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The provinces of Murcia and Valencia have much in common. For both areas, tourism and the agricultural sector are important sources of income. Moreover, there are many similarities from the past, because over the centuries the Greeks, Phoenicians, Romans and Arabs left their mark on both coastal areas. Buildings, ruins, festivals, castles, irrigation techniques, aqueducts and much more still bear witness to this.
It may therefore seem strange at first glance that the development of the culinary and agricultural world in the two provinces has taken completely different directions.
Roughly speaking, Murcia can be seen as the success story, because it uses the tried and tested method of modernisation without giving up diversity. On the other hand, Valencia stubbornly stuck to a monoculture of citrus fruits in large parts of the province for (too) long. With all the consequences: overproduction and falling prices.
Times are changing. Valencia has gradually learned from the Murcia model. The turnaround towards more diversity is underway. In the huerta (the vegetable garden) the planting of plums, apricots and cherries has begun. Cut flowers and ornamental plants are grown and there is even a return to traditional vegetable cultivation.
The question then is: What makes the Murcia formula such a long-lasting success? The answer is as simple as it is obvious. Over the centuries, Murcia has cleverly responded to the changes introduced by trading cultures and rulers.
Step 1 in the success story begins before our era when the Greeks and Phoenicians founded trading settlements and products from Murcia were exported from Cartagena (then the busiest port on the Mediterranean).
Under Roman rule, fishing and agriculture were the focus. The local population knew how to make good use of the climatic three-way division of the area. The warm waters provided the ingredients for the popular herb sauce garam, which was exported to all corners of the Roman Empire. The fertile soils along the Rio Segura were suitable for olive groves and the arid hinterland started wine production.
The Arabs in turn helped Murcia with an irrigation system that transformed arid regions into flourishing horticultural areas.
Thanks to increasingly sophisticated irrigation methods, farmers can now harvest as many as four times a year. These often change and are tailored to what the market demands.
Since the first canning factory on the Rio Grande in 1886, this branch of the industry has grown explosively. Around Murcia there are now around 75 companies that are involved in preserving fruit and vegetables. Thanks to the sales channels created by the agricultural sector, small family businesses also benefit from yields that are well above the national average.
