A very special climate that protects the nut The Grenoble walnut grows on walnut trees from the Isere river valley, in the region of the mountains Alpes, on the east border of France. This river takes its source in a glacier called “Aiguille Rousse”, located at 11,500 feet. This fresh water gives the characteristic freshness and fineness to the Grenoble walnut.
The alpine climate with long and cold winters helps protecting the fruits, by killing pests. The Grenoble walnut has a double protection: a golden solid shell, hidden in a green “brou” which prevent the walnut from any outside contact.
Good for the health
The Grenoble walnut contains many oligo-elements like zinc, copper, iron and potassium. It is also rich in arginine and omega-3 fatty acids. Nutritionists showed that taking up to 5-8 walnuts daily is good for the health.
Walnut goes with almost everything
At breakfast or as a snack, you can eat Grenoble walnut on the raw. As an appetizer to accompany a good wine, Grenoble walnut is also a very good healthy and not fatty choice. You can use Grenoble walnuts in lots of recipes like salads, chocolate cakes…
Different methods to open the walnut
Opening the walnut is always touchy. Various methods can be detailed:
The primitive method consists in hitting the shell with the fist (you have great chances to end at the hospital and very little to preserve the nut in the shell).
The purist method: with an appropriate cracker, you gently break the shell with a nutcracker and you hope that you hadn’t broken the nut.
Exports are now bigger than national consumption
Nowadays, almost 60% of the production is exported. The principal countries in which Grenoble walnut is exported are neighbouring countries from France, such as Germany, Italy or Spain.
- Volume of sells of Grenoble nuts
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