Protected Geographical Indication 'Ametlla de Mallorca’

The Mallorcan almond, known as Ametlla de Mallorca, is rooted deeply within the island’s history. For centuries, its cultivation has been crucial both economically and culturally. Historical references such as Die Balearen by Archduke Ludwig Salvator and La Crónica de las Islas Baleares by Fernando Fulgosio document the importance of the almond tree for Mallorca’s economy. Today, almond cultivation accounts for almost half of the area used for fruit trees in Mallorca.

This nut has had a significant influence on local cuisine. From the Llibre del Sent Soví in the 14th century to Catalina Juan del Corral's Repostería Balear in 1987, almonds have been a core ingredient in traditional recipes. Products such as nougat, almond cake, almond biscuits, almond milk and almond ice cream are just some of the delicacies that owe their existence to this prized nut.

Mallorcan almonds are distinguished by their high lipid content and fatty acid profile, with 88% oleic and linoleic acids. These characteristics give it a wonderfully smooth texture and intense aroma, largely thanks to the particular conditions of the Mallorcan soil and climate. Chalky soils, medium rainfall and plenty of sunshine result in almonds with a high fat content, higher than in other regions, as confirmed by a study by the University of the Balearic Islands in 2010.

Mallorcan almonds come in two main types: raw and roasted. The raw, skinless almond has a matt white surface, firm texture and slightly sweet taste, while the roasted almond has a vanilla/light brown colour, a crisp texture and a toasted taste with a hint of bitterness. Both variants can come either with or without skin.

The almond cultivation process in Mallorca follows traditional methods. Almond trees are planted in frames that allow for the optimal use of water and sunlight. Pruning is carried out every 4 to 5 years to improve ventilation and lighting, helping to obtain high quality nuts. Harvesting is carried out manually or with specialised machinery from the end of August until October, making sure that each almond is harvested in the best conditions.

Once harvested, the almonds go through a process of drying, storage and shelling. Shelling involves wetting, breaking and separating the husk by sieving and winnowing. For skinless almonds, there is an additional peeling process involving blanching and mechanical separation of the outer skin. Roasted almonds are evenly roasted at 160°C for around 45 minutes.

The quality of the Ametlla de Mallorca almond is guaranteed by its Protected Geographical Indication (PGI or IGP), which ensures only almonds that meet strict production standards can be labelled as such. The almonds are marketed in standard packaging of up to 25 kilos, labelled with a seal of guarantee and an alphanumeric code for traceability.

The connection between the Ametlla de Mallorca and its geographical origin is unmistakable. This nut is not only integral to the island’s economy and gastronomy, but is also highly valued for its superior taste. A study by the Institute for Food Quality of the Balearic Islands in 2010 revealed that more than 52% of consumers consider Mallorcan almonds to be of the best quality, thanks to their distinctive taste.