california almonds Since ancient times, almonds have been prized throughout the world for their delicious taste, crunchy texture, and increasingly, for their nutritional value. California is the world’s largest producer of almonds. With its ideal growing conditions, including a mild climate, rich soil, and abundant sunshine, this area produces about 80% of the global almond supply, exporting to nearly 90 countries. To ensure a consistent, high-quality, wholesome product year-round, state-of-the-art equipment and specialized techniques for growing, harvesting, processing, and packaging are used. The California Almond industry respects the environment and keeps consumer health in mind, with food safety and quality assurance programs in the orchard and in processing and packaging. California Almonds are highly versatile and available in numerous varieties and forms suitable for diverse product applications. Use this guide to help determine the most suitable variety, size, form, and grade of almond for your needs. OVERVIEW OF THE CALIFORNIA ALMOND INDUSTRY THE ALMOND BOARD OF CALIFORNIA Six thousand growers carefully tend more than The Almond Board of California was established in 700,000 acres (283,000 hectares) of almond 1950 by the US Congress to administer a grower- orchards throughout central California, a region enacted Federal Marketing Order under the supervision noted for its ideal growing climate. Hot, dry of the US Department of Agriculture. The Almond summers and cool, rainy winters help provide a Board’s mission is to create a rewarding environment steady supply of wholesome California Almonds. for the production, processing, and marketing of California is the only place in the United States California Almonds. Efforts focus on expanding where almonds are commercially grown. domestic and international distribution, consumption, and usage of almonds by funding a variety of generic activities that benefit the industry as a whole. The This map shows almond Almond Board is funded by an annual assessment production by county. on the marketable kernel pound weight of almonds. TEHAMA Program activities include such critical functions GLENN BUTTE as domestic and international marketing; nutrition, YUBA COLUSA SUTTER production, and environmental research; food quality YOLO and safety initiatives; monitoring trade and market SOLANO SAN access issues; and analysis and dissemination STANISLAUS JOAQUIN MADERA of industry statistics. The Almond Board of MERCED California does not establish commodity prices. FRESNO TULARE KINGS KERN million pounds 100 50–99 1–49 almond seasons Like nectarines, peaches, and plums, the almond is categorized botanically as a fruit. Almonds are classified as either sweet (Amygdalus communis L. var. dulcis) or bitter (Amygdalus communis L. Var. amara), but only sweet are grown in California. Almonds grow on trees that bloom from mid-February through March. These trees are not self-pollinating, so bees have an important role. For the trees to produce, at least two different almond varieties must be planted in alternating rows. Almonds develop in a shell that is surrounded by a hull (analogous to the fleshy part of a peach). Over the summer, as the nuts mature, the hull dries and splits open, revealing a shell that encases the nut. The nuts dry naturally in this shell before they are harvested. Between mid-August and October, almonds are harvested by mechanical tree “shakers,” which knock the almonds, still in their hulls, to the ground. The nuts are then gathered and delivered for processing, where the next stage of cleaning and grading occurs. Finally, they’re sold to thousands of customers like you. HULL SPLIT BLOOM MATURING NUTS almond lifecycle DORMANCY HARVEST FORMS PROCESSING STORAGE 1150 Ninth St., Ste. 1500 • Modesto, CA 95354 USA • T: +1.209.549.8262 • F: +1.209.549.8267 • AlmondBoard.com standards and grades USDA grades for natural almonds are voluntary minimum standards. The California Almond industry can supply almonds to customers’ unique specifications, both in terms of sizes and grades, based on the intended applications. USDA GRADES Minimum USDA Grades Whole Chip & Foreign Particles Split & Other Serious Diameter Dissimilar Doubles Undersize (Effective 3/24/97) Kernels Scratch Material & Dust Broken Defects Defects (in in.) US Fancy — — 5% 3% 5% .05% .1% 1% 2% 1% — US Extra No. 1 — — 5% 5% 5% .05% .1% 1% 4% 1.5% — US No. 1 (Supreme)* — — 5% 15% 10% .05% .1% 1% 5% 1.5% — US Select Sheller Run — — 5% 15% 20% .1% .1% 5% 3% 2% — US Standard Sheller Run — — 5% 25% 35% .2% .1% 15% 3% 2% — 20/64 US No. 1 Whole & Broken 30% 5% 35% x .2% .1% x 5% 3% 5% UOS† US No. 1 Pieces x 8/64 x x x .2% 1% x 5% 3% 5% * US No. 1 is commonly referred to by industry as Supreme. However, Supreme is not a USDA grade. † UOS = Unless Otherwise Specified x No limit established. Sample Sizes (pounds) 1 US ton = .907 metric ton Also included in “Other Defects.” 1 metric ton = 2,204.6 pounds Lot Size 10,000 10,000–44,000 >44,000 Includes max. 2% under 20/64 inch. 1 pound = 453.6 grams Grams Drawn 2,000 4,000 6,000 Includes max. 5% under 20/64 inch. 10 oz. = 283.5 grams Grams Analyzed 1,000 2,000 3,000 % also included in “Chip & Scratch.” CALCULATION OF GRADING PERCENTAGES [Example] Weight of [Dissimilar Kernels] (g) x 100 % [Dissimilar Kernels] = Weight of Total Sample (g) For additional information on USDA grades and standards, see the USDA website: www.ams.usda.gov/standards/almonds.pdf UNDERSTANDING USDA GRADES More rigorous specifications are typically negotiable in order to meet a customer’s application requirements. v US FANCY The highest grade—typically appropriate for products where the visual appeal of the almond is critical to the application. This grade is not widely used. US EXTRA NO. 1 Similar to US Fancy—ideal for food applications where the appearance of the almond is very important. US NO. 1 (SUPREME) Typically used for whole almond applications or for further processing such as blanching and roasting. US SELECT SHELLER RUN Mid-quality grade—good choice for applications where the almonds with minimal sorting/processing can be incorporated with other ingredients; for example, inside a confectionery product and the higher level of chipped and scratched kernels is accepted. Also appropriate for further processing such as blanching, grinding, roasting, dicing, and slicing. US STANDARD SHELLER RUN Good grade for further processing such as blanching, dicing, grinding, or paste, particularly where a higher level of split and broken kernels is not a concern. USDA GRADING PARAMETERS DISSIMILAR Typically used for whole almond applications or for further processing such as blanching and roasting. DOUBLES Two kernels developing in one shell. One side of a double kernel is flat or concave. CHIP & SCRATCH Loss of kernel skin as a result of mechanical processing. Greater than 1/8" (3.2mm) in diameter, it is defined as injury; if affecting, in aggregate, greater than 1/4" (6.4mm) in diameter, it is defined as defect. FOREIGN MATERIAL Pieces of shell, hulls, or other foreign matter that will not pass through a round-opening screen measuring 8/64" (3.2mm) in diameter. PARTICLES & DUST Fragments of almond kernels or other material that will pass through a round-opening screen measuring 8/64" (3.2mm) in diameter. SPLIT & BROKEN Seven-eighths or less of complete whole kernels that will not pass through a round-opening screen measuring 8/64" (3.2mm) in diameter. OTHER DEFECTS Any defect that materially detracts from the appearance of the individual kernel or the edible or shipping quality of the almonds. The defects include gum, shrivel, brown spot, discolored, and chipped and scratched kernels greater than 1/4” (6.4mm) in diameter. SERIOUS DEFECTS Any defect that makes a kernel or piece of kernel unsuitable (includes decay, rancidity, insect injury, and damage by mold). 1150 Ninth St., Ste. 1500 • Modesto, CA 95354 USA • T: +1.209.549.8262 • F: +1.209.549.8267 • AlmondBoard.com california almond handling tips California Almonds have natural antioxidants that promote a long shelf life when properly handled. The most important aspect to preserving the incredible quality of California Almonds is maintaining controlled conditions. Elevated temperatures and moisture can significantly reduce quality and shelf life. For that reason, almonds are normally held in bins, silos, or other bulk containers that are stored in cool, dry conditions. Processing can also affect the shelf life of almonds. In general, cutting (dicing, slivering, slicing, grinding) and blanching increases the exposed surface area and begins the oxidative process, which can reduce shelf life. Because both oil and dry roasting subject almonds to higher temperatures, roasted products must be protected from oxygen. In addition, it is good practice to avoid exposure to direct sunlight, which can darken the surface of the nut. RECOMMENDATIONS FOR STORAGE COMMON PACKAGING FOR CONTAINER SHIPMENT • Store under cool and dry conditions PRODuCT VOluME CONTAINER (<10°C/50ºF and <65% relative humidity) 25 lbs (11.3 kg) Cartons • Almond moisture should be maintained at NATuRAl 50 lbs (22.7 kg) 6% or less AlMONDS 2,200 lbs (1 mt) Fiber bulk bin • Avoid exposure to strong odors as almonds can Cartons with absorb odors of other materials if exposed for 25 lbs (11.3 kg) plastic liner prolonged periods CuT AlMONDS 1,000 lbs (454 kg) Fiber bulk bin • Protect from insects and pests 1,500 lbs (681 kg) with plastic liner • Roasted products must be protected from oxygen. Cartons with ROASTED Nitrogen flushing and/or vacuum packaging are 25 lbs (11.3 kg) vacuum-packed AlMONDS two options foil bags • If kept under cold storage conditions (<5oC/41ºF IN-SHEll 50 lbs (22.7 kg) Sacks and <65% relative humidity), whole natural AlMONDS almonds can be stored for about two years with no significant loss in quality • Rotate stock to optimize shelf life quality assurance + food safety programs Ensuring the wholesomeness of California Almonds begins in the orchard and is carried through to the manufacturer. California Almonds are produced with consideration for quality control and food safety standards. Careful practices have been instituted by the California Almond industry’s growers and processors. The Almond Board of California works closely with university specialists and has consulted with state and federal regulators to develop almond-specific good agricultural practices for almond growers and good manufacturing practices for processors. These documents are constantly evaluated and updated. Almond industry quality assurance and food safety programs are central to maintaining the industry’s reputation. Programs are proactively reassessed when new research or agricultural conditions suggest that practices could be further improved. Constant vigilance, from orchard to shipping container, is undertaken to reach the ultimate objective: providing customers and consumers around the world with the highest level of confidence in California Almonds. CHEMICAl + MICRObIOlOGICAl quAlITy ASSuRANCE PARAMETERS The California Almond industry has developed The Almond Board of California does not have and endorses the following quality assurance recommendations on chemical and microbiological programs: standards for raw almonds. These types of • Good Agricultural Practices (GAPs), which provide standards are normally defined between the guidelines to growers on how to minimize potential supplier and the buyer. Following are parameters hazards, such as pathogens, contaminants, and pest commonly quoted in the industry: management materials during production and harvest • Sanitation Standard Operating Procedures (SSOPs), CHEMICAl: which ensure a clean and sanitary environment in the Moisture 3.5–6% processing facility Free Fatty Acids 1.5% • Good Manufacturing Practices (GMPs), which define Peroxide Value 5 meq/kg procedures to be used by handlers to process, pack, MICRObIOlOGICAl: store, and distribute almonds under sanitary conditions Aerobic Plate Count <50,000 cfu/g • Hazard Analysis Critical Control Point (HACCP), which Coliforms <1,000 cfu/g provides a systematic approach to identify, assess, and control the risk of biological, chemical, and physical E. coli <10 cfu/g or <3MPN/g hazards Yeast and Molds < 5000 cfu/g • Environmental Monitoring/Post Process Contamination Salmonella Negative/25g or /375g Control, which targets control of microorganisms in Staphylococcus Negative/g the processing environment with an emphasis on the Streptococcus <100 cfu/g prevention of post-process recontamination Together, these programs provide a complete food quality and safety program. 1150 Ninth St., Ste. 1500 • Modesto, CA 95354 USA • T: +1.209.549.8262 • F: +1.209.549.8267 • AlmondBoard.com varieties There are approximately 30 almond varieties produced in California orchards. Ten varieties represent over 70% of production. Varieties are grouped into broad classifications for marketing purposes based on distinguishing characteristics such as size, shape, and “blanchability.” The majority of almond production in California falls into the following three major classifications: Nonpareil, California, and Mission. Some varieties may fall under more than one classification because they have characteristics of one type (such as Mission) but are also blanchable (a characteristic of the California classification). All California Almonds are developed using traditional methods; genetically modified almond varieties are not planted or available in California. When purchasing California Almonds, it is possible to order either by classification type or by specific variety, depending on what best suits the ultimate usage. Working with your supplier, it is important to understand whether your needs will be best served by ordering a specific variety or a classification type, ensuring the almonds you receive are appropriate for your product line. For example, ordering California type without further information could result in delivery of various almond varieties that also fall under the Mission type, such as the Butte, Padre, or Fritz, which may be a different shape than you need for your application. nonParEil California Nonpareil has the widest range of uses among This classification includes varieties that are generally the marketing classifications. Nonpareil are easily blanchable and used primarily in manufactured blanched (skin is removed) and cut for processed products. California type almonds have a wide range of forms. A thin outer shell and smooth kernel allow for shell hardness, kernel shapes, skin color, and surface easy, blemish-free processing. As a result, Nonpareil characteristics. As a result, they are quite adaptable almonds are used anywhere an attractive appearance and well suited for nearly any process or application. or a strong almond identification is important. mission Mission type almonds have a rich flavor, and their kernels are small, wide, and often plump. The kernel skin is generally darker than Nonpareil and wrinkled, which enhances salt and flavor adherence. Blanching is not as common for this type, but some varieties in this classification are blanchable. maJor California almonD VariEtiEs CharaCtEristiCs ClassifiCation D n at U a l ll variety lonG & fl short & PlUmP/ro CalifornitYPE missiontYPE nonParEi in-shEllharD shE nonParEil (nP) shEll Soft shell, light color, high suture opening nUt Medium, flat shape, smooth surface CarmEl (Cr) shEll Soft shell, good shell integrity, fair suture opening nUt Medium, narrow shape, slightly wrinkled surface BUttE (Bt) shEll Semi-hard shell, light color, smooth surface, low suture opening nUt Small, short plump shape, wrinkled surface PaDrE (PD) shEll Hard shell, good shell integrity, no suture opening nUt Small, short wide shape, wrinkled surface mission (mi) shEll Hard shell, good shell integrity, no suture opening nUt Small, short wide shape, dark brown, deeply wrinkled surface CharaCtEristiCs ClassifiCation D n at U a l ll lonG & fl short & PlUmP/ro CalifornitYPE missiontYPE nonParEi in-shEllharD shE montErEY (mt) shEll Hard shell, smooth surface, low suture opening nUt Large, long narrow shape, deeply wrinkled surface sonora (sn) shEll Soft shell, dark brown color, rough surface, high suture opening nUt Large, long narrow shape, light color, smooth surface shEll fritZ (fr) Semi-hard shell, good shell integrity, low suture opening nUt Small, medium plump shape, fairly wrinkled surface PriCE (Pr) shEll Soft shell, dark brown color, rough surface, high suture opening nUt Small, short narrow shape, fairly wrinkled surface PEErlEss (Pl) shEll Hard shell, good shell integrity, smooth surface, no suture opening nUt Medium, wide shape, fairly wrinkled surface almond purchasing considerations Cost GraDE sPECs Price Various differential grades and for grades sizes to suit and varieties processing California goal Almonds VariEtY siZE Diverse variety and size options for application needs UsaGE faCtor ParamEtErs Common tErminoloGY Shape, color, skin texture or Nonpareil, Carmel, Butte, Padre, Mission, VariEtY smoothness, blanchability Monterey, Sonora, Fritz, Peerless, Price Count range of whole almond 18/20, 20/22, 23/25, 25/27, 27/30, 30/32, siZE* kernels per ounce (28.35 grams) 32/34, 34/36, 36/40, or customer-specified range Dissimilar, doubles, chipped Fancy, Extra No. 1, No. 1 (Supreme), Select Sheller and scratched kernels, foreign GraDE Run, Standard Shell Run, No. 1 Whole and Broken, material, split and broken kernels, No. 1 Pieces other defects and serious damage Shell hardness, shell integrity, Market specific, depending on how in-shell will suture opening, kernel quality, be ultimately sold to consumers, for example: crack out traditional: sold in the shell —semi- or hard shell acceptable, cracked with a mechanical nut cracker in-shEll snack: sold in the shell—soft shell with greater suture opening to allow seasonings to permeate the shell hand Crack: sold as kernels—soft shell preferred to allow manual cracking *Individual whole kernel size may vary from year to year as a result of variations in weather, growing conditions, and production yields; therefore, availability of specific sizes may be limited in some years. 1150 Ninth St., Ste. 1500 • Modesto, CA 95354 USA • T: +1.209.549.8262 • F: +1.209.549.8267 • AlmondBoard.com