The history of the mimosa merges with our own family history. Indeed, our grandfathers have been farmers in Pégomas since the 18th century, and they started cultivating perfume plants and flowers in the 1920s. In spring time, they produced field flowers in slopes: jonquils, ixias, sweet williams, and in the summer, perfume plants like jasmine or the rose of May. The season of winter, usually not very favourable to flowers, has known a great new development with the arrival of the mimosa on the French Riviera. Imported from Australia, this plant preserved the flowering of the southern hemisphere during the months of December and January. 


• Initially, the mimosa was collected in the nature where it grew spontaneously on the acid grounds of the hills of Estérel, and on the hill of Tanneron. This harvest of “wild” mimosa was intended for the perfume industry and still is today, thanks to the quality of its essence. The development of the perfume industry of Grasse during the 19th century supported the development and plantations of the mimosa on the French Riviera, in order to supply the local perfume industry.

• However, the sale of the mimosa evolved to the florist markets after the second world war. It was thus necessary to select varieties according to other criteria: the time of flowering, the aspect of the flowers, the shape of the branches, the behavior in vases etc… Each producer chose his varieties, and planted them. Today, we work mainly with three varieties:


The mirandole: thanks to the process of the forcery, the mirandole can be sold as early as December.
The Gaulois d’Astier: it takes over the mirandole around the middle of January. We appreciate his exuberant flowering.


The Gaulois: this “late” variety enables us to finish the season around the 15th of March.


• This selection of mimosas enables us to spread out the sale of the flowers from December til March in a natural way. We accentuate this spreading out thanks to the process of the forcery and the use of a conservative who facilitates the absorption of water by the branch. We can thus provide a bouquet of mimosa about to flower to customers who will see it open out in their home and decorate their house during several days.


• The greatest changes took place in the conditioning of the mimosa. It was always sold for its weight but under varied forms: in bulk, in bouquets, in large branches… the most current form being a bouquet of approximately 220 grams under a transparent cone distributed by the florists or in large distribution.


• This brings us to the distribution network. The major part of our production is distributed via a network of wholesalers and exporters. They ensure the distribution in France and on the Dutch markets (Aalmeer, Westland, etc…) which are the main distribution centers towards the whole of Europe. The other possibilities of sale are on the local markets, the processing sites, and at the time of the festivals of the mimosa organized everywhere in the south of France (Mandelieu, St Raphaël, the road of the mimosa of Bormes-the-Mimosa and Grasse). For our part, the event-driven one and the direct sales on the exploitation constitute new markets still to be developed.


• Today, the last generation takes over this typical culture of French Riviera with the will to integrate new technologies, whether for the production or the marketing aspects. We are happy to be able to perpetuate this agriculture in a site that we invite you to come and discover.


• Imported from Australia into our area by English botanists at the beginning of the 19th century, the mimosa formidably adapted to its new environment. It was at first acclimatized in particular gardens, then planted in the Estérel where it throve and multiplied naturally. The softness of life of the French Riviera attracts wealthy people from all over Europe who support and help the development of the trade of the flowers of the South of France. Thus one sees appearing floral cultures organized such as for example the violet, the geranium pelargonium, the tuberose, the broom, the jasmine, the centifolia rose and the mimosa. These cultures will be dedicated, on the one hand, to perfumery for the extraction of the essences and on the other hand to the trade of the cut flowers.

• Ephemeral like all flowers, the mimosa owes its development to the technique of forcing discovered in the 1920s. This process is carried out in a closed room, heated at a temperature of 25°C and humidified at 85%. It allows the blossoming of the flower prematurely and thus lengthens the commercial season of the mimosa of approximately one month.

• In order to improve even more its flowering and its behavior in vase, a step is taken at the INRA which develops a conservative in the 1960s. This product, water soluble, allows the mimosa to have a better absorption of water, hydrating the flowers and preserving their glare for several days. Known under the name “Crysal”, it revolutionizes the processes of production and redynamises the sales. Indeed, it allows the shipment of branches of mimosa in buttons, gives the possibility to the consumer of seeing the mimosa blossom in their home and to preserve it for almost a week.

• At the beginning of its trade, the mimosa is conditioned in bulk and dry in wicker baskets. In the 1950s, the lifestyles change: the mimosa is then sold in bouquets and is conditioned in paper boxes (approximately 20 bouquets of 150g). Currently, the mimosa profits from new packaging and conditionings which allow forwarding on the international markets by associating the chain of water with the low temperature.



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