For a rice cleaner, paella concepts and export is the opposite, because if the herbs pass, the food has no value anymore, and of course, cooking it in Valencia and eating it in Paris or Berlin seems impossible to the minimally demanding palate. At Valencia company Gastraval they don’t think so, and in fact the paella and rice dishes they produce every week at their factory in Catarroja are already sold in 13 countries. Moreover, according to its director, it now has goals to make the leap to North America and Asia, Mattieu Allais.
Company founded by family watching you It was opened as a takeaway paella business in 1983 and later turned into a ready-made food industry. In 2007 the founders sold the company to Tecnofoods, a machinery company, and in 2013 the Stator Management fund, which he chaired, entered with the majority of the capital. Max Money, former Minister of Economy of the Generalitat Valenciana with the PP. These investments have allowed the company, which employs one hundred people and expects to reach 14 million turnover this year, gradually grow by 12% compared to 2021, when it has already grown by 70% to 11.6.
Gastraval’s core business is rice and fideuà, ignoring the first attempts at making pasta and risotto. Allais He explains that the company follows a “very traditional” process because “we make it with gas in paella.” There are actually 20 of these containers, each one and a half meters in diameter. What the company sells best is mixed paella (meat and fish), but also Valencian paella, arroz a banda, black rice or cooked rice.
“Then we pack them in plastic trays, pasteurize them, and sell them frozen or refrigerated,” he says. AllaisHere’s how he solves the cooking problem: “We’ve worked out the formula, taking into account the whole process, so that the rice doesn’t go overboard. We cook it a little less than usual.”
In addition, the Valencia firm produces what it calls a base for preparing rice: namely broth and chips. It sells its products in large stores and supermarkets, both under its own brand and under the distributor brand, and on the Horeca channel (hotels, restaurants and cafeterias). In the first case, what is mainly marketed is the finished rice dishes, while the bases are what they buy, especially the second ones, adding the accompanying vegetables, meat, fish or seafood to broths, broths, fish or seafood shortens preparation times and accompanies rice or noodles for french fries.
The company produces 200,000 servings of paella and bases each week. Currently 95% of sales are in Spain and uniquely in the Mediterranean, honoring tourism, beach and a bit of rice. However, the company has already started its export route with the sale of its products in 13 countries. The UK is its main foreign market, followed by France and Belgium.
Allais It ensures that each country interprets paella in its own way and adapts to the customer. This means that rice sold in France must contain sausage and peas. In the UK, it was previously supposed to contain the same sausage, but now mixed paella dominates. In other countries, consumers want the food to contain less salt than in Spain. No one ever wanted it to be spicy.
Currently the R&D department Among other things, he is focused on making a paella that “does not require cold and is served canned”. Under the premise that “Spanish gastronomy is very popular everywhere”, it is one of its aims to explore international expansion currently through the United States and Asia, with China and Korea as initial targets.
Allais He assures that Gastraval’s growing success has led its owners to consider increasing their existing facility, which covers an area of 3,000 square meters, or even investing in a new factory to meet growing demand.
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