The Cabildo de Lanzarote launched from this Thursday and until this Sunday a new commitment to the primary sector, identity gastronomy and the commercialization of proximity product, with a prominent presence in FEAGA 2026, the Agricultural, Livestock and Fishing Fair of Fuerteventura which is held at the Experimental Farm of Pozo Negro.
The Institution chaired by Oswaldo Betancort participates one more year through Saborea Lanzarote in one of the great events of the regional calendar, a strategic platform that once again turns this encounter into a privileged showcase to display the quality of Lanzarote and La Graciosa production.
Agricultural market, livestock exhibition, tastings, talks, contests, live music, sports exhibitions and novelties turn these days FEAGA into an ideal meeting point for professionals, institutions and the general public.
Lanzarote and La Graciosa have attended with a large delegation made up of producers, companies, chefs, winemakers, artisans and institutional representatives, in addition to dozens of Lanzaroteans and Graciosans displaced to the neighboring island, to whom many other visitors from Lanzarote and the rest of the Archipelago have joined during the weekend.
The president of the Cabildo de Lanzarote and counselor of Agriculture and Livestock, Oswaldo Betancort, has underlined how “FEAGA represents exactly the development model we defend: respect for the countryside, support for our producers, innovation, tradition and capacity to generate economy”. Betancort has said that “Lanzarote attends to continue building bridges with the rest of Canarias through local product and gastronomic excellence”.
The vice president of the Cabildo, María Jesús Tovar, has maintained that the presence of Lanzarote and La Graciosa in FEAGA "is fundamental for our primary sector. Our islands are, without a doubt, historical references in terms of the primary sector, and not only in the past but also among our young people since many are dedicated to this very important trade". Furthermore, the also counselor of the Planning and Project Coordination area, assured that through the Next Generation Funds a commitment has been made to guarantee the stand of our islands at this important fair.
For her part, the Minister of Economic Promotion, Nori Machín, has stated that “Saborea Lanzarote continues to consolidate a serious and constant strategy of presence in the main forums where territory, food, gastronomic tourism, and commercialization are discussed. We come to FEAGA with a very powerful, dynamic, and participatory proposal, where the visitor can taste, learn about, and connect with the authenticity of Lanzarote,” she declared. Likewise, the minister wanted to highlight the support provided by the Centros de Arte, Cultura y Turismo to support this new action by Saborea Lanzarote.
A packed agenda of activities
The activity of the island delegation has focused especially on two spaces: the Classroom Space, conceived for workshops, demonstrations and commented tastings, and the Stand Space, open to direct encounter with the public and to the continuous tasting of Lanzarote products.
During this Friday, Espacio Aula offered an intense program with workshops of craft beers from Lanzarote accompanied by jable sweet potato chips and sweet preparations; tastings of artisanal cheeses paired with wines from wineries on the island; tasting of aloe vera beer along with sweet potatoes, potatoes and mojos; sweet cooking proposals with gofio shortbreads and sweet potato wafers; black pig burgers with semi-cured cheese, caramelized onion in sweet wine and corn mayonnaise; in addition to an attractive final tasting of gins made in Lanzarote.
In parallel, the Stand Space has developed a continuous program from morning until afternoon with jams, chocolates, liqueurs, cheeses, nuts, beers, wines, artisanal chorizo, potatoes from Los Valles, mojos, and other emblematic references of the island product.
Saturday was one of the most intense days, with proposals as unique as churros with Lanzarote flavor made with chorizo, jable sweet potato, smoked cheese, Janubio salt and gofio; tastings of products from the salt flats; new tastings of goat cheeses with gourmet jams; sweet cuisine with three cheeses and praline; chocolate crisps with purple sweet potato; vermouths, gins and artisan liqueurs; as well as repeated kneaded gofio workshops by “Los del Gofio Arráez”, one of the activities with the greatest popular appeal.
And this Sunday, the last day of the fair, will maintain the prominence of Lanzarote cheeses, craft and aloe vera beers, reinterpreted traditional pastries, black pig burgers and new tastings open to the public at the institutional stand.
