The dream of Jorge San Gil, a 21-year-old entrepreneur, to establish his own livestock farm in La Palma has been put on hold. After building a herd of 130 goats from scratch and creating his own cheese factory, El Guisio, he has been forced to declare a “pause” in his activity, as he recounted in an interview on the program Herrera en COPE Canarias.
The main obstacle, according to San Gil, has been the complex administrative reality. “We have encountered the harsh reality of the administration in the sense that we are not allowed to build almost anywhere,” the young man lamented. He explained that, after more than four years dedicated to the project, he has not found “a single suitable meter classified for livestock” that met the conditions for setting up a modern farm with decent working conditions.
Initially, San Gil rented facilities, but these did not meet the requirements he considered necessary “both for a person doing comfortable work today and for the animals.” The situation worsened with the storm that hit the island, flooding the farm and marking a turning point for the farmer.
“"The goats ended up sleeping on pallets, and I couldn't allow that. It was the turning point where you told yourself: Look, I have to stop and see what happens."
This drastic decision led him to sell all his goats to another farmer in the area and store his equipment. Although he has ceased professional activity, he has kept ten goats to, as he puts it, “kill the craving.” Despite perceiving it as “a failure,” he does not regret trying and hopes it will be a “temporary pause.”
Currently, Jorge San Gil faces another bureaucratic challenge: the return of the aid he had received. “It's costing me more to return them than to ask for them, and asking for them is already quite a lot,” he stated with resignation. The only solution offered by the administration is “to wait a few years” for a possible modification of the zoning plans.
Despite the difficulties, San Gil wishes to remain connected to the primary sector, which is his true passion. His experience has led him to reflect on the toughness and vocation of this profession: “if you embark on a livestock farm, no matter how many blows you take, it's because you really love it.” For now, El Guisio cheeses will not return to the market, awaiting a second opportunity for his project.
