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Processors & Suppliers

Our processors and suppliers are an important part of the chain, getting almonds prepared and distributed from the growers to the consumers. For information about trade and regulations, visit our Tools & Resources section.


Click here to find a supplier.

Food Safety

The California almond industry is committed to doing everything possible to provide a plentiful, healthful, and safe food product to consumers around the world.

Processing Safe Product

Find information on how to make sure your almonds are safe: Pasteurization, FSMA, GMPS, stockpiling, PEM, HACCP & CCP, aflatoxin, allergen controls, and pesticide MRLs.

Effects of Processing

Almond processing will have effects on both the size and shelf-life of almonds, among other changes to the almond.

California Almond Characterization

California produces more than 30 almond varieties, but over 95 percent of the production comes from 11 major varieties.

Standards & Grades

Descriptions and photos outlining USDA grading parameters for both shelled and unshelled almonds.

Varieties & Forms

Let us guide you through the most common California almond types and varieties, and the various processed forms they can take.

Shelf Stability and Shelf Life

Information about the shelf life of almonds, packaging, and best practices related to storage conditions and handler practices.

Moisture Migration and Management

Almonds can pick up or lose moisture depending on their initial moisture content and the relative humidity (rH) of the surrounding environment. Learn more about how to manage moisture migration and preserve shelf-life.

Lipid Oxidation and Oil Migration

Lipid oxidation is a complex series of undesirable reactions that cause the breakdown of fats and oils.