The plants require very careful handling to prevent damage to the leaves.
PGI Grelos de Galicia
PGI Grelos de Galicia Log
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