Almonds

GENERAL INFORMATION

History:  Almonds originated in China and Central Asia.  Over the centuries, they were brought to the Mediterranean and then to California in the 18th Century by Franciscan monks.  In the United States, they are grown only grown in California primarily in the Central Valley (San Joaquin, Sacramento, etc.).  California produces approximately 80 per cent of the almonds grown worldwide.

Organic (natural) almonds are also available. They are generally sold whole, but are available sliced.  The blanched almonds are processed with the skins removed as whole blanched almonds, sliced and slivered.  In addition, almonds can be found as almond meal and almond flour.

 

VARIETIES

 

usda grading

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).

 

NUTRITIONAL INFORMATION

Nutritional Content (per 100 grams)

Calories 605.5
Protein
23.25g
Carbohydrates
20.4g
Sugars
3.0g
Dietary Fiber
11.0g
Fat-Total
48.66g
Saturated Fat
3.7g
Cholesterol
0.0mg
Water
4.4g
Vitamin A IU
0.0IU
Vitamin C
1.72mg
Calcium
260.0mg
Iron
4.0mg
Sodium
12.2