French almonds target luxury confectionery to counter US dominance

Provence almond producers are working to secure a premium market niche against dominant Californian imports. France produces about 1,500 tonnes of almonds a year, compared with 50,000 tonnes of imports.

National demand would require roughly 50,000 hectares of orchards, but only about 3,000 to 3,500 hectares are currently planted. Most almonds consumed in France still come from California, with smaller volumes from Australia and southern Europe. Producers highlight Provence almonds’ high fat content, which enhances flavour in confectionery.

The crop’s cultivation methods in the region contribute to its distinctive taste. These almonds are directed mainly to artisans producing high-end chocolates and confectionery. The calisson remains a premium product due to costly raw materials and a multi-day, hand-crafted process.