Almond
| Almond | |
|---|---|
| |
| 1897 illustration[1] | |
| |
| Almond tree with ripening nuts. | |
Scientific classification 
| |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Rosales |
| Family: | Rosaceae |
| Genus: | Prunus |
| Subgenus: | Prunus subg. Amygdalus
|
| Species: | P. amygdalus
|
| Binomial name | |
| Prunus amygdalus Batsch , 1801 | |
| Synonyms[2][3] | |
|
Replaced syn.
Homotypic
Heterotypic
| |
The almond (Prunus amygdalus,
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.[4] 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 cuisines, often featuring prominently in desserts, such as marzipan.[4]
The almond tree prospers in a moderate
California produces about 80% of the world's almond supply.[4] Due to high acreage and water demand for almond cultivation, and need for pesticides, California almond production may be unsustainable, especially during the persistent drought and heat from climate change in the 21st century.[8] Droughts in California have caused some producers to leave the industry, leading to lower supply and increased prices.[8]
Description
The almond is a
.The fragrant flowers are white to pale pink, 3–5 cm (1–2 in) diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring.[4][11][12] Almond trees thrive in Mediterranean climates with warm, dry summers and mild, wet winters.[4] The optimal temperature for their growth is between 15 and 30 °C (59 and 86 °F) and the tree buds have a chilling requirement of 200 to 700 hours below 7.2 °C (45.0 °F) to break dormancy.[13]
Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.[12][14]
The almond fruit is 3.5–6 cm (1+3⁄8–2+3⁄8 in) long. It is not a
-
Almond blossoms -
Young almond fruit -
Green almonds -
Mature almond nut -
Almond shell -
A rare double-seeded shell -
Harvested almonds -
Blanched almonds
_(cropped).jpg)
Taxonomy
Sweet and bitter almonds
The seeds of Prunus dulcis var. dulcis are predominantly sweet[16][17] but some individual trees produce seeds that are somewhat more bitter.[4] The genetic basis for bitterness involves a single gene, the bitter flavor furthermore being recessive,[18][19] both aspects making this trait easier to domesticate. The fruits from Prunus dulcis var. amara are always bitter, as are the kernels from other species of genus Prunus, such as apricot, peach and cherry (although to a lesser extent).
The bitter almond is slightly broader and shorter than the sweet almond and contains about 50% of the fixed oil that occurs in sweet almonds. It also contains the enzyme
Etymology
The word almond is a loanword from Old French almande or alemande,[25] descended from Late Latin amandula, amindula, modified from Classical Latin amygdala, which is in turn borrowed from Ancient Greek amygdálē (ἀμυγδάλη)[25][26] (cf. amygdala, an almond-shaped portion of the brain).[27] Late Old English had amygdales 'almonds'.[26]
The adjective amygdaloid (literally 'like an almond, almond-like') is used to describe objects which are roughly almond-shaped, particularly a shape which is part way between a triangle and an ellipse. For example, the amygdala of the brain uses a direct borrowing of the Greek term amygdalē.[28]
Distribution and habitat
Almond is native to Iran and its surrounding regions,[6] including the Levant area.[7] 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.[29] The wild form of domesticated almond grows in parts of the Levant.[30]
Selection of the sweet type from the many bitter types in the wild marked the beginning of almond domestication. It is unclear as to which wild ancestor of the almond created the domesticated species. The species Prunus fenzliana may be the most likely wild ancestor of the almond, in part because it is native to Armenia and western Azerbaijan, where it was apparently domesticated.[7] Wild almond species were grown by early farmers, "at first unintentionally in the garbage heaps, and later intentionally in their orchards".[31]
Cultivation
Almonds were one of the earliest domesticated
Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany[34] is the northernmost, though the domesticated form can be found as far north as Iceland.[35]
Varieties
Almond trees are small to medium sized but commercial cultivars can be
- Nonpareil – originates in the 1800s. A large tree that produces large, smooth, thin-shelled almonds with 60–65% edible kernel per nut. Requires pollination from other almond varieties for good nut production.[36]
- Tuono – originates in Italy. Has thicker, hairier shells with only 32% of edible kernel per nut. The thicker shell gives some protection from pests such as the navel orangeworm. Does not require pollination by other almond varieties.[36]
- Mariana – used as a rootstock to result in smaller trees
Breeding
Pollination
The most widely planted varieties of almond are
Much of the supply of bees is managed by pollination brokers, who contract with migratory
Diseases
Almond trees can be attacked by an array of damaging microbes, fungal pathogens, plant viruses, and bacteria.[40]
Pests
Pavement ants (
Sustainability
Almond production in California is concentrated mainly in the Central Valley,[42] 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.[43][39] 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.[42][43][44] 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.[45]
.jpg)
Sustainability strategies implemented by the
- tree and soil health, and other farming practices
- minimizing dust production during the harvest
- bee health
- irrigation guidelines for farmers
- food safety
- use of waste biomass as coproducts with a goal to achieve zero waste
- use of solar energy during processing
- job development
- support of scientific researchto investigate potential health benefits of consuming almonds
- international education about sustainability practices
Production
| Country | Tonnes |
|---|---|
 United States |
1,858,010 |
 Australia |
360,328 |
 Spain |
245,990 |
 Turkey |
190,000 |
 Morocco |
175,763 |
World |
3,630,427 |
| Source: FAOSTAT of the United Nations[48]
| |
In 2022, world production of almonds was 3.6 million
United States
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.[49] 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.[50] The value of total U.S. exports of shelled almonds in 2016 was $3.2 billion.[51]
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.[52]
Australia
Australia is the largest almond production region in the Southern Hemisphere. Most of the almond orchards are located along the Murray River corridor in New South Wales, Victoria, and South Australia.[53][54]
Spain
Spain has diverse commercial cultivars of almonds grown in
The 'Marcona' almond cultivar is recognizably different from other almonds and is marketed by name.[56] 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 hard.[56]
Toxicity
Bitter almonds contain 42 times higher amounts of cyanide than the trace levels found in sweet almonds.[23] Extract of bitter almond was once used medicinally but even in small doses, effects are severe or lethal, especially in children; the cyanide must be removed before consumption.[23] The acute oral lethal dose of cyanide for adult humans is reported to be 0.5–3.5 mg/kg (0.2–1.6 mg/lb) of body weight (approximately 50 bitter almonds), so that for children consuming 5–10 bitter almonds may be fatal.[23] Symptoms of eating such almonds include vertigo and other typical cyanide poisoning effects.[52]
Almonds may cause
Almonds are susceptible to aflatoxin-producing molds.[58] Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus.[59] 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 the 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.[60][61]
Breeding programs have found the high shell-seal trait.
Mandatory pasteurization in California
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.[62] 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[63] or almonds sold from the grower directly to the consumer in small quantities.[64] The treatment also is not required for raw almonds sold for export outside of North America.
The Almond Board of California states: "PPO residue dissipates after treatment". The
The USDA-approved marketing order was challenged in court by organic farmers organized by the Cornucopia Institute, a Wisconsin-based farm policy research group which filed a lawsuit in September 2008. According to the institute, this almond marketing order has imposed significant financial burdens on small-scale and organic growers and damaged domestic almond markets. A federal judge dismissed the lawsuit in early 2009 on procedural grounds. In August 2010, a federal appeals court ruled that the farmers have a right to appeal the USDA regulation. In March 2013, the court vacated the suit on the basis that the objections should have been raised in 2007 when the regulation was first proposed.[66]
Uses
Nutrition
 | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 2,423 kJ (579 kcal) |
21.6 g | |
| Starch | 0.7 g |
| Sugars | 4.4 g 0.00 g |
| Dietary fiber | 12.5 g |
49.9 g | |
| Saturated | 3.8 g |
| Monounsaturated | 31.6 g |
| Polyunsaturated | 12.3 g |
21.2 g | |
| Tryptophan | 0.214 g |
| Threonine | 0.598 g |
| Isoleucine | 0.702 g |
| Leucine | 1.488 g |
| Lysine | 0.580 g |
| Methionine | 0.151 g |
| Cystine | 0.189 g |
| Phenylalanine | 1.120 g |
| Tyrosine | 0.452 g |
| Valine | 0.817 g |
| Arginine | 2.446 g |
| Histidine | 0.557 g |
| Alanine | 1.027 g |
| Aspartic acid | 2.911 g |
| Glutamic acid | 6.810 g |
| Glycine | 1.469 g |
| Proline | 1.032 g |
| Serine | 0.948 g |
Niacin (B3) | 21% 3.385 mg |
| Pantothenic acid (B5) | 9% 0.469 mg |
| Vitamin B6 | 8% 0.143 mg |
| Folate (B9) | 13% 50 μg |
| Choline | 9% 52.1 mg |
| Vitamin C | 0% 0 mg |
| Vitamin D | 0% 0 μg |
| Vitamin E | 171% 25.6 mg |
| Vitamin K | 0% 0.0 μg |
Copper | 110% 0.99 mg |
| Iron | 21% 3.72 mg |
| Magnesium | 64% 268 mg |
| Manganese | 99% 2.285 mg |
| Phosphorus | 39% 484 mg |
| Potassium | 24% 705 mg |
| Selenium | 5% 2.5 μg |
| Sodium | 0% 1 mg |
| Zinc | 28% 3.08 mg |
| Other constituents | Quantity |
| Water | 4.4 g |
| †Percentages estimated using US recommendations for adults,[67] except for potassium, which is estimated based on expert recommendation from the National Academies.[68] | |
Almonds are 4% water, 22%
Health
Almonds are included as a good source of protein among recommended healthy foods by the
Culinary
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, slivered, and ground into flour. Almond pieces around 2–3 millimetres (1⁄16–1⁄8 in) in size, called "nibs", are used for special purposes such as decoration.[73]
Almonds are a common addition to breakfast muesli or oatmeal.
-
Almond cream cake covered in slivered almonds -
Colomba di Pasqua, traditional Italian Easter bread -
.jpg)
Desserts
A wide range of classic sweets feature almonds as a central ingredient.
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.
Marzipan
Marzipan, a smooth, sweetened
World cuisines
- In French cuisine, alternating layers of almond and hazelnut meringue are used to make the dessert dacquoise. Pithivier is one of many almond cream-filled pastries.
- In Germany, Easter bread called Deutsches Osterbrot is baked with raisins and almonds.
- In Greece almond flour is used to make soumadais made from almonds in various regions.
- In Saudi Arabia, almonds are a typical embellishment for the rice dish kabsa.[75][76]
- In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets; they are called chaqale bâdam. Candied almonds called noghl are served alongside tea and coffee. Also, sweet almonds are used to prepare special food for babies, named harire badam. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year (Nowruz) parties.
- In Italy, torrone.
- In Morocco, almonds in the form of sweet Marrakech), a sweet snack known for its long shelf life and high nutritive value.
- In Mughlai curries. Badam halva is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a popular summer drink. Almonds are also sold as a snack with added salt.
- In Israel almonds are used as a topping for tahini cookies or eaten as a snack.
- In Spain Marcona almonds are usually toasted in oil and lightly salted. They are used by Spanish confectioners to prepare a sweet called turrón.
- In Arabian cuisine, almonds are commonly used as garnishing for Mansaf.
Certain natural food stores sell "bitter almonds" or "apricot kernels" labeled as such, requiring significant caution by consumers for how to prepare and eat these products.[77]
Milk
Almonds can be processed into a
Almond milk, along with almond butter and almond oil, are versatile products used in both sweet and savoury dishes.
In Moroccan cuisine, sharbat billooz, a common beverage, is made by blending blanched almonds with milk, sugar and other flavorings.[78]
Flour and skins
Almonds contain polyphenols in their
Syrup
Historically, almond syrup was an
Due to the
Oils
| Nutritional value per 100 g | |
|---|---|
| Energy | 3,699 kJ (884 kcal) |
100 g | |
| Saturated | 8.2 g |
| Monounsaturated | 69.9 g |
| Polyunsaturated | 17.4 g 0 17.4 g |
| Vitamins | Quantity %DV† |
| Vitamin E | 261% 39.2 mg |
| Vitamin K | 6% 7.0 μg |
| Minerals | Quantity %DV† |
| Iron | 0% 0 mg |
| †Percentages estimated using US recommendations for adults,[67] except for potassium, which is estimated based on expert recommendation from the National Academies.[68] | |
Almonds are a rich source of oil, with 50% of kernel dry mass as fat (whole almond nutrition table). In relation to total dry mass of the kernel, almond oil contains 32%
When almond oil is analyzed separately and expressed per 100 grams as a reference mass, the oil provides 3,700 kJ (884 kcal) of food energy, 8 grams of saturated fat (81% of which is palmitic acid), 70 grams of oleic acid, and 17 grams of linoleic acid (oil table).
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.[85] 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.[38]
In culture
The almond is highly revered in some cultures. The tree originated in the Middle East. In the Bible, the almond is mentioned ten times, beginning with
Similarly,
The Entrance of the flower (La entrada de la flor) is an event celebrated on 1 February in Torrent, Spain, in which the clavarios and members of the Confrerie of the Mother of God deliver a branch of the first-blooming almond-tree to the Virgin.[88]
See also
- Fruit tree forms
- Fruit tree propagation
- Fruit tree pruning
- List of almond dishes
- List of edible seeds
References
- ^ illustration from Franz Eugen Köhler, Köhler's Medizinal-Pflanzen, 1897
- ^ "Prunus amygdalus Batsch". Plants of the World Online. Kew Science. Retrieved 8 August 2021.
- ^ "The Plant List, Prunus dulcis (Mill.) D.A.Webb". Archived from the original on 13 July 2015. Retrieved 3 February 2016.
- ^ a b c d e f g h i j k l Petruzzello M (11 April 2024). "Almond - tree and nut". Encyclopedia Brittanica. Retrieved 25 April 2024.
- ^ "Almond Tree – Learn About Nature". 27 July 2016. Retrieved 8 April 2022.
- ^ a b "BĀDĀM – Encyclopaedia Iranica". iranicaonline.org. Retrieved 25 May 2019.
The Amygdalus communis (or Prunus amygdalus), though undoubtedly native to the Iranian land-mass, is seldom found in natural stands there today.
- ^ S2CID 25141013.
- ^ a b "Climate Change In California Is Threatening The World's Top Almond Producer". NPR. Associated Press. 17 August 2021. Retrieved 21 May 2022.
- OCLC 1043567121.
- ^ Bailey, L.H.; Bailey, E.Z.; the staff of the Liberty Hyde Bailey Hortorium. 1976. Hortus third: A concise dictionary of plants cultivated in the United States and Canada. Macmillan, New York.
- ISBN 0-00-220013-9.
- ^ ISBN 0-333-47494-5.
- ^ "Fruit Cultural Data — P – California Rare Fruit Growers, Inc". Archived from the original on 19 March 2022. Retrieved 12 June 2020.
- ^ "University of California Sample Cost Study to Produce Almonds" (PDF). Archived from the original (PDF) on 26 March 2012. Retrieved 17 March 2012.
- ^ Doll, David (22 June 2009). "The Seasonal Patterns of Almond Production". The Almond Doctor. University of California Cooperative Extension. Archived from the original on 14 August 2018. Retrieved 14 August 2018.
- ^ Karl-Franzens-Universität (Graz). "Almond (Prunus dulcis [Mill.] D. A. Webb.)". Archived from the original on 14 May 2011. Retrieved 10 April 2011.
- ^ "Almond and bitter almond". from Quirk Books: www.quirkbooks.com. Archived from the original on 11 May 2011. Retrieved 8 April 2011.
- PMID 17246020.
- S2CID 9893400.
- ^ "FAOSTAT". www.fao.org. Retrieved 20 April 2024.
- PMID 22353576.
- PMID 7072244.
- ^ PMID 24171123.
- S2CID 189818379.
- ^ a b Chisholm, Hugh, ed. (1911). . Encyclopædia Britannica. Vol. 1 (11th ed.). Cambridge University Press. p. 716.
- ^ a b "Almond". Online Etymology Dictionary, Douglas Harper. 2023. Retrieved 18 May 2023.
- ^ "Almond". Dictionary.com. Archived from the original on 27 April 2012. Retrieved 16 May 2012.
- S2CID 16456971.
- ^ Rieger, Mark (2006). "Almond – Prunus dulcis". Introduction to Fruit Crops. Archived from the original on 30 October 2014.
- ^ ISBN 0-19-850356-3.
- ISBN 0-393-03891-2.
- ^ Bhawani (1590s). "Harvesting of the almond crop at Qand-i Badam". Baburnama.
- –263 (Article XX)
- ^ "Flora Europaea Search Results". Royal Botanic Garden Edinburgh. Archived from the original on 11 May 2011. Retrieved 17 July 2008.
- ^ "Prunus dulcis". Plants for a Future. Archived from the original on 19 August 2007. Retrieved 17 July 2008.
- ^ a b c Alfredo Flores (6 April 2010). "ARS Scientists Develop Self-pollinating Almond Trees". USDA Agricultural Research Service. Archived from the original on 17 October 2010.
- ^ Yosemite, California, USA. p. 17.
- ^ ISBN 9781789241303.
- ^ a b c Alan Bjerga; Donna Cohen; Cindy Hoffman. "California Almonds Are Back After Four Years of Brutal Drought". Bloomberg.com. Bloomberg. Retrieved 16 April 2019.
- ^ PlantVillage. Retrieved 11 December 2019.
- UC Agriculture and Natural Resources(UC ANR).
- ^ a b Brodwin E; Lee S (8 April 2015). "Chart shows how some of your favorite foods could be making California's drought worse". Business Insider. Retrieved 17 April 2017.
- ^ a b Richard Gonzalez (16 April 2015). "How Almonds Became A Scapegoat For California's Drought". US National Public Radio. Retrieved 16 April 2019.
- ^ Mekonnen, M. M.; Hoekstra, A. Y. "The green, blue and grey water footprint of crops and derived crop products" (PDF). Copernicus. Enschede, The Netherlands: Twente Water Centre, University of Twente. Archived (PDF) from the original on 23 January 2021. Retrieved 19 June 2021.
- ^ "Why Are Almond Growers Uprooting Their Orchards?". Atlas Obscura. 2 July 2021. Retrieved 3 July 2021.
- ^ "Annual report: Growing Good – Almond Sustainability 2018" (PDF). Almond Board of California. 2018. Archived (PDF) from the original on 9 October 2022. Retrieved 16 April 2019.
- ^ "Almond industry forerunner of future farm practices, sustainability program internationally recognized". Western FarmPress. 6 March 2018. Retrieved 16 April 2019.
- ^ "Almonds (in shells) production in 2022, Crops/Regions/World list/Production Quantity (pick lists)". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2024. Retrieved 23 April 2024.
- ^ Averill, Travis (6 July 2017). "2017 Almond Forecast" (PDF). National Agricultural Statistics Service, US Department of Agriculture. Archived (PDF) from the original on 9 October 2022. Retrieved 12 November 2017.
- ^ Ginger Zee; David Miller; Kelly Harold; Andrea Miller (16 January 2018). "Growing California almonds takes more than half of US honeybees". ABC News. Retrieved 1 September 2018.
- ^ Workman, Daniel (25 July 2017). "Top Almonds Exporters by Country in 2016". World's Top Exports. Archived from the original on 13 November 2017. Retrieved 12 November 2017.
- ^ S2CID 20002210. Archived from the originalon 25 July 2020.
- ^ "Where are Australian Almonds grown?". Almond Board of Australia. Archived from the original on 22 December 2015. Retrieved 22 December 2015.
- ^ Gibson, Chris (5 February 2014). "Agri-comeback kids of 2014". Sydney Morning Herald. Archived from the original on 22 December 2015. Retrieved 22 December 2015.
- ^ a b "Tree nuts annual; Almonds, shelled basis; Report number SP1619" (PDF). GAIN Report, US Department of Agriculture. 15 September 2016. Archived (PDF) from the original on 9 October 2022. Retrieved 18 January 2018.
- ^ ISBN 9780470872376. Retrieved 10 April 2018.
- ^ "Almond allergy". Food-info.net. 26 July 2001. Retrieved 17 March 2012.
- ^ "The high cost of aflatoxins" (PDF). Almond Board of California. 2009. Archived from the original (PDF) on 7 June 2013. Retrieved 23 August 2012.
- S2CID 53720187.
- ^ "Aflatoxins in food". European Food Safety Authority. 2010.
- ^ "New EU Aflatoxin Levels and Sampling Plan" (PDF). USDA Foreign Agricultural Service. 2010. Archived from the original (PDF) on 25 November 2011. Retrieved 23 August 2012.
- ^ "The Food Safety Program & Almond Pasteurization" (Press release). Almond Board of California. 17 September 2010. Archived from the original on 25 January 2010. Retrieved 17 September 2010.
- ^ Agricultural Marketing Service (8 November 2006) "Almonds Grown in California: Changes to Incoming Quality Control Requirements" (71 FR -FR-65373 65373, 71 FR -FR-65374 65374, 71 FR -FR-65375 65375 and 71 FR -FR-65376 65376)
- ^ Burke, Garance (29 June 2007). "Almond pasteurization rubs some feelings raw". Associated Press. Archived from the original on 23 December 2014. Retrieved 8 November 2014.
- ISBN 978-0-85709-748-4.
- ^ "The Authentic Almond Project". The Cornucopia Institute. Archived from the original on 8 January 2010.
- ^ a b United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 28 March 2024.
- ^ PMID 30844154.
- PMID 21457263.
- ^ "Protein foods: nutrients and health benefits". ChooseMyPlate.gov, USDA. 4 October 2018. Archived from the original on 16 April 2019. Retrieved 16 April 2019.
- PMID 27752301.
- ^ "Almonds". TH Chan School of Public Health, Harvard University. 2019. Retrieved 16 April 2019.
- ISBN 9781408102183.
- ^ Dolby, Richard (1830). The Cook's Dictionary: A New Family Manual of Cookery and Confectionery.
- ISBN 9780733628528.
- ISBN 9781462905249.
- ^ "Cyanogenic glycosides – Information Sheet" (PDF). New Zealand Food Safety Authority. 2006. Archived from the original (PDF) on 19 March 2015. Retrieved 4 March 2015.
- ISBN 9781408102183.
- ISBN 978-1-58761-345-6.
- ^ .
- PMID 24315808.
- ^ "In honor of orgeat". alcoholprofessor.com. 18 October 2017. Retrieved 11 March 2019.
- ^ "Upgrade your orgeat". nationalpost.com. Retrieved 25 August 2015.
- ^ "Tiki cocktail history basics". drinks.seriouseats.com. Retrieved 11 March 2019.
- hdl:10261/90477.
- ^ "Jewish Sephardi Wedding Recipes and Traditions". My Jewish Learning. 13 July 2017. Retrieved 6 March 2021.
- ISBN 978-0-8118-4898-5.
- ^ Sena, Laura (2 February 2016). "Fuego y flor de almendro en l'Entrà de Torrent". levante-emv.com. Levante. Archived from the original on 25 May 2017. Retrieved 11 May 2017.
External links
Data related to Prunus amygdalus at Wikispecies- "Prunus dulcis". Plants for a Future.
- University of California Fruit and Nut Research and Information Center Archived 6 December 2012 at the Wayback Machine
| Authority control databases: National |
|---|
