LUIS PLANAS, Spanish minister of agriculture, fisheries and food, paid a visit to the Philippines last week and highlighted the importance of food security, as well as the importance of Spanish food imports and restaurants in the Philippines.
“The agricultural sector is one of the pillars of the Spanish economy,” said Mr. Planas in a speech (in Spanish, translated by an app). “Sometimes we don’t realize that we export more in food, for example, than in automobiles.”
In an interview on Sept. 2 at the Porcelanosa showroom in Makati, where welcome cocktails were held for the minister, he pointed out that Spain is the seventh largest food products exporter in the world, with its exports valued at $90 billion last year.
On the subject of food security, he told BusinessWorld, “What is important is that the whole of the planet can have access to good food, enough food, at affordable prices. It’s not so easy to do.”
In his speech, he mentioned a “food strategy” that he presented to the Prime Minister of Spain, Pedro Sánchez, at the beginning of May. The plan involves highlighting Spanish chefs and restaurants in Spain and abroad. “Those… visitors (to Spain) will spend (in) all the restaurants, and the Spanish chefs present abroad, they are the best ambassadors… of Spanish presence abroad. And I think that’s what gives us strength.”
A TASTE OF SPAIN ABROAD
Around the world, the Spanish Institute for Foreign Trade (ICEX) gives certifications to Spanish restaurants evaluated to serve authentic quality Spanish cuisine. Its website says, “The Restaurants from Spain Certification supports and recognizes restaurants focused on authentic quality Spanish cuisine. It establishes quality standards and criteria for the consumer who is looking for quality Spanish cuisine, and models for restaurateurs who may wish to offer our cuisine in other parts of the world.” A brochure from the Food and Wines from Spain website lists the criteria, which includes scoring on Spanish identity, culinary offerings, the menu, recipes and preparation processes, Spanish products, wines and distillates, experience and competence, and communications and PR.
A page from the brochure lists that there has to be “at least one person who can explain the concept behind the restaurant and its menu; predominance of Spanish dishes and recipes; certified quality foods from Spain; a chef who is qualified to prepare Spanish dishes and recipes; and communication media platforms that show the Spanish identity of the restaurant.”
In the Philippines, the restaurants that have achieved this certification include Alba Restaurante Español in Makati, Terry’s Bistro (and its branches in Salcedo Village, Podium, Cebu, Alabang, and Chino Roces), El Born and Manduca Taberna in BGC, and Samira by Chele Gonzalez in Cavite.
Mr. Gonzalez, among other Spanish chefs, were guests at the welcome cocktails, and whose food were also served.
Entry into the certification program is advantageous for these restaurants. There is a preference for holding events related to Spain in these establishments (depending on their capacity and availability), and they are recommended to Spanish companies with interests in the market to hold their meetings and/or events in the establishment, in addition to product promotions, etc. There will also be access to training programs in gastronomy and wine, and inclusion in promotional materials and digital campaigns.
Mr. Planas said in an interview, “This is a particular chapter that is very important for us. Spanish chefs, Spanish foods, are well-known worldwide, and are also our ambassadors to have and to open new markets for our agri-food products; any agricultural products. Any drink, particularly wine, beer, spirits, also has a presence in our restaurants outside (Spain), and that is why the international plan for gastronomy is also part of the support that we do for an agri-food sector that has success.”
Meanwhile, Ascensión Lillo-Martin, executive director of La Cámara Oficial Española de Comercio e Industria en Filipinas (the Spanish Chamber of Commerce in the Philippines) said in an interview that half of their members are in the food, beverage, and hospitality business. Other businesses they support in the Philippines include those in construction, IT, law and consultancy, banking, and insurance, but “Food and beverage is one of the most important,” she said. “It’s like making this food and beverage network between us.” — Joseph L. Garcia
Dining and Cooking