CHICK PEA FROM FUENTESAUCO

          The chickpea is a central product in the Mediterranean diet. It has been grown in the lands in the Eastern Mediterranean Sea and in Mesopotamia for ages. It is said that it was through the Roman colonization that the chick pea arrived to Spain, and then to our province Castile-Leon. It continued to be grown during the Visigoth presence and its cultivation was strengthened during the Arab period.

        First references to the chick pea being grown in the region of Fuentesaúco were written in the 16th century, specifically in a municipal bylaw dated 1569. Later, in the cadastre of the Marquis de la Ensenada dated 1752, we find a complete report about the chick pea cultivation in the region of Fuentesaúco, mentioning the number of seeds used, the production system and the sale price.

        The chick pea from Fuentesaúco was also known in Latin America.

         The statistical dictionary of Madoz dated 1845 says about Fuentesaúco: "It produces chick peas known everywhere. Nevertheless, in some other villages they produce it also tasty". This refers to the fact that the chick pea produced across the region took the name from the town of Fuentesaúco.

         These delicious pulses have also been quoted many times in our splendid literature, as does Benito Pérez Galdós in his Episodios Nacionales. The Nobel Literature Prize, Camilo José Cela, in is work Judíos, Moros y Cristianos, says: "Even if this Fuentesaúco in Fuentidueña (Segovia) also grows it, the Fuentesaúco known for its check peas is located in Zamora".

         The chick pea from Fuentesaúco was rewarded several times for its smoothness and quality. For example, we can recall the medal it received in Madrid during the Agriculture Fair in the year 1857 and the Official Diploma it obtained during the General Fair celebrated in Seville at the beginning of the 20th century.

         The product, covered by the Protected Geographical Indication (PGI) "Garbanzo de Fuentesaúco", belongs to the kind of seeds called Cicer arietum L., macrocarpum variety, ecotype Fuentesaúco.

Characteristics of the Chickpea from Fuentesaúco:

According to shape: intermediate texture, not spotted. Curved and sharp prickle.

Physical-chemical: 100 chick peas weigh after conditioning is 40-50 gr. Distilled water absorption at 25ºC during 10 hours higher than 100%.

Organoleptic attributes: After properly boiled and until its optimum moment, the check pea has smooth endosperm, not very, soft husk. Not less than 85% of the product maintains its compactness and there is no loss of husk.

The flavour is always tasty.

The colour is a mixture of yellow, white and brown; the result is a pale, cream colour.

Geographical Area:

The agricultural producing area of the chick pea from Fuentesaúco includes in outline the region of La Guareña, located in the far South-east of the province of Zamora. It borders the region of Duero Bajo (Zamora) to the North, and to the West, with a part from the same region called Tierra del Vino (Zamora). To the South, it borders the region of La Armuña, in the province of Salamanca, and to the East the region Sur de Valladolid. It covers a 687 square km.

Storing, packaging and preparation area. The area where the chick pea is stored, packaged and prepared covers 1443 square km, it includes in outline the regions of La Guareña (Zamora) and La Armuña (Salamanca). This area borders to the North the region of Duero Bajo (Zamora) and to the East the regions Sur de Valladolid and Campo de Peñaranda (Salamanca). To the South it borders Alba de Tormes and Fuente de San Esteban, and to the West the region of Campo de Ledesma (Salamanca) and Tierra del Vino (Zamora).