Almond Handling
California Almonds have natural antioxidants that promote long storage life if properly handled. The most important aspect to maintaining the quality of California Almonds is keeping them under controlled conditions. Elevated temperature and moisture can significantly lessen quality and storage life. For that reason, almonds are normally held in bins, silos or other bulk containers that are stored under cool, dry conditions.
Processing can also affect the shelf life of almonds. In general, cutting (dicing, slivering, slicing, grinding) and blanching can increase the surface area of exposure and begin the oxidative process which can reduce shelf life.
Since both oil and dry roasting are conducted at elevated 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.
Storage Recommendations
- STORE UNDER COOL AND DRY CONDITIONS (LESS THAN 10°C AND 65% RELATIVE HUMIDITY).
- AVOID EXPOSURE TO STRONG ODORS AS ALMONDS CAN ABSORB ODORS OF OTHER MATERIALS IF EXPOSED FOR PROLONGED PERIODS.
- PROTECT FROM INSECTS/PESTS.
- ROASTED PRODUCTS MUST BE PROTECTED FROM OXYGEN. NITROGEN FLUSHING AND/OR VACUUM PACKAGING ARE TWO OPTIONS.
- IF KEPT UNDER COLD STORAGE CONDITIONS (LESS THAN 5°C/41°F AND LESS THAN 65% RELATIVE HUMIDITY), WHOLE NATURAL ALMONDS CAN BE STORED FOR ABOUT TWO YEARS WITH NO SIGNIFICANT LOSS IN QUALITY.
- ROTATE STOCK.