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Food Safety & Quality

From almond growers and handlers to processing, packaging, and sales, our Almond Quality and Food Safety Program 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.

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.

California Almond Characterization

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

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.

Effects of Processing

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

Lipid Oxidation and Oil Migration

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

Shelf Stability and Shelf Life

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

COVID-19 Resources for Almond Processors