Interview with Jesús López, scientist at CEBAS-CSIC
Jesús López, scientist at CEBAS-CSIC, talks to us in detail about experimentation and transfer in almond cultivation.
Interview with Jesús López, scientist at CEBAS-CSIC
At Manolet Almonds, we want to show you the almond industry from the inside, guided by experts in the sector.
We continue with this series of interviews in which we speak to various scientists from the CEBAS-CISC research centre who specialise in different areas related to almond production. Today it is the turn of Jesús López, who specialises in the research area of variety transfer and agronomic management, and who has spoken to us in detail about experimentation and transfer in almond cultivation.
Interview with Jesús López: experimentation and transfer in almond cultivation
What cultural differences are there between Iberian and American almonds?
In terms of production, we know that American almonds – or Australian almonds, as it were – require large volumes of water and intensive cultivation. This results in very high average yields, making them highly profitable. From a sustainability perspective, this may not be ideal, as it consumes vital resources such as water. Another difference is the hard shell of the Iberian almond – or rather, the shell that the Iberian almond traditionally has – compared to the soft shell of the American almond.
What are the advantages of Iberian almonds, particularly when it comes to hard-shelled varieties? Well, they offer complete protection. This protection, which lasts from the moment the fruit opens until we can store them for months, safeguards our almonds and prevents them from being contaminated by dust, pathogens or anything else.
In the process of varietal improvement that the Iberian almond has undergone, what role has experimentation played?
For us, experimentation is, so to speak, the key to the success of the CEBAS-CSIC varieties. We have begun a process of propagating and expanding these selections to unofficial trial plots, as there is no official trial network in Spain. We assess all these characteristics, including agronomic performance and phenotypic data…
At the same time, we also carry out organoleptic and chemical testing – a combination of chemical and organoleptic analysis – to check whether it meets the industry’s requirements.
What does variety transfer involve in the almond sector?
This is perhaps the most visible aspect of everything we do at this research centre. Once we have verified the parameters we study in new selections or varieties, and have decided to develop a variety, we set about disseminating and transferring all the necessary information—both agronomic and industrial, where available—to the agricultural sector.
Once we have identified or determined that a genotype possesses the characteristics required to be classified as a variety, we begin the registration process at European level. We start by promoting the variety and building relationships with nursery operators—who are our partners—so that we can reach growers, advise them on how to propagate the plant material and under what conditions, whilst always taking into account the varying needs of growing regions across Spain and Europe.
What objectives must the CEBAS-CSIC almond varieties fulfill within the agri-food production chain?
In recent years, during this final stage of the almond tree breeding programme, we have sought to meet the needs of all three parts of the agri-food chain as it relates to almond trees. On the one hand, the production side, with improved yields for farmers, greater phytosanitary assurance, better disease resistance… In short, to make the field farmer’s work easier.
We also take into account the feedback we receive from manufacturers and the industry’s requirements: that there should be no separation of the cotyledons, that the fruit should not split during shelling, and that the fruit should perform well during peeling, as varieties with a higher percentage of cotyledon separation are not suitable for other products such as snacks, nougat and the like.
We must also take into account the final link in that chain – the producer or marketer: what kind of product do they need, and what qualities must it have? That is why we need to take a holistic view and gather information from all these parties in order to keep improving; not simply by adding to our range of varieties, but by selecting them according to the criteria demanded by the production sector.
It is particularly important that significantly higher standards are achieved in each of these processes or requirements; it is not enough for a variety to be excellent from an agronomic point of view if it performs poorly at an industrial level; such a variety might well lose its appeal. It is better for it to meet high standards across the entire agri-food chain.
Video of the interview
If you prefer to watch the interview in video format, you can find it on our YouTube channel:
