Àcid Enero 2013 EN

Discover the new PickPack Mandarins and their varieties Coaching: the motivational training tool

New garciaBallester branding And many more:

JAVIER COLLADO

THE CHAMPION WHO FORGOT TO WIN

ANTIOXIDANTS

HOW THEY ACT ON OUR ORGANISM

“FALLAS” JUICE ALMOST A WAY OF LIFE

TOURISM: EL SECANET A SEA OF GREEN AND ORANGE

FEBRUARY 2013

February 2013

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Mandarins and their varieties

Culture: “Fallas” juice

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Tourism: El Secanet

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Antioxidants and fruit

Motors: Lamborghini

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Contents 4

EDITORIAL

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NEWS New garciaBallester branding

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ECONOMICS Spanish horticulture

10 R&D The new PickPack 12 FOOD & DRINK Mandarins and their varieties Antioxidants and fruit Recipes: Mandarin mojito 19 TRENDS La vie en orange!

20 HEALTH & SPORTS The champion who forgot to win

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24 FASHION & STYLE Matrícula: focusing on fashion 26 CULTURE “Fallas” juice 30 TOURISM El Secanet 36 MOTORS Petrol, bulls and orange 40 PSYCHOLOGY & WORKPLACE Coaching 42 GADGETS & GIZMOS

The champion who forgot to win

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Edited and distributed by garciaBallester S.L. Partida Vintems s/n 12530 Burriana (Castellรณn) Spain Tel. (+34) 964 571 025 Fax (+34) 964 516 056 www.garciaballester.es Design, editing and photography Don Pawanco Avda. Mediterrรกneo, 26 1ยบ 12530 Burriana (Castellรณn) Spain Tel. (+34) 964 585 676 Mรณv. (+34) 615 120 110 info@donpawanco.com www.donpawanco.com

EDITORIAL

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EDITORIAL

Renew or die Dear friends, members and collaborators, Here we are once again bringing you this newsletter to let you know about all our updates, 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 gentlemen, 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 García CEO Grupo garciaBallester

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NEWS

It’s time for change It’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.

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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, family, 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: territories. 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, naturalness, freshness, experience. Practically nothing... but certainly very true.

JUICY, FRESH AND COLOURFUL That is the image of our new line of products in garciaBallester. A succulent typeface accompanied by representative icons, all serving to build a brand for the different products we market.

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Later on we got busy with our values and characteristics, something we loved because 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.

NEWS Everything that now looks fantastically good caused us a good deal of contemplation 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? Ticktock-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 garciaBallester 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, family, 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 Mediterranean and our joyful, optimistic and friendly nature. Grupo garciaBallester is about much more than just fruit and vegetable exports. We count on the tradition of a surname, of a family, and on the experience of being the oldest company in the sector.

We value and promote our ideas, evolution 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

imprints character. Something we want people to see, to feel and to acknowledge.

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.

“Keeping up the tradition, growing up new ideas” 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. ÀCID

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ECONOMICS

Spanish horticulture The 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.

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pain is the fourth largest producer of citrus fruit in the world with 6.2% of the world’s harvest, producing 12.5% of the mandarins, 4.7% of oranges and 7.3% of the lemons 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 oranges and to 30% for lemons. Therefore, the 8

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importance 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 tending 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 techniques 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

“Markets require quality and our varieties have it” tant in this respect.

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panish horticultural production 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 covered 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 recognition by the majority of the international 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 intensive 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 difficult due to the costs.

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tudies are currently under way into the genetic diversity of subtropical fruits and intensive farming crops, such as the proposal “in the line of quality” currently under research, which concentrates first on quality 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 material or product, thus enabling it to add to the number of Spanish products and services.

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.

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 relationships between producers and the commercial distribution. ÀCID

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R&D

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.

A 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.

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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 sustainability, unique design, excellence and personalisation allow prolonged communication 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-

R&D 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 stacking at the point of sale. Furthermore, the distribution of containers on the pallet is more ordered and even, optimising space 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.

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.

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 colour of the fruit.

modern design is favoured over its informative value, and it is aimed at a young

PickPack for singles offers a compact size with 900 g of fruit, ideal for keeping the fruit fresh at all times. Sophisticated and

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.

“A PickPack for all needs” and select public. The intense orange on black suggests quality and is ideal for the packaging of gourmet oranges. It includes, as do the other sizes, a large pre-cut front window as well as select and interesting 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 become friends with the youngest members of the family, inviting them to follow a healthy and balanced diet.

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FOOD & DRINK

Mandarins and their varieties The 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.

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FOOD & DRINK

Did you know that the clementine always splits into eight or fourteen segments?

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ommonly known as the mandarin, this fruit is one of the different varieties of citrus fruits and is considered one of the most sought after fruits internationally, and has even become one of the emblems of Valencia and Spain.

groups: clementines (Vitrus reticulata var.

Clementina), hybrids and satsumas (Citrus 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 mandarin families and we will get to know their characteristics and peculiarities.

Furthermore, it belongs to the group of fruits called hesperidia and its flesh is made up of a considerable number of carpels filled with juice, with a high vitamin C content, flavonoids and essential oils.

Mandarins are classified in three large

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. ÀCID

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FOOD & DRINK

Clementine

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he clementine is a hybrid citrus 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 origin 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 origina14 ÀCID

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 normally have pips, which is one of its most appreciated characteristics.

In some countries clementines aren’t differentiated 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)

FOOD & DRINK • Marisol: has very similar characteristics to the Oroval but it is harvested 2 to 3 weeks earlier.

harvest begins in the middle of September.

• Oronules: slightly flattened medium sized fruit with high quality seedless flesh.

Harvested in the middle of October.

Hybrids

• Clemenpons: very similar to Clemenules, 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 slightly rough skin, good taste and no pips, easy to peel. It is harvested some days before 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 matures 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.

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here are tangerine and mandarin orange hybrids with other citrus varieties and their fruit also receives the name mandarin. 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 organic sugars and acids. The skin is very tight on the flesh. Noteworthy due to their values are: • Nadorcott: high-quality, late harvesting 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.

Satsuma

O round fruit, with a bright coloured, rough skin that is easy to peel. Harvested between November and December. The fruit shouldn’t be kept on the tree because 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.

riginating from Japan, it is easy to recognise from its exquisite aroma. It is a variety with late-flowering trees which are strangely the first to be harvested. 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

Order these best-quality varieties at garciaBallester. ÀCID

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FOOD & DRINK

Antioxidants and fruit Antioxidants 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.

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FOOD & DRINK

Did you know that Vitamin C stimulates the immune system and prevents cancer?

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ne of the most powerful antioxidants is resveratrol, present 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 powerful anti-inflammatory, it regulates cholesterol.

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.

Vitamin C helps to develop teeth and gums and bones, helps with the absorption of iron, helps with growth and to repair normal connective tissue, with the production of collagen, to metabolise fats and to heal wounds. Vitamin C deficiencies can lead to scurvy.

Certain foods and drink, such as red wine, contain high quantities of resveratrol due to it being produced from black grapes.

DAILY VITAMIN C INTAKE • Men and women: 75 mg • Breastfeeding women: 125 mg • Smokers need higher doses.

HOW MUCH VITAMIN C IS IN 100G OF...?

• Orange: 50 mg • Kiwi: 100 mg • Rose hip: 1250 mg • Watercress: 60mg • Broccoli: 110 mg • Brussels sprouts: 102 mg

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.

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FOOD & DRINK

Mandarin mojito 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.

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 ice ½ cup of rum 2 cups of mandarin juice 4 cl of Cointreau

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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.

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.

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TRENDS

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.

La vie en orange!

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.

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oday, orange is a dominant tone in our surroundings, somewhere in between deep red and the sunny warmth of yellow. It is a balancing tint that brings enthusiasm with its simple presence.

Specialists choose it in all its shades and combined with unsaturated tones to bring a touch of enthusiasm to an environment. 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, ceramic table centre pieces combined with white, or handicraft carpets died with natural dyes in contemporary designs.

In order to make certain environments stand out, the following tones of orange are recommended: Amber, coral, apricot,

tangerine, melon, copper and flame.

HAIR TIP

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.

WHERE TO USE IT • 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 colours 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.

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SALUD Y&DEPORTE HEALTH SPORTS

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HEALTH & SPORTS

The champion who forgot to win INTERVIEW 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.

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HEALTH & SPORTS

FACT SHEET AND TRACK RECORD Name: Javier Collado Torralba Age: 27 years Height: 1.71 m Weight: 63 kg Track record in track cycling: 6 times Champion of Spain, 9th in the World and 4th in the European Circuit Track record in duathlon: World Champion in 2011

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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 involved with the Sportech team of Teruel, he became champion in the Duathlon in Ribarroja. And from there he went to Gijón, 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 discipline Collado started in, consists of three sections. The first, 10 kilometres on foot, followed by 40 km on bike and 10 more

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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, conscious 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 gaining 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-

HEALTH & SPORTS

“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 sometimes break the diet” the champion confesses between giggles.

pionships. He also beat the Spanish Junior 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 enjoyed his youth, with the odd swimming diversion in between. Until he rediscovered adrenaline, sacrifice and the zeal for improvement.

man Cup (within the European Circuit) I broke my hand and practically said goodbye to the entire season”.

But changes are ahead for next season because Collado, who has completely recovered from his injury, intends to change 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.

After a complicated 2012 competing in the Spanish Cup with the Vila-real Triathlon 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 PowerÀCID

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FASHION & STYLE

Matrícula: focusing on fashion INTERVIEW 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 according to the trends clients go for. I try to be up-to-date all the time.

What are the main differences you notice between 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 24 ÀCID

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.

“Men are loyal to their style” 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 having darker colours and summer stronger 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 played a leading role in the rest of the season 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 different reasons, are unable to come to the physical store. The aim is to reach a broader audience. For the not-toodistant 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!

FASHION & STYLE

Don’t let the cold catch you being unfashionable 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.

For him

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€

For her

1. Poncho Ralph Lauren 189€ 2. Trousers Ralph Lauren 115€ 3. Gloves UGG 109€ 4/5. Boots UGG 179€

C/ Alloza, 2 bajo 12001 Castellón C/ Cova Santa, 14 bajo 12540 Vila-real 964 212 711 / matriculacastellononline@gmail.com matriculacastellononline.blogspot.com.es ÀCID

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CULTURE

“Fallas” Juice

WE 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.

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1

CULTURE

The History The Fallas of Burriana began in 1928 when a group of friends from the La Mercé 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 later burned together with lumps of wood.

The first falla in Burriana was dedicated to the citrus tree, par excellence. It represented the critique of the relationship between the farm workers and the orange company owners. From that moment, other neighbourhoods began setting up their own fallas, until today. There are currently 18 fallera committees in Burriana without which the festival would not be possible.

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.

The Monuments Every 15th of March the different fallera committees celebrate the “Plantá” or the placing of the falla. Incredible monuments made out of papier-mâché are displayed in the middle of the streets to be admired by falla enthusiasts and tourists. 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.

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CULTURE

The Falleras

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Burriana steps back in time to two centuries ago during its fallas thanks to its falleras, who dress with traditional regional outfits commemorating their forefathers. 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 Burriana 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 Fire Crackers

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If there is anyone who looks forward to the falleras festival with the most enthusiasm, 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 Cremà The Cremà is perhaps the saddest moment 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 Fallera of each committee lights the string of fireworks that will wrap the falla monument 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.

Juan Candela

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DID YOU KNOW...

• 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?

Juan Candela

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CULTURE

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TOURISM

El Secanet WE 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.

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TOURISM

“We offer silence with bursts of cock-a-doodledoo” El Secanet is located in unique surroundings, enveloped in orange trees. What varieties of trees surround the hotel?

In your opinion, what values make “El Secanet” a unique hotel with such good reviews?

What is its greatest appeal?

My father, a lover of farming, planted several 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 oranges from November to July.

We offer silence with bursts of cock-adoodle-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?

What does being surrounded by orange orchards bring to the hotel and its surroundings?

The views from the swimming pool solarium over the Palancia valley are a sea of orange trees. The smell of orange blossom during flowering, the orange brushstrokes during winter and the all-yearround green of the trees is very much appreciated by all our clients.

We offer brunch-like breakfasts that certainly don’t leave our clients feeling indifferent. They are very complete, with juices and fruits of the season, eggs, home-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 dessert. They are all made with organic products from our garden, our chicken coop and the region. The special ingredient is love and attention to the tastes of each client.

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TOURISM

“There’s always something going on here: ducklings are born, clients arrive, friends leave...”

How long have you been managing the hotel?

It was ten years ago when we began this personal, professional and family adventure.

How do you manage working with your husband 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 arrive, friends leave, the roses bloom, the leaves fall...We are so entertained watching everything that happens around us that the days fly by.

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TOURISM

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. ÀCID

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TOURISM

“Lots of families come, as do love birds and solitary poets”

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What type of clients stay at the hotel? Do you have regulars?

Are you thinking about something new, or any improvements for El Secanet in the future?

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 there are clients who visit us every year on more than one occasion.

We are planning an Arabian baths area, kind of a hammam, in the space under the solarium and we want to complement 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 bathrooms.

TOURISM TURISMO

EL SECANET Calle de Torres Torres, 25 46148 Algimia de Alfara (Valencia) 962 62 65 27 / www.elsecanet.com ÀCID

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MOTORS

Petrol, bulls and orange IF 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.

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MOTORS

“Lamborghini invested a large amount of his money and energy in making a car better than the Ferrari”

W 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 company he knew what he wanted and how to achieve it. At the end of the Second World War, Lamborghini had already amassed a considerable fortune and, like a good Bolognian with capabilities, he kept a Ferrari, 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 relationship with Enzo Ferrari and, after a fall-out with the constructor of Maranello, Ferruccio 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 started 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 Ferrari 250 GTO racing car, produced a year earlier, in 1962. Inspired by the 350 GTV, a prototype that never made it to the production line; it introduced some revolutionary improvements in the motor car industry at that time, with, among others, an independent rear suspension system.

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MOTORS

“At the beginning of the 70s the Lamborghini was synonymous with power, exotic design and leadership”

H

owever, despite Lamborghini’s efficiency in bringing the sports car, capable of outshining 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 complete declaration of intent. The first Lamborghini with a bull name had a mid-mounted V12 350 HP engine and reached a spellbinding 276 km/h top speed. It became 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 Lamborghini had already imprinted his own per38 ÀCID

sonality on the toro bravo brand cars, making 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 Chicorro fought, the tradition of using names relating to bull-fighting has continued to the most recent models.

The Murciélago and the Gallardo continue to draw the attention of car enthusiasts and keep their aggressive, exclusive and high performance characteristics that are now traditional of the toro bravo brand. As a climax and flagship of the company: the impressive Aventador

which, 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.

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

THE BEST FIGHTERS

ISLERO 1968-1970

MIURA 1966-1972

MURCIÉLAGO 2002-2010

AVENTADOR 2011-

325 HP / 248 km/h

350 HP / 276 km/h

570 HP / 330 km/h

700 HP / 350 km/h

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PSYCHOLOGY & WORKPLACE

Coaching COACHING 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.

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PSYCHOLOGY & WORKPLACE

“Coaching helps people to produce extraordinary results in their lives�

YES, 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.

THE 5 STEPS OF COACHING

OBSERVE 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.

I

n the business and personnel environment, the interactive and transparent 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 objectives set by using their own resources and abilities, is known as coaching. There are many different methods and types of coaching. Among the techniques involved are motivational talks, seminars, workshops and supervised work experience.

Originally linked to the sports world, and due to the excellent results it brought, coaching began to progressively penetrate the business world very few decades ago. Its methods began to be applied initially to managers, personnel direc-

BECOME AWARE 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.

SET OBJECTIVES 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.

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 individual performance of employees and task forces.

Two participants are involved in the coaching 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.

ACT 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.

MEASURE 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.

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GADGETS & GIZMOS

The watch that rescued the hunter LOVERS 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.

R

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 42 ÀCID

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.

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

Gift ideas

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 €

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 palates. 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 motorcycle 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 €

What to see

SHAKEN, NOT STIRRED....

AND WITH A SPANISH TASTE 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.

What to read 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 captivating story of survival”

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