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, 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.

Despite enormous problems with hunger throughout the world, humanity continues to needlessly throw away half of our usable food supply. Los Reporteros examines various proposals for alleviating this situation.

See how a food bank in Spain is collecting food that's about to expire (or food with dented packaging) to distribute to those in need.

The Ideas Club gives us an idea about the processes of caramelization vs. carbonization of sugar while cooking.

Los Reporteros explores the issue of food waste in first world countries where the majority of the problem takes place at the end of the food chain during food distribution and commercialization.

We now visit the province of Seville in search of one of the largest solar farms in Andalusia. Located in Bajo Guadalquivir, the Sevillian town of El Coronil has taken advantage of its natural resources for centuries.

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.

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.