Description
The 'Batata doce de Aljezur' (Aljezur sweet potato) is the adventitious, fleshy, tuberous root of the plant Ipomoea batatas (L.) (syn. Batatas edulis) of the Lira variety and Convolvulaceae family.
Production Area
The production area of the Batata Doce de Aljezur PGI is located in the municipality of Aljezur in the Faro district and to the parishes of São Teotóneo, São Salvador, Zambujeira do Mar, Longueira-Almograve and Vila Nova de Milfontes of the Odemira municipality in the district of Beja.
Production Method
The soil is lightly tilled and harrowed and organic fertilizer is put down. The roots are planted 10-15 cm deep in the ground. The move to the final growing area takes place in April/May. The plant remains in the ground for about four months. Most of the harvesting is done in October, when the roots have reached maturity and there is not too much moisture in the soil. After harvesting, the sweet potatoes are dried above ground for around eight days. Afterwards the potatoes are washed and stored in a cool, ventilated area.
Appearance and Flavour
The Batata Doce de Aljezur PGI is elongated and pear shaped, its skin is purple or reddish brown and its flesh yellow. It has a sweet taste and its texture is not very fibrous. When eaten raw its taste is similar to that of chestnuts. Its size varies between 8,5 × 4,0 cm and 16,5 × 7,1 cm and it reaches a weight of between 50 and 450 g.
History
The town of Aljezur was founded in the tenth century by Arabs and later seized from the Moors in 1249. According to legend, the Knights of the Order of St James of the Sword, drank a potion made from sweet potato before every important battle. The force of the invasion and the speed with which they took the castle of Aljezur stunned the Moors, who were unable to react to such a sudden charge. The conquest took place in 1249 and, according to the legend, the potion that was the determining factor in the victory was none other than the famous 'feijoada de batata doce de Aljezur' (the Aljezur sweet-potato bean stew). Whatever the truth of this story, the sweet potato's origins in Aljezur have been lost over time, which serves to illustrate that it has a long tradition in the region and in the diet of the local people.
Gastronomy
The Batata Doce de Aljezur PGI must be kept in a cool, ventilated are. The products weighing more than 450 gr are transformed into a sweet commonly known as Batatada that is a type of sweet compost used in the regional sweets industry.
Marketing
The product is sold as Batata Doce de Aljezur PGI. It is marketed retail when its weight varies from 50 gr to 450 gr and for industrial purposes (sweets preparation, batatada) when the weight is superior to 450 gr.
Distinctive Features
The product's physical, chemical and organoleptic characteristics stem from the farmers' cultivation practices (expertise) and the natural conditions present in the region: the land, podzolised dunes and sandy coverings that have an underlying layer of clay, and the particularly oceanic climate affecting the narrow coastal strip, which is irrigated by the Mira river.
