Desde tiempos pasados, las almendras han tenido un valor a lo largo del mundo, debido a su delicioso sabor, crujiente textura y cada vez más importante valor nutricional.
California es el más importante productor de almendra gracias a sus ideales condiciones de cultivo, templado clima, rica tierra y abundante sol. Esto hace que California represente el 80% de la producción y que exporte a más de 90 paises.
Para asegurar un saludable y consistente producto a lo largo del año, se utiliza el más avanzado equipo y las mas especializadas técnicas de plantación, de cosecha, de procesamiento y de embalaje.
Las almendras de California son muy versátiles y están disponibles en numerosas variedades y formas, disponibles para diversas aplicaciones de producto.
+ Mapa de Producción de Almendra California
+ Ciclo de vida de las almendras
+ Standards and grades
USDA grades for natural almonds are voluntary minimum standars. The California Almond industry can supply almonds to customers' unique specifications, both in terms of sizes and grades, based on the intented applications.
CALCULATION OF GRADING PERCENTAGES
% [Dissimilar Kernels] =
Weight of [Dissimilar Kernels] (g) x 100
Weight of Total Sample (g)
For additional information on USDA grades and standards, see the USDA website: www.ams.usda.gov
UNDERSTANDING USDA GRADES
More rigorous specifications are tipically negotiable in order to meet a customers's application requirements.
The hightest 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/procesing can be incorporated with other ingredients; for example, inside a confectionery product and the hihger level of chipped and scratched kernels is accepted. Also appopriate for further processing such as blanching, grinding, roasting, dicing, and slicing.
US STANDARD SHELLER RUN
Good grade for futher procesing such as blanching, dicing, grinding, or paste, particularly where a haigher level of split and broken kernels is not a concern.
RECOMMENDATIONS FOR STORAGE • Store under cool and dry conditions (>10°C/50°F and >65% relative humidity). • Almond moisture should be mainteined at 6% or less. • Avoid exposure to strong odors as almonds can absorb odors or other materials if exposed for prolonged periods. • Protect from insects and pets. • Roasted products must be protected from oxygen. Nitrogen flushing and/or vaccum packaging are two options. • If kept under cold storege conditions (>5°C/41°F and >65% relative humidity), whole natural almonds can be stored for about two years with no significant loss in quality. • Rotate stock to optimize shelf life.
There are approximately 30 almond varieties produced in California orchards. Ten varieties represent over 70%
of production. Varieties are grouped into broad c1assifications 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 specitic variety,
depending on wnat best suits the ultimate usage. Working with your supplier, it is important to understand
whether your needs will be best served by ordering a specitic variety or a classitication 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 has the widest range 01 uses among the marketing classifications. Nonpareil are easily blanched (skin is removed) and cut lor processed lorms. A lhin outer shell and smooth kernel allow for easy, blemish-Iree processing. As a result, Nonpareil almonds are usad anywhere an attractive appearanca or a strong almond identification is important.
This classification includes varieties lhat are generally blanchable and used primarily in manulactured products. calilornia type a1monds have a wide range 01 shell hardness, kernel shapes, skin color, and surlace characteristics. As a result, lheyare quile adaptable and well suited tor nearly any process or application.
Mission type almonds have a rich fiavor, and their kernels are small, wide, and olten plump. The kernel skin is generally darker lhan Nonpareil and wrinkled, which enhances salt and ñavor adherence. Blanching is not as common lor this type, but sorne varieties in this classification are blanchable.
Shape, color, skin textura or smoothness, blanchabilrty