What traditional crops were commonly grown by Mallorca’s farmers in the early 1900s?

In the early 1900s, Mallorca’s farmers primarily cultivated traditional Mediterranean crops that were well-suited to the island’s warm, dry climate and varying terrain. Vineyards were widespread, as grape growing had long been a vital part of the island's agricultural economy. The grapes produced were used both for eating and for winemaking, an industry deeply rooted in Mallorca’s heritage. Alongside vineyards, olive trees were extensively planted, providing olives and olive oil that were essential staples in local diets and important for trade.

Cereal crops, particularly wheat and barley, were also significant in Mallorca’s early 20th-century agriculture. These grains thrived in the island’s sun-drenched plains and were fundamental in sustaining the population through the production of bread and other foods. Moreover, almond trees were another common sight across Mallorca’s countryside during this period. Almonds were valued not only as a nutritious food but also for their economic importance, being exported beyond the island’s borders.

Farmers often complemented these larger-scale crops with smaller gardens of fruits and vegetables such as figs, carobs, and various legumes, which helped local families supplement their diets. This mix of crops reflected a traditional polyculture system designed to maximize the use of the land while maintaining soil health. Overall, Mallorca’s early 1900s agricultural landscape was characterized by a combination of vineyards, olive groves, cereal fields, and almond orchards, all of which contributed to the island’s self-sufficiency and cultural identity.