The work to recover the Torres de Alcanadre onion is progressing very positively. This is reflected in the latest follow-up visits carried out in recent days to the three trial farms located in Torres de Alcanadre, Barbastro, and Castillazuelo, where this agricultural recovery project, launched in the Somontano region, is being developed.
These plantations are part of an initiative aimed at rescuing a traditional onion variety that was widely cultivated and consumed in the area for years, but which over time practically disappeared from local fields.
The small onions used in the trial come from seeds kept in the Germplasm Bank and were previously germinated in the Huerta Barbereta nursery. At the beginning of last May, they were distributed among the collaborating farmers of the project for planting in different experimental plots.
A total of more than 1,400 onions have been planted, which will allow the recovery process of this native variety to begin. In this first year, the plants will generate bulbs that will be harvested in September and replanted afterwards. It will be at that time when the onion completes its biological cycle and can produce new seeds.
As it is a biennial species, the onion needs two consecutive campaigns to obtain seed. In the second year of cultivation, the bulbs will produce inflorescences and, once mature, the seeds that will be used to multiply and preserve this traditional variety can be collected.
The Torres de Alcanadre onion has historically stood out for its culinary and organoleptic qualities. It is a large-caliber onion, highly valued for its sweet flavor, juicy flesh, and lack of pungency, characteristics that make it a particularly appreciated product both for fresh consumption and for use in multiple gastronomic preparations.
The recovery of this variety is not limited solely to seed production. The project also seeks to document traditional cultivation practices, study their agronomic requirements, and gather data on their yield and potential profitability. All of this will allow its capacity to be reincorporated into the agricultural holdings of the region to be assessed.
The initiative is driven by the Comarca of Somontano de Barbastro and has the support of various entities linked to the agri-food sector and research. Among them are the Cooperativa de Barbastro, the Aragon Institute of Agricultural Research and Technology (CITA), and the Aragon Gastronomic Innovation Center (CIGA).
The project also has the financial backing of the Provincial Council of Huesca, which provides funding for this action aimed at protecting agricultural biodiversity and reviving traditional products linked to the territory's agri-food heritage.
With these trials, Somontano takes another step in the preservation of a historical variety that is part of the region's agrarian identity and could regain a relevant role in the orchards, markets, and kitchens of Alto Aragón.