{"id":192044,"date":"2025-10-01T15:08:41","date_gmt":"2025-10-01T13:08:41","guid":{"rendered":"https:\/\/eurecat.org\/?p=192044"},"modified":"2026-01-29T13:12:49","modified_gmt":"2026-01-29T12:12:49","slug":"el-temps-davellana-addresses-the-challenges-facing-the-sector-and-champions-this-nut-as-a-gastronomic-and-identity-heritage-of-the-region","status":"publish","type":"post","link":"https:\/\/eurecat.org\/en\/el-temps-davellana-addresses-the-challenges-facing-the-sector-and-champions-this-nut-as-a-gastronomic-and-identity-heritage-of-the-region\/","title":{"rendered":"El Temps d\u2019Avellana addresses the challenges facing the sector and champions this nut as a gastronomic and identity heritage of the region"},"content":{"rendered":"

El Temps d\u2019Avellana has presented the program for its eighth edition, reaffirming its commitment to the hazelnut sector and addressing the challenges it faces, such as the effects of climate change and an increasingly competitive market.<\/p>\n

The event, coordinated by the Hazelnut Technical Office, managed by the Eurecat<\/a> technology centre, aims to highlight the work of producers and processors of hazelnut-based products, as well as to champion the culture of this nut as part of the gastronomic and identity heritage of the region, coinciding with Catalonia\u2019s designation as World Region of Gastronomy 2025.<\/p>\n

With this new edition, El Temps d\u2019Avellana strengthens the link between institutions and companies and the hazelnut sector within the framework of the Strategic Plan for its valorization, promoted by the Department of Agriculture, Livestock, Fisheries and Food.<\/p>\n

According to Elisabet Arlandes, Director of the Hazelnut Technical Office and tourism and culture consultant at the Eurecat technology centre, \u201cjoint initiatives with the participation of numerous local entities, such as El Temps d\u2019Avellana, highlight the qualities and potential of this nut at a time when the effects of climate change, with recent years of drought, and the lack of professionals in the countryside have affected hazelnut production\u201d.<\/p>\n

The opening event of El Temps d\u2019Avellana, held today at the Llotja de Reus, was attended by various figures linked to the sector, including Gl\u00f2ria Tibau, Director of Territorial Services of the Department of Agriculture, Livestock, Fisheries and Food in Tarragona of the Government of Catalonia; Noem\u00ed Llaurad\u00f3, President of the Tarragona Provincial Council and First Deputy Mayor of Reus City Council; Mario Basora, President of the Chamber of Commerce and the Llotja de Reus; Ester Gomis, President of the Protected Designation of Origin (PDO) Avellana de Reus; and former Director of the Hazelnut Technical Office, Jaume Salvat.<\/p>\n

During the presentation, Gl\u00f2ria Tibau pointed out that \u201cthis edition of El Temps d\u2019Avellana is special because it forms part of the activities being held this year to mark Catalonia\u2019s recognition as World Region of Gastronomy, and among these there could not be a more fitting event than one dedicated to championing the culture of this nut as part of the region\u2019s gastronomic heritage\u201d. She also highlighted that \u201cthe Department remains committed to producers, and for this reason we are preparing, together with the sector, a series of support schemes for hazelnut companies and cooperatives with a 2026 budget\u201d.<\/p>\n

\u201cBeyond highlighting the product, cultivation, gastronomy and all the assets surrounding hazelnuts, El Temps d\u2019Avellana is also a call for collaboration among all the sectors involved \u2014 producers, institutions, commerce and citizens \u2014 to promote this product that projects Reus and the surrounding area, and to ensure it continues to be a symbol of quality, sustainability and territorial identity,\u201d commented Noem\u00ed Llaurad\u00f3, who added that \u201cat the Tarragona Provincial Council we stand by agriculture, commerce, gastronomy, tourism, identity and culture\u2026 and the Reus hazelnut encompasses all of these assets\u201d.<\/p>\n

For his part, Mario Basora stressed that \u201cat a time of crisis such as the one currently affecting the hazelnut sector, it is important to continue promoting this flagship product of our territory, with top-level organoleptic properties and gastronomic qualities. That is why an initiative such as El Temps d\u2019Avellana is so important, as it supports the producers of this nut that is so deeply rooted in our identity\u201d.<\/p>\n

Meanwhile, Ester Gomis, President of the PDO Avellana de Reus, highlighted the role of farming as an economic and cultural engine of the territory. \u201cWe want hazelnuts to continue being an economic driver, a cultural heritage and a shared source of pride. We are clear that without farmers there are no hazelnuts, and without hazelnuts this territory would not be the same,\u201d she stated.<\/p>\n

\u201cWe are facing a complex situation for the sector in a context marked by the climate emergency, which is why it is essential to send a message of hope and stand by producers through well-established initiatives such as El Temps d\u2019Avellana,\u201d commented former Director of the Hazelnut Technical Office, Jaume Salvat, who was recognized during the presentation for his work at the head of the Office.<\/p>\n

Activities of El Temps d\u2019Avellana 2025<\/strong><\/p>\n

The program, running from 1 October to November, includes fairs, routes, tastings, technical workshops, school activities and performances centered around hazelnuts, in an edition that consolidates leisure, educational and professional activities for all audiences.<\/p>\n

Among the various activities is an initiative by the Bakers\u2019 Guild of Reus and Baix Camp, which during El Temps d\u2019Avellana will offer pastries in Reus specially made with hazelnuts for the occasion.<\/p>\n

This edition will also feature a mindfulness experience among hazelnut groves, a gastronomic day organized by the Reus Chamber of Commerce with a showcooking session led by Restaurant El Castell and the collaboration of Torrons Vicens and oils from the Siurana PDO, as well as the fourth Hazelnut Festival of the PDO Avellana de Reus, which this year will take place in Pla\u00e7a Prim and will include children\u2019s workshops and a street parade, among other activities.<\/p>\n

El Temps d\u2019Avellana 2025, framed within the events of Catalonia World Region of Gastronomy 2025, involves collaboration from a wide range of institutions and organizations, including the Department of Agriculture, Livestock, Fisheries and Food of the Government of Catalonia, the Tarragona Provincial Council, the Reus Chamber of Commerce, the Llotja de Reus, the PDO Avellana de Reus, Reus City Council and its various departments, Reus Promoci\u00f3 Agency, the Tarragona Provincial Tourism Board, IRTA, PRODECA, Eurecat\u2019s Technological Consultancy Department and Nutrition and Health Unit, as well as numerous municipalities, associations, academic institutions, professional guilds, cultural entities and companies linked to the hazelnut sector.<\/p>\n<\/div><\/div><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":20,"featured_media":189132,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[417,2295,743,2291],"tags":[],"class_list":["post-192044","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-consulting","category-food","category-press-notes-en","category-tourism"],"yoast_head":"\nEl Temps d\u2019Avellana addresses the challenges facing the sector and champions this nut as a gastronomic and identity heritage of the region - 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