Dialogos do Bosque

"Diálogos no Bosque was born in 2013", begins Nuno Pires, the owner of this Portuguese company dedicated to the production and commercialization of prickly pear cactus. It is based in the Herdade dos Cactos, located in Cortiçadas do Lavre, between Coruche and Montemor-o-Novo, where he headed, that same year, with his wife, Cristina Simões. The property was abandoned at that time. "It was bush, bush, bush!"
They laid the ground for the planting of prickly pear cactus – a native from Mexico - and acquired the first plants. Initially, there were only four hectares. "Every year we have been increasing the area." Today, they occupy more than 30.
Why the prickly pear cactus? The choice is based on climate change. "We are striving towards a desert. If there are plants that survive in more adverse conditions, especially in periods of water shortage, are the cactus," says Nuno Pires.
The fruit, whose correct maturation stage is green, "has a high concentration of antioxidants and vitamins," he says. It appears in August. The daily harvest is started, a task that can be extended until October, because "the fruit of the same plant does not mature at the same time". This work takes place between two and eight o'clock in the morning, "for the quality of the fruit and for the comfort of those who pick it up," he explains. Once caught, it is deposited in a cold room. "The goal is to export the prickly pear cactus." Besides being ready for consumption, it can be used, for example, to make jams.
The prickly pear cactus’ potential, however, gives rise to a multitude of commercial alternatives. "The flower itself, after drying, can be used for infusions," recalls Cristina Simões. However, attention must be paid to the height of the catch, since it lasts only between three and four days. Then it begins to dry.
Nuno Pires refers to the organoleptic properties of the plant and its use for human consumption, but also animal, with the forage, from the bark to the peaks. "Everything is availed!" Including the peaks, intended for the micro cellulose industry.
As for the plant part, which has anti-inflammatory properties, reveals: "We already have a list of 30 products." The bark can be dehydrated and made into flour; of the seeds is made the extraction of oils, "sub-product that also gives rise to a very interesting flour from the part of cosmetics and food supplements." While young, the palm is very tender and edible - it can be cut into strips - in a salad.
The production is, from the debut, in a biological way. "We asked for the period of anticipation, because the soil, the trees, the weeds, the plants, the trees, and the fruit showed that there was no source of contamination," says Nuno Pires. "We then request more certification" in the area of ​​hygiene and food safety and GlobalGap certification. The aim of this is to ensure and encourage the practice of organic farming on the basis of an annual set of good agricultural practices.