The next step is for our demands to be made real. We need to define what a small artisanal farmer is and to give these farmers more flexible legal tools so they are able to survive. We hope that the voices of the artisanal fishers and local farmers and their demands do not fall on deaf ears. The Basque Government has been challenged to create an Artisanal Decree. The Basque Administration has recognised the cultural, social and sustainable values of artisanal agriculture and the necessity of facing the situation of these artisanal farmers. The platforms Euro-Toques and Slow Food, will continue their work promoting this area.

During these months continual signs of support have been given by anonymous people, committed consumers or farmers worried by an uncertain future, and also by internationally well known chefs, like Mr. René Redzepi, Mr. David Chang, Mr. Joan Roca, Mr. Ferran Adrià, Mr. Juan Mari Arzak or Mr. Pedro Subijana among others. They believe that local sustainable and artisanal products have an added value.

Which is the main preoccupation for these local farmers? There is an unanimous answer. The Legal barrier, the lack of demand, the costs of implementing new procedures, the lack of knowledge of sales options, and finally the complexity of the associated technology and the small size of the farmers turnover.

The farmers demand more flexible legislation concerning sanitary matters and new sanitary authorisations that make the artisanal agriculture viable.  Finally, Public awareness-raising campaigns and Institutional support for local products. The current legislation is focussed on  farmers with huge turnovers and the industry in general.

What solutions are there? Perhaps, a common legislation for large industry, medium or small artisanal farmers but with specific recommendations for the small sized artisanal group and a more flexible interpretation of the legislation. Perhaps a special quality logo indicating that artisanal products comply with the minimum sanitary required conditions. Perhaps specific controls for local products.

The reality is that consumers are giving more and more importance to healthy and natural products. Products that have their origin clearly marked and are respectful to the environment.

It is time to move on.

These two women believe that competent authorities should take into account that small producers do not seek to become an industry and do not have the same risks. Small artisanal producers don’t need the same investments, especially in infrastructures as they do not produce in big quantities.  The solution is, for these two women, that there should be a basic general legislation for everyone, big or small producer, but there should also be a specific legislation for small artisanal products as these particular products have their own characteristics.

“We are allergic to life, afraid of microbes and applaud anything chemical” says the small producer from Oiartzun, at the foot of Peñas de Aia a mountain in Guipuzcoa.
There are other additional voices, for example from a woman that produces morcillas (black puddings) from Las Encartaciones, region from Bizkaia. It is possible to buy her product in farmers markets all over the Basque Country. This morcilla does not have health registration, however, it is well known and appreciated by gastronomes and awarded by the jury of gastronomic contests. She does not use machinery and her morcilla is kneaded  with her own hands using artisanal funnels. She produces small amounts and she does not aspire to grow in production. As a small artisanal producer she claims that her investments should be small as they can not be the same league as those needed by an industrial scale meat producer. She believes that the institutions should recognise the value of artisanal products, handmade and elaborated and with no additives and preservatives, and fight to stop them disappearing.