Priegola News

Thank you my Petit Madrid!

[Fuente: Blog Mi Petit Madrid - De Carla, el 04 de diciembre de 2013]

COMFORT & SLOW COW MiLK: happy cows of Arpon

Did you know a dealer can get milk just to your home, first thing in the morning, which live in the Centre or on the outskirts of the village? Yes, Yes, as in the films (American)! Every day, Arpon, the estate of Villanueva del Pardillo of Hans-Peter and Rachel, where 1,400 Frisian cows, living at ease and stress-free distributed fresh milk to more than 5,000 homes in the community of Madrid. The recipe for your success? The "Cow Comfort". This test? Both the family business and founder marriage just celebrate their respective golden wedding anniversary. Petit tribute to livestock more slow moment.

In 1960, Hans-Peter Sieber left his native Switzerland to work as an interpreter in the Costa Brava but love knocked at the door of your destination to meet his current wife of Cantabrian origins, Raquel Quijano. Shortly after, the happy couple decided to settle in no man's land to fulfill his dream: founding their own livestock. Nothing more moving to Villanueva del Pardillo, bought their first 30 cows in... Canada. Yes, they made them to travel thousands of miles aboard a plane of the company Iberia before no doubt the bewilderment of the crew. Since then, Arpon family has grown and much but in a methodical, almost philosophical manner, because, for its owners, a happy cow produces better milk. And I attest that this breeding cows live "as authentic Queens" thanks to the "Cow Comfort" method.

It is a set of techniques that favor well-being and tranquility of the animals in order to increase not only the quality of the milk but also its production. Then, on this farm, all cows are born and breed in the farm with the help of artificial insemination; they have enough space to walk; and they sleep in beds of water or rubber blended with pillows to rest your head. "The surface of the bed has to be padded so that the knees of cows will not suffer to the lie" explains Nicolás Sieber, the son of the owners, who grew up on the farm and knows very well the nature of these animals. "If you don't do them case, cows are curious, come to your attention. If you are where you come, frightened".

As for milk, cows are milked three times a day, seven days a week, 365 days a year (+ 1 every 4). During the time of milking, they listen to classical music, and not by any composer, it seems that the music of Mozart is that like... "It is said that this technique is used since, in the 19th century, monks of Brittany discovered that cows gave more milk during the mass, as they heard the music that came from the choir of the Church," says Nicolas.

Finally, in summer, sprinklers and fans regulate the temperature in the feeders and the cobertizos-dormitorios areas because it is proven that the cattle begin to suffer if the thermometer marked more than 22 degrees Celsius. And to finish, they themselves may be a masajito with a power brush that rotates automatically when the cow approached it... are giving Me envy! Aysss, who was a cow! In Arpon, clear.

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by Priegola

Arpon and Food Bank

Today comes the third van that we donate 1000 litres of "Cream fresh Arpon" charity "Bank of food in Madrid" organization... Any contribution is important, however small that is, so that with the help of everyone, we leave as soon as possible of this situation.

by Priegola

Consumption of local products. All are advantages

If you are 30 years or older and live in Spain, perhaps remember those times in which the milkman was going to the door of your House to sell you milk. Perhaps you remember the smell of fresh milk and the large amount of cream which had. You may also remember how your mother put it to boil before drinking it to kill the "bugs" that could contain milk.

Now the story has changed a lot. Although the previous paragraph may sound very romantic, there are now many more controls and systems that ensure milk to come to our House in perfect condition.

10 reasons to eat local foods

EAT LOCAL PRODUCE IS GOOD FOR THE LOCAL ECONOMY.

A euro spent on user-friendly products generated twice for the local economy. In today's complicated economic circumstances we are aware that this philosophy of consumption benefits us all.

THE PRODUCTS ARE FRESHEST.

A fresh product will always be more healthy to the body than a product requiring preservatives, freezing or stabilizers to extend their period of consumption.

In addition, the products transported over large distances may have been weeks frozen. Milk transport over long distances is only made with sterilized milk / UHT lasting several months without the need for cold storage.

LOCAL FOOD TASTES BETTER.

Pasteurized fresh milk has the same flavor milk which in the past was consumed in the villages, which are boiled before consumption and which mentioned at the beginning of this article.

UHT milk, have been subjected to a higher temperature, suffers more transformations (degraded some compounds and form that can change the odor, taste and color of milk). The most common of these is the caramelization of lactose.

In fruit and vegetables, a product harvested at their peak of ripeness has much more flavor than one prematurely collected by conditions of transport.

THEY ARE MORE NATURAL

Products made in their region or traditionally gathered near his village have fewer products to conserve them and additives.

In the case of fresh milk contains no obviously any preservative or additive. It is 100% fresh pasteurized milk.

CONSUME IN THIS WAY REDUCES EMISSION OF GASEOUS POLLUTANTS

Media that carry products from far away cause high emissions of CO2.

WE EAT SEASONAL

Eat seasonal products that are healthier to consume local products automatically. In addition, seasonal products are more economical.

YOU KNOW THE ORIGIN OF THE FOODS THAT YOU CONSUME

It is always more comforting to sit to eat knowing where they come from products you eat. Knowing the milkman, Baker, farmer, etc. and knowing how they work.

In the case of Priégola, we only elaborate products with milk from our own livestock in Villanueva del Pardillo. It is obtained from a single herd, milk a single location. Milk leaves the udder and goes directly to tank storage and pasteurization.

We do not carry milk coming from hundreds of kilometers for processing because in this process can cause many problems that decrease the level of fitness of milk for use. (Mixture of air, fragmentation of red blood cells, microbiological imbalances).

In the end, we get an exceptional taste of fresh and natural milk we produce with the same technique of pasteurization, for more than 50 years.

THE LOCAL FOOD IS VARIED

A farmer who produces industrially can dedicate to produce a wide range of products.

THEY PREVENT MONOPOLIES THAT ALTER THE PRICES OF ORIGIN

80% of the products are distributed in Spain by few companies that impose the final prices, produced and. Support small farmers used to fight against this.

BUYING FROM LOCAL PRODUCERS SUPPORT THE SUSTAINABLE DEVELOPMENT OF ITS LAND AND BUSINESS

With decent income, local producers will remain and will use its resources to generating wealth and employment for their community.

by Priegola