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. |
| Recommendations
for Storage |
| ::
Store under cool and dry
conditions (<10 0C and 65 % relative humidity ) |
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| ::
Avoid exposure to strong odors as almonds can absorb odors
of other materials if exposed for prolonged periods |
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| ::
Protect from insects/pests. |
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| ::
Roasted products must be protected from oxygen. Nitrogen
flushing and/or vacuum packaging are two options |
|
| ::
If kept under cold storage conditions (<5 0C and <65
% relative humidity), whole natural almonds can be stored
for about two years with no significant loss in quality.
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| ::
Rotate Stocks |
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