Las cerezas Cherries Glamour se han convertido en icono del lujo en el mundo vegetal, o más bien deberíamos decir frutal. Exclusivas de la provincia de Lleida (España), tienen la particularidad de ser las únicas cerezas que se producen en todo el mundo del 15 de marzo al 25 de abril y resultan ser deliciosas, perfectas en sabor, tamaño y textura.
El proyecto de cultivo se inició en el año 2002 y su etapa de experimentación duró hasta el año 2009. “A partir de entonces aparece la marca `Cherries Glamour´ siendo reconocida actualmente como la cereza más cara y exclusiva de todo el mundo y objeto de admiración por nuestros colegas del sector frutícola global,” comenta Oscar Ortiz, Director Comercial de Sat Edoa, empresa que patentó el proyecto de producir cerezas en invernadero en el año 2010.
Cherries Glamour son cerezas de intenso sabor (18-24 grados brix), color rojo oscuro, crujientes. La filosofía productiva de la empresa se basa en la producción integrada, GLOBAL GAP y en el uso de técnicas de cultivo ecológico (depredadores naturales, abonos orgánicos…). La recolección se realiza diariamente en el punto óptimo de maduración y el fruto se exporta en el mismo día para que el cliente reciba un producto natural con toda su frescura y sabor. “El objetivo de nuestros ingenieros e investigadores es en lograr que sea la cereza más exclusiva, no solo por su temporalidad, sino también por su sabor”.
Esta compañía suele producir unos 75mil kilogramos cada año en sus instalaciones de 50.000m2 de invernaderos y los precios varían desde 26 dólares para el calibre más pequeño (22mm) hasta 135 $/kg para el calibre más grueso (32mm). Rusia, Dubai, Qatar, Inglaterra, Italia, Francia, Singapur y España son los mercados que más consumen, creciendo de manera constante su exportación a Canadá y Kuwait. El mercado ruso absorbe casi una cuarta parte de su producción y un 70% de sus mejores calibres. En Qatar, Rusia, Dubai o Singapur el comprador paga entre 60 y 400 dólares el Kg.
También la alta cocina tiene a la cereza como objeto de deseo en elaboraciones dulces y saladas (en la foto, receta de Joan Roca).
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