Processing of nut products



The project started on the kitchen counter of Miguel Rodrigues’ parents. Miguel has always had a taste for sustainable and healthy food, so he had this idea of creating a healthy almond paste, taking advantage, in a sustainable way, of one of the most traditional products in his region, the Algarve almonds.

After many experiments, his team got there, and today they have a very careful production process that uses only natural ingredients and manages to preserve the maximum qualities and taste of all products. Instead of I’M NAT, the name of the company, you could call them natural delights. They gladly accept.

Their mission is to continue to create natural, tasty and honest products, promoting a change in eating habits, making them healthier and more sustainable.

Presentation of the project

The promoter of the project intended to use almonds, one of the most characteristic products of his region, in a sustainable way, creating new products/new usages to the product, creating value, promoting the territory, and promoting healthier eating habits. The promoter looked for support next INTERIOR DO ALGARVE CENTRAL Local Action Group to install and start his business (to adapt a space and to acquire equipment for processing and marketing). Regarding the products, knowing that the quality of the ingredients is fundamental, in 2017, the company started to look for local producers that would guarantee this quality. In 2018 their almond paste was already part of breakfasts in the region and in 2019 they were on the lips of the whole country! Making a big leap, the company created a new name and a new image. I’M NAT! was born, in English, because naturally, the company want to go around the world! Today the company has a wide range of products produced with Algarve almonds and other nuts The company is located in the small village of Bela Salema, next to Faro, in Algarve, the southern region of Portugal.

Emblematic character of the project

In a region with a high rate of precarious employment, the project allowed the creation of new jobs, with perspectives of stability. This also allowed the valorisation of endogenous products, traditional local production methods and the valorisation of products and the territory. The project also allowed local production to be boosted, through the creation of partnerships with local producers. The project also aims to promote healthy and sustainable eating habits using local products (no added sugar, no palm oil, vegan products) and disseminate this approach, encouraging adoption by other companies in other regions of the country and even abroad.




Portugal, Algarve