Presentation "Chemical-nutritional study of tigernut horchata"


Scientific results will revolutionize the knowledge of horchata.

The Higher Council for Scientific Research (CSIC), the Prague University of Chemistry and Technology (one of the most advanced food technology centers in Europe), the Food & Health Lab of the University of Valencia, and the Faculty of Pharmacy of Valencia, with the horchateros Andoni Monforte (Món Orxata-ChufaMix) and Cristobal Martí (Horchatería Subies) will present the preliminary results of a complete chemical-nutritional research on chufa and horchata on Thursday, May 18 at 11:00 in the Cerveró Palace.

This international study, which began a year and a half ago, has been carried out using ultimate technology that has allowed the analysis of thousands of chemical variables from more than 80 natural, pasteurized and ultra-pasteurized horchata samples.

This research is particularly relevant in the current international context, in which the tigernut and the horchata are gaining a high prestige in countries such as Germany, Japan or the USA, revalorizing their use.

The study has been co-financed by the Generalitat Valenciana, Món Orxata and ChufaMix with the collaboration of Horchaterías Subies, Rin and the Horchateras Valencian Association.