La Provence Verte, stronghold of the French almond

This event, supported by the Compagnie des Amandes, chaired by Arnaud Montebourg, marks a decisive step in reclaiming national food sovereignty. By re-establishing a complete sector, from cultivation to processing, the Var territory demonstrates that an ambitious agricultural and industrial relocation is not only possible, but also creates value. SOVEREIGNTY Max Bauer, representing the Coordination Rurale, explains: 'For decades, France has imported the almonds consumed on its territory even though its southern terroirs, and particularly Provence, offer ideal agronomic conditions for this crop.'

Faced with this paradox, the Compagnie des Amandes has bet on French excellence. The establishment of 'La Casserie' embodies a dual strategic relocation: agricultural, by encouraging the planting of orchards, and industrial, by ensuring the processing of the fruit directly at the place of production. This approach guarantees total traceability and values local expertise, turning the page on a too-long external dependence.'

AGRICULTURAL MOBILIZATION Didier Brémond, president of the Agglomération Provence Verte and mayor of Brignoles, welcomed Arnaud Montebourg and François Moulias, co-founder and general manager of the Compagnie des Amandes. Alongside the sub-prefect Marjorie Viort, senators Françoise Dumont and André Guiol, as well as Sylvain Audemard, president of the Chambre d'Agriculture du Var, demonstrated the unanimous support of the institutions and highlighted the agricultural world's adherence to this unifying project. The initiative gathers major players and independent farmers around the ambition to produce, process, and consume in France, while ensuring fair compensation for producers.

'The arrival of 'La Casserie' is not an isolated project, but the cornerstone of a global strategy led by the Provence Verte. This policy aims to reclaim fallow land by supporting the installation of young farmers, promoting an ecological transition through certified Organic or Haute Valeur Environnementale (HVE) practices, diversifying traditional Mediterranean crops such as plums and pistachios, and finally implementing sustainable water management to adapt to climate change,' analyzes Max Bauer.

The benefits of this project are multiple. It guarantees a 100% French origin and traceable production, respectful of producers and the environment. Locally rooted, it integrates into the Projet Alimentaire Territorial (PAT) by promoting short distribution channels.

Finally, it constitutes a powerful lever for local employment, the country's food sovereignty, and the sustainability of the agricultural future of the Var.

'Also, supporting such initiatives means reaffirming that the future of our territories depends on a rooted, independent agriculture proud of its expertise. In Brignoles, the Provence Verte demonstrates that sovereignty is cultivated today for future generations,' concludes Max Bauer.