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New garciaBallesterbranding
FEBRUARY 2013
Discover the newPickPack
Mandarins and their varieties
Coaching: the motivational training tool
And many more:
JAVIER COLLADOTHE CHAMPION WHO FORGOT TO WIN
ANTIOXIDANTSHOW THEY ACT ON OUR ORGANISM
“FALLAS” JUICEALMOST A WAY OF LIFE
TOURISM: EL SECANETA SEA OF GREEN AND ORANGE
ÀCID2
February 2013
Mandarins and their varieties
Culture: “Fallas” juice
Antioxidants and fruit
Tourism:El Secanet
The champion who forgot to win
Motors:Lamborghini
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Contents4
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24EDITORIAL
NEWS
New garciaBallester branding CULTURE
“Fallas” juiceECONOMICS
Spanish horticulture TOURISM
El SecanetR&D
The new PickPack MOTORS
Petrol, bulls and orangeFOOD & DRINK
Mandarins and their varieties
Antioxidants and fruit
Recipes: Mandarin mojito
PSYCHOLOGY & WORKPLACE
Coaching
TRENDS
La vie en orange!
GADGETS & GIZMOS
HEALTH & SPORTS
The champion who forgot to win
FASHION & STYLE
Matrícula: focusing on fashion
Edited and distributed by
garciaBallester S.L.
Partida Vintems s/n
12530 Burriana (Castellón)
Spain
Tel. (+34) 964 571 025
Fax (+34) 964 516 056
www.garciaballester.es
Design, editing and photography
Don Pawanco
Avda. Mediterráneo, 26 1º
12530 Burriana (Castellón)
Spain
Tel. (+34) 964 585 676
Móv. (+34) 615 120 110
www.donpawanco.com
EDITORIAL
ÀCID4
EDITORIAL
ÀCID4
EDITORIAL
ÀCID 5
Renew or dieDear friends, members and collaborators,
Here we are once again bringing you this newsletter to let you know about all our up-dates, stories and news. We’ve renovated ourselves and we want you to be able to get to know us a bit better through this medium. We hope you do, and we hope too that we are able to entertain you and update you on the world of garciaBallester.
We want you to gradually get to know us, to see what we are about, our origins, and where we are going. We also want you to enjoy yourself and live the garciaBallester life: understand what all of us who work here do, what our culture is all about, what we do in our spare time, which are our favourite hangouts, what we read, what we go to see at the cinema... Basically, that you have a nose around and get to know us better.
We start this issue by telling you about our new branding. Tah-dah!... ladies and gentle-men, after a lot of time and effort, we have changed our corporate identity. “Renew or die” is our motto. We hope you like it as much as we do, and that it brings you freshness, colour and above all, good vibes. We are full of energy, with our batteries fully charged. We’re ready to face new challenges, relationships and good times.
We would also like to present the revolutionary new packaging: the new PickPack, give beauty, health, sports, fashion tips and advice... In short, bring you a great variety of content that we hope will keep you entertained.
A big welcome to the world of garciaBallester to all of you.
Jorge GarcíaCEO Grupo garciaBallester
NEWS
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It’s time for changeIt’s time for change. For us to change. Here at garciaBallester we’ve decided to renew ourselves, to bring a bit of colour into our lives. Merge standards, give meaning, equip our brand and, at the same time the Grupo Garcia Ballester, with value and consistency.
t has been a long process and, in our humble opinion, it has been worth it. How did we do it? By doing something very in that we love: brainstorming, after-work get-togethers, and all that other jargon that we think is über cool and which has enabled us to give new meaning to such a traditional and deep-rooted company
as ours.
The answer to the question: what is garciaBallester? was, for us, clear: tradition, fami-ly, experience and something undoubtedly true, the oldest company in the citrus farming sector. That was how we found out, thanks to our experts in the field, that we have a USP (a Unique Selling Proposition).
Then we moved on to the territories of the brand. That’s right ladies and gentlemen: te-rritories. Hmm...complicated. What place do we want to occupy in the market? What do you mean, what place? The best place of course! And so we specified quality, natu-ralness, freshness, experience. Practically nothing... but certainly very true.
Later on we got busy with our values and characteristics, something we loved becau-se there are so many of us that we have a lot of them. And so, from among those values, those characteristics, that personality, what we are, what we want to be and all that terminology that makes us think we are Shakespeare’s reincarnation with his “to be or not to be”, our Brand Manifesto was born and we now share it with you.
JUICY, FRESH AND COLOURFUL
That is the image of our new line of products in garciaBa-
llester. A succulent typeface accompanied by representative
icons, all serving to build a brand for the different products
we market.
I
NEWS
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WHAT WE ARE
A family and cross-generational business group committed to
innovation in the sector, without losing the tradition of being
the oldest company in the export of citrus fruits in Spain.
WHAT WE LOVE
We love our origins, our tradition, our experience. We love
the tradition of our land, our town and our family in the
exportation of citrus fruits.
WHAT WE WILL ALWAYS BE
A family business group in which several generations live. The
older ones bring knowledge, tradition and experience, the
younger ones will bring innovation, change and growth.
WHAT WE WILL NEVER BE
We will never be a brand that loses touch with its roots, its
origins, its family...
WHAT WE WANT TO BE
We want to continue to be a model to follow in the sector,
with values like those we already have but making them more
obvious in the mind of the consumer and bringing a new
value: the power, magnitude and solidity of a group.
TRADITION AND INNOVATION
The slogan for the brand inspires belief in traditional values
but also Grupo garciaBallester’s openness to new horizons,
new technologies and new ideas.
Everything that now looks fantastically good caused us a good deal of contem-plation over a long period of time and, when we had almost become disciples of the Dalai Lama and our karma had found its divine self... Kapow! Houston, we have a problem!
What are our sources of inspiration? Tick-tock-tick-tock...and that is when you feel like Homer Simpson with a beer in his hand and his only neuron dancing the hula-hula in his brain. Inspirawhat?
Well, it’s not that difficult really. In gar-ciaBallester our inspiration is, without a doubt, the countryside, the green of its trees, the intense orange of its fruit, its heavenly tones and, above all, people, fa-mily, happiness and interaction between generations.
So, with our logo and its applications, we want to unite and breathe the colour and vitality of fresh fruit, the heat of the Medi-terranean and our joyful, optimistic and friendly nature. Grupo garciaBallester is about much more than just fruit and vegetable exports. We count on the tradi-tion of a surname, of a family, and on the experience of being the oldest company in the sector.
We value and promote our ideas, evolu-tion and growth without losing sight of our beginnings, our roots, our tradition. In garciaBallester we have worked on a change that not only implies a change of concept, image and vision, but also a new way of acting, operating and working. A manner which is more in line with the times, more suitable to who we are, that brings fresh knowledge and vitality. That
“Keeping up the tradition, growing
up new ideas”
imprints character. Something we want people to see, to feel and to acknowledge.
ECONOMICS
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Spanish horticultureThe exceptional geographical location and temperate climate that Spain enjoys has allowed for important technological advances to be applied to the production stage. To satisfy the high European demand for fruit and vegetables, Spain’s exporting capacity has been uncovered. First with citrus fruits, then with tomatoes and peppers and then with the rest of the fruit and vegetables: strawberries, nectarines, peaches, lettuce, broccoli, melons, etc.
pain is the fourth largest produ-cer of citrus fruit in the world with 6.2% of the world’s harvest, producing 12.5% of the manda-
rins, 4.7% of oranges and 7.3% of the le-mons harvested throughout the world. In addition it is still the leading exporter of citrus fruits, commanding 34% of world trade in this field, a percentage which rises to 56% for mandarins, 32% for oran-ges and to 30% for lemons. Therefore, the
Simportance of the citrus sector for the Spanish economy is outstanding, given that citrus fruit exports make up for more than 30% of Spanish farm exports. The things to bear in mind about the situation in our country are:
1. The world’s citrus fruit production and Spanish production in particular, are ten-ding to increase considerably, making it necessary to expand the market given
that consumption in Western Europe has practically stabilized.
2. Markets demand high quality products. Our varieties have this high quality and the farmers apply necessary growing te-chniques to meet the demands made by the consumer. The utmost care is needed for marketing the fruit so that it arrives in optimal condition for the consumers. Spanish experience is especially impor-
ECONOMICS
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tant in this respect.
panish horticultural produc-tion covers an area of 1.8 million hectares. Just 8% of the farm land provides 30% of the total
Spanish farm production. It is important to highlight that Spain has one of the most advanced horticultural production technologies in the world. The area co-vered by plastic greenhouses is 50,000 hectares. A single one of these hectares equates to the production of 6 hectares of irrigated open air farm land with the same water consumption.
For these reasons Spanish horticultural products are a symbol of quality and re-cognition by the majority of the interna-tional markets. This is particularly the case in the citrus fruits sector, which, in addition to being an important part of the volume marketed, are a clear example of quality and recognition the world over.
There is currently a line of research that aims to give added value to Spanish in-tensive farming products, so that farmers
can compete with the African countries these crops have been transferred to due to the lower labour costs and which, over a long time, have made competing diffi-cult due to the costs.
tudies are currently under way into the genetic diversity of sub-tropical fruits and intensive far-ming crops, such as the proposal
“in the line of quality” currently under re-search, which concentrates first on quali-ty in terms of human health and second on quality in terms of the organoleptic properties of the product. The aim is to achieve better customer satisfaction in order for Spain to become representative of quality as an added value for any ma-terial or product, thus enabling it to add to the number of Spanish products and services.
The government is preparing a number of measures for the future in subjects such as opening up to foreign fruit and vegetable markets and regulating rela-tionships between producers and the commercial distribution.
The Spanish government has announced measures to further promote Spanish horticultural activities such as regulating the commercial distribution sector, measures to support the internationalisation of companies, the development of the State trade policy in internal and foreign markets, attracting investment, foreign marketing (ICEX), commercial inspection and quality control of the products, or the management of plant health control measures.
SS
“Markets require quality and our
varieties have it”
R&D
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A new way of packaging citrus fruits
After 100 years of citrus fruit exportation, at garciaBallester we still work on satisfying our clients’ needs with top quality products, attention to detail and an efficient service.
nd so PickPack was born, giving new meaning to mandarin packaging. With a focus on design it is an example of innovation and technological application in the world of packaging. Thanks to the research into our consumers’ habits and the creative design applied to the packaging of our
citrus fruits, we have created a new way of producing, a new way of marketing fresh and natural products and a new way of satisfying our clients’ needs. PickPack offers a new way of consuming. PickPack revolutionises the packaging of citrus fruits and converts the packaging itself into a powerful and useful communication tool. Its sus-tainability, unique design, excellence and personalisation allow prolonged commu-nication with the consumer who, for the first time, will use the packaging to hold the fruit from the first to the last mandarin. PickPack is a fruit packaging concept with a focus on comfort, ease of use and the storage and durability of the container. With this revolutionary packaging the consumer will no longer have to lean on additional con-
AS EASY AS PEELING A MANDARIN
The combination of the words Pick and Pack in the name
suggests simplicity, immediacy and innovation. PickPack
makes it easier than ever to grab an easy peel and eat it
without difficulty.
A
R&D
R&D
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The most innovative aspect of the PickPack is the two lateral
strips that bring rigidity and consistency to the container. The
wrapping for the fruit allows for irregular shapes and, for the
first time the benefits of a “girsac” bag can be combined with
the benefits of the “pitufo” box.
tainers after opening the, up to now, most common packaging in the citrus fruit sector. Its compact and consistent size allows for storage in the fridge or stac-king at the point of sale. Furthermore, the distribution of containers on the pallet is more ordered and even, optimising spa-ce and encouraging the transport of the fruit in perfect condition. It is, in addition, easy to carry and adaptable to all hand sizes thanks to the pre-cut handles and its adaptability to different weights and measurements.
The family size contains 2 kg of fruit and is practical, useful and informative. It includes information and a system of icons that familiarise the consumer with the characteristics of the PickPack and encourage loyalty. The range of colours used, with white and shades of green, is revolutionary in citrus fruit packaging and denotes neutrality and ecology. Its front and back screen windows allow for product visibility and intensify the co-lour of the fruit.
PickPack for singles offers a compact size with 900 g of fruit, ideal for keeping the fruit fresh at all times. Sophisticated and
PickPack is born out of necessity and adapts its design, a fundamental part of our new packaging, to the requirements of each consumer. At garciaBallester we provide three different sizes of PickPack for three potential purchasers.
modern design is favoured over its infor-mative value, and it is aimed at a young
and select public. The intense orange on black suggests quality and is ideal for the packaging of gourmet oranges. It inclu-des, as do the other sizes, a large pre-cut front window as well as select and inte-resting information for a younger public, such as dessert and cocktail recipes using mandarins.
There is also a PickPack for children. The junior size, for 900 g of fruit, is a small package adapted to their appetite, with a design that attracts their attention and stimulates their interest in consuming fruit. The mascot, Pickie, aspires to beco-me friends with the youngest members of the family, inviting them to follow a healthy and balanced diet.
“A PickPack for all needs”
R&D
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FOOD & DRINK
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FOOD & DRINK
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Mandarins and their varietiesThe mandarin is the citrus fruit that is most similar to the orange, although it is smaller in size, its flavour is more aromatic and the majority of its varieties are easier to peel. That is why it is one of the most prized fruits.
FOOD & DRINK
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The mandarin is a fruit that needs a mild climate, like the
Mediterranean, to grow and it is greatly valued in other parts
of the world. For that reason, garciaBallester sends varieties
of mandarin to practically the whole of Europe and North
America.
ommonly known as the man-darin, this fruit is one of the di-fferent varieties of citrus fruits and is considered one of the
most sought after fruits internationally, and has even become one of the em-blems of Valencia and Spain.
Furthermore, it belongs to the group of fruits called hesperidia and its flesh is made up of a considerable number of car-pels filled with juice, with a high vitamin C content, flavonoids and essential oils. Mandarins are classified in three large
Did you know that the clementine
always splits into eight or fourteen
segments?
groups: clementines (Vitrus reticulata var. Clementina), hybrids and satsumas (Ci-trus Unshiu). Clemenvilla and Nova are often considered to be another group. In this monograph we will take a look at the main varieties within these large manda-rin families and we will get to know their characteristics and peculiarities.
C
FOOD & DRINK
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he clementine is a hybrid ci-trus fruit originating from the combination of the mandarin and the bitter orange, which
results in its characteristic bitter-sweet taste.
Traditional history suggests that the ori-gin of the clementine was the accidental hybrid discovered by Father Clément Rodier at the end of the 19th Century in the garden of his orphanage in Algeria. However, other authors believe it origina-
ted in China much earlier than that.
The fruit is small and oval, with a shiny, smooth, bright orange skin. It is easy to peel and separates into eight or fourteen juicy segments. The fruit doesn’t nor-mally have pips, which is one of its most appreciated characteristics.
In some countries clementines aren’t di-fferentiated from mandarins: in German they are normally called Mandarine. However, they shouldn’t be confused
with similar fruits such as the popular satsuma, which is another name from the Japanese mikan.
The most well-known varieties marketed by garciaBallester are the following:
• Fina clementine: a small or medium sized (50 to 70 g), great quality fruit. Thin skin with a bright colour. It is harvested between November and January.
• Oroval: medium to large (70 to 90 g)
Clementine
T
FOOD & DRINK
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Satsuma
Hybrids
riginating from Japan, it is easy to recognise from its exquisite aroma. It is a varie-ty with late-flowering trees
which are strangely the first to be harves-ted. The mandarins are yellow-orange or salmon-orange in colour, a good size, flattened shape with a tendency to inflate when the skin starts to change colour.
• Okitsu: has a good quality taste. It is very early, in some areas its harvest begins in September.
• Owari: medium to small sized fruit, light orange in colour, a flattened shape and containing a lot of juice.
• Clausellina: low quality fruit whose
here are tangerine and manda-rin orange hybrids with other citrus varieties and their fruit also receives the name man-
darin. These hybrids usually produce reasonable sized fruit of an appealing red-orange colour. The flesh contains a large quantity of juice and is full of orga-nic sugars and acids. The skin is very ti-ght on the flesh. Noteworthy due to their values are:
• Nadorcott: high-quality, late harves-ting mandarin hybrid. Marketed in Spain from the end of January until the end of April. It has an intense flavour and is easy to peel; it is unique in appearance and clearly reddish in colour. Clemcott stands out as being the best Nadorcott mandarin selection and as the only mandarin with a quality certification.
harvest begins in the middle of Septem-ber.
Order these best-quality varieties at garciaBallester.
round fruit, with a bright coloured, rou-gh skin that is easy to peel. Harvested between November and December. The fruit shouldn’t be kept on the tree becau-se it loses its juice.
• Clemenules: large (80 to 100 g), with a flattened shape, bright coloured skin and very high quality juicy flesh. It is easy to peel and has almost no pips. Harvested between November and January. It can remain on the tree for a while.
• Marisol: has very similar characteris-tics to the Oroval but it is harvested 2 to 3 weeks earlier.
• Oronules: slightly flattened medium si-zed fruit with high quality seedless flesh. Harvested in the middle of October.
• Clemenpons: very similar to Clemenu-les, the variety it originates from, but it matures 2 weeks earlier.
• Esbal: medium-sized clementine (55 to 75 g), flattened shape, bright orange skin, easy to peel, very good quality flesh and has no pips. It matures at the same time as the Oroval or slightly earlier. It should be harvested at the right moment because it suffers significant damage in heavy rain.
• Loretina: bright coloured fruit, with a sli-ghtly rough skin, good taste and no pips, easy to peel. It is harvested some days be-fore the Marisol, which it originates from through spontaneous mutation.
• Hernandina: medium-sized fruit (55 to 75 g), slightly flattened in shape, with a thin, bright coloured, easy to peel skin, and a good quality juicy flesh. It doesn’t have pips if there is no pollination. It ma-tures internally at the same time as the Fina Clementine, but takes its colour two months later. It is harvested between January and February. It withstands rains well. It was discovered by Isidro Espuig in the Hernández garden centre in the Valencian town of Alcàsser, from where it got its name.
O
T
FOOD & DRINK
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FOOD & DRINK
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Antioxidants and fruitAntioxidants are essential for maintaining good cell health and keeping us young. We see how they act on our organism and how they can help us to age healthily.
According to studies carried out in the field, the ten foodstuffs
with the highest levels of antioxidants are: avocados, berries,
broccoli, cabbage, carrots, citrus fruits, grapes, onion, spinach
and tomatoes.
FOOD & DRINK
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Apart from resveratrol, there are other classes of antioxidants that we can find in different foods and drinks.
Vitamin C: found in high quantities in oranges, kiwis, cucumber and tomatoes.Tannins: found in grape skin.Coenzyme Q-10: found in peanuts and soybean oil.Hesperidina: citrus fruits are the richest foods in this nutrient.
ne of the most powerful an-tioxidants is resveratrol, pre-sent in an infinite number of fruits and dried fruits such as
peanuts, walnuts, berries and above all grapes.
Resveratrol has several effects on the body, among them are that it delays the ageing process. As well as being a power-ful anti-inflammatory, it regulates choles-terol.
Certain foods and drink, such as red wine, contain high quantities of resvera-trol due to it being produced from black grapes.
Did you know that Vitamin C stimulates the immune system and prevents cancer?Vitamin C helps to develop teeth and gums and bones, helps with the absorp-tion of iron, helps with growth and to re-pair normal connective tissue, with the production of collagen, to metabolise fats and to heal wounds. Vitamin C deficien-cies can lead to scurvy.
DAILY VITAMIN C INTAKE HOW MUCH VITAMIN C IS IN 100G OF...? AGE YOUTHFULLY
• Drink one mug of green tea or coffee a day. Take care! If you’re the anxious type, drink it in the morning.• Eat two or three pieces of fruit a day and try to make sure they are seasonal fruits.• Don’t forget to have a good salad. Season it with condiments such as parsley, dill, ginger or curry.
• Men and women: 75 mg• Breastfeeding women: 125 mg• Smokers need higher doses.
• Orange: 50 mg• Kiwi: 100 mg• Rose hip: 1250 mg• Watercress: 60mg• Broccoli: 110 mg• Brussels sprouts: 102 mg
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FOOD & DRINK
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t comes from the Caribbean island of Cuba, usually said to originate from La Habana restaurant, but it is often made with slight variations
on its original recipe (in Mexico, tequila is added). We now give you, by way of a recommendation, a new variation on the mojito, the mandarin mojito.
It can be prepared directly in a wide glass in which a dessert spoon of brown sugar, half a lime in quarters with its skin and 5 or 6 mandarin segments are mashed together with a slice of lemon and two sprigs of mint. We recommend mashing the stalk of the mint sprig to add a bitter taste to the leaf.
Mandarin mojito
I
One of the most famous cocktails the world over, both due to its fame as well as to its demand, is the mojito. Caribbean, colourful and fresh, it is the king of summer nights.
To these ingredients we add:
• 5 cl of aged rum• 1 cl of Cointreau• Fill with crushed ice• Add soda or a lemon-lime soft drink to fill the glass
Finally, stir and add straws and decorate with slices of lime or orange.
The mojito was made popular by Ernest Hemingway whose
love of this drink got it included on international cocktail bars’
lists. Hemingway used to drink mojitos in La Bodeguita del
Medio, where today there is a bust in his honour.
INGREDIENTS FOR 4 MOJITOS
½ cup of mint or spearmint leaves ½ cup of white sugar
1 mandarin (peeled and separated into segments)1 thinly sliced lemon
1 cup of ice½ cup of rum
2 cups of mandarin juice4 cl of Cointreau
FOOD & DRINK
TRENDS
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oday, orange is a dominant tone in our surroundings, so-mewhere in between deep red and the sunny warmth of
yellow. It is a balancing tint that brings en-thusiasm with its simple presence.
Specialists choose it in all its shades and combined with unsaturated tones to bring a touch of enthusiasm to an envi-ronment. It’s our choice of colour if we want to convert any room of the house into a happy and welcoming place to be.
Accessories also play the leading role in decorating spaces. A clear example are the blown glass objects in orange, cera-mic table centre pieces combined with white, or handicraft carpets died with na-tural dyes in contemporary designs.
In order to make certain environments stand out, the following tones of orange are recommended: Amber, coral, apricot,
T
• Dining room: increases appetite and is a good option
when balanced with complementary colours.
• Gym: stimulates movement and is an excellent alternative
for a gym training room.
• Entrance hall: the shades and tones of this range of co-
lours work well in entrances due to their warm and welcoming
vibes.
• Lounge: brings a sense of security and peace.
• Bedroom: it can be painted in soft shades such as peach
and apricot to bring an attractive feeling with a warm touch.
• Living room: if this is a large area, it can be complemented
with indigo blue and grey.
Welcome to this new section. A section on trends and novelties. In this issue we will focus on the colour orange. A fun colour that frees you of negative emotions. It brings security and understanding. It stimulates the mind and is a perfect anti-depressant.
La vie enorange!
tangerine, melon, copper and flame.
WHERE TO USE IT
MAKE-UP TIP
Orange and coral shades are an exceptional alternative to the
classic red. Orange lipstick is recommendable for any skin
colour. If you are light skinned, look for an orange with pink
undertones. If you are dark skinned, chose a louder orange.
We recommend MAC surf! Baby Lipstick in Hibiscus or
Estee Lauder Pure Long Orange Crush.
This autumn is all about colour. Wardrobes take on autumnal
colours, whilst hair styles show vibrant and noticeable red and
orange streaks. Highlights are a trend you can achieve easily.
Be daring and do them at home using lipsticks or coloured
mascaras. All of them wash out easily and do NOT damage
your hair.
HAIR TIP
HEALTH & SPORTS
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SALUD Y DEPORTE
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HEALTH & SPORTS
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HEALTH & SPORTS
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The champion who forgot to winINTERVIEW WITH JAVIER COLLADO, DUATHLON WORLD CHAMPION IN 2011
When I crossed the line, the last thing I expected was to be in first place. The only thing I wanted to do was to get there, and I thought I’d done that in second or third place. They told me I was first and I couldn’t believe it”, says Javier Collado, Duathlon World Champion in 2011. It wasn’t the first time it had happened, coming first that is, but he had never done it on foot before. He became world champion no less, in the first race he took part in. Collado was born in Burriana 27 years ago and until he was 19 his life was focused around bicycling. It was in that discipline that he became Spanish champion on several occasions, until one day he hung up his bike and decided to focus on his studies.
HEALTH & SPORTS
ÀCID22
or several years he forgot about sports. It was in 2011 that he started to feel the bite of the bug again. “At the age of 25 I began
to run mountain races, and I found an ex-colleague from my cycling days. He encouraged me to try the duathlon. He told me I would like it and I would be good at it, so I listened”. Our star did well when, shortly after starting, and after getting in-volved with the Sportech team of Teruel, he became champion in the Duathlon in Ribarroja. And from there he went to Gi-jón, where the World Championship was to be held.
“My intention was to finish among the top 20. I had trained at a high altitude for some days and I felt good physically, but never in my wildest dreams did I think I’d win”. The Olympic duathlon, the disci-pline Collado started in, consists of three sections. The first, 10 kilometres on foot, followed by 40 km on bike and 10 more
kms on foot until reaching the finishing line. In Gijón Javier had trouble getting started. His rivals set a strong pace over the first kilometres on foot but, cons-cious of his strengths and weaknesses, he decided to save his strength for the bike. When he got on his Specialized (the brand of bikes that sponsors him), he was five minutes away from the lead group, but once he started to pedal he began gai-ning positions until he reached his rivals and got into first place. The last section on foot was not easy. With his strength at its limit, Collado only thought about reaching the finishing line and getting on the third step of the podium. Second if he was lucky. But, he won, and by a hefty margin of 50 seconds.
Collado tasted victory once again after years of being away from sports. During his time as a cyclist, he won the Spanish championship six times, was 9th in the world and 5th in the European Cham-
FName: Javier Collado TorralbaAge: 27 yearsHeight: 1.71 mWeight: 63 kgTrack record in track cycling: 6 times Champion of Spain, 9th in the World and 4th in the European CircuitTrack record in duathlon: World Champion in 2011
FACT SHEET AND TRACK RECORD
HEALTH & SPORTS
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pionships. He also beat the Spanish Ju-nior record on two occasions. But a heap of disappointments led him to give it up: “Teams started disappearing and the Spanish Federation wasn’t giving us the support we needed. I couldn’t see a clear future in the profession, so I decided to focus on my studies”. Javier disappeared from the cycling world, got his vocational training certificate in Electricity, and en-joyed his youth, with the odd swimming diversion in between. Until he rediscove-red adrenaline, sacrifice and the zeal for improvement.
After a complicated 2012 competing in the Spanish Cup with the Vila-real Tria-thlon team, Javier wants to be back on top in 2013. “This season hasn’t been easy. During the first months the races weren’t very suited to my profile and I was among the top 20 until May. In the Spanish Elite Championship, in Avila, I finished 30th and, when I was preparing for the Power-
man Cup (within the European Circuit) I broke my hand and practically said goo-dbye to the entire season”.
But changes are ahead for next season because Collado, who has completely re-covered from his injury, intends to chan-ge discipline and go on to long distance duathlon: “I’m training hard for 2013. I will start the season at half throttle and in June I hope to be completely recovered for my tests”. No doubt our champion will pedal faster than his rivals to be among the best once again.
“I eat oranges every morning; they give me energy for the day ahead”Elite sports requires tremendous physical preparation and a strict diet. Collado trains daily and, some days, he clocks up 90
kilometres on his bike. An effort that would be impossible if he didn’t eat well. “I have my dietician who controls my diet, and
every morning I have to eat 250 grams of orange”. As a good “Burriana” man (the town in Castellon where he is from) a day
doesn’t go by without him eating the fruit of his land, although some Sundays he does have to do without his paella. “I someti-
mes break the diet” the champion confesses between giggles.
FASHION & STYLE
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FASHION & STYLE
Matrícula: focusing on fashionINTERVIEW WITH JUAN PENADÉS, YOUNG ENTREPRENEUR AND OWNER OF MATRÍCULA.
Juan Penadés is a young entrepreneur who, for several years, has been linked to the world of fashion. He currently owns a number of shops in the province of Castellon and recently launched his on-line sales site to allow his products to reach all corners of the earth.
How long have you been working in the fashion business? Why did you decide to go into this business?
I started in the fashion business 16 years ago. I set out into the fashion, decoration and shop window design world and all of that relating to it.
Why do you think your clients choose Matrícula over your rivals’ shops?
Mainly due to the style, also due to the brands and models that I choose accor-ding to the trends clients go for. I try to be up-to-date all the time.
What are the main differences you notice be-tween your male and female customers?
In my opinion men are very basic, loyal to their style and sure of themselves in the way they dress. On the other hand, women need more variety from which to choose, both in terms of brands as in
garments. Women are more daring and up-to-date on the latest fashion trends.
What’s new this year compared to previous years?
Two words: fluorescence and comfort.
What do colours bring to fashion? Could we say that bright colours are clearly summery, whilst neutral colours are more wintery?
Colours are what set the theme for each collection and season, with winter ha-ving darker colours and summer stron-ger and brighter colours.
Is orange a fashionable colour? Why?
Yes, it can be considered a fashionable colour. It’s been making a stance during
the summer and just this year it has pla-yed a leading role in the rest of the sea-son in the form of aged oranges.
Matrícula launched an on-line shop recently. What made you move to Internet business? What business perspectives do you have for the future?
I decided to introduce Matrícula to the on-line world in order to be able to reach other types of clients who, for di-fferent reasons, are unable to come to the physical store. The aim is to reach a broader audience. For the not-too-distant future, other than the on-line shop, I have a new project under way and I hope to create my own brand and launch it on the market. But it’s too early to talk about any of that!
“Men are loyal to their style”
FASHION & STYLE
ÀCID 25
Don’t let the cold catch you being unfashionableFor him
For her
Don’t give up being chic for the cold. We propose two outfits, one for him and one for her, so that you can enjoy this winter in style.
C/ Alloza, 2 bajo 12001 Castellón
C/ Cova Santa, 14 bajo 12540 Vila-real
964 212 711 / [email protected]
matriculacastellononline.blogspot.com.es
1. Poncho Ralph Lauren 189€
2. Trousers Ralph Lauren 115€
3. Gloves UGG 109€
4/5. Boots UGG 179€
1. Blazer Scalpers 345€
2. Slim fit shirt Ralph Lauren 119€
3. Chino trousers Scalpers 120€
4. Ankle boots Leiva 109€
5. Scarf Ralph Lauren 70€
CULTURE
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“Fallas” JuiceWE SQUEEZE THE LAST DROPS OUT OF THE FALLAS FESTIVAL, WHICH, FROM ITS BEGINNINGS, HAS BEEN CLOSELY LINKED TO THE WORLD OF ORANGES.
We think of Valencia and the first thing that comes to mind is oranges, paella...and fallas. We’ve already talked about oranges a lot in this magazine. We may talk about paellas in future issues (for the time being we’ll just tell you that they are delicious). And fallas....Fallas give enough to talk about for several books, but we will try to explain their main features in five sections. Fallas are, par excellence, the festival of the Valencians, a symbol of identity and, for some, almost a way of life.
CULTURE
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CULTURE
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The Fallas of Burriana began in 1928 when a group of friends from the La Mer-cé neighbourhood decided to imitate a practice that had been going on in the capital, Valencia, and which consisted of creating “ninots” or effigies, which were la-ter burned together with lumps of wood. The first falla in Burriana was dedicated to the citrus tree, par excellence. It repre-sented the critique of the relationship between the farm workers and the oran-ge company owners. From that moment, other neighbourhoods began setting up their own fallas, until today. There are cu-rrently 18 fallera committees in Burriana without which the festival would not be possible.
Every 15th of March the different falle-ra committees celebrate the “Plantá” or the placing of the falla. Incredible mo-numents made out of papier-mâché are displayed in the middle of the streets to be admired by falla enthusiasts and tou-rists. Each falla dedicates its monument to a topical issue, generally political in nature. Fallas are made up of a multitude of “ninots” and a central piece, all of them accompanied by an explanatory critique of the falla. Even the smallest members of the family have their infant falla.
The History
The Monuments
1
2
A lot of people know this festival due to its impressive
monuments that are placed in the street and are later burned,
but it is a lot more than that.
CULTURE
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TheFalleras
TheCremà
3
5
Burriana steps back in time to two cen-turies ago during its fallas thanks to its falleras, who dress with traditional regio-nal outfits commemorating their forefa-thers. The fallera outfits are an explosion of colours and textures and, for the entire week, the official uniform for the falleras. Young (and not so young) girls from Bu-rriana are the stars of the Festival for the entire week and they pay their respects to the Queen Fallera Mayor and Infantil of the city.
The Cremà is perhaps the saddest mo-ment for the falleras, who see the festival reaching its end, but it is also one of the most emotional moments for all. On the 19th, around midnight, the Queen Falle-ra of each committee lights the string of fireworks that will wrap the falla monu-ment in flames. The fire marks the end of the falla year and renews the excitement in everyone for the next year. The fallero artists’ heads start to swarm with ideas for the next monuments.
If there is anyone who looks forward to the falleras festival with the most enthu-siasm, it is the children. The youngest ones have permission for the whole week to launch thousands of fire crackers into the streets. Although their parents aren’t far behind them. The string of fireworks let off in Fallas are to wake the latecomers, receive the falleras, celebrate prizes, burn the fallas, or simply to make a noise.
The Fire Crackers 4
• Jorge García, head of garciaBallester, is a lover
of fallas? He belongs to the Societat Club 53 falla and, in
his spare time, he makes “ninots” for the falla. His son is, in
2013, the President of the same committee.
• the world of oranges is very present in the
Festival? Proof of this is that the Societat Club 53, one of
the most important committees’ shield is represented by an
orange with the number 53 inside it.
• during the first years of the Fallera Festival,
orange branches were used to stoke the fires of the
fallero monuments?
DID YOU KNOW...
Juan Candela
Juan Candela
CULTURE
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CULTURE
29ÀCID
TOURISM
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ElSecanetWE INTERVIEW GEMMA, IN CHARGE OF MANAGING AND DIRECTING EL SECANET, IN ORDER TO DISCOVER THIS OASIS OF PEACE IN THE MIDDLE OF A SEA OF ORANGES.
El Secanet is a small, enchanting hotel with just three exquisitely decorated rooms. It is located in Algimia de Alfara, in a valley on the banks of the river Palancia, surrounded by orange trees. The hotel has a large garden with multiple atmospheres. Its pool and Jacuzzis contrast with a multi-ethnic chicken run with ducks, turkeys and hens, creating a retreat, somewhere between avant-garde and rustic, in which to relax on horseback. As well as directing this hotel jewel, Gemma is personally in charge of the restaurant, offering true delicacies suitable for the most demanding of palates.
TOURISM
ÀCID 31
El Secanet is located in unique surroundings, enveloped in orange trees. What varieties of trees surround the hotel?
My father, a lover of farming, planted se-veral orange trees in his garden, one of each variety of orange and mandarin, for family consumption and to avoid having to go to the orchard. The variety we most like is the one he called old Valencias. It produces very little fruit, but they are great quality, have a great flavour and are a true delicacy. There are also Navelinas, Clemenules, Salustianas, Mandarins....as well as flowering trees and shady trees. On the other hand, orange harvesting for juice and desserts allows us to have oran-ges from November to July.
What does being surrounded by orange or-chards bring to the hotel and its surroundings?
The views from the swimming pool so-larium over the Palancia valley are a sea of orange trees. The smell of orange blos-som during flowering, the orange brush-strokes during winter and the all-year-round green of the trees is very much appreciated by all our clients.
In your opinion, what values make “El Seca-net” a unique hotel with such good reviews? What is its greatest appeal?
We offer silence with bursts of cock-a-doodle-doo. Our clients can enjoy, during their stay, areas for relaxing in the garden, the Jacuzzi, the solarium, the rose garden. They can also jump on the trampoline and play with their children. The food also plays an important role. The food is one of the greatest appeals of the hotel and an added value. What surprises does the hotel have in store for us in terms of food?
We offer brunch-like breakfasts that cer-tainly don’t leave our clients feeling in-different. They are very complete, with juices and fruits of the season, eggs, ho-me-made cold cuts, mini-baguettes with different fillings, teas, coffees and a range of freshly made pastries. Dinner consists of hors d’oeuvres, a main dish and a des-sert. They are all made with organic pro-ducts from our garden, our chicken coop and the region. The special ingredient is love and attention to the tastes of each client.
“We offer silence with bursts of cock-a-doodle-doo”
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How long have you been managing the hotel?
It was ten years ago when we began this personal, professional and family adven-ture.
How do you manage working with your hus-band and practically living in the same place as you work?
As Salva, my husband, says, this job brings more satisfaction than work. And the day we don’t feel that way, we’ll close. There’s always something going on here: ducklings and kittens are born, hens lay eggs, peacocks woo the hens, clients arri-ve, friends leave, the roses bloom, the lea-ves fall...We are so entertained watching everything that happens around us that the days fly by.
“There’s always
something going on here: ducklings are
born, clients arrive, friends
leave...”
TOURISM
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A SEA OF GREEN AND ORANGE WITH THE SCENT OF
ORANGE BLOSSOM
From the swimming pool solarium there are impressive views
of the Palancia valley. It is, without a doubt, a haven of peace
and one of the hottest spots of El Secanet.
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What type of clients stay at the hotel? Do you have regulars?
There isn’t a particular prototype of El Secanet clients. We get a lot of Dutch and Belgians, but we’ve also had Japanese, Argentinian and Australian clients. Lots of families come with children, as do love birds, and solitary poets. Of course the-re are clients who visit us every year on more than one occasion.
Are you thinking about something new, or any improvements for El Secanet in the future?
We are planning an Arabian baths area, kind of a hammam, in the space under the solarium and we want to comple-ment that with a Jacuzzi and a massage table. We are also planning a series of renovations in the bedrooms to improve soundproofing and fit more sensory ba-throoms.
“Lots of families come, as do
love birds and solitary poets”
TOURISM
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EL SECANET
Calle de Torres Torres, 25
46148 Algimia de Alfara (Valencia)
962 62 65 27 / www.elsecanet.com
TURISMO
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MOTORS
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Petrol, bulls and orangeIF YOU ASK WHAT DREAMS ARE MADE OF, A LOT OF ITALIAN SUPERCAR LOVERS WILL ANSWER THAT THEY ARE MADE OF PETROL, BULLS AND ORANGE. FIND OUT WHY IN OUR SPECIAL ON THE RAGING BULL BRAND.
Although Automobili Lamborghini officially came into existence in 1963, we cannot understand the full history of these Italian supercars without first getting to know Ferruccio Lamborghini, founder of the raging bull brand. Born in 1916 in Cento, a small town near Bologna, this car racing, bull-fighting fan, and, more particularly a Taurus, began manufacturing tractors from engines and parts from military vehicles from the First World War. This confluence of factors had a lot to do with the evolution of the company, the design of its cars, it brand name, and even its character on the tarmac.
MOTORS
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POWER AND POISE
Practically all Lamborghinis are named after bull-fighting
concepts. Not only that: the power and performance of the
Lamborghini Gallardo, shown in the picture, are representative
of the fiercest of bulls.
hen Ferruccio founded his own super car com-pany he knew what he wanted and how to achie-
ve it. At the end of the Second World War, Lamborghini had already amassed a considerable fortune and, like a good Bo-lognian with capabilities, he kept a Ferra-ri, which he wasn’t particularly pleased with, in his garage. The problems he had with the clutch on his 250 GT ended what was, until that time, a cordial relations-hip with Enzo Ferrari and, after a fall-out with the constructor of Maranello, Fe-rruccio Lamborghini decided to invest a large amount of his money and energy in making a car better than the Ferrari, a faster and more reliable car: the car of his dreams. At the beginning of the 60s Automobili Ferruccio Lamborghini star-ted operations in its ultra-modern plant
25 kms from Bologna in which its owner and founder brought to life the project he had in mind. Success came shortly after months of work in the form of a two-door, V12 front engine, rear-wheel drive coupé. With a not insignificant 280 HP and a top speed of 250 km/h, the Lamborghini 350 GT declared war on the super-fast Ferra-ri 250 GTO racing car, produced a year earlier, in 1962. Inspired by the 350 GTV, a prototype that never made it to the pro-duction line; it introduced some revolu-tionary improvements in the motor car industry at that time, with, among others, an independent rear suspension system.
W
“Lamborghini invested a large amount of his money and energy in making a car better than the Ferrari”
MOTORS
ÀCID38
owever, despite Lamborghi-ni’s efficiency in bringing the sports car, capable of outshi-ning Ferrari, onto the market
so quickly, the brand did not make its mark on the four-wheel world until the arrival of the mythical Miura. Radical looking, ultra lightweight and christened with the name of the famous bull ranch in Lora del Río, this supercar was a comple-te declaration of intent. The first Lambor-ghini with a bull name had a mid-moun-ted V12 350 HP engine and reached a spellbinding 276 km/h top speed. It be-came the indisputable star of the 1966 Geneva Show, redefining the concept of a street supercar and setting the future for the Sant’Agata Bologna creations.
At the start of the 70s Ferruccio Lambor-ghini had already imprinted his own per-
sonality on the toro bravo brand cars, ma-king them synonymous of power, exotic design and leadership in the industry of high performance sports cars. From the Lamborghini Islero at the beginning of the 70s, name of the Spanish fighting bull that ended the life of Manolete, or the mythical Diablo, named after the bull reared in the Duchy of Veragua at the end of the 19th Century who José Lara El Chi-corro fought, the tradition of using names relating to bull-fighting has continued to the most recent models.
The Murciélago and the Gallardo conti-nue to draw the attention of car enthu-siasts and keep their aggressive, exclusi-ve and high performance characteristics that are now traditional of the toro bravo brand. As a climax and flagship of the company: the impressive Aventador
Hwhich, with its 700 HP and carbon-fibre monocoque chassis, pays homage to the fiercest bull of the Feria del Pilar of 1993, year in which Ferruccio Lamborghini died.
“At the beginning of the 70s the
Lamborghini was synonymous
with power, exotic design and
leadership”
STRAIGHT LINED, ANGULAR AND AGRESSIVE
That is, and always has been, the Lamborghini image. The
brand designers have taken care, generation after generation,
to preserve the aesthetic line of the models.
MOTORS
ÀCID 39
ISLERO 1968-1970
325 HP / 248 km/h
MIURA 1966-1972
350 HP / 276 km/h
MURCIÉLAGO 2002-2010
570 HP / 330 km/h
AVENTADOR 2011-
700 HP / 350 km/h
THE BEST FIGHTERS
PSYCHOLOGY & WORKPLACE
ÀCID40
CoachingCOACHING HAS BECOME A MOTIVATIONAL TRAINING TOOL FOR MANAGING BUSINESS CRISES, INCREASING TEAM PRODUCTIVITY AND BUILDING A HEALTHY WORK ENVIRONMENT.
In these times of financial crisis, companies search for new ways of facing the business reality, making terms such as value, renewal, adjustment, added value...popular. Coaching, or personnel training, is one of the most commonly used techniques and has become a method to motivate and train our workers. Thanks to this motivation, the members of our team are more committed to their work and to the company.
Today, organisations must be committed, must renovate and must secure themselves. They must know how to transmit, sell and maintain their clients. The best way to achieve these objectives is to train our personnel, converting them into a highly qualified team, and at the same time motivating them.
PSYCHOLOGY & WORKPLACE
PSYCHOLOGY & WORKPLACE
ÀCID 41
n the business and personnel envi-ronment, the interactive and trans-parent process by which the coach or trainer and the person or group
implicated in said process search for the most efficient way to achieve the objec-tives set by using their own resources and abilities, is known as coaching. There are many different methods and types of coaching. Among the techniques in-volved are motivational talks, seminars, workshops and supervised work expe-rience.
Originally linked to the sports world, and due to the excellent results it brought, coaching began to progressively pene-trate the business world very few deca-des ago. Its methods began to be applied initially to managers, personnel direc-
tors, and businessmen. Over the years it became more popular and expanded into other areas of the organisation and was adopted as a management model for improving and developing the indivi-dual performance of employees and task forces.
Two participants are involved in the coa-ching process; one is the coach, or trainer, who is the person who coaches, trains or guides the pupil in order to improve the performance of their tasks. The other is the coachee or pupil who receives the knowledge and competences he needs to improve in his professional life.
IYES, YOU-WE CAN
In Grupo garciaBallester we firmly believe that motivation
and team spirit make work much more effective. We accept
motivation, above all else, and see the term coach as a way
of understanding our daily life, implicating all our strategic
partners.
“Coaching helps people to produce extraordinary results in their lives”
THE 5 STEPS OF COACHING
Observation of new points of view is fundamental for the coachee to find solutions and to allow the individual to choose from among different alternatives available to achieve his objectives.
Observation brings with it awareness, basically of our power of choice. The coach will focus the pupil on the choices he makes and the consequences and will give him the specific tools needed to be able to consciously and more effectively make those choices.
It is essential for the entire coaching process to be able to have clearly defined objectives that will serve as a guide for decision making and actions.
Once all the information is gathered we must act in a timely and sustainable manner. The coach will follow this process closely, helping the pupil to overcome difficulties that appear whilst carrying out the actions.
It is essential at all times to check whether we are getting closer to or further from the objectives set. This will enable us to take corrective measures and thus contribute to achieving the expected accomplishments.
BECOME AWARE SET OBJECTIVES ACT MEASUREOBSERVE
GADGETS & GIZMOS
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The watch that rescued the hunterLOVERS OF WATCHES AND ADVENTURE ARE IN LUCK. BREITLING HAS MANUFACTURED A WATCH THAT ENABLES A PERSON IN DANGER TO BE LOCATED. THE BREITLING EMERGENCY IS THE STAR OF OUR NEXT SURVIVAL STORY.
GADGETS & GIZMOS
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eality is very often stranger than fiction. And the Breitling we now present would be the ideal accessory for a movie
superhero, but the person wearing it is Mark Spencer, an experienced grizzly bear hunter, one of the largest species of polar bear on the planet. To give us some idea, in some parts of Alaska, Spencer’s homeland, Grizzlies have been seen weighing 680 kg. But on the 15th of August it wasn’t a Grizzly that put our hunter’s life in danger. Spencer went hunting in a canoe with some friends 193 km north of Anchorage, in Alaska.
The group stumbled across some bad luck when it was unable to advance up the river Susitna in their canoes, and so
they decided to change course along the river Tyone. Not Spencer though, who decided to carry on along the Susitna in search of help, with such bad luck that on a sand bank he perforated and sunk his canoe. Spencer spent 48 hours in the elements trying to overcome extreme cold which was sending him into a death sleep. But luckily he had his Breitling Emergency on him, with its transmitter that emits a signal over 121.5 MHz, the aircraft emergency frequency, which alerted the emergency services who were able to locate him and rescue him after hearing and analysing the distress signal.
R
BREITLING EMERGENCY 121.5 MHz
For aviation users, the Emergency is a watch-instrument with
a micro-emitter that transmits over 121.5 MHz, the aviation
emergency frequency.
GADGETS & GIZMOS
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2X1: FUNCTIONAL AND PROTECTIVE!
For those in search of a resistant cover for their Ipad and who
miss conventional keyboards, Logitech has come up with the
Ultrathin Keyboard Cover, an ultra-thin cover that protects
the Ipad as well as being able to be used as a keyboard
and external support. Measuring just 8 mm in thickness, its
integration with the Ipad is harmonious and adds just 328
grams to the weight. Price: 100 €
The film saga of the most famous secret agent in the world
premières with interesting new things. In the new film of the
super-agent 007, Skyfall, Daniel Craig continues to personify
Bond, James Bond. But this time he faces a terrible enemy,
the villain Silva, played by the Spanish actor Javier Bardem.
Without a doubt Spain, and the Spanish, are in fashion.
DOUBLE THE PLEASURE WITH JOHNNIE WALKER
The best-selling whisky in the world launches a new version.
Johnnie Walker Double Black is a new edition limited in time
and in units that aims to satisfy the most demanding of pala-
tes. It is a sophisticated blend that combines whiskies aged
in peat smoked oak barrels from the west coast of Scotland
with an original smoky aroma.
DON’T FORGET YOUR HEAD
Bultaco pays homage to one of its most legendary motor-
cycle models, the 155 GT MERCURIO from 1974, with the
MERCURIO helmet, a limited edition included in the Bultaco
Helmets’ Heritage collection. This helmet daringly combines
orange with black, a design ahead of its years which has, with
time, become an icon. It is priced at 119 €
Gift ideas
What to see
What to read
SHAKEN, NOT STIRRED.... AND WITH A SPANISH TASTE
My Life in Orange: Growing Up with the Guru Tim Guest, 2004 - Granta Books
My Life in Orange: Growing Up with the Guru is the story of a
boy who grew up during the Rajneesh Movement. Tim Guest
bases the story on his personal experiences and describes
how his mother, with her strictly Catholic upbringing, turns
her life around by joining the movement led by Bhagwan
Shree Rajneesh. Guest tells the story of the peculiarities of
the movement, the cultural shock he went through and the
subsequent difficulties he faced when returning to society
once he left the commune where he had spent a great part
of his life. My Life in Orange has received critical acclaim and
has become a leading reference for publications such as The
Daily Telegraph or The Independent.
“Essential if you are looking for a cap-tivating story of survival”
360ºCommunicationsAvda. Mediterráneo, 26 1º12530 Burriana (Cs) Spain
(+34) 964 585 676(+34) 615 120 [email protected]
www.donpawanco.com
