MEETING POINT FOR ALL AGENTS IN THE VALUE CHAIN OF FOOD, WOOD AND RURAL AND COASTAL DEVELOPMENT IN THE BASQUE COUNTRY
The Basque Country and its food sector
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Relevant data on the food chain of value in the Basque Country
The Basque Country and its food sector
Main Characteristics
- In 2021, the Basque agri-food sector will invoice 4,140 million euros/year and export 1,500 million euros in 2022.
- France and the United Kingdom are the two most important international markets for the positioning of agri-food products from the Basque Country, followed by Germany, Portugal and Italy. In the last year, the USA and Morocco have also stood out as sales destinations.
- The food value chain contributes 10.7% of the Basque Country’s GDP and employs 143,274 people.
Strong points in the agro-food industry
- Important boosting role of the agro-food industry in rural zones in the Autonomous Basque Community.
- Close link between a part of the food industry with local productions with officially-recognised certifications of origin and/or quality (Designations of Origin, Guarantee Marks, Eusko Label, etc.).
- Positive rating and recognition for Basque products.
- Great efforts made to adapt the sector to food quality and safety and environmental requirements, and technological modernisation of processes.
- Structures to support the agro-food industry with benchmark agents (HAZI, AZTI, etc.).
- A Cluster which, once firmly established, will best greater cooperation and synergy within the sector to face all challenges in the chain of value.
A solid market: high local demand
- The evolution of Basque cuisine and gastronomy in general over recent years has led to a gastronomic culture that is deeply rooted in Basque society. Consequently, Basques especially value local products and quality products, and high-quality purchase and restaurant consumption habits are widespread.
- The Basque Country is one of the preferred destinations for domestic tourists for travel and culinary excursions.
- 76.2% of domestic citizens travelling within the country have made a gastronomic trip or excursion to the Basque Country over the past two years.
- For 62.4% of the tourists coming to the Basque Country, gastronomy has a great influence on the selection of their travel destination.
High institutional support
- In addition to the Basque Government, there are several benchmark institutions (HAZI, AZTI, Basque Culinary Center –BCC-, Neiker, Clúster de la Alimentación de Euskadi (Basque Country Food Cluster), etc.) who promote the development and production of biotechnology-based solutions and contribute value to the agro-food sector in the Basque Country.
An innovative sector
- International role model in Gastronomy, with 33 Michelin-starred restaurants. Innovation and excellence in the Basque Country also reach haute cuisine, where there is the highest per capita concentration of Michelin stars, amounting to 33 in 23 restaurants. Four of the seven restaurants who boast the top award from this prestigious guide in Spain are in the Basque Country.
- A firm commitment to R+D+i in the sector. Entities such as AZTI, NEIKER, LEARTIKER and KATILU, amongst others, have become technological partners to agro-food companies, to whom they provide advanced R+D, quality control and food safety services.
- With food, the AZTI centre’s field of specialisation, they seek responses to new consumer demands, committed to healthy products with high sensory quality that are adapted to their specific nutritional needs and are easy to prepare and consume, among other features.
- Notable growth in organic agriculture and green biotechnology. In the last year, the number of organic operators has experienced a growth of 1% over the previous year and the annual growth rate relative to the useful organic agricultural area has been 15%). On the other hand, there are 95 entities operating in the Basque Country that carry out research in biotechnology, of which 75 have this activity as their main or exclusive activity, dedicating more than half of their internal expenditure to R&D in biotechnology.
- In recent years, innovation in agro-food runs in two different directions. On one hand, recovering rural areas and modernising and increasing competitiveness, with the support of new technologies, the internet, etc., all while maintaining their essence. On the other, developing new foods for a new kind of consumer, who looks for local, healthy and sustainable products.
The Basque Country and its food sector
Main Characteristics
- In 2021, the Basque agri-food sector will invoice 4,140 million euros/year and export 1,500 million euros in 2022.
- France and the United Kingdom are the two most important international markets for the positioning of agri-food products from the Basque Country, followed by Germany, Portugal and Italy. In the last year, the USA and Morocco have also stood out as sales destinations.
- The food value chain contributes 10.7% of the Basque Country’s GDP and employs 143,274 people.
Strong points in the agro-food industry
- Important boosting role of the agro-food industry in rural zones in the Autonomous Basque Community.
- Close link between a part of the food industry with local productions with officially-recognised certifications of origin and/or quality (Designations of Origin, Guarantee Marks, Eusko Label, etc.).
- Positive rating and recognition for Basque products.
- Great efforts made to adapt the sector to food quality and safety and environmental requirements, and technological modernisation of processes.
- Structures to support the agro-food industry with benchmark agents (HAZI, AZTI, etc.).
- A Cluster which, once firmly established, will best greater cooperation and synergy within the sector to face all challenges in the chain of value.
A solid market: high local demand
- The evolution of Basque cuisine and gastronomy in general over recent years has led to a gastronomic culture that is deeply rooted in Basque society. Consequently, Basques especially value local products and quality products, and high-quality purchase and restaurant consumption habits are widespread.
- The Basque Country is one of the preferred destinations for domestic tourists for travel and culinary excursions.
- 76.2% of domestic citizens travelling within the country have made a gastronomic trip or excursion to the Basque Country over the past two years.
- For 62.4% of the tourists coming to the Basque Country, gastronomy has a great influence on the selection of their travel destination.
High institutional support
- In addition to the Basque Government, there are several benchmark institutions (HAZI, AZTI, Basque Culinary Center –BCC-, Neiker, Clúster de la Alimentación de Euskadi (Basque Country Food Cluster), etc.) who promote the development and production of biotechnology-based solutions and contribute value to the agro-food sector in the Basque Country.
An innovative sector
- International role model in Gastronomy, with 33 Michelin-starred restaurants. Innovation and excellence in the Basque Country also reach haute cuisine, where there is the highest per capita concentration of Michelin stars, amounting to 33 in 23 restaurants. Four of the seven restaurants who boast the top award from this prestigious guide in Spain are in the Basque Country.
- A firm commitment to R+D+i in the sector. Entities such as AZTI, NEIKER, LEARTIKER and KATILU, amongst others, have become technological partners to agro-food companies, to whom they provide advanced R+D, quality control and food safety services.
- With food, the AZTI centre’s field of specialisation, they seek responses to new consumer demands, committed to healthy products with high sensory quality that are adapted to their specific nutritional needs and are easy to prepare and consume, among other features.
- Notable growth in organic agriculture and green biotechnology. In the last year, the number of organic operators has experienced a growth of 1% over the previous year and the annual growth rate relative to the useful organic agricultural area has been 15%). On the other hand, there are 95 entities operating in the Basque Country that carry out research in biotechnology, of which 75 have this activity as their main or exclusive activity, dedicating more than half of their internal expenditure to R&D in biotechnology.
- In recent years, innovation in agro-food runs in two different directions. On one hand, recovering rural areas and modernising and increasing competitiveness, with the support of new technologies, the internet, etc., all while maintaining their essence. On the other, developing new foods for a new kind of consumer, who looks for local, healthy and sustainable products.
The Basque Country and its food sector
Main Characteristics
- In 2021, the Basque agri-food sector will invoice 4,140 million euros/year and export 1,500 million euros in 2022.
- France and the United Kingdom are the two most important international markets for the positioning of agri-food products from the Basque Country, followed by Germany, Portugal and Italy. In the last year, the USA and Morocco have also stood out as sales destinations.
- The food value chain contributes 10.7% of the Basque Country’s GDP and employs 143,274 people.
Strong points in the agro-food industry
- Important boosting role of the agro-food industry in rural zones in the Autonomous Basque Community.
- Close link between a part of the food industry with local productions with officially-recognised certifications of origin and/or quality (Designations of Origin, Guarantee Marks, Eusko Label, etc.).
- Positive rating and recognition for Basque products.
- Great efforts made to adapt the sector to food quality and safety and environmental requirements, and technological modernisation of processes.
- Structures to support the agro-food industry with benchmark agents (HAZI, AZTI, etc.).
- A Cluster which, once firmly established, will best greater cooperation and synergy within the sector to face all challenges in the chain of value.
A solid market: high local demand
- The evolution of Basque cuisine and gastronomy in general over recent years has led to a gastronomic culture that is deeply rooted in Basque society. Consequently, Basques especially value local products and quality products, and high-quality purchase and restaurant consumption habits are widespread.
- The Basque Country is one of the preferred destinations for domestic tourists for travel and culinary excursions.
- 76.2% of domestic citizens travelling within the country have made a gastronomic trip or excursion to the Basque Country over the past two years.
- For 62.4% of the tourists coming to the Basque Country, gastronomy has a great influence on the selection of their travel destination.
High institutional support
- In addition to the Basque Government, there are several benchmark institutions (HAZI, AZTI, Basque Culinary Center –BCC-, Neiker, Clúster de la Alimentación de Euskadi (Basque Country Food Cluster), etc.) who promote the development and production of biotechnology-based solutions and contribute value to the agro-food sector in the Basque Country.
An innovative sector
- International role model in Gastronomy, with 33 Michelin-starred restaurants. Innovation and excellence in the Basque Country also reach haute cuisine, where there is the highest per capita concentration of Michelin stars, amounting to 33 in 23 restaurants. Four of the seven restaurants who boast the top award from this prestigious guide in Spain are in the Basque Country.
- A firm commitment to R+D+i in the sector. Entities such as AZTI, NEIKER, LEARTIKER and KATILU, amongst others, have become technological partners to agro-food companies, to whom they provide advanced R+D, quality control and food safety services.
- With food, the AZTI centre’s field of specialisation, they seek responses to new consumer demands, committed to healthy products with high sensory quality that are adapted to their specific nutritional needs and are easy to prepare and consume, among other features.
- Notable growth in organic agriculture and green biotechnology. In the last year, the number of organic operators has experienced a growth of 1% over the previous year and the annual growth rate relative to the useful organic agricultural area has been 15%). On the other hand, there are 95 entities operating in the Basque Country that carry out research in biotechnology, of which 75 have this activity as their main or exclusive activity, dedicating more than half of their internal expenditure to R&D in biotechnology.
- In recent years, innovation in agro-food runs in two different directions. On one hand, recovering rural areas and modernising and increasing competitiveness, with the support of new technologies, the internet, etc., all while maintaining their essence. On the other, developing new foods for a new kind of consumer, who looks for local, healthy and sustainable products.
The Basque Country and its food sector
Main Characteristics
- In 2021, the Basque agri-food sector will invoice 4,140 million euros/year and export 1,500 million euros in 2022.
- France and the United Kingdom are the two most important international markets for the positioning of agri-food products from the Basque Country, followed by Germany, Portugal and Italy. In the last year, the USA and Morocco have also stood out as sales destinations.
- The food value chain contributes 10.7% of the Basque Country’s GDP and employs 143,274 people.
Strong points in the agro-food industry
- Important boosting role of the agro-food industry in rural zones in the Autonomous Basque Community.
- Close link between a part of the food industry with local productions with officially-recognised certifications of origin and/or quality (Designations of Origin, Guarantee Marks, Eusko Label, etc.)
- Positive rating and recognition for Basque products.
- Great efforts made to adapt the sector to food quality and safety and environmental requirements, and technological modernisation of processes.
- Structures to support the agro-food industry with benchmark agents (HAZI, AZTI, etc.).
- A Cluster which, once firmly established, will best greater cooperation and synergy within the sector to face all challenges in the chain of value.
A solid market: high local demand
- The evolution of Basque cuisine and gastronomy in general over recent years has led to a gastronomic culture that is deeply rooted in Basque society. Consequently, Basques especially value local products and quality products, and high-quality purchase and restaurant consumption habits are widespread.
- The Basque Country is one of the preferred destinations for domestic tourists for travel and culinary excursions.
- 76.2% of domestic citizens travelling within the country have made a gastronomic trip or excursion to the Basque Country over the past two years.
- For 62.4% of the tourists coming to the Basque Country, gastronomy has a great influence on the selection of their travel destination.
High institutional support
- In addition to the Basque Government, there are several benchmark institutions (HAZI, AZTI, Basque Culinary Center –BCC-, Neiker, Clúster de la Alimentación de Euskadi (Basque Country Food Cluster), etc.) who promote the development and production of biotechnology-based solutions and contribute value to the agro-food sector in the Basque Country.
An innovative sector
- International role model in Gastronomy, with 33 Michelin-starred restaurants. Innovation and excellence in the Basque Country also reach haute cuisine, where there is the highest per capita concentration of Michelin stars, amounting to 33 in 23 restaurants. Four of the seven restaurants who boast the top award from this prestigious guide in Spain are in the Basque Country.
- A firm commitment to R+D+i in the sector. Entities such as AZTI, NEIKER, LEARTIKER and KATILU, amongst others, have become technological partners to agro-food companies, to whom they provide advanced R+D, quality control and food safety services.
- With food, the AZTI centre’s field of specialisation, they seek responses to new consumer demands, committed to healthy products with high sensory quality that are adapted to their specific nutritional needs and are easy to prepare and consume, among other features.
- Notable growth in organic agriculture and green biotechnology. In the last year, the number of organic operators has experienced a growth of 1% over the previous year and the annual growth rate relative to the useful organic agricultural area has been 15%). On the other hand, there are 95 entities operating in the Basque Country that carry out research in biotechnology, of which 75 have this activity as their main or exclusive activity, dedicating more than half of their internal expenditure to R&D in biotechnology.
- In recent years, innovation in agro-food runs in two different directions. On one hand, recovering rural areas and modernising and increasing competitiveness, with the support of new technologies, the internet, etc., all while maintaining their essence. On the other, developing new foods for a new kind of consumer, who looks for local, healthy and sustainable products.
The Basque Country and its food sector
Main Characteristics
- In 2021, the Basque agri-food sector will invoice 4,140 million euros/year and export 1,500 million euros in 2022.
- France and the United Kingdom are the two most important international markets for the positioning of agri-food products from the Basque Country, followed by Germany, Portugal and Italy. In the last year, the USA and Morocco have also stood out as sales destinations.
- The food value chain contributes 10.7% of the Basque Country’s GDP and employs 143,274 people.
Strong points in the agro-food industry
- Important boosting role of the agro-food industry in rural zones in the Autonomous Basque Community.
- Close link between a part of the food industry with local productions with officially-recognised certifications of origin and/or quality (Designations of Origin, Guarantee Marks, Eusko Label, etc.).
- Positive rating and recognition for Basque products.
- Great efforts made to adapt the sector to food quality and safety and environmental requirements, and technological modernisation of processes.
- Structures to support the agro-food industry with benchmark agents (HAZI, AZTI, etc.).
- A Cluster which, once firmly established, will best greater cooperation and synergy within the sector to face all challenges in the chain of value.
A solid market: high local demand
- The evolution of Basque cuisine and gastronomy in general over recent years has led to a gastronomic culture that is deeply rooted in Basque society. Consequently, Basques especially value local products and quality products, and high-quality purchase and restaurant consumption habits are widespread.
- The Basque Country is one of the preferred destinations for domestic tourists for travel and culinary excursions.
- 76.2% of domestic citizens travelling within the country have made a gastronomic trip or excursion to the Basque Country over the past two years.
- For 62.4% of the tourists coming to the Basque Country, gastronomy has a great influence on the selection of their travel destination.
High institutional support
- In addition to the Basque Government, there are several benchmark institutions (HAZI, AZTI, Basque Culinary Center –BCC-, Neiker, Clúster de la Alimentación de Euskadi (Basque Country Food Cluster), etc.) who promote the development and production of biotechnology-based solutions and contribute value to the agro-food sector in the Basque Country.
An innovative sector
- International role model in Gastronomy, with 33 Michelin-starred restaurants. Innovation and excellence in the Basque Country also reach haute cuisine, where there is the highest per capita concentration of Michelin stars, amounting to 33 in 23 restaurants. Four of the seven restaurants who boast the top award from this prestigious guide in Spain are in the Basque Country.
- A firm commitment to R+D+i in the sector. Entities such as AZTI, NEIKER, LEARTIKER and KATILU, amongst others, have become technological partners to agro-food companies, to whom they provide advanced R+D, quality control and food safety services.
- With food, the AZTI centre’s field of specialisation, they seek responses to new consumer demands, committed to healthy products with high sensory quality that are adapted to their specific nutritional needs and are easy to prepare and consume, among other features.
- Notable growth in organic agriculture and green biotechnology. In the last year, the number of organic operators has experienced a growth of 1% over the previous year and the annual growth rate relative to the useful organic agricultural area has been 15%). On the other hand, there are 95 entities operating in the Basque Country that carry out research in biotechnology, of which 75 have this activity as their main or exclusive activity, dedicating more than half of their internal expenditure to R&D in biotechnology.
- In recent years, innovation in agro-food runs in two different directions. On one hand, recovering rural areas and modernising and increasing competitiveness, with the support of new technologies, the internet, etc., all while maintaining their essence. On the other, developing new foods for a new kind of consumer, who looks for local, healthy and sustainable products.
Importance of the food chain of value in the Basque Country
10,70%
of the GDP
The Basque Country Food Chain of Value’s contribution to the GDP
15,3%
jobs
The Basque Country Food Chain of Value’s contribution employment
The Food Chain of Value accounts for 10.7% of the GDP and creates 143,274 jobs directly in the Basque Country (15.3%).
▸Primary sector
(agriculture, livestock, forestry and fishing)
- Primary sector GDP: 0.71%.
- Agricultural operations: 15,487.
- Fishing vessels: 219.
- Primary sector employment: 11,743 (1.16% of the Autonomous Basque Community total).
▸Agro-food and Forestry Industry
- Food and Drink Industry GDP 1.58%.
- Wood and Paper Industry GDP: 0.8%.
- Establishments: 1,341.
- Food and Drink Industry Employment: 14,679 (1.45%).
- Wood and Paper Industry Employment: 0.8-1.0%.
▸Food commerce
- Food commerce GDP: 2.74%.
- Food commerce employment: 38,571 people (3.81%).
▸Restaurant Industry
- Restaurant Industry GDP: 4.17%.
- Restaurant industry employment: 51,023 people (5.04%).
▸Food transport
- Food transport GDP: 0.6%.
- Food transport employment: 4,657 people (0.46%).
▸Uncharacteristic branches
(non-food branches related to food–innovation, education, health, etc.)
- Uncharacteristic branches GDP: 0.90%.
- Uncharacteristic branches employment: 16,805 people (1.66%).