Fifty percent of European food produce ends up in the trash, an alarming figure which says little for our manner of production, distribution and consumption.

Libia from the Castell D'age Winery in the Penedès region of Catalonia, Spain shares with us about the industry and production of some of Spain's great cavas and wines.

Meet Juan Luis Quiroga, an oenologist at Pablo Quiroga Winery in Rioja, Spain who explains to us a bit about the types of wine produced there as well as the production process.

Learn how to grill ribs "Bears in the Kitchen" style, complete with their special barbecue sauce!

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain take us through the stages of mushroom growing from a mushroom-growing facility, to the field to the table.

Learn about the history, products and practices of a famous Spanish chocolatier.

Constantino Cuenca, a mushroom harvester from La Manchuela, Spain explains to us about his family business and the intricacies of harvesting mushrooms.

A Spanish woman who inherited the bakery that her parents began in Madrid's Gran Vía area talks about the pride and responsibility she feels to continue their legacy.

After witnessing all of the hard work that goes into getting foods like mushrooms, chestnuts, avocados and olives "from the field to the table," 75 minutos dedicates its final segment to the workers behind the scenes.

Chef Enrique puts the final touches on his broccoli soup.

Watch as the chef puts the finishing touches on his cream of broccoli soup.

75 minutos continues its behind-the-scenes tour around this Spanish olive factory which prepares olives for export to 72 countries.

Our chef gives us a few ideas about how to make the cream part of the cream of broccoli soup even creamier!

Our chef continues his detailed demonstration of how to make broccoli soup.

75 minutos takes us inside an avocado mill where we meet the workers and learn how avocados are classified and sold.

75 minutos continues its behind-the-scenes look at the lives of avocado farmers in Spain.

In addition to continuing his demonstration of how to make scrumptious broccoli soup complete with croutons, our chef shows us some of the attractions in Castril, the charming southern Spanish town where a lot of broccoli is grown.

75 minutos continues to go behind the scenes of olive oil production: from the factories, to the offices, to oil classes and tastings... We even meet a family whose daily life seems to revolve around olive oil.

Antonia, the charming reporter from 75 minutos, takes us on a tour of a factory that processes olives to convert them into liquid gold: Spanish olive oil, one of the fınest ın the world!

After learning how the olives are harvested in the fields, the host of 75 minutos visits a plant in Jaen. There, she will witness the whole process that the olives go through to transform into delicious Spanish olive oil.

This episode of 75 Minutos shows us a bit about how the Spanish chestnut farmers sell their product, how it is processed and the multitude of delicious foods and dishes in which chestnuts can be utilized.

75 Minutos continues with its first-hand look at how Spanish migrant workers harvest the olive crop.

In this episode, we meet a family of chestnut pickers.

The selection of participants continues with further explanation from the teachers about their hopes for the students and the purpose of the senses test.