The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan.
almonds
Almond is native to Southwestern Asia [4] and ancient remains of almonds were discovered in the Levant area.[5] It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, and more recently transported to other parts of the world, notably California, United States.[26] The wild form of domesticated almond grows in parts of the Levant.[27]
Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany[31] is the northernmost, though the domesticated form can be found as far north as Iceland.[32]
The most widely planted varieties of almond are self-incompatible; hence these trees require pollen from a tree with different genetic characters to produce seeds. Almond orchards therefore must grow mixtures of almond varieties. In addition, the pollen is transferred from flower to flower by insects; therefore commercial growers must ensure there are enough insects to perform this task.[35] The large scale of almond production in the U.S. creates a significant problem of providing enough pollinating insects. Additional pollinating insects are therefore brought to the trees. The pollination of California's almonds is the largest annual managed pollination event in the world, with 1.4 million hives (nearly half of all beehives in the US) being brought to the almond orchards each February.[36]
Almond production in California is concentrated mainly in the Central Valley,[39] where the mild climate, rich soil, abundant sunshine and water supply make for ideal growing conditions. Due to the persistent droughts in California in the early 21st century, it became more difficult to raise almonds in a sustainable manner.[40][36] The issue is complex because of the high amount of water needed to produce almonds: a single almond requires roughly 1.1 US gallons (0.92 imperial gallons; 4.2 litres) of water to grow properly.[39][40][41] Regulations related to water supplies are changing so some growers have destroyed their current almond orchards to replace with either younger trees or a different crop such as pistachio that needs less water.[42]
In the United States, production is concentrated in California where 1,000,000 acres (400,000 ha) and six different almond varieties were under cultivation in 2017, with a yield of 2.25 billion pounds (1.02 billion kilograms) of shelled almonds.[46] California production is marked by a period of intense pollination during late winter by rented commercial bees transported by truck across the U.S. to almond groves, requiring more than half of the total U.S. commercial honeybee population.[47] The value of total U.S. exports of shelled almonds in 2016 was $3.2 billion.[48]
All commercially grown almonds sold as food in the U.S. are sweet cultivars. The U.S. Food and Drug Administration reported in 2010 that some fractions of imported sweet almonds were contaminated with bitter almonds, which contain cyanide.[49]
Spain has diverse commercial cultivars of almonds grown in Catalonia, Valencia, Murcia, Andalusia, and Aragón regions, and the Balearic Islands.[50] Production in 2016 declined 2% nationally compared to 2015 production data.[50]
The 'Marcona' almond cultivar is recognizably different from other almonds and is marketed by name.[51] The kernel is short, round, relatively sweet, and delicate in texture. Its origin is unknown and has been grown in Spain for a long time; the tree is very productive, and the shell of the nut is very hard.[51]
Almonds are susceptible to aflatoxin-producing molds.[55] Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus.[56] The mold contamination may occur from soil, previously infested almonds, and almond pests such as navel-orange worm. High levels of mold growth typically appear as gray to black filament like growth. It is unsafe to eat mold-infected tree nuts.
Some countries have strict limits on allowable levels of aflatoxin contamination of almonds and require adequate testing before the nuts can be marketed to their citizens. The European Union, for example, introduced a requirement since 2007 that all almond shipments to EU be tested for aflatoxin. If aflatoxin does not meet the strict safety regulations, the entire consignment may be reprocessed to eliminate the aflatoxin or it must be destroyed.[57][58]
After tracing cases of salmonellosis to almonds, the USDA approved a proposal by the Almond Board of California to pasteurize almonds sold to the public. After publishing the rule in March 2007, the almond pasteurization program became mandatory for California companies effective 1 September 2007.[59] Raw, untreated California almonds have not been available in the U.S. since then.
California almonds labeled "raw" must be steam-pasteurized or chemically treated with propylene oxide (PPO). This does not apply to imported almonds[60] or almonds sold from the grower directly to the consumer in small quantities.[61] The treatment also is not required for raw almonds sold for export outside of North America.
Almonds are included as a good source of protein among recommended healthy foods by the U.S. Department of Agriculture (USDA).[65] A 2016 review of clinical research indicated that regular consumption of almonds may reduce the risk of heart disease by lowering blood levels of LDL cholesterol.[66][67]
A wide range of classic sweets feature almonds as a central ingredient. Marzipan was developed in the Middle Ages. Since the 19th century almonds have been used to make bread, almond butter, cakes and puddings, candied confections, almond cream-filled pastries, nougat, cookies (macaroons, biscotti and qurabiya), and cakes (financiers, Esterházy torte), and other sweets and desserts.[69]
The young, developing fruit of the almond tree can be eaten whole (green almonds) when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.
Almonds can be processed into a milk substitute called almond milk; the nut's soft texture, mild flavor, and light coloring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of soymilk and some of which use no heat, resulting in raw milk.
Historically, almond syrup was an emulsion of sweet and bitter almonds, usually made with barley syrup (orgeat syrup) or in a syrup of orange flower water and sugar, often flavored with a synthetic aroma of almonds.[21] Orgeat syrup is an important ingredient in the Mai Tai and many other Tiki drinks.[77][78][79]
Due to the cyanide found in bitter almonds, modern syrups generally are produced only from sweet almonds. Such syrup products do not contain significant levels of hydrocyanic acid, so are generally considered safe for human consumption.[21]
Oleum amygdalae, the fixed oil, is prepared from either sweet or bitter almonds, and is a glyceryl oleate with a slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. Almond oil is obtained from the dried kernel of almonds.[80] Sweet almond oil is used as a carrier oil in aromatherapy and cosmetics while bitter almond oil, containing benzaldehyde, is used as a food flavouring and in perfume.[35]
People with a nut allergy should avoid almonds. If a person experiences hives, swelling, and difficulty breathing after eating almonds, they should seek immediate medical help. A condition known as anaphylaxis can develop quickly and can be life threatening.
One serving of almonds equals one ounce, about 23 almonds or cup. It is a calorie-dense food but also nutrient-dense with the majority of its fat being monounsaturated. One ounce provides about 165 calories, 6 grams protein, 14 grams fat (80% monounsaturated, 15% polyunsaturated, and 5% saturated), 6 grams carbohydrate, and 3 grams fiber.
Almonds have been suggested to reduce heart disease risk by lowering total and LDL cholesterol, and exerting anti-inflammatory and antioxidant effects. Plant sterols as found in almonds may interfere with the absorption of cholesterol and bile acid, and the high amount of unsaturated fat in almonds favors an improved lipid profile, especially when this food replaces other foods high in saturated fat and refined carbohydrate. Almonds also contain phytonutrients that support the growth of beneficial gut microbes. Controlled trials have shown that general nut intake can decrease inflammation, promote healthy blood vessels, and reduce insulin resistance. [1]
A large epidemiological study of health professionals that looked at general nut intake found that tree nuts including almonds eaten two or more times weekly was associated with a 13% lower risk of total cardiovascular disease and 15% lower risk of coronary heart disease. [1] Another large prospective study of Swedish adults found that those who ate nuts 1-2 times a week had a 12% reduced risk of a heart rhythm abnormality called atrial fibrillation, and 18% reduced risk if eaten 3 or more times a week, when compared with adults who ate no nuts. [4] There was also a 20% reduced risk of heart failure in those eating nuts 1-2 times a week compared with no-nut eaters. 2ff7e9595c
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