California is the only place in North America where almonds are grown commercially and California Almonds
are shipped to more than 90 markets worldwide, but the US is still the single-largest market.
Approximately 6,000 almond growers produce nearly 100% of the commercial domestic supply and more than
75% of worldwide production. In California are grown more than 30 almond varieties.
The US is by far the largest market for almonds; overseas, Western Europe and Asia are the top two export
destinations for almonds.
Almond skin (pellicle or seed coat) is the brown coating of the almond. It serves as a protective coating for the
kernel. Almonds are a leading food source of alpha-tocopherol (vitamin E), and the skin contains powerful
antioxidants that are both bioactive and bio-available.
After being carefully removed from the almond kernel, the skin can be consumed as an almond ingredient.
Almond bran is rich in antioxidants and dietary fiber. It is ideal for both functional foods and nutritional supplements.
Physical Characteristics
Flavor: Typical pleasant almond flavor. Mildly astringent.
Color: Medium tan/brown.
Almond Varieties
Shelled, Natural Raw Almonds
Nonpareil, Carmel, Price, Fritz, Monterey, Padre, Butte, Mission
In shell, Natural Raw Almonds
Nonpareil, Peerless.
Nonpareil Type
With the widest range of uses among the marketing categories, Nonpareils are readily blanched and cut for
processed forms. A thin outer shell and smooth kernel allow for easy, blemish-free processing. As a result,
Nonpareils are used anywhere an attractive appearance or strong almond ID is important.
Mission and Mission Types
Mission variety almonds have a thick, stout shell and wrinkled kernel. The skin of a Mission almond has a
deep brownish-red hue, darker than the Nonpareil. The kernels are also wider than the Nonpareil and have a stronger flavor.
Though the Mission's deep wrinkles render it unsuitable for blanching, they help the nut hold seasonings and
adhere to other foods, and are perfect for use in snack mixes and ice creams. Their robust flavor is especially
enhanced by roasting.
California Type
This classification includes a number of varieties, all of which are blanchable, and used primarily in manufactured
products. California shells are of medium thickness, and their skins have a color that is slightly darker than the
Nonpareil. As a result, the California variety is quite adaptable, and well suited for nearly any process or application.
Carmel Type
Actually a member of the California type varieties, the Carmel has become popular enough to warrant its own
classification. A soft-shell variety, Carmel almonds are often used for blanching and roasting, because they are
easily processed.
Source: Almond Board of California.
Almond Sizes
16/18, 18/20, 20/22, 22/24, 23/25, 25/27, 27/30, 30/32, 32/34, 36/40
Nutrition per 100g of almonds:
- Energy - 645 kcal.
- Protein content - 18g.
- Fat - 57g.
- The carbohydrate content - 13g.
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