The kernel started to be used in the Middle East and it was consumed by the ancient Hebrews and Phoenicians, although it was not until the arrival of the Roman Empire when it was introduced in agriculture in Majorca.

Its production was low until the nineteenth century, when an outbreak of phylloxera killed large areas of vineyards, which were replaced by almonds.

Today, the almond is grown throughout the island and, by the characteristics of Mediterranean climate, the Majorcan almond has been described as one of the best in the world for its high protein content.

It has a hard shell with fine punctation, and it is conical and elongated.

Its shape is flat, long and narrow. It tastes sweet and its texture is fine. Majorca produces about 12,000 tons of Majorcan almonds a year and in the market, we can find almond to be consumed in different ways, laminated, peeled, roasted and even as almond flour for making desserts.




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