One of Provence’s vocations is to produce almonds, and the almond of Provence has qualities of taste which are renowned all over the world. Unfortunately, it is a crop which is disappearing, and the almond tree is currently one of the forgotten species. 99% of the almonds eaten in France are imported, mainly from USA (leading world producer).
This is the first tree to bloom in the spring, and this early flowering makes it a fragile and irregular crop from one year to the next. It is the emblem of Provence and part of its cultural and landscape heritage.
Currently, the United States and particularly California have the monopoly of the almond market, but this intensive production is exhausting natural resources.
We believe in an alternative method of production which respects important balances. We use drip irrigation, grassing between rows to avoid the soil erosion and nutrient leaching of our Provencal region, home to almond growing.
We currently cultivate 30 hectares of almond trees and produce around 10 tons of almonds a year. In the framework of sustainable farming, we have associated transhumant sheep farming with almond growing. By grazing the grass around the trees, the sheep eliminate mechanical mowing, and through this technique we are able to limit our energy expenditure by limiting mechanisation and reducing our carbon footprint.
THE BENEFITS OF ALMONDS FOR OUR BODY:
A number of American studies have enabled us to discover the nutritional values of these exceptional nuts. Almonds are rich in minerals minerals, calcium, phosphorus, magnesium and vitamin E, B3 and B9. One of its actions is to normalise bowel mobility (decrease in colon cancer), protects against certain cancers and cardiovascular diseases. Excellent anti-cholesterol action.