Spain

Chelsea KensingerGoutham Matta

Where is Spain?Spain is the second-largest nation in Europe, after France. It is a land of contrasts and extremes. Its terrain includes Mediterranean beaches, snow-capped Pyrenees Mountains, dry plains, coastal rice paddies, volcanic islands, and rolling hills. Its people have strong regional identities forged by this diverse geography and by the events of their history.

Area:Spain comprises approximately four-fifths of the Iberian peninsula (with Portugal accounting for the remainder). Spain also includes the Canary Islands in the Atlantic Ocean and the Balearic Islands in the Mediterranean Sea. Altogether, its total area is slightly less than the combined areas of the states of Utah and Nevada. Spain's average elevation is the second-highest in Europe after Switzerland. Three-fifths of the Spanish mainland is a broad plateau, called the Meseta , located in the center of the country

Population:Spain has a population of some 40 million people, with a much lower population density than most other European countries. Geographic barriers have helped preserve a keen sense of identity in all six of Spain's major ethnic groups. The Castilians, who live in the central Meseta, are the nation's dominant group, and Castilian Spanish is Spain's national language.

Culture:• Spain enjoyed a Golden Age of literature in the sixteenth and seventeenth

centuries. Don Quixote by Miguel de Cervantes is widely regarded as the first great novel. It eventually became the most widely translated work other than the Bible. In modern times, poet and dramatist Federico García Lorca won international acclaim.

• Spain is particularly known for its contribution to painting. In earlier centuries, El Greco (c.1541–c.1614), Diego Velázquez (1599–1660), and Francisco Goya(1746–1828) were among Spain's great artists. In the twentieth century, great painters include Pablo Picasso (1881-1973), perhaps the single most powerful influence on twentieth-century art, as well as Joan Miró (1893-1983), Salvador Dali (1904-89), and others.

• Spain has been one of Europe's most staunchly Catholic countries. Over 95 percent of the Spanish people (about 38 million) are Roman Catholic.

• Many Spaniards observe baptism and other important Catholic rites but do not attend church regularly. A 1967 law guarantees freedom of religion. As of 1993, Spain had 300,000 Muslims, 250,000 Protestants, and 15,000 Jews

• Spaniards, like the Catholics in other countries, believe strongly in divine help from the saints and especially from the Virgin Mary. Cofradías , Catholic lay societies devoted to particular saints, play an important role in religious life in many areas of the country.

Religion:

• In the past, agriculture, livestock, and mining were the mainstays of the Spanish economy.

• Under the regime of General Francisco Franco, (1939-75) industrial expansion was emphasized and the bulk of Spanish employment shifted to industry. Jobs in the service sector (directly serving the public) were the most common, as of 1991 statistics, followed by industry.

• Agriculture and fishing together came in third. Typical crops grown in the north are potatoes, beans, corn, and vegetables. In the central areas, crops include wheat, soybeans, sunflowers, lentils, chickpeas, and grapes and other fruits. In the Mediterranean area, vegetables, rice, and fruits, especially citrus, are grown. Spain's fishing fleet is the largest in the world.

Major Industries:

• Spain has a wide variety of regional dishes. As in other Mediterranean countries, Spaniards use lots of olive oil, fresh vegetables, and garlic

• Galicia is known for its seafood and stews. Catalonia is known for its fish casseroles and for cured and smoked meats. The regional dish paella originated in Valencia and has become a national delicacy. It consists of a rice-and-saffron base and can include mostly seafood (a la marinera) or several kinds of meats (mixta).

• Spaniards love cured ham (jamón serrano), several kinds of sausage (including chorizo and salchichón ), and cheese (especially a variety called queso manchego ). A wide variety of seafood is also popular. Spanish wine, champagne (cava), sherry, brandy, and beer are all excellent.

Food Culture:

• Because of the relative decline of agriculture since the 1960s, Spain’s rural population decreased and many farms disappeared

• Spanish agriculture has remained relatively backward by western European standards: capital investment per hectare is about one-fifth the average for the Organization for Economic Co-operation and Development (OECD), and the vast majority of farms are small.

• Since Spain joined the EEC in 1986, the Spanish agricultural sector has had to respect Europe-wide policies. As a result, many small-scale operations, especially in grape growing and dairying, had to cease.

• Since the mid-1990s, however, the amount of agriculturally productive land (especially land dedicated to organic farming) in Spain has increased through irrigation and the conversion of fallow lands.

Agriculture:

• Vegetables, fruits, and cereals are the principal crops, accounting for about three-fourths of Spain’s agricultural production (in terms of value), with cereals the principal crops

• Barley and wheat, the major crops in Spain, predominate on the plains of Castile-León, Castile–La Mancha, and Andalusia, while rice is grown in coastal Valencia and southern Catalonia. Corn (maize), grown in the north, is a major fodder product. Other crops include cotton; tobacco (grown in Extremadura); sugar beets (grown mainly in the Duero and Guadalquivir valleys); olives (produced in the south), a large portion of which are used for oil; and legumes (beans, lentils, and chickpeas). Fruit growing is also significant, with citrus fruits, especially oranges (grown in the regions of Valencia and Murcia), being of greatest importance. Other fruit crops include apples, apricots, bananas, pears, peaches, and plums. Spain also produces vegetables (especially tomatoes, onions, and potatoes) and nuts (almonds).

Agriculture:

• Spain is one of the world’s largest producers of wine, grape growing is of considerable importance. The main wine-producing areas are La Rioja, the Penedès in Catalonia, Valdepeñas in Castile–La Mancha, the Duero valley in Valladolid, and Málaga and Jerez de la Frontera in Andalusia, which is also the centre of sherry production.

• Livestock accounts for just under half the value of Spain’s total agricultural output. Pigs are raised mainly in Castile-León, Aragon, and Catalonia, and pork leads meat production in Spain, followed by poultry, beef, and lamb. In the Atlantic coastal regions and the dry southern interior, sheep and dairy cows are raised.

Agriculture:

• With about 5,000 miles (8,000 km) of coastline, Spain has long had an important fishing industry, which relies on fishing grounds off its coast and as far away as the Pacific and Indian oceans. The main fishing ports are in the northwest, especially Vigo and A Coruña. The activities of the commercial fishing fleet led to conflicts between Spain and a number of other countries, especially Morocco and Canada. On a number of occasions Spanish fishermen have been arrested for fishing illegally in these countries’ waters. Spain’s total catch declined during the 1980s and ’90s, but the fishing sector still accounted for about 1 percent of GDP, and fish remain an important component of the Spanish diet. Moreover, as the catch from sea fishing has declined, Spanish producers have increasingly developed coastal fish farming as an alternative.

Fishing:

Rankings Commodity Value (Million EUR)1 Wine 2,5672 Pork 2,3333 Olive Oil 1,8494 Mandarins 1,2985 Oranges 1,0006 Tomatoes 9257 Peaches 6408 Lettuce 6319 Peppers 624

10 Olives 604

Major Commodity Exports:

4%7%

21%

7%

61%

Main Sectors

Fish products

Processed fruits and vegetables

Meat products

Olive oil

Others

Food Processing: Spanish economy the capital manufacturing activities are firstly Food and Beverages, secondly Fabricated metals and thirdly Chemical

Main Sectors in Spanish Food Industry

• The social, political and cultural changes that Spain has experienced in the past twenty years have determined new habits and tastes in its population. Thus, it is logical that these changes have directly influenced the food consumption of the people.

• An approximation to the diet of Northern countries has taken place, although Spain still falls mostly within what is known as the Mediterranean Diet, well known for its cultural and nutritional aspects

• The largest deviations from this diet have been oriented towards the consumption of larger amounts of proteins and fats and a lower intake of cereals and their by-products.

• The products that experienced the highest consumption growth were: beer (13.57 %), mineral water (8.64 %), ready-to-serve meals (7.70%) and sodas and soft drinks (6.06 %). The products that registered the largest falls in terms of quantity purchased by households were: grape juice and must (-15.60 %), honey (-8.23 %) and sparkling wines and cava (-7.38 %).

Trends:

Pasteurized Foods:Pasteurized Foods

MilkCheddar Cheese

Sour CreamYogurt

VinegarBeerWine

AlmondsEggs

Butter

Milk “Ultra-High Temperature" (UHT)

Pasteurized

Cheddar Cheese

milk may be raw, pasteurized or creamy Manchego is made from unpasteurized sheep's milk.

This means that cheese made from pasteurized milk actually may be less safe then those made from raw milk! The good bacteria in raw-milk cheese protect the cheese from dangerous pathogens. Raw milk is not dangerous if it's kept clean

Sour Cream *not availableSubstitution may be crème fraiche or Greek style yogurt

Readily available made with pasteurized cream

Yogurt Pascual (Spanish yogurt company; Thanks to pasteurization, we get a product of the highest quality without preservatives, with a lifespan of 7 months, while preserving its taste and nutritional value

Yoplait peach.

Eggs Europe takes a different approach, the egg producers vaccinate laying hens to prevent salmonella transmission. The cuticle or the naturally occurring coating, is what they depend on to prevent salmonella contamination on the outside of the shell. Authorities say that chilling and then warming could create condensation, which may allow salmonella penetration of the shell, and refrigeration is discouraged.

In the US egg producers to prevent contamination from the outside. The USDA requires eggs to be washed. The process included rinsing n hot water, drying, and spraying with chlorine mist as soon as they are laid. The cuticle is removed during washing process in the US. Some producers replace it with a synthetic coating. The US still requires Refrigeration

• Sauerkraut

• Wine

• Cheese

• Beer

• Vinegar

Fermented Foods:

Spain USA, Canada, Mexico EnzymesSauerkraut Kimbos are typically pitted olives,

especially the variety called gordal, stuffed with a gherkin pickle, although they are known by different names in different parts of Spain. The banderillas, with and endless variety of combinations, are named after a dart-like stick used in bullfighting and are also called toreras. The most unmistakable banderilla in Spain is perhaps the Gilda, which is made with a green hot pepper, olive, gherkin and anchovy.

salted and left to ferment in a de-oxygenated environment for 4-6 weeks. The salt, via osmosis, pulls water out of the cabbage to form brine that helps protect the kraut while it is fermenting

Leuconostoc mesenteroidesLactobacillius spp.

Summer Sausage

Chorizo is a pork sausage (natural casing ) in Europe it is fermented, cured, or smoked and can be eaten without cooking. Smoky and deep red in color from dried smoked red peppers

Wisconsin brand or local butcher * Cut-rite

Pedicoccus spp.

Wine Tempranillo (young wine) from central Spain.Garnacha from northern Spain.Bobal ( Central Spain)

Cupcake Pinot Noir from California's central Coast. Cool fermentation process.

Saccharomyces bayanus or cerevisia

Pickles In Spain, pickled gherkins, pearl onions, garlic cloves, olives and other pickled vegetables are known as encurtidos, and they are officially defined in the Royal Spanish Dictionary by the presence and aroma of vinegar in their preparation

is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

Leuconostoc mesenteroidesLactobacillus spp.

Olives Green olives or Sicilian . Table olives have a shorter shelf life

Black olives, jared and brined Kalamata

Candida spp.Cryptococcus spp.Debaryomyces hanseii

Vinegar Spain is famed for its wines, and wines are the essential raw material in Spain for vinegar. The Spanish wine vinegars that result from careful fermentation of white or red wines or cava, whether sweet or dry, are much praised for their intense aroma, the wide spectrum of flavors and the many varieties available*Sherry Vinegars are widely available

Red wine vinegar and apple cider vinegar

Saccharomyces cerevisaeGluconabacter spp.Acetobacter spp.LAB

Milk Differences:

Spain uses the metric system, like all other European countries and uses tetra pack for UHT

The biggest distributor of UHT milk in Europe introduced their product to the U.S. in 1993, but never quite cracked the American market. Americans who unlike many Europeans have traditionally had home refrigerators with plenty of space, just couldn’t get used to the idea of buying milk off a shelf; whether you’re looking for Lactaid or low-fat, you find it in the refrigerated aisles. Americans' association between freshness and refrigeration is so ingrained that, according to the New York Times, some soy-milk companies pay supermarkets extra to have their shelf-stable product sold in the refrigerated section.

What makes Difference:

• One reason might be environmental. By lessening the need for refrigeration in supermarkets and convenience stores, UHT could reduce global warming. In 2007, the U.K.’s Department for Environment, Food and Rural Affairs (DEFRA) announced a goal that 90 percent of milk sold in 2020 should not require refrigeration.

• UHT stands for “Ultra High Temperature processing,” which is just another way of heating milk to kill bacterial spores. In the pasteurization process, the milk is heated to 72°C (161.6°F) for at least 15 minutes, whereas the UHT process heats the milk at 135°C (275°F) for one to two seconds. This flash of extreme heat is said to kill off any spores in the milk, and is currently a process that is being used for other products such as fruit juices, cream, yogurt, wine, and soups.

• In Belgium, France, Portugal, and Spain UHT milk consists of over 90% of the total milk consumed. I project that these numbers are similar for many Latin American and Asian countries as well

• UHT milk tastes different than its pasteurized milk cousins it tastes like it comes from a box it tastes burnt.

Why does Europe use UHT:

• 1. Raw milk and raw dairy products are milk and dairy products (e.g., queso fresco, cheese, cream, etc.) made from milk that have not been pasteurized (heat treated) to kill off bacteria. Raw milk and raw dairy products are not as safe as pasteurized milk and dairy products made from pasteurized milk.

• 2. Raw milk and raw dairy products are inherently unsafe to consumers because they may contain one or more types of bacteria that can cause mild to severe illnesses. These bacteria include Brucella, Campylobacter, Shiga toxin-producing E. coli such as E. coli O157:H7, Listeria, Mycobacterium bovis, Salmonella species, and Yersinia.

• 3. Infection with one of these bacteria may occur from drinking raw milk or eating dairy products made from raw milk. The symptoms of these infections include diarrhea, stomach cramps, or fever. Rare, yet severe illness may also occur, including a neurological disease called Guillain-Barré syndrome with Campylobacter jejuni infection, acute renal failure in children or the elderly with E. coliO157:H7 infection, and miscarriage or fetal death in pregnant women with Listeria monocytogenes infection.

• 4. The risk of severe disease, hospitalization, or death from consuming raw milk or raw dairy products is greater for children, pregnant women and their unborn babies, the elderly, and persons with weakened immune systems.

• 5. Outbreaks of infections due to consumption of raw milk or raw dairy products have been documented nationwide. From 1998 to 2008, the U.S. Centers for Disease Control and Prevention (CDC) documented 85 outbreaks of human infections that resulted from consumption of raw milk or cheese made from raw milk. A total of 1,614 reported illnesses, 187 hospitalizations and 2 deaths were reported from these outbreaks. The actual number of illnesses associated with raw milk or raw milk products is likely greater because not all cases of foodborne illness are recognized or reported

Availability of Raw Milk Recommendations in U.S:

• A Campaign for Real Milk, an advocacy group associated with the Weston A. Price Foundation and Farm to Consumer Legal Defense Fund, agrees, stating raw milk:

• Protects against infections, diarrhea, rickets, scurvy, tooth decay and tuberculosis

• Demonstrates better child growth profiles with longer and denser bones

• Improves vitamin A, B6 and D absorption

• Enhances mineral assimilation through the presence of lactobacilli

• Individuals diagnosed with lactose intolerance are often able to consume raw milk products without issue

What people want Raw Milk:

• Catalonia: A reader alerts us that Mas El Pujol farm has installed a raw milk vending machine. Our reader does not yet know what the farm’s cow management and feeding practices are, but says that while there are other “fresh” milk vending machines in North Catalonia, this is the first raw milk machine in the country that he is aware of. More information (in Catalan) is available here www.gastroteca.cat/. Another reader has offered information about the milk available here through these links:

• Catalonia–Girona: Raw mare’s milk from animals kept in small groups and fed natural products. They are not given drugs or medications and are milked according to their natural production levels.

• Galicia: Certified Organic pastured (grass fed) milk from Heritage breed cows local to the area. Every batch is tested. Follows very rigorous standards of less than 300 count bacteria. Sold the same day it is bottled. Cost 1.30 Euros/litre. 1L Glass bottles. Sold from farm and at some local markets. Will courier it anywhere in Spain. The only raw dairy selling commercially in Spain. Fought for 8 years to do so.

• Madrid: Leche crudo (raw milk) from Galician Leite Cru is available at El Super Ecologico

Raw Milk in Spain:

• Canned Tuna

• Canned Tomatoes

• Canned Peaches

• Canned Pears

Canned Foods:

Canned Foods: Spain USA, Canada, Mexico

Canned Tuna Canned tuna is a product obtained from the corresponding species, with practically no scales, blood, skin or bones. Tunas are packed in hermetic metal tins and appropriately sterilized and stabilized by heat means. It is sold in brine, vegetable oil, tomato, mustard or different type of sauces and, to a lesser extent, in olive oil.

Canning of Tunas is carried out in hermetic metal tins. Canned tuna is sold in salt, vegetable broth, water or oil.

Canned peaches and Pears

Sold in sugar syrup as a covering liquid, with sufficient quantity of sugar for it to be a liquid medium and the required sweet flavor they come as whole fruit, halves or regularly sliced. Temperature of Hot water used in water bath is 212°F and in pressure cooker is 240°F

Sold in the form of hot packed where peaches are boiled in hot sugar syrup for one minute and packed with hot sugar syrup on top. Even raw packed peaches are also available in market where raw peaches are filled in can and covered with boiling syrup. Temperature of Hot water used in water bath is 212°F and in pressure cooker is 240°F

Canned Tomatoes Technology used by Spanish tomato processors is highly advanced and automated. Mechanical harvesting is less common in Spain because farm sizes are typically small. Canning of Tomato paste is similar to process available in U.S.A.

Available in two forms like raw packed and hot packed. In Hot packed canning tomatoes are cooked for 2-5 minutes in hot water/ tomato juice and then filled with hot water and then packed. In raw packed tomatoes cans are filled with raw tomatoes and then filled with hot water/tomato juice and then sealed. Temperature of Hot water used in water bath is 212°F and in pressure cooker is 240°F.

• Frozen Sea Foods

• Frozen Vegetables

• Frozen Fruits

• Frozen Ready to Eat Meals

Frozen Foods:

Spain USA, Canada, Mexico

Frozen Sea Foods Salted frozen fishes are largely produced. New technologies and innovations meant the crossing of traditional institutional borders between frozen and salted products and opened the possibilities for developing new types of products in Spain. One product that has increased its market share of salted fish products is frozen light salted fillets. Similar brine solution used in the traditional method is injected into fish at the rate of 2% into fish.

Frozen at -18°C. for restaurant, retail and business purposes will frozen at ultra low temperatures -40 to -60°C. In fresh form the whole fishes will be kept in ice at 0°C. Temperature combinations such as holding the fish at -10 °F (-23 °C) for 60 h, or less than -4 °F (-20 °C) for 7 d, or -31 °F (-35 °C) internally for 15 h.

Frozen Fruits and Vegetables

The high quality of frozen foods is mainly due to the development of a technology known as the individually quick-frozen (IQF) method. IQF is a method that does not allow large ice crystals to form in vegetable cells. Spain uses IQF method for freezing vegetables and fruits

IQF method for freezing fruits and vegetables is commonly used and even blast, tunnel, continuous freezers are also used and depends upon type of product used.

Salted Frozen Fish Process in Spain:

• The cold chain involves the transportation of temperature sensitive products along a supply chain through thermal and refrigerated packaging methods and the logistical planning to protect the integrity of these shipments. There are several means in which cold chain products can be transported, including refrigerated trucks and railcars, refrigerated cargo ships as well as by air cargo.

• The cold chain is thus a science, a technology and a process. It is a science since it requires the understanding of the chemical and biological processes linked with perishability. It is a technology since it relies on physical means to insure appropriate temperature conditions along the supply chain. It is a process since a series of tasks must be performed to prepare, store, transport and monitor temperature sensitive products.

Cold Chain/Storage:

Vs• U.S. distribution chain includes more than 15,000 companies operating thousands of

warehouses and fleets of trucks. A typical broad line foodservice distributor may serve anywhere from 1,000 to 6,000 accounts from a single distribution center, and offer customers more than 10,000 food and non-food items.

• Sysco Corp., headquartered in Houston, TX; U.S. Foodservice, based in Rosemont, IL; and Performance Food Group in Richmond, VA. Other major players included in Technomic’s 2008 Power Distributors List include (in order of size): Gordon Food Service, Grand Rapids, MI; Reinhart FoodService, LaCrosse, WI; Services Group of America, Scottsdale, AZ; Maines Paper & Food Service, Conklin, NY; Shamrock Foods Co., Phoenix, AZ; Ben E. Keith Foods, Fort Worth, TX; and Cheney Brothers, Riviera Beach, FL.

• Just-in-time and same day shipment from stock for next day delivery within the UK

• Next day shipments to Europe/ Eastern Europe

• Worldwide shipments to site within 48 - 72 hours

• Dedicated driver delivery to a named person

• Cold chain distribution using validated insulated shippers or phase-change shippers

• Temperature monitors with every shipment

• Our unique training video ‘In Safe Hands’ is language specific to help site staff monitor & safely and efficiently handle temperature-sensitive products

• A strategically-positioned international network of depots – including emerging markets, which are frequently audited and managed by technical agreements for individual studies

• Timed collections, receipt, reconciliation and destruction services for returned supplies

• Supply of packaging materials, cool packs and dry ice

• Customs clearance paperwork

Spain EU have many companies: Biotec

• Typical storage options include:

• Controlled ambient (15-25°C)

• 2-8°C

• -20°C

• -80°C

• -196°C

• We are also able to offer bespoke temperature storage, contact us to discuss your requirements.

Cold Chain:

Refrigerator size no comparison

• This one is easy. refrigerators in Europe are similar, if not identical to the ones we all had in college. Well, except that was college and not your adult life.... Almost every fridge (if I even had a fridge) in Europe sucked. Small, smelly and no auto defrost. Reminiscent of college or what? Europeans argue it's cause they buy food every day at the local market and eat it fresh. Americans buy everything in bulk, buy it big, and therefore, need space to hold everything. (Disclaimer - can you buy an American-sized fridge in Europe? Of course, but again, for the MOST part most people don't have one.)

Differences:

• A normal day's breakfast- or desayuno- typically consists merely of a cup of coffee, although it's also commonplace to accompany your steaming café con leche with a croissant or other pastry. While an American traditional breakfast has pancakes, bacon, and eggs, the Spanish "traditional" breakfast consists of the vastly popular churros, served sprinkled with sugar or dunked in hot chocolate.

• Spaniards eat their lunch, or comida, between 2:00 and 4:00 in the afternoon. Serving as the day's main meal, it is traditionally quite a bit larger than the dinner meal, or cena. A typical lunch will have several courses. The first course is the lighter part of the meal, usually consisting of a salad or soup, while the second course is normally your typical fish or meat dish. A dessert can be a simple piece of fruit, a typical Spanish flan, or a sweet pastry or cake.

• While there are of course many people who eat full meals, the Spanish dinner (cena) is traditionally much smaller than the midday comida. It often consisting of something lighter like a salad, a sandwich, or a selection of tapas. Spaniards eat late for this final meal of the day- even more so on weekends and during the summer- sitting down to eat anytime from 9:00 until 11:00 in the evening.

Altering Diet When Visiting:

• Eggs are for lunch or dinner

• Lunch is the biggest meal

• Snack at 6:00 (merienda ) is chocolate milk and a muffin or coffee and pastry.

• Bread is a fool , used as a for to push food, or to soak up juices. It is not used as a meal on the go.

• The most you will find beyond water is a bottle of wine, but almost certainly not beer at the table.

• Do not get up right after a meal The sobremesa (the period after eating where you stay at the table for an extended chat) is sacred.

Altering Diet When Visiting:

 

• http://www.farmtoconsumer.org/raw_milk_map.htm

•  http://ecowatch.com/2014/03/11/europe-raw-milk-vending-machines-u-s-unpasteurized-illegal/

•  http://www.everyculture.com/wc/Rwanda-to-Syria/Spaniards.html

•  http://icex.technologyreview.com/articles/2011/06/food-processing/

•  http://www.ip.aua.gr/studies/spanish%20team.pdf 

• http://www.newrepublic.com/article/119086/europes-unrefrigerated-uht-milk-could-help-save-environment

• http://www.spanishfoodworld.co.uk/eating-habits-spain/

• https://people.hofstra.edu/geotrans/eng/ch5en/appl5en/ch5a5en.html

• http://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2009/foodservice-distribution-maintaining-the-cold-chain/

•  http://www.realmilk.com/real-milk-finder/other-countries/#spain

• https://ag.tennessee.edu/foodscience/Documents/Canning%20foods.pdf

• http://www.umsl.edu/~naumannj/professional%20geography%20articles/The%20restructuring%20of%20the%20Spanish%20salted%20fish%20market.pdf

References:

Questions?