Portugal is an exceptional producer of acorns, due to its extensive montado  ecosystem, with trees of the Quercus  genus representing around 36% of the national forest area. Despite historical records of acorn consumption worldwide, and contemporary evidence of traditional consumption in some Portuguese regions, only the holm oak acorn ( Quercus rotundifolia ) is currently authorised for human consumption by the European Food Safety Authority (EFSA). The OakFood project focused on the...

The acorn, the fruit of oak, cork oak, and holm oak trees, was for centuries a survival food in several regions of Portugal and the Mediterranean. Although it fell out of use, it is now being rediscovered as a nutritious and versatile ingredient. Rich in complex carbohydrates, fiber, minerals, and antioxidants, the acorn has been studied and transformed into flours, breads, biscuits, and even beverages. The growing demand for healthier, local, and more sustainable foods has brought back to...

The acorn, the fruit of native Portuguese trees such as the holm oak and the cork oak, was for centuries a staple food in the Mediterranean diet and in animal feed (PINTO-CORREIA, 2013). Today, it is once again being valued for its nutritional potential and for the role it can play in an ecological and regenerative farming model (SERRANO, 2018). Rich in fiber, antioxidants, and complex carbohydrates, the acorn represents a sustainable alternative to intensive crops, requiring little water and...