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History

Almond cultivation in Spain dates back to Roman times and flourished during the Arab rule. Traditional varieties are deeply embedded in Spanish cuisine and culture, particularly in confectionery and nougat (turrón) production.

Production Regions

• Andalusia: Largest producing region, particularly in Almería and Granada.
• Murcia: Known for high-quality almonds with Protected Geographical Indication (PGI).
• Valencia: Long-standing almond-growing tradition.
• Catalonia and Aragon: Increasing modern orchards with drip irrigation.
• Castilla-La Mancha and Balearic Islands: Traditional dryland farms.

Growing Conditions

• Climate: Semi-arid Mediterranean with mild winters and hot, dry summers.
• Rainfall: 300–500 mm/year, supplemented with irrigation in newer plantations.
• Soil: Sandy-loam or clay-loam; well-drained, pH 6–8.
• Altitude: Often grown at 500–1,200 meters above sea level.

Harvesting Process

• Time: Late August to early October, depending on altitude and variety.
• Method: Traditional areas use manual and semi-mechanical methods; new orchards use mechanical shakers and sweepers.
• Processing: Hulling, drying, shelling, and sorting at cooperatives or private processors.

Cultivation Methods

• Traditional: Dry-farming with native varieties; low yields but high flavor.
• Modern: Irrigated, high-density orchards with improved productivity.
• Pollination: Both self-fertile and cross-pollinated varieties used.
• Sustainability: Emphasis on organic production, biodiversity, and integrated pest management.

Supply Chain

• Flow: Farmer → Cooperative or Processor → Distributor → Exporter/Retailer.
• Cooperatives: Key players in collecting, processing, and marketing almonds.
• Packaging: Vacuum-sealed, bulk sacks, or retail cartons depending on market.

Local Logistics

• Processing Hubs: Almería, Murcia, Reus (Tarragona), and Castellón.
• Ports for Export: Valencia, Barcelona, Algeciras.
• Transport: Trucking to domestic and EU markets; container shipping for exports.

Regulations and Certifications

• Oversight: Spanish Ministry of Agriculture, EU regulations.
• Certifications: EU Organic, PGI (e.g., Almendra de Mallorca), GLOBALG.A.P., BRC.
• Aflatoxin & Pesticide Controls: Monitored for compliance with EU standards.

Quality Standards

• Moisture: Must be ≤6%.
• Grading: By size, defect count, and kernel uniformity.
• Flavour Profile: Spanish almonds are known for high oil content and intense aroma, especially in native varieties.

Trade Terms

• Exports (2023 est.): ~80,000–100,000 MT.
• HS Code: 080211 (in-shell), 080212 (shelled).
• Key Export Markets: France, Germany, Italy, Morocco, Middle East, and Asia.
• Pricing: Premium for traditional varieties; lower for mass-market types.
• Packaging Options: 25–50 kg sacks, 1 MT bags, retail packs.

Environmental Impact

• Water Use: Low for dry-farmed varieties; moderate under irrigation.
• Carbon Footprint: Lower than US due to reduced mechanization and water needs.
• Agroecology: Many farms promote biodiversity and native vegetation.
• Climate Risk: Vulnerable to spring frost and drought stress.

Social Impact

• Rural Economy: Supports smallholders in marginal lands.
• Cooperative Model: Ensures better income distribution and farmer empowerment.
• Women Participation: Significant in post-harvest handling and quality control.

Uses

• Confectionery: Main ingredient in turrón and polvorones.
• Roasted Snacks: Salted, honey-coated, and spiced forms.
• Bakery: Almond flour and flakes for pastries and breads.
• Oil Extraction: Especially from bitter almond varieties. 
• Dairy Alternatives: Limited but growing almond milk production.