Get to know André Zewen, who has spent 42 years cultivating walnuts while staying true to his vision of sustainable farming in harmony with nature. Despite facing a particularly tough year with harvests halved, André remains steadfast in his commitment to producing high-quality organic products and preserving biodiversity.
Adapting to Climate Challenges with Resilient Agriculture
The canton of Vianden has a rich tradition of walnut farming dating back to 1934, when the first walnut market was held, now the largest annual gathering of producers in the region. Located in Fouhren, André Zewen’s small walnut farm supplies products to the MESA grocery store.
This year, walnut harvests in the canton reached just 10% of their usual levels. André’s own yield dropped from 10 tons in previous years to 6 tons. A wet winter, spring frosts that damaged buds, and previous dry summers weakening the trees were to blame. “We’re in a transitional period. Some walnut varieties handle these conditions better than others, but we need to support them,” he shares.
Despite these setbacks, André is focused on building a diverse and resilient farm. Harvesting walnuts from multiple plots helps reduce losses during extreme weather events. Yet, climate change poses increasing challenges.
“In the early ‘80s, when I began, the walnut varieties we used suited the climate. Today, rising temperatures are disrupting this balance. We need to observe and adapt,” he says. Even after this difficult year, André remains hopeful. “Good and bad years are part of farming, but what we’re seeing now is different. Nature is changing, and we must change with it.”
Choosing Organic: A Logical and Committed Decision
On his 23 hectares, home to 1,150 walnut trees that he planted himself, André strictly avoids chemical treatments, including copper, even though it is permitted in organic farming. His holistic approach prioritizes protecting his sheep, maintaining healthy soil, and providing wholesome products. Labor-intensive manual sorting ensures top-quality walnuts, which are pressed into natural oil highly sought after by individuals and organic wholesalers alike.
For André, organic farming isn’t a marketing gimmick; it’s a way of life. “Organic isn’t an ideology—it’s understanding how life works. Everything in our economy depends on nature: if we harm it, we harm ourselves. Caring for nature is an investment in the future.” Producing organically is, for him, about respect and understanding. “Sure, we could use chemical fertilizers or irrigation to increase yields, but at what cost? These methods weaken trees and invite diseases.”
André prioritizes sustainability over high yields. Every step of his process is designed to minimize environmental impact: the walnuts are washed, air-dried for four days, and then pressed to create premium oil. He also ensures that no part of the walnut goes to waste. Fresh walnuts, while less popular due to their short shelf life, complement dried walnuts, which store well in their shells. The oil, known for its subtle flavor and health benefits, retains its nutritional properties through natural processing. Packed with omega-3 and omega-6 fatty acids in a near-perfect ratio of 5:1, walnut oil is also recognized for helping reduce bad cholesterol.
André’s Advice
Walnut oil is ideal for enhancing lamb’s lettuce, endive, or raw red cabbage salads. As a delicate oil, it should never be heated. Store dried walnuts in a cool, dry place, and keep the oil refrigerated and tightly sealed after each use. Proper storage ensures it stays fresh for up to 18 months.
For more information, visit André Zewen’s website: https://www.zewen.lu