Almond Orchard Experience Brings Farming to Life for Nutrition and Fitness Experts

Posted October 2nd, 2015

For the sixth year in a row, the Almond Board of California brought together about two dozen prominent nutrition and fitness professionals from all over the U.S. and Canada for a three-day, hands-on ?Almond Orchard Experience? covering production, nutrition research, and culinary applications of almonds, so the attendees could learn and share their learnings in traditional and social media.

Attendees participated in a variety of education and engagement sessions, including culinary application of almonds from a chef?s point of view that provided unique insights into how to incorporate almonds into snacking and meals.  A visit to an almond orchard and processing facility provided first-hand information and demonstrations from farmers in the midst of harvest.

?From sustainable1 almond orchard practices to nutrition research, there?s a lot about almonds that many people don?t know,? said Molly Spence, Director of North America for the Almond Board. ?This tour gives these nutrition and fitness experts an inside look at the almond industry and the Almond Board?s various activities that they can share with media and their followers.?

When asked for feedback about the first thing they would share if a colleague or friend asked them about the subjects covered during the tour, one respondent said, ?That all of the almond tree is used!?  Another noted, ?Watering of the trees is primarily done with micro-irrigation to conserve precious water and that all trees that bear food use similar amounts of water.?

One participant?s feedback comment says it all.  ?I honestly learned a lot about the entire almond-growing process that I had never thought about.?

The experts have shared their experience with millions of consumers to date in traditional and social media. Here are a few examples:

 


1 California Almond Sustainability Program definition: Sustainable almond farming utilizes production practices that are economically viable and are based upon scientific research, common sense and a respect for the environment, neighbors and employees. The result is a plentiful, nutritious, safe food product.