Description
The Chufa de Valencia PDO is a tuber (barley) from the Cyperus esculentus L. species. It is an herbaceous plant with 40-50 cm height. This plant has a net of small roots from which the tubers originate, which can be round-shaped or tapering.
Production Area
The production area of Chufa de Valencia PDO is located in the northern region of the country of Valencia which includes the municipal districts of Albalat dels Sorells, Alboraya, Albuixech, Alfara del Patriarca, Almassera, Benrepös i Mirambell, Burjassot, Foios, Godella, Meliana, Moncada, Paterna, Rocafort, Tavernes, Blanques, Valencia and Vinalesa, all in the homonymous Autonomous Community of Valencia.
Production Method
Seeding takes place in spring, in particular in April, while harvesting is made in autumn (November-December) by burning the vegetation. After harvesting, when maturated, the cyperuses are washed, dried in controlled conditions of weather, temperature and ventilation, then they are classified depending on their size and, finally, they are conditioned to be launched on the market or brought to the processing industries of the horchata (drink achieved by the maceration of this tuber with the addition of water and other ingredients).
Appearance and Flavour
The Chufa de Valencia PDO has a high content of fats and sugars, different shapes and sizes, and it is characterized by a thin peel with suberousified tissue. It has a dark colour with corrugations on the exterior surface.
History
The Chufa de Valencia PDO has very ancient origins; it was brought to Spain by the Arabs in the 8th century as a gastronomic delicacy and a base for the refreshing drink obtained from its maceration. In the 13th century, during the Islamic culture, its cultivation extended to the Mediterranean region of the present Community of Valencia. In 1795, A. J. Cavanilles spoke of the existence of 15 hectares cultivated with chufa in Alboraia and Almassera ad the related data on the methods of cultivation and consumption. Researchers of the area published many surveys on the chufa , its characteristics, and microbiology and on the drink prepared with it.
Gastronomy
The Chufa de Valencia PDO must be stored in dry and fresh rooms. It is used mainly to prepare creams, ice-creams and desserts in general. A vegetable milk, called horchata, is extracted from the Chufa de Valencia PDO characterized by a mixed flavour between barley water and almond milk. Traditionally, it is sold by street traders. The horchata is also combined with ice-creams, coffee and liquors.
Marketing
The product is sold as Chufa de Valencia PDO but it can be either tender, when recently harvested and washed, or dry, when washed and dried; this second variety is subdivided into Chufa seca cosechera with a size of minimum 5 mm and Chufa seca granza with a size of 7.5 mm or more. It is sold in suitable fabric sacks with different weights.
Distinctive Features
The Chufa de Valencia PDO comes from plantations located in the production area. After maturation, it is washed, dried, selected, measured and conditioned at farms, which are also located in the production area and registered in the related register of the Regulation Authority. The Mediterranean climate and the Franco-sandy grounds give it its unique characteristics.
