Setacor
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Setacor is a company located in the municipality of Villafranca de Córdoba that began growing mushrooms in 2002 and producing olive oil in 2011.
In 2015, as a result of 13 years of experience in the sector, we began to implement an integrated project between mushroom cultivation and olive groves with the aim of innovating, giving the company greater sustainability and greater coherence with our ecological philosophy. In addition, one of our main objectives is to make unknown, gourmet species with medicinal properties known in the national market.
This model, in the near future, we intend to be exportable internationally.
In addition, greater economic use is obtained from a by-product of the olive trees that currently remain accumulated in the oil mills, are used as fertilizer or are disposed of to cover gullies in nearby land.
The integration is done as follows:
-at the end of October or beginning of November the olives are harvested
-from cleaning them, the substrate for growing mushrooms, the leaves, is obtained.
-these leaves are mixed with organic straw from nearby producers and treated to turn it into a substrate for growing various seasonal mushrooms,
-once the substrate is exhausted, it is composted and enriched with manure and macerated nettles and spread again on the ground, nourishing the olive trees.
It is therefore a circular project in which the materials nourish mushrooms and olive trees, forming an endless circle where there is no waste.
We have teamed up with chef Miriam Cozar, from Biodiverxa, who has designed several wonderful products for us, totally different from any preserve on the market, since she has worked in Michelin-starred restaurants and applies all that knowledge to achieve a spectacular flavor. full of umami that is remembered on the palate for hours.
In 2015, as a result of 13 years of experience in the sector, we began to implement an integrated project between mushroom cultivation and olive groves with the aim of innovating, giving the company greater sustainability and greater coherence with our ecological philosophy. In addition, one of our main objectives is to make unknown, gourmet species with medicinal properties known in the national market.
This model, in the near future, we intend to be exportable internationally.
In addition, greater economic use is obtained from a by-product of the olive trees that currently remain accumulated in the oil mills, are used as fertilizer or are disposed of to cover gullies in nearby land.
The integration is done as follows:
-at the end of October or beginning of November the olives are harvested
-from cleaning them, the substrate for growing mushrooms, the leaves, is obtained.
-these leaves are mixed with organic straw from nearby producers and treated to turn it into a substrate for growing various seasonal mushrooms,
-once the substrate is exhausted, it is composted and enriched with manure and macerated nettles and spread again on the ground, nourishing the olive trees.
It is therefore a circular project in which the materials nourish mushrooms and olive trees, forming an endless circle where there is no waste.
We have teamed up with chef Miriam Cozar, from Biodiverxa, who has designed several wonderful products for us, totally different from any preserve on the market, since she has worked in Michelin-starred restaurants and applies all that knowledge to achieve a spectacular flavor. full of umami that is remembered on the palate for hours.
