As is customary at this time of year, the cider house season was officially opened on 24th March to the cry of "Hauxe da gure sagardo berria, topa denoi!" ("This is our new cider, toast to all!"), an atypical season in which the quality of the cider, the gastronomy and the good atmosphere of the cider houses continue to be the main reference point.
In this edition the person in charge was Ander González, chef and presenter of the ETB (Basque television) programme "A bocados" who, after the customary Txotx, highlighted the evolution of the cider world. "We have seen that they have joined forces, now for us the cider makers are a benchmark sector: they have taken care of the product, they have modified the bottle to adapt it to home consumption...".
Unai Agirre, coordinator of the Euskal Sagardoa Designation of Origin, defined this year's cider as "full-bodied and full of character, with a yellowish colour and hints of fruit. A cider with great complexity and a little more alcohol". He also gave the figures for this harvest, with a production of around 8 million litres, around 2 million with local apples and around 1.2 million under the Euskal Sagardoa Designation of Origin.
The Regional Minister for Tourism, Trade and Consumer Affairs, Javier Hurtado, in his speech, recalled that, until the arrival of the pandemic, the Basque tourism sector was growing steadily. For the first time, in the tourism satellite account for 2019, the figure of 5,000 million euros in tourism expenditure and a 6.4% share in the Basque Country's GDP was reached. In the case of Giuzkoa, 8%, in record figures.
The current economic situation reinforces the task of his Department, which focuses on accompanying the sector so that the Basque Country does not cease to be a benchmark in terms of competitiveness and sustainability in tourism.
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