la Morella announces nuts, sustainability program

2 Feb 2017

La Morella Nuts is launching a new range of freshly de-shelled, organic, sustainably-sourced Mediterranean nuts. The company has also announced the development of its sustainable nuts program.

la Morella announces nuts, sustainability program

La Morella Nuts, part of the Barry Callebaut Group, is launching a new range of freshly de-shelled, organic, sustainably-sourced Mediterranean nuts. The company has also announced the development of its sustainable nuts program targeting the unique challenges of nut sourcing. The program aims to scale impact with an emphasis on good agricultural and environmental practices, as well as farmer support.

The hazelnuts, almonds and pistachios come in a wide range of applications: pure chopped, crocants, sablages, nut pastes, choco fillings, pralinés and more.

“Based on the latest insights, trends and novelties, our specialists are continuously developing new nut-related products that capture the very best that nature has to offer,” said Nathalie Garrigue, General Manager of la Morella Nuts. “We are proud to present this new range of freshly deshelled, organic Mediterranean nuts, bursting with authentic flavours.”

All organic nuts are grown without any chemical pesticides or fertilizers. As a result, the company says they are not only good for consumers but also the environment. To fully preserve the authentic Mediterranean flavours, the nuts are de-shelled just before roasting, creating, according to la Morella, a multisensory experience in all premium confectionery creations.

la Morella Nuts says that sustainability is a focal point to guarantee a future for the profession and a lasting supply of high quality nuts, while reducing the consumption of resources. For the sustainability nut program, la Morella Nuts works closely together with farmer organizations in Spain to understand the unique challenges that nut farmers face.

The program focuses on three crucial elements: “Training and Support,” “Good Agricultural Practices” and “Environment,” including water management, nutrient management, pest management, bee health and the improvement of crop efficiency.

“We work together with farmers to best understand their challenges in order to provide solutions to their unique needs,” said Garrique. “It is not only about increasing their productivity in the short term, but also about safeguarding the environment and therefore, the future of the profession in the long term.”