Tartana | Cultivo Tradicional en la Albufera de Valencia

FARMING

We produce varieties of “TANCAT RICE”, without mixing between different varieties, in a wonderful natural area, the Albufera de Valencia. It’s pure rice without chemical residues. 100% natural rice.

It’s time to remove the water and sow the land.

During the preparation of the lands, several tasks are carried out, being the LEVELING, in April, one of the most important. It consists of leveling the fields to ensure sufficient flatness, to dam them with the minimum water necessary when sowing time comes, leaving the entire rice field completely flooded and covered with water.

SOWING takes place in May. The seed is spread through the fields with a special tractor that can circulate inside the flooded rice fields. The seed is soaked before so that it gains weight and does not float on the water when it is spread, and also to accelerate its germination process.

SPRING

SUMMER

AUTUMN

WINTER

It’s time to remove the water and sow the land.

It's time for LEVELING.

The rice plants TRANSPLANTS are carried out in June and the “ESCARDAS” (weed removing) in July

SPRING

SUMMER

AUTUMN

WINTER

The rice plants TRANSPLANTS are carried out in June and the “ESCARDAS” (weed removing) in July, both manually. We are talking about two ancestral agricultural techniques that improve the quality of the rice.

The spots where the rice didn’t not germinate are transplanted by hand. Rice replanted in this way is of higher quality because the density of plants is lower, which means that the risk of contracting diseases is minimal.

Weeding by hand of the existing weeds in the fields is carried out by crews of "birbadors" that pass through all the rice fields to obtain natural rice with chemical zero residue.

The summer and the beginning of the autum is HARVEST time. After that, we dry the rice.

WINTER

AUTUMN

SUMMER

spring

The summer and the beginning of the autum is HARVEST time. After that, we dry the rice.

Each variety of rice has its optimum harvest humidity to guarantee its maximum quality in cooking. Back in the past, the rice was reaped by hand. Nowadays, it is done with a harvesting machine combine, except the edges of the fields, where it can’t reach. The wet rice from the field must be properly dried in the dryers before its commercialization. After this process, the rice is stored in the silos at a controlled temperature to guarantee its optimal conservation.

It is time to rest with the flooded rice fields during PERELLONÀ.

SPRING

SUMMER

AUTUMN

WINTER

During the “Perellonà” (or winter flood), the rice fields rest completely flooded with water. This period is used to clean the fields of all kinds of weeds, pests and insects that remain from the previous crop. To finish cleaning the fields, the “Fangueo” (mudding9 is carried out between the end of January and the beginning of February. It consists of mixing the remaining stubble in the field from the previous crop, the mud and the water, generating a pasture that becomes natural fertilizer for the next crop. This task is carried out by tractors, changing the usual wheels for circular iron cages.

SPRING

It’s time to remove the water
and sow the land.

SUMMER

The rice plants TRANSPLANTS are carried out in
June and the “ESCARDAS” (weed removing) in July

AUTUMN

The summer and the beginning of the autum is HARVEST time.
After that, we dry the rice.

WINTER

It is time to rest with the flooded
rice fields during PERELLONÀ.

We sale the rice throughout the year. The peeling of the grain is carried out in artisan mills also located in the Albufera. Afterwards, the rice is manually packed.