What crops became more popular in Mallorca after the 19th century?

After the 19th century, Mallorca saw a significant shift in its agricultural landscape, with the introduction and popularization of certain crops that transformed the island's economy and cuisine. One of the most notable crops was the almond, which thrived in Mallorca's Mediterranean climate. The almond trees not only provided a crucial source of income for local farmers but also became an integral part of Mallorcan culinary traditions. Almonds are used in a variety of local dishes, from pastries like "gató de almendra" to the beloved "ensaimada," a traditional pastry that often features almond cream as a filling.

Another crop that gained prominence was the olive, which had been cultivated for centuries but saw increased production in the 19th century. The island's rolling hills and fertile soils were well-suited for olive groves, leading to a boom in both olive oil production and consumption. This olive oil is a staple in Mallorcan kitchens, often enjoyed with bread or drizzled over fresh salads and vegetables. Alongside these crops, the cultivation of various fruits, such as figs and citrus, also expanded during this period, contributing to the rich tapestry of flavors that define Mallorcan cuisine today.

The rise of these crops not only enhanced the local diet but also played a significant role in the island's economy as agriculture became more commercialized. As the demand for products like almonds and olive oil grew, so did the number of small-scale farms and cooperatives, fostering a sense of community among farmers and encouraging sustainable practices. Visitors today can enjoy the fruits of this agricultural heritage, with local markets showcasing a variety of delicious products derived from these once-niche crops, making the island's culinary scene vibrant and deeply rooted in its history.