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From the fields to the table, how to preserve almonds longer

From the fields to the table, how to preserve almonds longer

Almonds’ quality is affected by the environment throughout distribution, processing, storage and packaging phases. As a matter of fact, every phase of almond’s life, from the cultivation to the consumers’ table, needs specific characteristics in order to preserve them well and for a long time.

For these reasons, at Alfrus, we personally and meticulously ensure that the our almonds’ quality features never miss. In order to deliver the best product on the market to the food industry.

How are we able to make it?

Committing ourselves to implement, in synergy with the partners of the entire supply chain, working methods that take account of the quality control and food safety’s standards.

Every step, from the field to the processing plant to our customers, must take place in protected environment and conditions, in order to preserve the precious product.

Only in this way the almond can retain its characteristics of appearance, taste, texture and nutritional properties

This is the only way to keep almond’s properties such as appearance, flavour, consistency and nutritional values unchanged.

In order to preserve these qualities we commit keeping two main factors under control:

1. Temperature
2. Humidity

Good practices actively affect all the actors involved in the supply chain. Therefore it all starts with growers. It is no coincidence that we only rely on selected and certified suppliers. The on-site audits that we carry out periodically help us to personally verify compliance with all the necessary conditions in order to ensure raw material’s quality.

After being harvested, almonds are then kept in cool and dry environments, respecting some important guide parameters:

– The environment’s temperature not exceeding 12°C with a relative humidity kept below the 65%
– Almond’s moisture kept at 6%
– Avoiding the product’s exposure to strong odours and direct sunlight
– Protection from insects or contact with other animals
– Making a stock rotation
The measures to implement are different depending on what kind of natural or processed almond we are dealing with (peeled, toasted, cut, grains, etc.).

Many scientific studies have shown that processing can reduce almonds’ shelf life. Actually, cutting or even just peeling generally increase the exposed surface area and start the oxidative process that can reduce the product’s shelf life. Instead, the roasting process submits the almond to a thermal stress also capable of influencing its durability.

Therefore, we protect processed products by using packaging which create a barrier effect. Through vacuum packaging or modified with Nitrogen (n2) atmosphere, the almond is preserved with its initial quality and this can also optimize its shelf life up to 12 months.

Instead, the full natural almonds, in which there has been neither processing nor transformation, can have a shelf life of more than 2 years without significant loss of quality, if stored in a cold place (not over 5°C and within 65% of humidity). On the other hand, under the recommended conditions of temperature within 12°C and the 65% of humidity, quality is guaranteed for 12 months.

It takes professionalism and deep knowledge of the product in order to have almonds that are good and safe for much longer. Quality signed Alfrus starts from the field and reaches every part of the world.

28 February 2022