"The Ibizan potato is not just any red potato: it has soul, history and a lot of work behind it"

What's your first memory of the Ibizan countryside?

I recently turned 65 and my earliest memory is practically from birth. I live in the same house where I was born, the family farmhouse, which I inherited as the eldest of three siblings. From a very young age I helped with everything: tending sheep, milking, feeding the horse, even slaughtering the chicken to go with rice for Sunday dinner. That was life in the Ibizan countryside in the 60s and 70s: you lived off what you had on the farm and sold whatever was left over.

What lessons from those generations do you apply in your company today?

A combination of experience and technology. I have the best machinery and I'm very tech-savvy, but I never forget what I've learned from my elders. Traditional know-how is key. For example, farming according to the phases of the moon, as my grandparents did, still works. I also remember when the horse-drawn plough was introduced for harvesting potatoes; it was a revolution. It's about combining age-old wisdom with modern innovation.

What makes the Ibizan red potato special?

After 40 years of growing it, I can tell you that its flavour depends on many different factors: the right variety, the type of nutrient-rich soil, the salty sea air, and above all, the traditional way of working the land. There are lots of red potatoes, but they're not all equally good. We test lots of varieties every year, and only two meet the requirements to be considered ‘Ibizan potatoes’. It's not just the colour: it's the taste, the texture, the way they're cooked... Dishes like bullit de peix aren't the same without the red potato.

What's the traditional way of farming that you support?

Rotation is key. Potatoes should only be grown in the same patch every three to four years to prevent pests and maintain soil quality. If you use the same patch every year, you get more bugs and more problems. It's traditional to sow different crops: for example, first vegetables, followed by cereal crops, then you let the sun cleanse the soil. This way you recover nutrients naturally and reduce the need for chemical treatments. It's more sustainable, healthier and yields better produce.

What role does this potato play in Ibiza's traditional cuisine?

It's fundamental. There are recipes that don't come out the same without it. The Ibizan potato gives the dish the right texture and flavour. Bullit de peix (fish stew), for example, is spoiled if you use a different potato: it cooks differently and doesn't hold up in the same way. Cooks who make large quantities—like a friend of mine who makes bullit de peix for 500 people—need security, and this potato provides it. In fact, many Ibizan dishes contain up to 30% potato, and if that part isn't good, the whole dish falls apart.

And what do you think about preserving this local crop and its environment?

I think it's our lifeline as a people. I started with three employees and now I have almost 50 hectares in production. If I didn't work with local produce, it wouldn't make sense to compete with giants such as Mercadona or Eroski. Balearic law on local produce helps, but there are still many challenges: lack of staff, housing for workers, investment in machinery, and so on. Without all this, caring for the countryside isn't feasible. And yes, it's nice talking about the countryside, but working the countryside requires money, effort and a lot of logistics.

What role does sustainability play in your business?

It's important. Many pesticides that were often used before have now been banned, as they've been found to be unhealthy. For this reason, sustainability plays a role in crop rotation, crop diversity and avoiding monoculture, as this leads to poor-quality soil and the need for more chemicals. I prefer to produce more naturally, even if it is more difficult. We're committed to growing different crops on the same farm: watermelon, melon, pumpkin, tomato, etc. This allows the land to regulate itself and yield healthier produce.

How do you view the farming industry in Ibiza today? Is there a generational change?

Very little, frankly. When I started, there were more than 80 potato farmers. There are very few of us left today. We produce 40% of all seed potatoes on the island. You used to go through Santa Eulalia and see everywhere full of crops, now it's all empty. It's sad, but that's the way it is. Young people don't want to work in the countryside; they prefer other industries. And even if you bring in workers from elsewhere, without proper housing and conditions it's hard to make them want to stay. We need new ideas and real support if we want to keep the countryside alive.