"How long does it take to light the barbecue, the chicken is raw, the turkey burger is not done!"

If you want to stop hearing these phrases when you fire up the barbecue this summer, we've got the solution: follow the tips in this free ebook, the best recipe book for barbecued chicken, turkey and quail.

When you download it you will find recipes, tips and lots of curiosities so that, this summer, you will be at the controls of the grill cooler than San Lorenzo.

Did you know that the chicken is native to Asia, specifically to the area occupied by the country of Pakistan? We tell you how it arrived in Spain more than 2,500 years ago.

You should also know that it is not the same to use wood or charcoal when barbecuing poultry meat and that you can opt for different seasonings or marinades that will make this white meat, which can be chicken, turkey or quail, delicious.

  • The renowned chef and Avianza, the Spanish Interprofessional Association of Poultry Meat, have joined forces to hold a cooking workshop to highlight the benefits of grilled poultry meat.
  • This masterclass took place on 7 July at the SUA by Tricycle restaurant and was attended by some exceptional students, including food and lifestyle journalists and bloggers.
  • Goya, a specialist in embers, developed the workshop by tackling the whole process to make a good poultry barbecue: from the preparation, the type of cooking and temperatures of the embers, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

Madrid, 8 July 2022 - Summer is the barbecue season par excellence. Around the embers, family and friends gather to enjoy gastronomy and outdoor leisure. With the aim of continuing this tradition in the healthiest way possible, Avianza, the Spanish Interprofessional Association of poultry meat, and the expert chef Javier Goya, have joined forces to highlight the benefits of the poultry barbecue.

To this end, Goya gave a masterclass at his restaurant SUA by Triciclo, aimed mainly at journalists and bloggers specialising in lifestyle and gastronomy, where he revealed his secrets to making a first-class poultry barbecue. For more than an hour, the chef covered the whole process: from preparation, the type of cooking and temperatures of the grill, to the different cuts and carving, to finish with the plating and the different culinary combinations. 

The menu prepared and tasted by SUA by Triciclo with Javier Goya consisted of free-range chicken wings stuffed with mussel pickle and grilled; grilled smoked turkey salad, anchovy emulsion, old mustard and cured cheese and grilledquail jerky.

After this presentation as a workshop, the association will publish a free downloadable ebook with the history of grilled chicken and different and tasty recipes for barbecued poultry. Anyone interested in obtaining this digital book will soon be able to find it on the Avianza website.  

"With these actions and with the collaboration of the Ministry of Agriculture, Fisheries and Food and Food of Spain, Avianza wants to continue to promote consumption in our country. Spanish poultry meat is healthy and of high quality, which is why we must continue to promote its benefits with actions such as this", said Jordi Montfort, Avianza's Secretary General, adding that "Spain is also one of the main poultry meat producers in Europe, where more than 750 million birds of Spanish origin are consumed every year. We have a growing sector of which we should be proud".

Chef Javier Goya preparing the poultry meat and the macerations.

A moment of the masterclass for media and lifestyle bloggers.

Chef Javier Goya and Jordi Montfort, general secretary of Avianza, during a moment of the barbecue workshop with the embers lit at SUA by Triciclo.

One of the star dishes of the evening: grilled free-range chicken wings stuffed with mussel marinade.

  • The interprofessional has teamed up with Cookpadthe largest platform for home cooking recipes, to encourage users to share fried chicken recipes until 6 July, with the hashtag #ElRetodelPolloFrito.
  • Authors of homemade recipes from the Cookpad community, such as Recetas Para Ser Feliz, The Blondie Kitchen, Gema del Olmo and Mamá qué Comemos Hoy, have encouraged their followers to share their creations in the thematic challenge launched by Cookpad to its community. Cookpad to its community and on social networks, with a focus on home cooking and healthy eating.
  • The recipes shared during #ElRetodelPolloFrito on Cookpad will be put together in a free ebook that will be available on this home cooking social network, which aims to encourage internet users to cook more with easy, simple and fun recipes with chicken as the main ingredient.

Madrid, 06 July 2022 - Avianza, the poultry meat interprofessional association, wanted to join the celebration of World Fried Chicken Day on 6 July with an action on social networks in collaboration with Cookpad, the world's largest home cooking social network that promotes home cooking as a habit of wellness and encourages its users to share simple and healthy recipes and ideas.

To develop this action, which has been carried out with the hashtag #ElRetodelPolloFrito on Instagram, four renowned Cookpad recipe authors shared their homemade fried chicken recipes encouraging people to participate in the challenge. In this way,Recetas para ser feliz, The Blondie Kitchen, Gema Recetas and Mamá Qué Comemos, who are also active on social networks, encouraged Cookpad users and their followers on Instagram to share their homemade fried chicken creations to celebrate this world day, in which the meat of this bird is the absolute protagonist.

From last week until 6 July, Cookpad authors, who are also creators of Foodie, Fitness, Healthy and Gourmet content, have been posting their best fried chicken recipes, encouraging home cooks, followers and the Cookpad community to share their tips and tricks for making fried chicken at home with no-waste and make-ahead ideas. The recipes shared during #ElRetodelPolloFrito on the Cookpad website and app will be included in the ebook "#ElRetodelPolloFrito: recipes, tips and more", which will be free to download and available on the Cookpad website and app for anyone interested.

"For us it is a priority to look after the needs of the poultry sector, but it is also very important to promote the consumption of poultry meat with actions such as this one, which, in a dynamic way and through social networks, become an incomparable showcase to highlight the benefits of white meat, among which we can highlight how healthy, light and versatile it is" assures Jordi Montfort, Avianza's secretary general. For this action, the interprofessional has once again enjoyed the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España.

For her part, Maribel from "Recetas para ser feliz", one of the Cookpad authors who has joined the initiative and who has a community of 552K followers on Instagram, says that "I like challenges, so this time we are going to turn a traditional recipe on its head and cook (not) fried chicken with a spectacular result that is both tasty and healthy. Chicken is a more versatile food than we think and with this proposal I'm going to prove it to you". 

More information at www.avianza.org and cookpad.com/en  

Madrid, 01 July 2022.- Following the holding of the 2nd General Assembly of Associates of the Spanish Interprofessional Association of Poultry Meat (Avianza), on Tuesday 28 June 2022, we would like to inform the public of some of the main conclusions reached, following an in-depth analysis of the current situation our sector is going through, as well as the serious and pressing problems that affect it. Avianza represents almost all the companies in the poultry sector, approximately 90%.

First of all, we would like to point out that we do not agree with the messages that have appeared in recent days in some media about a possible shortage of poultry meat for consumers. Although we respect the opinion of the different actors in the sector, and although we are the first to note that there are serious problems that affect us, we believe that at this time we cannot pass on alarmist news to public opinion which, moreover, could lead to greater problems.

We are aware that all the productive sectors in our country, also at a global level, are suffering from the current unaffordable increases in energy costs, but in the specific case of the meat and poultry sector, we must add to this the very strong increase in raw materials, wheat, barley, corn, soybeans... that we have been suffering since the end of 2020.

Just a few facts: with feed costs accounting for approximately 70% of total production costs in the poultry sector, the price of raw materials for feed formulation has increased by 100% in the last year and a half, by 50% since the war between Ukraine and Russia started at the end of last February, with the aggravating factor that both countries produce 30% of the world's entire cereal production.

And this brutal increase in costs has hardly been passed on to our main customers, especially the distribution channel (large supermarkets), which represents 80% of all sales in our sector, with the rest of the cost being borne by the poultry companies themselves.

We believe that it is good for all economic operators in the poultry-meat sector that the Food Chain Law is respected at all stages of the production process, which includes not only the poultry meat processing companies, but also, of course, all our integrated farmers and, of course, those who make our products available to end consumers, both large-scale distributors and the Horeca channel, as well as operators in more traditional markets.

Otherwise, the companies represented in AVIANZA will continue to suffer significant losses that could affect their own viability. And here, we insist, we do not forget our partner farmers, an important part of the production process.

We call for recognition of the value of the product we make, its contribution to the healthy nutrition of millions of people and its role as a generator of employment, as well as its contribution to the Gross Domestic Product of our country and, ultimately, its contribution to the sustainable wellbeing of the population.  

Finally, we would like to thank all the public administrations, state, regional and local, including the Ministry of Agriculture, Fisheries and Food, which we would like to thank the Minister, Mr. Luis Planas, for his support. We know that the needs are infinite and resources are limited, but we are fully confident that we can count on your decisive support. A good example of this was the participation in the closing of the Assembly of Mr. Fernando Miranda, Secretary General of Agriculture and Food, for whose attendance we are especially grateful. AVIANZA. Spanish Interprofessional Association of Poultry Meat.

On reports of "possible chicken shortages after the summer":

AVIANZA shows its commitment to Spanish consumers and calls for responsibility from all those involved in the food chain.

Madrid, 22 June 2022 - Avianza, the Spanish Interprofessional Association of Poultry Meat, which represents 90% of the production of chicken, turkey and quail meat in our country, considers it necessary to appeal to the responsibility of the entire food chain to convey confidence to Spanish consumers at a time, once again, of maximum tension in the market.

We represent the activity of more than 5,000 farms, 280 production centres, 120 slaughterhouses, as well as 65 integrating companies, which means more than 40,000 professionals directly and indirectly linked to the sector. A sector that integrates the activity of farmers, veterinarians, producers of raw materials, slaughterhouses, cutting and production centres, marketing companies, logistics, specialists in genetics, foreign trade, sustainability, innovation, etc.

Our mission has been and continues to be to defend a priority sector in the agricultural and livestock sector in our country, where poultry meat is the most consumed meat in Spain, and which represented a volume of more than 1.4 million tonnes of poultry meat produced in 2021.

Since March 2020, when the health crisis caused by the COVID19 pandemic and its economic and social consequences began, we have been one of the sectors hardest hit by the increase in raw materials for feed production, energy, transport, additional health control measures, rising input costs, the war in Ukraine, transport strikes, etc.

And at all times, our companies and professionals have maintained their activity to ensure the supply of poultry meat to consumers, even in the worst moments of confinement. We are, therefore, a responsible, committed sector, which advocates constant cooperation, and we have done this despite the great difficulties encountered by both the aforementioned professionals and the companies involved.

That is why, as a poultry sector, we have remained united to demand that both the Spanish and European public administrations, as well as the distribution sector, the main marketer of our products, adopt measures to correspond to the great human and business efforts made to maintain our production at all times.

It is necessary to make progress in the weighting of public aid to a sector that is undervalued due to its weight, with items that do not correspond to our volume or importance in the economy. All of this must take place within a constructive and at the same time firm dialogue with the administrations.

We have also asked the distribution channels for this responsibility, with the revision of commercial agreements that will adapt to the new macroeconomic situation, as the entire production chain, from genetics to breeding, through production, processing and marketing of the product, is exhausted after more than two years of continuous efforts.

Some data show the dimension of an unsustainable situation, as the reality and the figures are alarming for all those involved in the production chain.

  • It has risen from a price of 36.2 euros/MWh to 289.62 euros/MWh according to data from the Iberian Electricity Market Operator (OMIE). The cost of energy is key for farms, slaughterhouses, production centres, logistics and transport, etc.
  • If we add to this the fact that cereals have increased, we will go from an average feed cost of 300 euros/tonne over the last 5 years to more than 500 euros/tonne in 2022.
  • Also, of the production cost per kilo of chicken, 70% goes to feed. These costs have been borne responsibly by the integration companies in order to continue bringing poultry meat to the population. For example, the integrators have a cost increase of 40% since January 2022 and only 15.5% of the costs have been passed on to them.

As we said, the poultry sector is made up of countless other actors such as genetic research, on-farm breeding, production or processing, marketing, labour, the plastics and cardboard sector, logistics, etc. All these ramifications are in a critical state.

We agree, and we convey this to all the agents involved in the sector, that compliance with the Chain Law is necessary, but in real time and in a fair manner, and for this to be the case, we need responsibility on the part of the distribution sector to make a payment in line with the increase in all these items.

As we said, the poultry sector as a whole is exhausted, with all companies taking critical losses, but again, as on previous occasions, the union of all of us, as well as the common defence of our objectives will be key to overcome it. As an interprofessional representing 90% of the poultry sector, we reaffirm more than ever our commitment to work towards this.

Therefore, and most importantly, we call for responsibility so as not to pass on critical messages such as "possible shortages" to consumers, as these can generate even more uncertainty in an already tense social and economic situation. As an association, we represent the interests of the entire sector, and the integrating companies belonging to this interprofessional association are committed to society to continue bringing the necessary product to their homes, while reiterating their willingness to continue working together to demand solutions and the necessary help so that our poultry sector receives the necessary aid and co-responsibility from the rest of the Food Chain.

Madrid, 22 June 2022.

Antonio Sánchez, President of Avianza / Jordi Montfort, Secretary General of Avianza.

  • The sector's interprofessional organisations promote the Livestock and Meat Forum based on two essential criteria: unity and a firm commitment to the country.
  • At the presentation ceremony, the Minister of Agriculture, Fisheries and Food, Luis Planas, highlighted the Government's support for the livestock and meat sector "for providing quality food, boosting our exports and giving life to our rural environment".


June 2022. Acting in a coordinated manner to tackle current challenges, such as sustainability and climate change, digitalisation and innovation or the demographic challenge and the structuring of rural Spain, are the strategic axes of the Livestock and Meat Forum, a new initiative of the six interprofessional organisations in the sector that was presented today at the headquarters of the Ministry of Agriculture, Fisheries and Food, with the participation of the Minister Luis Planas.


In his speech, the head of the Spanish agri-food sector stressed that "society has to know that it has in our livestock farmers, in the meat sector, one of the pillars on which it can feel reassured", stressing "the need to publicise their work and the advances they are making to produce sustainable food, respectful of the environment and animal welfare".


The minister reiterated the Government's support for the livestock and meat sector "for providing quality food, boosting our exports and giving life to our rural environment", and in relation to EU promotion aid, he said that he shared the sector's concern: "reducing support for meat in promotion without prior discussion of the analyses and the context that lead to this decision is wrong. Spain will defend this position in the EU framework", he concluded.


"All the sectors we represent are united and committed to our country", said the presidents of Interporc, Manuel García, and Interovic, Raúl Muñiz, on behalf of the six interprofessional organisations (Asici, Avianza, Intercun, Interovic, Interporc and Provacuno).


"We are determined to create a strong public-private partnership to enhance the value of our sectors and the work and dedication of the hundreds of thousands of professionals who work in them, not only for the social, economic and territorial value that we already bring, but also, and above all, to anticipate the challenges that society and the market demand of us. It is precisely this alliance that provides the best added value to this initiative", they stressed.


To this end, the Livestock and Meat Forum, which was created with the slogan "Building a country", is committed to three fundamental objectives:

  1. To share with society the chain's efforts to become more sustainable and innovative, hand in hand with economic development.
  2. To make the work and voice of Spanish municipalities more visible.
  3. Develop truthful and transparent communication with the support of the scientific world.

And all of this through the sector's contributions to the Spanish economy, to the structuring of rural Spain and the fixation of population, to sustainability and to digitalisation, innovation and development.


The Spanish livestock-meat sector is a net generator of opportunities for our country: it creates quality jobs, stimulates the areas where it is established and, thanks to its exporting vocation, is promoting the Spain brand throughout the world. And all this, without losing the sector's essence of protecting the territory and the environment, among other reasons, because its very existence depends on it.


The Forum responds to the desire of the livestock-meat chain to promote all advances in sustainability and the efforts and resources
aimed at reducing environmental impact, advancing in the circularity of production and moving towards environmental neutrality and the promotion of a more sustainable environment through significant economic investment in innovation and talent.


At the same time, the Forum also wants to raise awareness of the important efforts being made by the chain and the companies that make it up to tackle a deep integration of digitalisation and innovation processes in the sector's production processes.


The Forum also aims to become, through the Municipal Livestock and Meat Network, the main advocate of the economic and social activities that have enabled the survival of many towns and villages in rural areas. Its purpose is to establish meeting points that make visible the important work of the chain to face the demographic and economic challenges that the country must face, and to promote public-private collaboration between municipalities and the sector.


And finally, the Forum aims to provide quality information on the challenges and actions in the livestock-meat chain. In recent times, biased,
biased and targeted information has become a serious problem that affects the public sector and markets alike. The
contribution of the Forum will be transparency and the incorporation into the social debate of the world of science and research as the best means of
knowledge about the meat-livestock chain and its productions.


The Forum's presentation ceremony included the holding of two expert round tables on "Sustainability and Digitalisation" and "The stakes of the chain in the face of the demographic and generational challenge and equality", moderated by journalists Íñigo Inchusta and Elisa Plumed, with the participation of Manuel Lainez (innovation and sustainability consultant), Carlos Piñeiro (information management systems in livestock farming), Francesc Boya (Secretary General of Demographic Challenge), Margarita Rico (research professor at the University of Valladolid) and Lucía Velasco (livestock farming representative).


Link to the Forum presentation: https://youtu.be/m7HjmGH0tgU

Website: www.forogc.es


The livestock-meat chain
In order to correctly situate the enormous social and economic importance of the livestock-meat chain, we must refer to the millions of families in our country whose lives and development are directly linked to livestock production, industry and meat marketing. More than 2 million people depend on this activity in Spain, from the farmers who grow the cereals and fodder to feed the livestock, to the feed manufacturing industry, livestock farmers, meat industries, the animal health industry, veterinary professionals, the livestock and meat logistics and transport sector, auxiliary industries (agricultural machinery, livestock installations, installations for the industry, refrigeration, etc.), organised distribution (supermarket and hypermarket chains) and specialised retail distribution (butcher's and charcuterie shops).


Livestock farming is carried out on more than 350,000 farms throughout the country and more than half of our activity is located in municipalities with less than 5,000 inhabitants. Livestock farming directly employs more than half a million people and the meat industries and retail trade employ a further 200,000 people. Livestock farming contributes 16,500 million euros to Final Agricultural Production, while the turnover of the meat industry amounts to 31,727 million euros (28.5% of the entire agri-food industrial sector), with 9,107 million euros of exports in 2021 contributing to the country's balance of trade.

More information:
José Manuel Álvarez
Coordinator of the Interprofessional Platform
Ganadero-Cárnicas
[email protected]
646 65 28 46

Summer is just around the corner and doubts begin to appear as to whether or not we are in shape enough to put on our swimming costumes and bikinis. That is important, but it is essential to know if we have done our homework with our diet to face the hot months ahead. 

Losing weight while eating a healthy and varieddiet is a possible and, above all, advisable combination. Poultry is an ally of these objectives: chicken, turkey and quail are the meats that have the least fat and most protein, so they will provide us with the necessary nutrients without making us put on weight. Eating well and having a slim figure are not incompatible.

Besides, we know you don't want to spend a lot of time in the kitchen because it's a time to share the holidays with the family and the little ones. What better way to start the day than with turkey? But we don't ask you to stuff it like Christmas or Thanksgiving, but much simpler: homemade turkey cold meat baked in the oven .

You can make it for breakfast for several days and it can also solve a dinner. It is very easy and takes less than an hour. 

  • Take two chicken breasts, two tablespoons of olive oil, smoked salt and your choice of spices. Turmeric and pepper go very well, and if you like, garlic powder. 
  • Put the turkey on a baking tray, rub it with the spices all over and pour some oil on it. Bake for 45 minutes at 180 degrees and when it cools down, slice it. 

It can be a great breakfast on toast or served with seasonal vegetables for a healthy dinner that will please everyone in the family. 

Lunchtime is very easy to solve and you can eat it at home, at the beach or having a picnic in a park now that the good weather is coming: a salad with diced chicken. 

Choose the lettuce you like best: iceberg, oak leaf, kale or fresh spinach. Add diced red pepper, tomato, corn, grated carrot, beetroot and two chicken mules that you have previously cooked in the oven and cut into strips.

Season with salt, pepper, oil and vinegar. A healthy recipe that you can eat anywhere and that you can customise if you are one of those who prefer to eat some carbohydrates. Change the lettuce for rice or cooked pasta and the result will be the same. 


Don't forget that white meat turkey, chicken and quail are versatile and you can make numerous dishes to help you meet your health and taste goals.

The battle for good taste and delicious dishes is very close between the three, despite the fact that they all share virtues and win the battle to be the healthiest of the range of meats on the market. Here are five reasons why poultry meat will win your heart and, of course, your desire to cook it:

  1. Poultry meat is easy to digest and very economical. These meats, especially chicken, in addition to their versatility and nutritional properties, are one of the favourites of children. An added value when it comes to cooking for the little ones in the house. 
  2. Poultry meat's main source of nutrients is protein, as it is a good source of essential amino acids, those that our organism does not synthesise and which must be consumed for a healthy diet. A serving of 100 grams can contain between 110 and 215 calories. It is a good source of protein and monounsaturated fatty acids .
  3. With its high protein content, poultry meat helps in the fight against bone loss and provides our bodies with a large amount of phosphorus, an essential mineral that nourishes the teeth and bones, as well as the kidneys and liver.
  4. It is precisely because of the high protein levels that they provide so much energy. In addition, the metabolism burns calories so that it can manage a healthy weight and a good level of activity. It is easy to digest and is well tolerated by those suffering from digestive disorders as its connective tissue is easier to disintegrate.
  5. Poultry meat supports growth and muscle development . This is why this meat is highly recommended for youngsters. What's more, the easy digestibility of chicken meat is combined with its satiating effect, which helps us to avoid snacking between meals.

So whenever you want to celebrate something, count on poultry meats to make your dishes and your diet healthy and appetising.

  • The Avianza restaurant has opened (and now closed) its doors in the space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, where chef Lucía Grávalos has created three avant-garde gastronomic proposals with chicken, turkey and quail as the protagonists of the event.
  • Journalists, influencers, Avianza associates and professionals from the sector in general were able to taste these dishes and discover the benefits of white meat, in an event presented by the gastronomic journalist, Verónica Zumalacárregui.

This Tuesday, the 35th edition of Salón Gourmets had an ephemeral restaurant within its walls dedicated exclusively to Spanish poultry meat. Avianza, the Spanish Interprofessional Association of Poultry Meat, wanted to highlight the value of poultry meat in this way, opening its restaurant to journalists, influencers, associations and professionals in general from the sector, so that they could all enjoy a cutting-edge menu without leaving IFEMA. Poultry meat is the most consumed meat in our country, which is also one of the main producers of poultry meat in Europe (more than 750 million birds of Spanish origin are consumed per year).

Chef Lucía Grávalos was in charge of devising and preparing this three-course poultry menu. Diners began the tasting with a turkey terrine stewed with foie sauce, followed by a marinated quail cannelloni and ended the gastronomic experience with a marinated chicken taco with lemon and herbs, all made with local products. Lucía has worked with internationally renowned Spanish chefs such as Martín Berasategui, Dani García and Álvaro Salazar.

Likewise, the presenter and gastronomic journalist Verónica Zumalacárregui was in charge of leading this gastronomic experience and accompanying Lucía in the presentation of each of the dishes.

In the words of Jordi Montfort, secretary general of Avianza, "it is very important for the association to be present and to support such important events in the sector as the Salón Gourmets and in this way continue to give prominence to Spanish poultry meat, He adds that "thanks to the collaboration of the Ministry of Agriculture, Fisheries and Food and Alimentos de España and the vision and expertise of chef Lucía Grávalos, it has once again become clear that chicken, turkey and quail, when well prepared, are gourmet and avant-garde products".

The Avianza restaurant was located in the Gastronomic space of the Ministry of Agriculture, Fisheries and Food and Food of Spain, in Hall 8 of IFEMA and was attended by more than 100 people.

The 35th edition of Salón Gourmets, Europe's No. 1 quality food and beverage fair, opened its doors on Monday 25 April and will continue to host more than 1,500 gastronomic firms and 37,000 top-quality products until Thursday 28 April.  

In the featured photo, from left to right: Francisco García, Padesa; Marta Lafarque, Avianza; Jonathan Querol, Padesa; Jordi Montfort, Avianza; Lucía Grávalos, chef; Verónica Zumalacárregui, presenter; Vicente Rico and Alberto Redondo, Sada group.

As part of Meat Week, which was held to coincide with Meat Attraction, the International Meat Industry Trade Fair, AVIANZA, together with the interprofessional organisations ASICI, INTERCUN, INTEROVIC, INTERPORC and PROVACUNO collaborated with the Mensajeros de la Paz Foundation by providing dishes made with meat products to contribute to the important charitable activity headed by Father Ángel. 

From 7 to 12 March, different rabbit, veal, lamb and poultry dishes, Iberian ham sandwiches and white layer pork sausages, prepared by the chefs and cutters of the six Spanish meat sector organisations, were served on the solidarity tables of the Foundation's soup kitchen. 

Mensajeros de la Paz, founded in Asturias in 1962 by Father Ángel García Rodríguez, currently has numerous social programmes, as well as areas of training, children, women, the elderly, immigration, etc., and the management of nearly a hundred homes for the elderly in different parts of Spain. All focused on improving the social and living conditions of the most disadvantaged citizens.