RECOVERY OF FLAVOUR JOSÉ JAVIER RODRÍGUEZ NÚÑEZ COMMERCIAL

RECOVERY OF FLAVOUR JOSÉ JAVIER RODRÍGUEZ NÚÑEZ COMMERCIAL & COMMUNICATIONS DIRECTOR (SPAIN) -ENGLISH TRANSLATION BY DOMENICO VENE-

THE FISH FARM OF SIERRA NEVADA A brief history • 1956. Foundation. Riezu (Valley of Yerri), Navarra • First commercial fish farm in Spain. Introduction of rainbow trout and fario trout. • A different system of fish farming is used: the primary objective is quality. • 1964. Need for expansion Move to Riofrio • Pure Springs with 2. 5 – 3 Thousand litres per second. Production of 700 metric tons of trout. • 50 Hectares of water • 1987. Introduction of a new species: the Sturgeon. • 1988. Change to 100% ecological production • Initial loss of 70% of clients. Today, it is still the only ecological Fish Farm. • We certify 100% of the processes used from the birth of the sturgeon to the moment the product is distributed. • The only immune Fish Farm, over 3, 500 to 4, 000 tests of the installations and water have been performed over 4 years to certify the purity and contaminant free water of the Fish Farm of Sierra Nevada 100% of the time.

FISH FARM OF SIERRA NEVADA A brief history • 2000. First caviar harvested for sale. • 2002. Declared “Model Fish Farm”, The European Union • 2004 – 2005. Awards and Recognition. Prize “Business Iniciative” Executive Magazine, Oct. 06 Prize “Innovation”, International Gourmet & Ecogourmet salon Madrid, May 05 Prize “BEST SPANISH ALIMENTATION COMPANY 2003” M. A. Y. A. , Sept. 04 Prize Best image of Granada, MA Business Group, Nov. 04 Prize “Ideal” Business, Newspaper “Ideal”, January 05 Prize Innovative Business, Magazine Andalusia Economic, January 05 • 2005. International Blind Technical Caviar Tasting. “Excellsius” Caviar won first prize by unanimous decision. * • 2005. Europe Comission. Model of excellence. • Quality product, production, environment and sustainable development. • 2007. Prize, “Best Spanish Gourmet Food”, Paris, ICEX.

FISH FARM OF SIERRA NEVADA, THE PROJECT • FIFTY YEARS OF TRADITION & EXPERIENCE • I+D+I PIONEER (Investigation+Development+Innovation): INVESTIGATION CONTINUES 40% of brut sales are dedicated to investigation. • COLLABORATION & CONSULTING: RUSSIA, IRAN, USA. . . SPANISH UNIVERSITIES, 9 INVESTIGATION GROUPS. • RECOVERY OF A SPECIES AND REPOPULATION OF THE GUADALQUIVIR RIVER. • ENVIRONMENTAL COMPROMISE: RIOFRIO & NATURE. • PROJECTS: MEDICINE, PHARMACEUTICAL, COSMETICS. . .

For the first time in Spain, Riofrio has iniciated a totally new and revolutionary system of fish farming that has the potential to become very important in the future: Ecological Fish Farming THE FISH FARM OF SIERRA NEVADA IS UNIQUE IN SPAIN, AND IT IS THE ONLY IMMUNE FISH FARM IN THE WORLD.

The Ecological Raising of Sturgeon: Two different species: Foreign Species Acipenser baerii Native Species Acipenser naccarii • BAERII VS NACCARII • ABANDONMENT OF BAERII (12 YEARS AGO) • PREHISTORIC ANIMAL, VERY STRONG • INHABITED THE RIVERS OF SPAIN • MORE THAN 22 YEARS RAISED IN RIOFRIO • INVESTIGATION HAS DEMONSTRATED THAT • • THE Acinpenser Naccarii is Indigenous SIZE/WEIGHT/TIME FOR RAISING is different ABSENCE OF DATA: promotion of investigation

Ecological Production of Sturgeon: (II) The principal differences between both species: A. baerii: is faster to produce and the species is less complex. Caviar is extracted at 6 to 9 years of age or less. It is significantly smaller in size (15 – 20 kilos. ) and its fat does not enter into the muscle (not intramuscular), this results in less flavor. In appearance, it is darker in color and has a pointy snout. Its caviar is usually classified as Osetra. (The commercial size of this sturgeon is 1, 5 to 3 kilos in 2 years). B. naccarii: must be at least 18 years old to extract the highest quality caviar. Usually classified as Beluga (the maximum category internationally). Its fat enters into the muscle (infiltrates intramuscularly naturally) which also makes its meat more highly valued by gastronomic experts. Its size is notably superior, (over 100 kilos) although its growth is considerably slower. (The commercial size of this sturgeon is 8 to 20 kilos in 8 -12 years. )

Why the “recovery of flavour” THE HISTORY • From Phoenicians to Rome • From Rome to Isabel and Ferdinand • From Don Quijote to the present Sturgeon and caviar have always been present. They were also always consumed fresh.

WHY THE RECOVERY OF FLAVOUR: FACTS, BASIC ELEMENTS • ALIMENTATION –Low in fat: natural –Low level of daily intake –Healthy: flour & wild fish oil as well as flora and fauna that grows naturally in the water. –Prepared daily. • RACE: “Acipenser naccarii” –Sturgeon of the Guadalquivir River: from Phonecians to the present, a gastronomic treasure. –Prehistoric animal • How and where it is raised –Life cycle: identical to nature. We raise the sturgeon, we don’t gorge them. –Type of pools: NATURAL –Population per pool, minimum. –Richness of the water, IN QUANTITY AND QUALITY

CAVIAR: PROCESSES • OPEN SYSTEM CLOSED CYCLE • PHASES OF THE STURGEON: • Gender separation male/female at the age of 8 -9 when it develops in nature. • Continuous and manual control. • EXTRACTION & PREPARATION: in 15 minutes • Other products of the Sturgeon: • Hot and Cold Smoked • Marinated

CAVIAR: commercial information • PRODUCTION RIOFRIO, ´ 07 harvest: 2 – 2, 5 TONS • CLASSIFICATION in RIOFRIO • “Clásico”: Cites beluga 0 • “Virtuos”: Cites beluga 00 • “Excellsius”: Cites beluga 000 • “Único”: Cites beluga • RECENTLY EXTRACTED: extracted the same day, unique in the world. • FORMATS: TINS & CRYSTAL

CAVIAR: The Tasting. . . Flavour • IN THE MOUTH. FIRST COMBINATION OF FLAVOURS. • Low level of salt, sea breeze with a subtle hint of sweetness. • Never flattened or crushed. Each egg is independent, whole. One noticies it in the mouth and it breaks open with gentle pressure. • IN THE MOUTH. SECOND COMBINATION OF FLAVOURS. • Texture, point of crunchiness: brilliant and smooth, whole, velvety not oily in the throat. • Intense. Serious, elegant. • Fresh: liquid interior, authentic caviar flavour, not pasty, not oily. Not acidic. Not astringent. • Rich in subtleties that are not hidden or have not disappeared due to preservatives or the passage of time (age of the product). • PERSISTENCE/FINISH • Characterístic hint of sweetness. Beluga, the longer it persists the superior the quality.

Recovery of Flavour • Natural, an authentic caviar. • Certified ecological Throughout the process. • Two species: 18 year wait for A. naccarii • Minimum production for maximum quality. • Unique system of raising the sturgeon.

NEVER: • EXCESS OF SALT & PRESERVATIVES • STRONG FLAVORS • OILY APPEARANCE • OFFENSIVE OR STRONG AROMA ALWAYS • BUY IN STORES OF CONFIDENCE • HOW TO CONSUME & ACCOMPANY RIOFRIO CAVIAR (PRESENTED BY OUR EXPERTS)