Mon, Jun 24, 2019 - Page 5 News List

FEATURE: ‘It’s a gamble’: French farmers seek pistachio bonanza


A Confiserie du Roy Rene employee holds pistachios in Aix-en-Provence, France, on June 12.

Photo: AFP

Pistachios are a staple of the vaunted French aperitif, but the nuts come from thousands of kilometers away — a situation a handful of farmers in the southern Provence region hope to change.

Although wild uncultivated pistachios can be found across the hills hugging the Mediterranean Sea in southern France, remnants of trees brought over from Syria by the Romans, it is vineyards and fruit orchards that dominate the rugged landscape.

However, now, weather conditions that can increasingly include long dry spells could herald the return of drought-resistant pistachio trees in the coming years.

“It’s a gamble, but we’re not crazy, we’ve got both feet on the ground,” said Jean-Louis Joseph, cofounder of an association that aims to promote the homegrown nuts.

This year, he planted 600 pistachio trees amid the grape vines, olive trees and truffle oaks on his plots in the Luberon region, their young trunks protected from deer by electric fencing.

He chose two varieties, one from Greece and another called the Kerman Pistachio, which originated in Iran, a major pistachio producer.

The Kerman, a high-yielding variety, is also used extensively in California and other US states, the world’s other top source of the nuts.

It would take at least five years for Joseph to harvest his first organic crop, but already the young trees are producing their distinctive bright red flowers.

“Oh, I’m sure it’ll work. The trees are beautiful, all the ones I bought have taken root, we did everything right,” Joseph said.

He said that his research had turned up records of Crusaders having brought back pistachio trees, and of local pistachio vendors at Provence markets in the 19th century.

However, while pistachio farming persisted in Spain and Italy, it eventually died out in France.

Only about 10 hectares of pistachios are planted in France, a figure Joseph’s association hopes will double by next year.

It makes for a very small part of the 770,000 hectares of Pistacia vera, the nut’s scientific name, that are planted worldwide, according to the UN’s Food and Agriculture Organization.

Beyond the snacking market, Joseph and his colleagues also hope to sell their French nuts to cosmetics groups that use pistachio oil, while also winning over pastry chefs and ice cream brands.

They have already lined up one major buyer: Olivier Baussan, founder of the L’Occitane en Provence chain of cosmetics and beauty products and owner of the Confiserie du Roy Rene confectionary business.

His Confiserie factory in the city of Aix-en-Provence goes through 5 tonnes of US and Spanish pistachios every year to turn out 50 million marzipan-inspired calisson sweets, a local specialty.

Baussan has pledged to buy the first French pistachio crops.

“I thought we would find them easily in Provence, but that’s not the case at all,” Baussan told reporters at his factory.

“The current prices we see for American pistachios would be a very, very good prices for local farmers,” he added.

Renowned pastry chef Pierre Herme would also be interested in sourcing French pistachios, according to a spokeswoman, who said he currently works with Iranian nuts.

Pistachio trees could prove a welcome crop complement for Provence farmers, who have seen longer and drier summers in the past few years, which most scientists attribute to climate change.

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