The initiative, which began eleven years ago, is the result of a collaboration between the Cooperativa Agropecuària Coperal, the Department of Agriculture, various bakers' guilds, and flour companies. The main goal is to obtain high-quality raw material for artisanal bread making, adapting cultivation to the region's agronomic characteristics.
To ensure the best yield, preliminary studies were conducted to select specific varieties. Among these, Acorazado stands out for its strength and protein content, while Berdun is noted for providing greater elasticity to the dough.
Currently, the cereal is processed at the Coromina flour mill. The final product is distributed through Coperal's farm shops and other cooperatives, as well as in bakeries across the Tarragona region, maintaining a production chain fully linked to the territory.
