Mallorca Almond Harvest 2025: Lower Yield, Higher Prices

The Mallorca almond harvest is over: about 1.3 million kilograms were harvested, around ten percent less than last year. This is now felt in the price as well, and the island’s economy hopes for more support from the gastronomy sector.

Almond harvest on Mallorca concluded — mixed mood among farmers

Over the weekend the Mallorca almond harvest ended. On the access roads to the plantations, around Campos and in the small valleys of the Serra, there were still the last tractors and collection containers; later in the day, silence returned. The general mood: relieved, but also a bit worried.

Harvest numbers and reasons for the decline

Local producers speak of about 1.3 million kilograms of almonds harvested this year — that's around ten percent less than last year. They see the main cause in the variable weather: irregular rainfall in spring, followed by hot days during flowering, which pressed the yield. Some facilities produced fewer nuts per tree, others only released pods belatedly due to late rain.

The harvest itself looked familiar in places: nets under the trees, small harvesters and bright bags in which the fruits were collected. For traditional family farms, this is hard work every year — and in years like this it only just pays off.

Prices, marketing and the role of gastronomy

Less yield means less supply, and that affects the price. Traders and direct marketers report noticeably higher purchase prices. The cooperative in the region therefore calls for restaurants, hotels and catering companies to increasingly rely on Mallorcan almonds. That would help make local production economically more stable — and strengthen short supply chains.

For guests and locals, this means: dishes with local almonds may become a bit more expensive, but they secure jobs and preserve the island's cultural landscape.

Between tradition and the future

Many farmers are now turning to mixed farming, water management and variety selection to cushion yield fluctuations. Small initiatives distribute seed or show how to care for trees so they cope better with drought periods. By the market, there is also rising demand for hand-roasted or natural nuts — quality, it seems, sells.

Those who shop or dine on Mallorca can now choose deliberately: ask for the origin label at the weekly market, or ask for regional products in the restaurant. That helps more than you think — and usually tastes better.

The almond trees will bloom again next spring. Until then, discussions about economic support, better marketing, and cooperation between producers and gastronomy remain important. And when you drive past a plantation in the morning, you might still hear the rustling of leaves and think that behind every bag of almonds on the table lies an entire season of hard work.