The origins of the differences in taste and flavour
There are many different varieties of almonds from many different origins. The French varieties (Frerrastar, Ferragnes, Ferraduel, and Lauranne) are known for their smoothness and their perfume. Unfortunately the quantities produced today are very small.
The production of almonds in France, all categories, is 1,000 tonnes of kernels, which is 5% of the country’s consumption (20,000 tons). The production of organic almonds in France is too low, there are not enough to satisfy our needs.
Organic almonds from Sicily
Sicily is geographically isolated, with deep valleys and high mountains, so it has adapted to organic farming, notably of almond trees. PERLAMANDE products are made essentially with Sicilian almonds. In Sicily there are around 35 varieties of almond, amongst which are Corrente, Romana, Ferragnes, Fascionelo, Botora, Procupara, Americanina and top quality semi-sweet varieties such as Tuono, Genco, Felamasa, Filippocea. Amongst these are the famous AVOLA almonds, cultivated near Syracuse, considered to be the most delicate and perfumed, with a fine lasting taste and no bitterness: Confectioners choose them for high quality sugar-almonds.
All the almonds that we use, as well as other nuts and dried fruit, come 100% from organic farming (see “The Organic Almond”).)
