A new age for Balfegó Group
Balfegó Grup has celebrated the inauguration of its new facilities in l’Ametlla de Mar, which represent a significant step forward for the leading company in the fishing and aquaculture sector. With an investment of 35 million euros, this new 12,000 -square -meter ship replaces the old facility that suffered a fire in 2018.
Commitment to innovation and sustainability
This new infrastructure reflects Balfegó’s constant commitment to continuous improvement. The company allocates 1 to 1.5 million euros a year for innovation and sustainability in its aquaculture operations. In the context of a constantly evolving market, Balfegó plans to reach a record turnover of 107.6 million euros for April 30, 2024.
The challenges of export
The co -president Pere Vicent Balfegó has expressed his concerns about the tariffs imposed by the United States, which have complicated the company’s operations. “We are experiencing weeks of uncertainty that we had not anticipated, especially after our investment in the American market. It is essential to look for alternatives and expand to other markets,” he said.
A pioneering plant in red tuna processing
The new Balfegó ship not only doubles its processing capacity, but also expands the range of available products. Thanks to state -of -the -art technology, the plant can automate processes, increase efficiency and guarantee the highest quality products, brand emblem.
Top -notch gastronomy at the inauguration
The opening event was attended by renowned chefs, including Nandu Jubany, who surprised attendees with exquisite dishes such as tuna tartar with sushi rice and grilled tuna belts. Among the guests were also prestigious names such as Ferran Adrià and Martín Berasategui, as well as local chefs who showed their support for the initiative.
A responsible business model
The new installation of Balfegó reaffirms its commitment to environmental and social sustainability. With the B Corp certification, recently obtained, the company seeks to integrate sustainable practices such as the use of renewable energy and the efficient management of water resources. In addition, work is being done to obtain the Breeam certification, focused on sustainable building.
A culinary innovation center
The new headquarters will also include a gastronomic experimentation center, designed for chefs and professionals in the sector. This space will allow new techniques and recipes with red tuna, while also fostering collaboration with cooking schools and researchers.
The Futur de la Tonyina Red
Juan Serrano, CEO de Balfegó, has stated that this new stage represents a radical change in the production and transformation of red tuna, with more safe and versatile facilities. With this investment, the company seeks to unite science, gastronomy and technology to continue to cover markets in more than 40 countries, reaffirming its leadership in the sector.