Almond Harvest 2025: Between Yield Declines and New Opportunities – Can Mallorca Shoulder the Risk?

Almond Harvest 2025: Between Setbacks and Signs of Hope – Can Mallorca Shoulder the Risk?

On a cool morning in Consell the scent of damp earth still hangs in the air. Doves coo, a tractor rumbles in the distance, and buckets and rakes wait by the stone walls – the familiar picture of an island that has relied on almonds for generations. This year the baskets return less full: many trees bear fruit less frequently, and the harvest varies greatly by region.

Key question: How resilient is Mallorca's almond economy to climate fluctuations?

There is no simple answer. The fact is: the unusually wet March made pollination difficult for many trees. Farmers we spoke to estimate the yield loss at around 10 percent compared to 2024. At the same time, the market price for shelled almonds – currently about €5 per kilo – lifts spirits at some small farms. Less volume but higher return: a double-edged result.

Behind the numbers: Water remains the bottleneck

There are roughly 9,000 hectares of almond plantings on Mallorca, plus around 500 hectares of new plantations with more modern varieties. Findings from trial plantings and field tests are clear: varieties such as Marinada, Marta or Vairo cope better with reduced water. Yet without irrigation many new plantings are not profitable. Water is not only an agricultural issue but also a political and social one – from reservoirs to the complaints at town hall.

What the statistics do not show

Between the figures lie stories: older farmers who painstakingly maintain terraces; younger ones considering drip irrigation and solar pumps; and families driving to the market in Palma to sell their goods directly. Little attention is paid to how much local processing infrastructure is missing: many almonds leave the island raw. Stronger on-site processing – roasting, grinding, producing turrón – would keep value added and create jobs.

Where the almonds go — and why that matters

The majority remains in the Balearic Islands and is used in traditional products like turrón or Tarta de Santiago. More and more restaurants are opting for regional produce – a trend that directly benefits small producers. But exports to the mainland and abroad remain decisive for prices. Here it becomes clear: quality beats quantity, but only up to a point. In the long term, stable supply chains and reliable certifications that strengthen Mallorcan almonds as a product of origin are needed.

Solutions: Technology, cooperation, policy

There are concrete ways out of uncertainty. First: targeted conversion to drought-tolerant varieties and mixed plantings that buffer pests and dry spells. Second: investments in efficient irrigation – drip rather than sprinklers, coupled with solar energy for pumps. Third: more local processing facilities and joint marketing platforms, such as cooperatives that pool quality and negotiate better prices. Fourth: political support for water infrastructure and incentive programs for young farmers.

What everyone can do

On your next market visit in Inca or Palma: consider buying a small bag of local almonds. This is not a theatrical gesture but direct support. A small tip: ask about the variety and whether the almonds come from a new planting. Transparency builds trust – and thus strengthens the whole chain from tree to table.

Mallorca's almond sector is not at the end. But it faces decisions: more technology, more cooperation, more locally processed products and a water policy that thinks long term. If you drive through the almond groves the next morning, you will hear not only birds and tractors but also the crunching sound of the future – sometimes quiet, sometimes insistent.

Quick facts: Yield decline around 10%, price for shelled almonds about €5/kg, roughly 9,000 ha of existing plantations, 500 ha of new plantings with more resilient varieties.