All About Almonds: Production
The Budding
In the fall, flower parts begin to develop on the edges
of the growing bud. By mid-December, pollen grains are
present. The tiny bud remains dormant until early January
when it grows rapidly.
The Bloom
A good chill during November and December followed by
a warmer January and February coaxes the first almond
tree blossoms from their buds. Because the almond tree
is not self-pollinating, at least two different varieties
of trees are necessary for a productive orchard. Bees
pollinate alternating rows of almonds varieties. From
February onward, orchards should be frost-free, have
mild temperatures (55 to 60 degrees Fahrenheit) and
minimal rain so blossoms can flourish and bees can do
their job. Young "nutlets" are highly susceptible
to wind and frost damage.
The Fruit
After the petals drop and the trees have leafed out,
the first signs of the fuzzy gray-green "fruit"
appear. As the nuts grow, the tree drops those that
exceed its ability to nourish. During this early period,
preliminary crop estimation begins. The hull continues
to harden and mature and in July it begins to split
open. Between mid-August and late October, the split
widens, exposing the shell, which allows the kernel
(nut) to dry. The whole nut and stem finally separate
and, shortly before harvest, the hull opens completely.
The Harvest
State of the art technology is used to ensure the highest
quality almonds. California's growing and sanitary standards
lead the world, both in the field and in the almond
processing plant. To prepare for harvest, orchard floors
are swept and cleared. Mechanical tree "shakers"
knock unshelled nuts to the ground, where they are allowed
to dry before they are swept into rows and picked up
by machine. Finally, they are transported to carts and
towed to the huller.
Post Harvest
Following harvest, orchard maintenance resumes. Trees
are again pruned or removed, and orchard sanitation
begins as growers prepare the trees for a new season.
The Packaging
At the processing plant, a random sample of almond shells
are cracked open and the nuts inside are graded according
to size and quality. Almonds are inspected to make sure
they are whole, clean, well-dried and virtually free
from decay, rancidity, insects, foreign matter, mold
and any kind of breakage or blemish. Almonds are then
processed and packed to specification in an assortment
of sizes and shapes. Stored properly at 40 degrees Fahrenheit
with low humidity, almonds have a shelf life of up to
three years.
