The director of the Galician Food Quality Agency (AGACAL), Martín Alemparte, highlighted Galicia's bread-making tradition and the uniqueness of its products at the 'Biography of Galician Bread' conference. The event, organized by the Chair of Bread and Cereal at the University of Santiago de Compostela (USC), focused on valuing native cereals and the challenges facing the sector.
Alemparte emphasized the role of the protected geographical indications (PGI) 'Pan Galego' and 'Pan de Cea' in safeguarding the identity and quality of these products, as well as in their market differentiation. He stressed the importance of continuing to promote these quality labels, encouraging the participation of new operators and strengthening consumer recognition.
The need to combine tradition and innovation to face the challenges of a sector that must adapt to evolving consumption habits and new production and commercialization models, without losing the characteristics that make Galician bread unique, was also highlighted.
The conference addressed the various processes in the bread value chain, from cereal cultivation to its transformation and marketing. The program included presentations on traditional varieties, traceability, flour and bread characterization, healthy eating, and the sector's socioeconomic importance.
A debate panel with representatives from bakeries, the sector, and AGACAL analyzed the past, present, and future of Galician bread, discussing challenges and opportunities to enhance the competitiveness and identity of traditional breads.
The program concluded with a visit to a mill and a bakery in the A Coruña town of Carral, where participants could gain firsthand knowledge of various processes related to bread making.
