Български
EnglishIvelin Mihaylov and farmer Pavel Stoimenov talk about their efforts to preserve pure Bulgarian grain, train young personnel, and offer their compatriots real bread despite institutional pressure.
The Native Chernozem and Passing on the Craft
Ivelin Mihaylov and Pavel Stoimenov are standing in a field of bread (durum) wheat. Mihaylov describes the land as the country's greatest wealth, and wheat as its "white gold". The two entrepreneurs place great importance on continuity in agriculture and pass the craft on to young specialists, introducing the agronomist and lecturer Bobi, as well as Borko, who is a first-year student at Plovdiv University. The speaker emphasizes that although agriculture is hard work, new generations are already taking shape who know how to work in the field.
Innovations in Agriculture and French Genetics
Stoimenov cultivates the land entirely using the gentle "no-till" technology, which protects the soils and preserves their nutritional qualities without the need for traditional plowing.
| Production characteristics | Description according to the speakers |
|---|---|
| Cultivation method | "No-till" technology without plowing, requiring 4 to 5 years for the initial restoration of the soil. |
| Wheat variety | French variety ("Avenue"), which absorbs valuable vitamins and minerals from the rich Bulgarian chernozem. |
| Yields | The new genetic material yields between 750 and 800 kg, while old varieties reach barely 450 to 500 kg. |
Mihaylov makes a direct analogy with hydroponics to explain that even a foreign wheat variety becomes a completely Bulgarian product when grown on native soil and extracts its beneficial nutrients, unlike vegetables grown artificially only in water.
Institutional Pressure and Production Abroad
The speakers explain that although the produce is entirely Bulgarian, Stoimenov's flour is produced and packaged in the Greek city of Serres. Mihaylov claims that the state mafia deliberately prevents successful native producers from developing their factories in Bulgaria, using the banking sector and institutions for constant pressure.
The two men express strong outrage at the fact that international corporations like "Nestle" buy up the highest quality Bulgarian wheat for their needs, while low-quality products are offered on the Bulgarian market. According to them, the country's population currently feeds largely on poor-quality bread, produced mainly from low-grade feed wheat.
Training and International Recognition
The farmer shares that knowledge about "no-till" technology is actively passed on and enjoys enormous interest from abroad.
- The main part of the trainees at the farm are specialists from Hungary, Romania, and Ukraine.
- Despite lower initial interest, around 5% of Bulgarian land is already being cultivated using this modern and gentle method by local farmers.
Future Projects and the "Donkihodovtsi" Brand
Mihaylov and Stoimenov are resolute in their intention to revive the native production of real food products specifically for the Bulgarian market. They plan to build their own modern mill in Bulgaria soon. Their main goal is to restore traditional small village bakeries in every settlement, opposing centralized industrial deliveries from the capital.
To offer the best product, the entrepreneurs intend to invite leading European technologists with experience in Michelin-starred restaurants to Bulgaria. The unique bread products will be united under the newly created brand "Donkihodovtsi".
Currently, high-quality flour is already reaching consumers through established distribution networks in the following cities:
- Neofit Rilski (central warehouse)
- Pleven
- Burgas
- Varna
- Plovdiv
- Karlovo
- Sofia
The speakers firmly believe that trained young people, combined with excellent natural resources like chernozem and clean water, are the true key to the country's food independence.
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