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Stand Feria SMTS 2024

From February 14th to 16th, Goya España products have been present at the Supermarket Trade Show (SMTS 2024) held at Makuhari Messe, Chiba (Japan).

With the help of our distributor in Japan, IMAI, we have shown our formats in olive oils, olives and capers adapted to the Japanese market.

The Supermarket Trade Show is considered the most important trade fair in Asia in terms of supermarket supply. It was held for the first time in 1966, and since 2006 it has taken on an international dimension.

Thank you, IMAI, for your support to bring the most traditional flavors from Spain to consumers in our Japanese market.

Evoo world ranking 2023
  • GOYA® Organics and GOYA® Unico are in the Top 5 EVOOs of the Year 2023.

  • GOYA® Garlic, Best Flavored EVOO 2023

  • Goya’s factory in Seville ranks in the Top 10 oil companies and flavored oil companies worldwide.

The year 2023 has been very special for Goya premium oils. We have started 2024 with GOYA® Organics and GOYA® Unico as the best blends of 2023 according to the EVOO World Ranking, a ranking that gathers the most awarded extra virgin olive oils worldwide, evaluating their participation in more than 30 international awards and competitions considered by the EVOOWR.

Likewise, Goya premium EVOOs made it into the Top 5 EVOOs of the year. GOYA® Organics ranks 3rd place, while GOYA® Unico ranks 4th position.

GOYA® Robusto is also in the Top 25 of the world ranking of oils, and GOYA® Extra Virgin also enters the premium category, ranking 207th out of a total of 550 extra virgin olive oils.

Thanks to its participation in a total of 35 competitions throughout 2023, with a total of 102 awards, the Goya Spain factory located in Seville is positioned in the Top 10 of the best extra virgin olive oil companies in the world.

GOYA® Garlic, Best Flavored EVOO 2023

In the category of flavored EVOOs, the EVOO World Ranking 2023 places GOYA® Garlic in 1st place in the ranking of the 25 best flavored oils, competing with other EVOOs from Greece, USA, Portugal or Israel.

In the ranking of flavored oil companies, Goya España’s factory located in Seville is also positioned in the Top 10 of the best flavored oil companies.

As confirmed by Antonio Carrasco, General Manager of Goya Spain, “The presence of Goya oils at the EVOOWR is the culmination of a year of hard work by Goya promoting the quality of our olive oils worldwide, with important recognitions such as the 1st Mario Solinas award in the packers category for GOYA® Unico”. “By 2024, our olive oils will once again be present in the main international awards and competitions valued by the EVOOWR with which we are confident of consolidating our presence in this ranking”, says Antonio Carrasco.

Felices Fiestas | happy Holidays

We are part of a big family, the Goya Family.

From all of us at Goya Spain, we wish you Happy Holidays.

Christmas 2023

 

MIOOC 2023

2023 has been full of international recognitions for Goya olive oils. Today, we highlight the medals won at the Master International Olive Oil Contest (MIOOC).

Organized by Aldo Mazzini, the 2023 edition of the Master of Olive Oil Contest awarded a total of four prizes to Goya extra virgin olive oils:

About the MIOOC competition

With the aim of promoting the quality, culture and consumption of extra virgin olive oil and recognizing the work of the best producers and processors, the Master of Olive Oil Contest is divided into several categories, according to the type and intensity of fruitiness of the oils, as well as their geographic origin. There are also special categories for flavored oils and for design and packaging. The olive oils are evaluated by an international jury composed of panel leaders, professional tasters and prestigious consultants.

Dulces Navidad

Typical Christmas pastries are an important part of Spanish gastronomy. Each region or province has its own sweet specialties, which are made with ingredients such as almonds, honey, sugar, butter, flour, eggs, fruits and spices. These are some of the most popular:

Turrones:

They are a sweet mass of honey and almonds that can be soft or hard. The most famous are those of Jijona and Alicante. There are also other varieties such as chocolate, yolk, fruit or coconut.

Marzipan:

It is an almond and sugar paste that is molded into different shapes, such as figures, fruits or animals. The best known is the Toledo marzipan. Other sweets derived from marzipan are the Pastel de Gloria or the “Pan de Cadiz”.

Polvorones:

These are pastries made of flour, butter and sugar that melt in the mouth. They are typical of Andalusia, especially Estepa, in the province of Seville. They can be found in different flavors, such as lemon, cinnamon, chocolate or almond.

Mantecados:

They are similar to polvorones, but more compact and with a greater variety of ingredients. They originated in Antequera, but have spread throughout Spain. Some of the most popular are coconut, wine or anise. But the recipe we like best is the olive oil mantecado. In this recipe, the lard is replaced by extra virgin olive oil, providing natural antioxidants to the traditional mantecados. The pieces are presented with a maximum weight of 35 g per unit, except those with olive oil and the so-called “caseros” or “artesanos” (with a greater amount of almonds), which can reach up to 50 gr.

Roscón de Reyes:

It is a sweet dough bun decorated with slices of candied fruit, which is eaten on January 6, the day of the Three Kings. Inside the roscón are hidden a figurine and a bean, which bring luck or bad luck to the one who finds them. Some roscones are also filled with cream, cream, chocolate or truffle.

Peladillas:

These are candied almonds with sugar, which are used as decoration or as an accompaniment to other sweets. They are originally from Valencia, where they have been made since the 18th century. They can be found in different colors and flavors, such as vanilla, lemon or cinnamon.

These are just some examples of the typical Christmas pastries that can be tasted in Spain. There are many more, such as yemas de Santa Teresa, puff pastries, neules (similar to wafers), pestiños, alfajores, buñuelos or huesos de santo.

Picture: Mantecados El Santo

Premios AIOA | AIOA Awards

The year 2023 has been full of international recognition for Goya olives and olive oils. Proof of this are the 15 medals won at the Australian International Olive Awards (AIOA), which in its 2023 edition recognized GOYA® Manzanilla Olives Stuffed with Serrano Ham as the best olive in the Northern Hemisphere and best stuffed olive (category 17), with GOYA® Manzanilla Olives Stuffed with Minced Tuna Paste as a finalist. The list of AIOA 2023 awards is as follows: In table olives, medals are distributed as follows:

The list of AIOA 2023 awards is as follows:

Olive Oils:

GOYA® Unico and Organics, silver medal.

GOYA® RobustoExtra Virgen and Garlic, bronze medal.

In table olives, medals are distributed as follows:

Gold:

GOYA® Manzanilla Olives Stuffed with Serrano Ham.
GOYA® Manzanilla Olives Stuffed with Minced Tuna Paste.
GOYA® Manzanilla Olives Stuffed with Minced Blue Cheese Paste.

Silver:

GOYA® Whole Queen Olives.
GOYA® Manzanilla Olives Stuffed with Manchego Cheese Paste.
GOYA® Manzanilla Olives Stuffed with Spicy Chorizo Paste.

GOYA® Manzanilla Spanish Olives.
GOYA® Queen Olives Stuffed with Minced Pimientos.
GOYA® Manzanilla Olives Stuffed with Minced Salmon Paste.
GOYA® Manzanilla Olives Stuffed with Minced Pimientos.

The Australian International Olive Awards are among the newest and most comprehensive olive oil and table olive competitions worldwide. Participants in the competition come from Australia, Argentina, Australia, Chile, China, Greece, Italy, Lebanon, Egypt, New Zealand, North America and Spain. Since its inception, more than 90% of the participants have won medals.

Congratulations to all winners.

Dia Mundial del Olivo | World Olve Tree Day

We celebrate World Olive Tree Day every November 26th. The role of women in the olive sector is the theme of the 2023 celebration.

The International Olive Oil Council is dedicating World Olive Day 2023 to the role of women in the olive industry and in the entire olive production chain, from cultivation to consumption, in collaboration with CIHEAM (International Centre for Advanced Mediterranean Agronomic Studies).

For this reason, both organisations have shown the reality of women in the olive grove, highlighting their efforts and sacrifices in this hardworking crop, together with other women’s associations in the olive oil sector representing different geographical areas (including the Women in Olive Oil Network in the USA, the Arab and Jordanian Olive Oil Women’s Network, the Women & Olives LATAM network, and the Italian associations Pandolea and Donne dell’Olio9).

Goya Spain celebrates World Olive Day by paying tribute to the women who are part of our company and our suppliers. Every day they do their best to provide consumers in the five continents with the highest quality oils and olives.

Happy World Olive Tree Day

recoleccion de aceituna de aceite | Harvesting olives for oil

Harvesting olives for oil is a very important task. It affects the quality and production of the olive oil. Different methods of harvesting olives for oil, which can be manual or mechanical, are used to obtain the raw material with which to produce the best quality aoves. Here we will show you the different olive harvesting methods as highlighted by our supplier, Almazaras de la Subbética.

  • Extraction: The olives are picked from the tree by hand, one by one. This avoids damaging the olives. This can be done manually or with a rake. This is the technique used to harvest table olives. It does not cause any damage and is used to produce high quality oils.
  • Harvesting: The olives are picked from the tree by beating them with a stick to remove them. It is the most damaging to the tree and the fruit, but it is the best known and most widespread method. A long stick is used to beat and bend the branches of the olive tree. Although in the past it was the most common way of harvesting olives, today it is not used as much as in the past because it leads to breaking of the olive branches, which has a negative effect on the next harvest.
  • Shaking or vibrating: By shaking the trunk or branch of the olive tree, the olives come off the tree. This reduces damage with respect to the combing system.
  • Collecting from the ground: The olives are harvested from the ground, either by hand or with the help of machines. This method is used when the olives have fallen from the tree in a natural way, due to the ripening process or to the wind. This is the easiest and most economical method. However, it also produces the poorest quality oils.

Quality production

By observing the color and texture of the fruit, which changes according to its ripeness, you can tell if the olive is ready to be harvested. Each state has certain characteristics and properties that will influence the flavor and aroma of the oil.

This is the origin of our EVOOs. Our suppliers collect the raw material with the most careful care to produce extra virgin olive oils of the highest quality that Goya bottles and exports to markets in the five continents.

Catedra Goya Antonio Unanue | Goya Antonio Unanue Chair

On November 16, the Assembly Hall of the Higher Polytechnic School hosted the closing ceremony of the 2022-2023 academic year, which included the presentation of the awards of the Chair “Engineering in the Agri-Food Industry – Goya Antonio Unanue”.

Antonio Carrasco, General Manager at Goya Spain, was in charge of presenting the two prizes for the best Final Project (TFE) and the best doctoral thesis from among those completed within the Doctorate Program in Installations and Systems for Industry at the University of Seville, worth 1,000 € each.

In the first category, the prize went to the work “Optimization study of sweet potato fermentation in brine” by Leidy Alejandra Zambrano Camargo. The prize for the best doctoral thesis went to the work “Development of soy protein matrices with the incorporation of micronutrients for use in horticulture” by Mercedes Jiménez Rosado (prize collected by Alberto Romero García).

Entrega premios Cátedra Goya
From left to right: Amalia Luque, director of the Chair; Carlos León de Mora, director of the Polytechnic School; Antonio Carrasco, general manager of Goya Spain; Leidy Alejandra Zambrano and Alberto Romero (representing Mercedes Jiménez).
About the Chair

The “Engineering in the Agri-Food Industry Goya – Antonio Unanue” Chair, is an initiative promoted by the University of Seville and Goya Spain to promote interdisciplinary teaching and research activities linked to the agri-food industry that allow the study of the reality, problems, and prospects for the development of new strategies and technologies in the field.

Directed by Amalia Luque, Professor of Engineering Projects at the University of Seville and based at the Polytechnic School, the “Goya Antonio Unanue” Chair is one of the three University-Company Chairs based at the Polytechnic School, University of Seville.

The Goya Antonio Unanue Chair has envisaged a wide range of activities to promote the transfer of knowledge. The “Engineering Projects in Action Classroom Permanent Seminar” programmed a series of conferences given by specialists from the industrial, research and business sectors related to the Chair’s scope. The last one was given by José María Manzano Crespo, deputy director of the Higher Technical School and head of the ODS Research Group at Loyola University, and focused on the possibilities offered by efficient irrigation control for sustainable agriculture.

Sesion formativa Catedra Goya

The Goya Chair continues its academic activity. As part of this, on 16 November the Aula Goya, a permanent training seminar, will host a new session led by José María Manzano Crespo, deputy director of the Higher Technical School (Escuela Politécnica Superior) and head of the ODS Research Group at Loyola University, who will analyse the possibilities offered by efficient irrigation control for sustainable agriculture. The speech by José Maria Manzano will take place in Room 2.3 at the Escuela Politécnica Superior, at 9.00 am. Sign up to attend at catedragoya@us.es.

Specialist publications

In addition to this workshop, the Chair has sponsored the publication of two academic papers in specialist research journals. The first of these, on the predictive maintenance of equipment (from refrigeration units to transport belts) was published in the journal DYNA engineering and industry. The paper reviews the current status of the use of machine learning and deep learning in predictive maintenance in academia, thus responding to questions related to these practices.

The second paper was published on the research portal IEEE explore and is related to wine production. The objective and subjective quality of wines is an important issue in its production and marketing. To improve its quality, some production methods attempt to relate the physico-chemical properties of the wine to the quality as perceived by humans. The Chair’s publication examines and compares various metrics of attribute importance and their application to quality-conscious wine design and production.

More info about the Goya Antonio Unanue Chair

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