Japanese aubergine, a specialty product, has been grown in Almeria and Granada for less than a decade. This vegetable, which is known for its good looks and taste, requires intensive management on the farms. Although few farmers produce it, the results are satisfactory. Alejandra Martín Rodríguez, a farmer in Castell de Ferro, grows three thousand square meters of Japanese aubergine and plans to expand production. She markets it via Unica Group and the cooperative Grupo SCA.
Japanese aubergine, primarily intended for export, has garnered attention at events like the International Green Gastronomy Congress. Its cultivation is delicate, as it requires careful control of temperature, humidity, and lighting. Inmaculada Muros from Grupo SCA highlighted the need for ample irrigation and meticulous pruning to maintain the balance between leaf mass and fruit.
This exotic crop, native to Asia, is thin and elongated. It tastes sweet and less bitter than traditional aubergine. Its skin contains anthocyanins, with antioxidant capacity. Muros advises eating it cooked because it contains cholamine, a toxin that is harmless after cooking.
The Japanese aubergine crops on the Coast of Granada are still in their growing phase with some plants still in bloom. The cultivation cycle lasts nine to ten months, starting in September and ending in June or July. According to Martín, the harvest intensifies in spring, when there is more light, which stimulates production.
The value of the Japanese aubergine has not been quantified but it's expected to be high because it is a speciality product with a low sales volume. The Martín Rodríguez family also grows midis cucumber, yellow cherries, Dutch cucumber, watermelon, and Turkish pepper, demonstrating that generational change in the field is possible.
Source: diariodealmeria.es