The ‘xeixa’ is already being milled in Ibiza

The approval of the last professional mill in Ibiza means that wheat grown on the island will no longer need to be transported to Valencia for milling. Lina Planells has used the covid crisis to realize her aim of succeeding her father as head of the installations.

The wheat xeixa had been completely discarded, to the point that in the nineties there was only a small plantation left for family consumption. Despite being the island’s traditional variety, it had been replaced by other more productive grains with higher commercial yields.

After its rediscovery, almost by chance, a process of recovery began, which culminated two years ago with the return of xeixa bread to the bakeries, thanks to the fact that eight of the main bakeries on the island have been encouraged to produce a special line with this flour . Those involved are Can Noguera, Gatzara, Samos Deli, Es Brot, Es Raconet, Can Blay, Can Bufí and Can Coves.

The 'xeixa' is already being milled in Ibiza
A sack of ‘xeixa’ grain, the island’s native wheat variety. Zowy Voeten

Crops

In addition, these last three also grow their own xeixa to be self-sufficient in the grain. The rest of the ovens, buy the flour through the Agricultural Cooperative of Santa Eulària, which manages the crops of eight agricultural producers that now ensure the survival of grain, as detailed by the manager of this entity, Xavi Conesa.

The 'xeixa' is already being milled in Ibiza
Image of the Sant Miquel facilities, which have two milling stones. Zowy Voeten.

Since the Consell de Ibiza began the promotional campaign of pa de xeixa in 2019, the Agricultural Cooperative sent the wheat to be milled to Valencia, as well as the three ovens with plantations. This year, Can Blay, who was the pioneer in recovering the sowing of the grain in 2010, has also been encouraged to install a mill on his farm in Sant Mateu and take over the whole process of making flour.

Similarly, all the grain from the other producers can now also be processed in Ibiza thanks to the Sant Miguel mill, the last remaining active mill in Ibiza. Although it has been in operation since 1958, until now it had not been able to be used for industrial purposes, as its facilities had to be renovated to comply with sanitary regulations.

In fact, its manager, Joan Escandell, 79 years old, took it for granted that he was going to close, until his daughter Lina was encouraged to take over and continue the legacy. “I had asked him many times, but he said it wasn’t a job for women”, she recalls.

For the full article, please visit Diario de Ibiza website here.

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