IMAGE 1- Antoñeta
This variety has been developed by CEBAS (Murcia) and is a cross between Ferragenes and Tuono. The nuts are heart-shaped/rounded, generally without twin kernels. Attractive nuts with a light brown testa.
/ IMAGE 2- Belona
This variety has been developed by CITA (Zaragoza) as an alternative to Marcona. Nuts are heart-shaped, generally without twin kernels. Very attractive nuts.
/ IMAGE 3- Bio
100% certified ecological almonds available as natural, blanched or specially prepared (flakes, slivers, ground or flour). Available in Guara and Valencia varieties.
It is mainly used as a snacking, an ingredient for pastry or for almond drinks.
/ IMAGE 4- Ferragnes
Characterised by its long kernel, this variety has many uses and is ideal for customers looking for a high-quality almond without any hint of bitterness.
/ IMAGE 5- Guara
Rounded in shape and has a sweet flavour, ideal for appetisers and confectionary.
/ IMAGE 6- Largueta
These are long, flat almonds. They have an intense flavour. They are commonly used for making chocolates, caramelised almonds and are the best choice for sugared almonds. They are generally sold roasted because of their flavour and easy-to-remove skin, also ideal for snacks.
/ IMAGE 7- Lauranne
The Lauranne variety was developed by INRA in France. It is a self-fertile whose fruit setting is fast, late blooming and good production. Very resistant to diseases. Long, narrow nut with a semi-hard shell.
/ IMAGE 8- Marcona
This typical Mediterranean almond is considered as the best quality almond in the world. Short and rounded in shape, it has a sweet flavour and high concentration of fatty acids. Roasted and salted, it makes an ideal snack, and it is also an ideal ingredient for making confectionary and desserts.
/ IMAGE 9- Marta
The Marta almond tree was obtained by CEBAS (Murcia) by crossing Ferragnès and Tuono in 1985. The shape and sensory characteristics of the kernels make it a good substitute for the Largueta variety.
/ IMAGE 10- Marinada
This variety is developed by IRTA (Catalonia). It produces heart-shaped nuts with a hard shell. They are flat and light coloured, there are generally no twins and they have a pleasant taste.
/ IMAGE 11- Soleta
This variety was developed by CITA (Zaragoza) as an alternative to the Largueta. The nuts are elliptical and generally without twin kernels.
/ IMAGE 12- Valencia
This classification encompasses a wide range of almonds grown in the area which are used mainly to make marzipan, ice cream, nougat, sweets and appetisers, among others.
/ IMAGE 13- Vairo
A variety developed by IRTA (Catalonia), with a cordiform-amygdaloid nut and a hard shell, and a thin, light coloured testa without wrinkles.