Crunching on the safe side.
California Almond farmers grow virtually 100 percent of the United States’ (U.S.) supply of almonds, making the U.S. the single largest market for almonds grown in California. We take great pride in providing a wholesome and safe food for consumers in the U.S. and around the world to enjoy, and that is why it has never been more important for our industry to be doing everything possible to have a state-of-the-art food safety system in place.
A safe and quality product starts in the almond orchard.
From almond growers and handlers to processing, packaging and sales, our Food Quality and Safety Programme is continually evolving to ensure almonds are produced in a safe, responsible manner throughout the food supply chain, so consumers around the world can have the highest level of confidence in our product.
Specifically, the Almond Board regularly educates its growers and handlers on Good Agricultural Practices (GAPs) in our orchards and Good Manufacturing Practices (GMPs) in our processing plants.
Our programme also includes controls such as environmental monitoring and the pasteurisation of almonds before being sold to consumers in the U.S., Canada and Mexico. Together, these practices are designed to provide consumers with the safest possible almonds from California.
The “raw” deal: facts about almond pasteurisation.
Nowadays, almond pasteurisation is required by law in the U.S, Canada and Mexico. We see it as our responsibility to provide a safe, pathogen-free, nutritious food product.
Several years ago after two Salmonella outbreaks traced to California almonds, the California almond community conducted research and learned that there is a low-level presence of Salmonella occurring naturally in the soil across the whole California almond growing region, which resulted in a risk of low-level Salmonella contamination on almonds. We felt it would be irresponsible to have that knowledge and not take an active step to reduce the risk of people getting really sick.
We know that consumers choose almonds for both taste and wellness reasons, and we don't want to change any of the great qualities we all love about almonds. To that end, several pasteurisation methods are used that maintain the raw characteristics of almonds--their taste, texture, and nutritional characteristics, including blanching, oil roasting, steaming and using propylene oxide (PPO). PPO is a compound approved by the U.S. Food & Drug Administration for use to pasteurize food products such as nuts, cocoa powder and spices.
Products using all these methods are widely available, and you can always ask the manufacturer of your favourite products which pasteurisation method they use.
Our significant investment in research and programmes helps maximise quality, consistency, and safety at the orchard level, as well as throughout processing and distribution. Moreover, we are also looking to the future by further expanding our efforts, including the addition of rigorous grower self-assessments in pest, irrigation and nutrition management, energy efficiency and air quality.
Almond Board of California Food Safety programmes.
- Our California Almond Sustainability Program (CASP) is designed to monitor the industry’s sustainability practices and identify areas for improvement and education.
- Our Food Quality and Safety Programme (FQSP) strengthens the commitment to producing almonds in a safe, responsible manner, and provides consumers around the world with the highest level of confidence in our product.
- Our Pasteurisation Programme addresses safety throughout the system, from growers and handlers to processing, packaging and sales. As a result of this programme, all almonds are pasteurised before being sold to consumers in North America.
