Welcome to one of the most important olive factories in the world and meet one of its chemists and his family.

Andalusians use avocados for a variety of purposes from food to candles to beauty treatments. But, how are they grown and sold? 75 minutos takes you behind the scenes.

75 minutos continues its interviews with mushroom experts, introducing us to more varieties of mushrooms and seeing, in a restaurant which specializes in mushroom dishes, their transformation "from the field to the table."

Spanish mushroom pickers explain about a few of the many different types of mushrooms. While some are edible, sought-after delicacies and others have the medicinal qualities of vasodilators and aphrodisiacs, still others are poisonous when eaten and can even cause death.

This episode of 75 minutos examines the lives of mushroom pickers and how this delicacy gets "From the Field to the Table."

After a long day at work, these Andalusian farmers get to their temporary quarters to rest, eat and have a good time. Let's find out in what conditions they live during the harvesting season.

75 Minutos continues to explore the sometimes grueling professional and personal lives of the hard-working Spanish migrant farmers responsible for the olive harvest.

75 Minutos continues its exploration of the intense and dedicated lives of Spanish chestnut pickers.

This time, we will hear from Magdalena and Víctor, owners of artisanal cheese factories who are at the Casabermeja market to sell their scrumptious products. Let's hear about some of the different cheeses they make and some of the manners in which they are typically eaten.

This time, we join a local farmer at the Casabermeja marketplace, where he points out to us many typical regional products that he cultivates and sells throughout Málaga.

This time, Adriana talks to us about the coffee roasting process and division of tasks in the coffee roastery as well as the various types of coffee makers there are for making coffee at home.

Adriana, who was born in Guatemala but now lives in Spain, tells us about the trajectory of her life and how she ended up in the coffee business.

This time, David tells us about Spain's diverse and tasty cuisine, focusing on paella, a scrumptious dish made with seafood and rice.

Martin Tellez speaks to us about Malaga's tradition of making scrumptious sardine brochettes, a favorite of both tourists and locals.

Taking organic meat to all the school dining rooms:
That is the main objective of the Campos company in Andalusia.