This lesson will introduce how almonds are delivered as well as provide you the storage and handling information you need for quality assurance.

Almonds may be shipped directly from a handler in California to customers worldwide.

Almonds are supplied in several formats:

·                25-pound (11.34-kg) cardboard cartons to 1-metric-ton fiber bins or poly bags ("tote bags," or "big bags")





Natural Almonds

25 lbs (11.3 kg)
50 lbs (22.7 kg)
2,200 lbs (1 mt)

Fiber bulk bin
Super sacks or tote bags

Cut Almonds

25 lbs (11.3 kg)
1,000 lbs (454 kg)
1,500 lbs (680 kg)

Cartons with plastic liner
Fiber bulk bin with plastic liner
Fiber bulk bin with plastic liner

Roasted Almonds

25 lbs (11.3 kg)
50 lbs (22.7 kg)

Cartons with vacuum-packed foil bags

Inshell Almonds

50 lbs (22.7 kg)


*Always talk to your supplier about specific packaging requirements.


Compared to other types of nuts, the shelf life of natural almonds, with proper storage, is relatively long:

·                Natural almonds with their skins: up to 2 years

·                Roasted/Manufactured almonds: up to 1 year


·                Store under cool and dry conditions
(<10°C/50°F and <65% relative humidity); almond moisture should be maintained at 6% or less.

·                Maintain almonds under controlled conditions for a long storage life.

·                Avoid high temperatures and moisture, which can lessen quality and storage life.

·                Avoid storing near strong odors, which might be absorbed by the almonds.

·                Roasted products require protection from oxygen by using packaging with an oxygen carrier property and packaged under vacuum or nitrogen flush.

·                Rotating stock optimizes shelf life.

·                Consider using plastic liner with good water and oxygen barriers, regardless of product size or packaging type: Ensure liner is sealed.


Initial moisture and relative humidity (rH) of the surrounding environment can affect texture, microbial stability and the shelf life of various almonds.

Two simple solutions to stop moisture migration are:

·                Moisture-barrier packaging; and

·                Reducing the humidity of the environment in which the almonds are stored.

Ideal moisture levels for almonds exist within a range of 3.0 to 5.0%, which can be achieved in an environment with 20 to 55% rH. Roasted and blanched almonds are impacted by relative humidity differently than whole almonds.

Almonds that are stored properly in a temperature- and humidity-controlled environment can last up to 2 years.


Proper handling and transportation may affect the quality and shelf life of almonds. This online moisture and texture model (below) demonstrates the effects of environmental rH on almond moisture content and the impact on texture properties. To understand the effects of handling and storage on the quality of almonds, visit the moisture calculator.