The Universitat de València, on purpose of spreading the benefits of tiger nut, has published a volume “El gran libro de La Horchata y la Chufa de Valencia” (The big book of Horchata and Valencian tiger nut) edited and coordinated by José Miguel Soriano del Castillo, present director of the Observatory of native and quality cookery of the Valencian Community-Universitat de València.
The areas of Horta Nord in Valencia have the best climate and soil science conditions to be the growth place of one of the most precious elements in this environment: Valencian tiger nuts (chufa), which is backed by the Protected Designation of Origin, which shows the quality of a product which is the reflection of a whole society.
The Observatory of native and quality cookery of the Valencian Community-Universitat de València, which is also formed by doctors Carla Soler and Jesús Blesa, is working in the design of new products made of tiger nut and, this way, trying to improve the competitiveness of Valencian industry facing tiger nuts of other countries.
The book, which has been published on December, is included in the Col.lecció Clíniques of the Universitat de València, directed by José Manuel Almerich. Its publishing has been possible thanks to the “Lluís Alcanyís” Foundation, the Universitat de València, the Supervisory Council for designation origin of Valencian tiger nuts and the Valencian government (Generalitat Valenciana).
More information:
Last update: 30 de december de 2014 07:00.
News release
