Noix du Périgord celebrates 20 years of PDO

Nuciculture (walnut cultivation) has developed enormously since the 1990s and the Professional Syndicate of Walnuts, Kernels & Walnut oil of Périgord defends a product representing part of the history, the know how of a profession and the quzalities of a whole region.

Walnuts from Périgord are available in fresh walnuts, dried walnuts and walnut kernels.

The fresh walnut opens the season. It is an early product, harvested, still rich in water, from mid-September and can be recognized by its very white kernel. Its small skin which gives it a hint of bitterness peels off easily. Fresh product, it keeps in the refrigerator. Its marketing period is very short.

 

The dry nut is collected from the first days of october, it is washed and dried. Dried fruit, sheltered in its shell, it can be kept all year round in a dry and cool place.

 

The walnut kernel is extracted from the shell after drying, the kernels are then sorted according to their shape and color. Ready-to-use, the kernel can be eaten plain as an aperitif, in salads and as a "healthy" snack to quench the little cravings at any time of the day. It is used in pastry, bakery and confectionery.

French production is spread over two large basins in the South-West and South-East with equivalent production. The French market is segmented into 3 products: 1% fresh walnuts, 65% dried walnuts and 35% kernels.

Noix du Périgord comes in 4 varieties: Grandjean, Corne, Marbot and Franquette.

Grandjean: Strong in character, this variety has a marked flavor, coupled with a hint of bitterness. Round nut, of medium size, it is intended for breaking and has a fleshy kernel, of pronounced color and slightly veined.

Corne: Oblong nut of small size, it is distinguished by a very solid shell which contains a very clear kernel, its soft and sweet flavor gives it a subtle and refined taste.

Marbot: Early ripening, this is the variety of choice for fresh walnuts. Rich in water, its texture is tender and finely crunchy. When dried, this round, large-caliber nut has a finely veined kernel with very assertive aromas.

Franquette: Oblong walnut, medium size, it contains a sweet blond kernel. Its delicate aroma makes it a very attractive variety which accounts for more than 80% of the production.

 

Walnuts from Périgord go well with both sweet and savory flavours. It easily finds its place in many recipes.

Périgord walnut oil

It is a precious oil: in the 13th century, at the Cistercian abbey of Dalon, leases were poured in form of walnut oil. It was worth gold and had multiple uses: it was used in the kitchen, lit humble hovels and majestic cathedrals, was used by painters and beautiful ladies who lathered it with soap enriched with precious walnut oil.

Since 2021, Périgord walnut oil has also benefited from a PDO. It is a virgin oil, bursting with the flavor of nuts, it brings intensity and finesse to the plates. Essentially a seasoning oil, it flavors salads, raw vegetables and delicately sublimates hot dishes at the end of cooking: pasta, green beans, white beans... To preserve its aromas and taste quality, it must be stored away from heat and light. If in doubt, do not hesitate to keep it in the refrigerator.

The walnut and its virtues

Nuts are known for their many benefits to the body. Slimming, cognitive functions, prevention of cardiovascular diseases…

They have a very effective appetite suppressant effect thanks to their fiber content. A handful of nuts a day, coupled with a balanced, low-calorie diet can thus promote weight loss. They protect the microbiota and help promote good transit.

Walnuts are excellent for the brain: their richness in polyunsaturated fatty acids helps preserve memory, promote concentration or boost comprehension speed.

They also help to reduce stress thanks to proteins and fatty acids that are very useful during episodes requiring a lot of energy.

Their vitamin B2, magnesium and iron content helps reduce fatigue.

 

Some numbers

The average world production amounts to nearly 3,000,000 T/year, with China and the USA in the lead as the main producing countries (average 2016-2020 FAO stats). Chile, for its part, multiplied its production by 5 in 10 years with an average of 125,000 T/year over the period considered.

France, historical producer, occupies the 10th place and represents barely 1% of the world production with, on average, 36,000 T/year. France exports 80%, mainly in shell walnuts. The french kernel is exported very little because its production costs are relatively expensive compared to the competition. 20% of production is therefore geared towards the domestic market.

 

INFO :
www.noixduperigord.com