Ingredients:

• 1 cup of nuts: almonds, hazelnuts, walnuts it can be a single nut or a mixture of several.

• 1 large avocado or two medium-sized avocados (½ cup of pulp): any variety

• 1 or 2 tablespoons of cocoa powder (if it is pure, all the better) 

• Sugar or honey to taste 

• Approx. 3 tablespoons of coconut oil (or other oil of choice) 

• Optional splash of milk/cream milk optional.
  
  

Steps: 

1. Grind the nuts to a paste, and blend until they start to release their oils and create a creamy texture. 
2. Add the ripe avocado and sugar/honey, cocoa powder and coconut oil until creamy, optionally add a splash of milk/cream.
3. Store in a sealed jar and consume within 2-3 days, use it on toast or to fill sweet treats such as croissants and biscuits!

Mango is a climacteric fruit that is harvested when it reaches a level of BRIX degrees appropriate to each variety (around 8º BRIX). It is harvested hard and once harvested, it continues to evolve until it reaches the point of consumption, when it reaches between 15-20º BRIX. The BRIX degrees measure the grams of sugars in every 100g of product and indicate if the fruit is ripe.

Mango cultivation in continental Europe is concentrated in the south of the Iberian Peninsula. It is a very resistant crop that has adapted very well to the mountainous areas near the sea where temperatures do not fall below 0ºC in winter. The main variety cultivated in Europe is osteen, but we can also find others such as keitt, palmer or tommy atkins. In some farms other less commercial varieties are grown, which those who are lucky enough to try them enjoy different flavours and aromas.  There is no one variety better or worse than another, each one has its own peculiarity. What is your favourite variety of mango?

Osteen mango

It can be considered an “autochthonous variety” of the south of Spain as it is the only production area in the world. It has an average size of between 300 and 700 g, an ovoid shape and a very characteristic purple-greenish colour. Its flesh is mustard-coloured, has a sweet taste with a touch of acid and is of excellent quality due to the low presence of fibres. This variety is one of the first to ripen, normally from September to October.

Keitt mango

It is one of the mangos with the largest average size, with weights between 450g and 1000g, it is similar to the osteen variety, you can differentiate it by its rounder shape and its greener skin. Its flesh is more yellowish in colour and has very low fibrousness. Its flavour is slightly more acidic and its sugar content is slightly lower. It is ready to be harvested around October and November.

Mango palmer

Easier to recognise, it is smaller in size, has a characteristic elongated shape and a marked dark red colour. The average weight is between 300 and 600 g. The flesh is yellow, has very fine fibres and is less acidic. As a rule, you can expect it to ripen in October.

Irwin mango

This mango, originally from Florida, stands out for its distinctive red-yellow colour and its elongated ovoid shape. Its average size varies between 200g and 500g. When tasting its pale yellow, fibre-free flesh, the flavour is sweet, reminiscent of peach and vanilla. It is a variety that usually ripens from September to October.


Tommy Atkins mango

It has an orange skin, decorated with some red areas. Its shape is oval and its average size varies between 350g and 700g. Its flesh, of a vibrant yellow tone, has some fibres but is compensated by a sweet and subtle flavour. It ripens mainly in August and September.

Mango manzanillo nuñez

This mango has a round shape and green and reddish tones. Its medium-large size, between 400g and 800g, hides a golden yellow pulp, with a sweet flavour and a minimum presence of fibres. It can be harvested between August and September.

Haden mango

The haden shines with an orange-yellow skin. Ranging in size from 250g to 600g, its oval-rounded shape protects a fibre-free pulp, intensely sweet in flavour with a sour tinge. Harvesting season is in August and September.

Kent mango

The kent proudly displays its tough, reddish-yellow skin. Its oval shape and medium size, ranging from 400g to 800g, protect a sweet flavoured flesh with a hint of sourness. The fibres are almost imperceptible, which guarantees a smooth texture in the mouth. It usually ripens between October and November.

Kensintong mango

Originating from regions in Australia, the kensintong is surprising with its light green skin and pinkish-yellow shades when ripe. It is slightly ovoid in shape and weighs between 350g and 700g. Its creamy yellow flesh has a mild and sweet taste, with almost no fibres. This variety is at its optimum ripeness between July and August.

Pink mango

Native to South American regions, the pink mango has a skin that, as its name suggests, has a pinkish hue when ripe, with hints of yellow. Its shape is rounded and its average size varies between 300g and 650g. When cut, it reveals a bright yellow flesh, with a flavour that balances sweet and sour, and almost no fibres, ensuring a smooth eating experience. It usually ripens between July and August.

Mango sensation

Its skin has a very characteristic purple-orange tone. Smaller in size, around 200g to 500g, its oval-rounded shape harbours a sweet, light yellow flesh, and its low presence of fibres makes it perfect to enjoy at any time. It is ready to harvest in October.

Ataulfo mango

Also known as “honey” or “champagne”, the ataulfo originates from Mexico. Its skin is smooth, with an intense yellow tone when ripe. It has a more elongated and slightly curved shape, with a size between 150g and 350g. The flesh is a deep golden colour, with a sweet taste and practically no fibres, which makes it very appreciated in confectionery. This mango is ready to be enjoyed between August and September.

The Tropiterranean movement brings together European mango growers who cultivate sustainably and ecologically, sheltered from the cold Central European winters on the mild shores of the Mediterranean Sea. These farmers offer us with their work locally produced exotic flavours that would otherwise have to be imported at great environmental cost from far away. If you like mangoes, go ahead and try each variety and discover your favourite! Support European farmers by adopting a tropical tree.

In Europe, the consumer usually associates tropical fruits with exotic places far away, but this is not always the case. There is a corner in southern Europe where the Mediterranean Sea plays at being tropical. 


Imported tropical fruits, even if they are organic, travel many kilometers by boat or plane to reach the table of a European consumer. These fruits are harvested weeks before consumption and are transported in cold storage, losing organoleptic quality and increasing their carbon footprint.


In addition, the European regulations for Organic Agriculture offer a recognized quality seal for the European consumer and direct sales allow Tropiterranean fruit farmers to harvest on demand.


But there is another important issue at stake: the use of water resources for this type of culture. Can we really produce these fruits in a sustainable way? This is the question we try to answer in our documentary filmed in southern Spain, where we met with specialists in the subject and with some of our farmers.

Our documentary

Water is an essential resource for all agricultural activities. People can influence how it is used so that it remains a lasting resource over the years. In recent years, water consumption in avocado and mango cultivation has been in the spotlight.


Research centres such as “La Mayora” in Málaga (Spain) are undertaking projects related to the efficient use of irrigation water in agriculture, a fundamental resource for the socioeconomic development of southern Europe.

“Growing tropical crops with irrigation in southern Spain can even be beneficial because we’re fixing carbon; otherwise, the land wouldn’t be productive. If we don’t irrigate it, there will be practically no carbon fixation. As we’re growing crops sustainably, we’re fixing carbon and increasing the diversity of fauna on the plantations, so we can help offset climate change.”

Iñaki Hormaza Urroz
OPI Research Professor – Subtropical and Mediterranean Fruit Production

The amount of water needed to produce a kilo of avocados in Spain is 700 litres on average. Technical improvements in irrigation over the last decade, as well as a meticulous control of plant growth, have reduced this figure to below 400 litres per kilo of avocados at some farms.


This amount of water may seem high. According to the Water Footprint Network, the amount needed to produce 1 kilo of avocados in Spain is less than that of other fruits. For example, apples need 822 litres per kilo. Nectarines need 910 litres per kilo and cereals such as maize can use up to 1,222 litres per kilo, more than double that of avocados.


In southern Spain, the water-related needs of avocados are well below the world average, which is 1,981 litres per kilo.

María is a young farmer from Málaga, Spain, who grows organic mangoes and avocados and she is one of the promoters of the Tropiterranean movement. One of Maria’s main concerns for a viable mango production is water.

“That’s why we decided to opt for a self-sufficient and ecological water system. Here, the months with rainfall are when the plant doesn’t really need water, so we decided that we could leverage the rainwater before it ends up in the sea. That’s why we made a channeling system. We have feeder channels across the farm that collect all the water and redirect it to a pond. In the lower areas, a motor is used to redirect the water, which we then collect in the autumn, winter, and spring and use for irrigation in the summer. “

María Martínez Hijano – Finca los Pepones

Jose Antonio is also another young farmer who combines his university studies with helping at the family-run business. This new generation of farmers uses social media platforms to solve the doubts of European consumers. On many occasions, they receive enquiries from people concerned about water consumption and whether the climate in their area is ideal for growing avocados.

“The Costa Tropical in Granada and the area heading towards Axarquía enjoy a tropical microclimate that is unique in Europe, the only one in which you can grow tropical and subtropical crops that would otherwise be found in South America, certain Asian countries or Central Africa.”

José Antonio Fajardo – Hacienda Altos de Cantarriján

In this part of southern Spain, where just a few miles separate the sea from the mountains, farmers have plenty of water. Damián uses water from the snowmelt of the Sierra Nevada National Park to irrigate his fields on the La Reala farm. This water is stored in the Rules Dam and distributed to farmers for irrigation. This dam is part of the new infrastructure created by the government to promote the development of economically viable tropical crops in the area. These crops create employment during the quieter months for tourism, the other major industry in the region.


To conclude, Iñaki Hormaza Urroz reminds us:

“It’s of great importance that European consumers consider products produced in Spain as local products. We have a minimal transport carbon footprint compared to tropical fruits that come from South America or Africa. Tropical products grown in Spain are very close to the consumer and reach them in just a few hours. We have a lower carbon footprint and we can harvest the fruit at the optimal point of ripeness. This has helped rural communities thrive. In Málaga and Granada, there are people living in the villages thanks to farming, as this lets them live in their place of origin without having to move to big cities.”

People are increasingly aware of the impact generated by their consumption habits. Our purchasing decisions can create jobs in rural areas and decide the future of the European agricultural landscape.

Imported tropical fruits, even if they are organic, travel many kilometers by boat or plane to reach the table of a European consumer. These fruits are harvested weeks before consumption and are transported in cold storage, losing organoleptic quality and increasing their carbon footprint.

The tropical fruits of the Tropiterranean are grown by farmers in Europe, they travel less time and fewer kilometers. In addition, the European regulations for Organic Agriculture offer a recognized quality seal for the European consumer. 

Direct sales allow Tropiterranean fruit farmers to harvest on demand. In this way, the mangos and avocados are harvested from the tree on-demand and sent directly to the final consumer without applying artificial ripening treatments.

Tropiterranean is local mangos and avocados, grown in areas of Europe with a climate where the sun is shining all year round on exotic fruits, warming the hearts of the people who eat them.

Agriculture is an economic and social engine that makes it possible for millions of families to develop their way of life in Europe. To be more specific today (April 2020), according to European Union data, agriculture provides regular employment for 20 million people¹.

Farmers, government and consumers are increasingly aware of the importance of a sustainable agricultural sector both in terms of employment and environment.

The geographical characteristics of the coastal strip of the provinces of Malaga and Granada, protected by mountain ranges, create a subtropical climate that is unique within the Mediterranean climate. The mountain chains parallel to the coast retain both the humidity from the sea and the heat generated by the sun, providing stable temperatures throughout the year. This creates a subtropical climate that provides optimal growing conditions for tropical fruits. These conditions have been used by the farmers of these provinces to grow fruits such as avocado, mango or cherimoya for more than two centuries. In Málaga, tropical fruits have been cultivated since 1770². 

In other regions of the Iberian Peninsula such as the Valencian Community, western Andalusia and the southern coast of Portugal, areas have been detected where frosts never occur and winds are not problematic so avocado has also begun to be cultivated as an alternative to other less profitable crops for the farmer.  

The Mediterranean climate is associated with low rainfall and periods of drought, which unfortunately tend to be accentuated by climate change. Lack of water is one of the main factors limiting agricultural production and is also a concern for consumers who are looking to generate a positive environmental impact with their food purchases. 

Technology is a key factor for the good use of water, being almost mandatory the use of drip irrigation systems, which avoids waste and ensures a homogeneous distribution of water, ensuring that each tree receives the right amount. The use of probes (tensiometers) that measure the humidity of the soil is becoming more and more frequent. These probes indicate exactly when irrigation should start and when it should stop, so each tree receives exactly the amount it needs. Both farmers and the public administration are making great efforts in this regard to promote increasingly efficient agriculture through irrigation technology and control. There are specialized research centers (e.g. IFAPA³) that transfer knowledge to farmers on how to manage farms to save as much water as possible. 

There are other factors related to crop management that can provide important water savings, such as keeping the soil always covered by organic matter such as leaf litter or plant debris and/or proper pruning of the tree to provide shade to the soil, both techniques tend to prevent the sun and the warm summer wind from drying out the soil. 

The water resources used by farmers can come from 3 main sources: reservoirs, wells and rainwater. Where farmers have water from reservoirs, these are organised in an irrigation community which ensures that water is distributed fairly on the basis of existing reserves, which usually vary between 5 000 and 8 000 cubic metres per hectare⁴.

The extraction of water from the subsoil is controlled by the administration and each farmer has a water meter in his well that controls the amount extracted. This amount is also limited according to the reserves of the subsoil. Farmers are increasingly aware that the recharge capacity of the aquifers should not be over-exploited, since on the coast they often become saline due to the penetration of sea water, thus cancelling out the irrigation capacity of the well permanently. If seawater enters a well, it cancels out its usefulness for irrigation because the salt burns the plant’s roots.

A large number of tropical fruit farms are located on mountain slopes and many farmers take advantage of the rainwater by cultivating terraces which, being at the same level, favour the infiltration of water, replenishing the aquifers and reducing the runoff.

The water consumption of each crop varies depending on the area and is adjusted to its availability, generally increasing the efficiency of its use as the shortage increases. The sustainability of the avocado crop is questioned because it is a plant of tropical origin, however, the efficiency of water consumption of this crop is similar to that of other fruits (960L/Kg) and is below other crops such as cereals (1,600L/kg), legumes (4000L/Kg) or nuts (9,000L/Kg), moving away from values as high as those needed for cattle production (15,000L/Kg)⁵. 

Globally, it is estimated that to produce 1 kg of avocado, about 1000 liters of water are needed; in the specific case of cultivation in Malaga and Granada, due to the effort of farmers and technological innovation, most farmers consume less than 700 liters to produce one kg of avocado⁶. IFAPA researchers estimate that in the near future consumption can be reduced to 500 L/kg⁷. If we add this to other advantages such as organic production, positive social impact or reduced carbon footprint due to their proximity to the European consumer, this makes avocado and other tropical fruits sustainable crops in these geographical areas. 



Statements on water use by some of the CrowdFarming farmers:

La Salada Farm: “We take care of the sustainability of the farm and its production in an integral way, and especially the water consumption of our avocados. We apply “microring” that guarantees a consumption of 280-380 liters of water for each kilo of avocado. This management of the irrigation system, together with the reuse and collection of rainwater, and the selection of both varieties and patterns that we have carried out, make the water footprint of our production one of the lowest that can be found”.

El Rinconcillo Farm: “We get our water from our own wells and by storing rainwater. An adult tree consumes about 32.5m3 per year. For irrigation we use drippers that make the water supply more efficient. We check the drippers weekly to prevent water leaks and use tensiometers to determine the water needs of each area. […] Trunks and branches are crushed and thrown onto the plantation pathways, together with the leaves to create a mulching that improves water retention and increases organic matter in the soil”.

The Atalaya Farm: “Our farm water comes from wells that are tested quarterly to ensure they are not saline. The whole farm has installed drippers and we have a pond to accumulate water”.

References
• Union Européenne [Online] at <Agricultura | Unión Europe> [Accessed in March 2019]
• IFAPA [Online] at <CENTRO IFAPA DE MÁLAGA | Instituto de Investigación y Formación Agraria y Pesquera (IFAPA)> [Accessed in March 2019]
• El cultivo del Aguacate [Online] at <El Cultivo del Aguacate en la Costa de Granada> [Accessed in March 2019]
• Water Footprint Network [Online] at <Water footprint of crop and animal products: a comparison> [Accessed in March 2019]
• SUR [Online] at <700 litros el agua para producir 1 kilo de aguacate> [Accessed in March 2019]
• Agricultural Water Management [Online] at <Yield and fruit quality of avocado trees under different regimes of water supply in the subtropical coast of Spain> [Accessed in March 2019]