Almonds - Natural & Organic - Nuts
- Varieties: Nonpareil, Carmel, Butte, Marcons
- Grades: Supreme, Select, Sheller Run
- Sizes: Split, sliced, Slivered, Diced, Flakes, Meal
- Packaging:
- Bulk: Variable per item
- Food Service: 5 lb / 10lb / 25lb
- Retail Tub and Stand-up Pouch
- Origin: USA, Spain, Other
he health and safety of consumers is the No. 1 priority of the California Almond industry. The Almond Board of California, working with the U.S. Department of Agriculture (USDA) and food safety experts, has established an industry-wide food safety program. Food safety practices begin in the orchard and continue through almond storage, transportation and processing. Pasteurization is the final step before shipping California Almonds to customers.
The Processes
There are several pasteurization treatment processes that reduce the level of potential contamination in almonds without diminishing the product’s quality, nutritional value or sensory qualities (taste and crunch). They have all been evaluated and approved by the Food and Drug Administration (FDA), along with a technical review panel.
Oil roasting, dry roasting and blanching. These traditional processes have been shown to provide the required reduction in the level of potential contamination.
Steam processing. A short burst of steam treats the surface of the nutmeat only. This process meets USDA National Organic Program standards, and does not diminish the nutritional value and sensory attributes of almonds.
Propylene oxide (PPO). This is a surface treatment that rapidly dissipates after treatment. It is very effective at reducing potential contamination, and does not alter the nutritional and sensory characteristics of almonds.
