The R\u00edas Baixas are not fjords. They are four tectonic valleys that the sea flooded at the end of the last glaciation, when the ocean level rose and entered the ancient riverbeds of the northwestern peninsular. This difference in origin is not only geological: it is the basis for everything that follows. <\/p>\n\n
The four estuaries that make up the R\u00edas Baixas are those of Muros-Noia, Arousa, Pontevedra and Vigo<\/strong>. Together they are home to 3,337<\/strong> mussel farms<\/strong>, which produce about 250 million kilograms per year<\/strong>, according to a study published in the scientific journal Hydrobiologia<\/em> (P\u00e9rez-Camacho et al.). This production makes the R\u00edas Baixas the most productive mussel-growing area in Europe, and one of the most intensive in the world. <\/p>\n\n But the economic data is only the effect. The cause is in the water. <\/p>\n\n The Marine Research Institute (IIM)<\/strong> of the CSIC, based in Vigo, has been studying for decades what makes these waters so special. Their work has shown that the R\u00edas Baixas are one of the few areas in the world where a phenomenon known as coastal<\/strong> upwelling<\/em>occurs intensely and regularly. <\/p>\n\n What is it exactly? When northerly winds blow off the Galician coast (which typically occurs between March-April and September-October), they push the surface water out to sea. To replace it, the ocean brings up water from depths of at least 200 meters: cold, dark water, and crucially, very rich in nutrients<\/strong>. <\/p>\n\n When that water reaches the surface, phytoplankton – the microscopic algae – respond with intensity. And phytoplankton is the basis of the entire marine food chain: it is eaten by zooplankton, which feed fish, which in turn feed other fish. And, in the case of the mussel, it eats it directly. <\/p>\n\n Studies by the IIM-CSIC and the University of Vigo have observed that the estuaries respond to upwelling in a matter of 6 to 8 hours<\/strong> after the winds begin to blow. That is, they are extraordinarily reactive ecosystems. Where other Atlantic coasts take days to respond, the estuaries react in hours. <\/p>\n\n An estuary is not just any bay. Its particular geometry – narrow entrance to the ocean, considerable depth, gently sloping bottom – means that upwelling water is trapped in a system that maximizes contact between nutrients and marine life. In the words of the study published in Hydrobiologia<\/em>, the interaction between upwelling and circulation patterns within the estuaries channels the variability of the open ocean and generates a massive response in phytoplankton productivity. <\/p>\n\n Translated: the mussels growing in a mussel bed in the R\u00eda de Arousa not only have food available, but high quality food and in a sustained manner. This explains, according to the same study, why the utilization of the crop in the Galician estuaries is exceptionally efficient. <\/p>\n\n There are few areas in the world where a cultivated bivalve can grow under these conditions. Most European mussels come from intensive aquaculture in closed systems, where feed must be provided artificially. Here the system feeds itself. <\/p>\n\n Although the four R\u00edas Baixas share the phenomenon of upwelling, each has its own personality:<\/p>\n\n The batea is a floating structure made of wood or synthetic material, anchored to the bottom of the estuary, from which ropes are hung on which the mussels grow. It is a traditional Galician<\/strong> method that modern scientific knowledge has confirmed as optimal<\/strong> for this area. <\/p>\n\n The use of rafts for mussel cultivation in the Galician R\u00edas is regulated by Decree 406\/1996, of November 7, 1996,<\/strong> of the Xunta de Galicia, which establishes the technical and management standards. This regulation is also the one cited in the regulations of the Protected Designation of Origin “Mejill\u00f3n de Galicia” as the basis of the protected cultivation system. <\/p>\n\n Why does the pan work so well here? Because the mussel hangs in the water column in the most nutrient-rich zone, without touching the bottom (where there could be sediments or pollutants), and receives the constant flow of upwelling water. The species being cultivated is Mytilus galloprovincialis (Lamarck, 1819)<\/strong>, native to the European Atlantic and Mediterranean coasts. <\/p>\n\n This whole ecosystem supports an industry. According to data from ANFACO-CECOPESCA<\/strong> (the National Association of Canned Fish and Seafood Manufacturers), Galicia is the Autonomous Community with the greatest relevance in the national canning industry<\/strong>, both in number of companies and in turnover, employment and exports. Spain, for its part, is the leading producer in the European Union and the second largest in the world. <\/p>\n\n Mussel farming directly employs some 9,000 people<\/strong> in Galicia, and indirectly another 20,000<\/strong>, according to data published by the study in Hydrobiologia<\/em>.<\/p>\n\n At Bongarth we did not invent this story. We work with a mussel that grows in a raft regulated by the Xunta, in water studied by the CSIC, within a system endorsed by a European PDO. A sardine caught al xeito, in certified waters. A sardine caught in the R\u00eda de Arousa with selective gear. <\/p>\n\n Each can is the consequence of an ecosystem that has been studied, regulated and protected for decades. It is not marketing. It is the scientific and legal basis of a product. <\/p>\n\n But beyond that, it is the reason why the taste and texture of these preserves have a quality that few areas of the planet can match. That’s subjective. But it is real. <\/p>\n","protected":false},"excerpt":{"rendered":" Four flooded valleys in the Atlantic Northwest The R\u00edas Baixas are not fjords. They are four tectonic valleys that the sea flooded at the end of the last glaciation, when the ocean level rose and entered the ancient riverbeds of the northwestern peninsular. This difference in origin is not only […]<\/p>\n","protected":false},"author":1,"featured_media":3455,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[109],"tags":[],"class_list":["post-3917","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-origin"],"yoast_head":"\nUpwelling: the invisible engine of the ecosystem<\/h4>\n\n
Why the shape of the ria amplifies the effect<\/h4>\n\n
The four estuaries and their particularities<\/h4>\n\n
\n
The punt system: tradition turned into science<\/h4>\n\n
Galicia as a national canning power<\/h4>\n\n
Why it matters when you open a can of Bongarth<\/h4>\n\n