This article is the third in a three-part series on almond production in California. Read the second installment: Almond farmers sustain bees, fight pests.
In recent years, the Almond Board has improved marketing and has managed to expand almond consumption around the world. While marketing in foreign nations has progressed, the quality market has also developed within the U.S.
According to the Almond Board (PDF), for the first time almonds are the top nut in the Asia-Pacific region and are the top global nut. Tom Rogers, owner of a 170-acre almond ranch in Madera, said that the Almond Board has realized the importance of quality and has promoted almonds around the globe.
“It’s gotten better in the past few years, but about 10 years ago I sent a couple-hundred pounds to friends in the Midwest and East Coast because they could not get quality nuts back there,” Rogers said. “I would give them mine and they would say, ‘These are so wonderful, and you can’t imagine what we get.’ They have finally realized that if you sell people junk, they will only buy it once, so they have done a much better job.”
Almond types possess unique traits
Of all the almond varieties, the Nonpareil is the queen almond due to its appearance. Besides looks, the nut is versatile and can easily be blanched, sliced, diced as well as made into other almond products. Although there are numerous varieties of almonds, the only pollinator to the Nonpareil is Carmel, which is classified as a California almond.
Compared to the Nonpareil and Carmel, the Butte and Padre almonds are pollinators of each other and are classified as a California and Mission type of almond, respectively. Unlike the Nonpareil, the Butte and Padre nut lack versatility and tend to chip when sliced. According to Rogers, the Butte and Padre were designed for Hershey’s so the company could cover an entire nut in chocolate.
Although there are numerous varieties of almonds, all with varying degrees of quality, Rogers said that the marketing for each nut is important.
“This is a marketing thing, and I’ve complained a lot,” Rogers said. “They will sometimes put the junky-looking [sic] nut in something like trail mix and think that people won’t care, but people do notice the quality of the nut. If you’re going to put junk, then cover them in chocolate, people don’t care; it’s a marketing thing.”
Besides the initial quality of the nut, Rogers advises consumers not to eat an almond if it is kept in an open bin. After a period of time, almonds tend to gain moisture in exposed areas as well as absorb surrounding flavors.
Despite the extra work it takes to produce a quality product, Rogers feels that quality almonds can always be sold.
“We are very choosy about what we do on this ranch because we are delivering a quality product,” Rogers said. “With so many [almonds] coming in, quality becomes huge, because you can always sell quality. Anything less, and sometimes you have problems unloading, so that’s our focus.”
Production quantity in flux
In recent years, Australia has increased its almond production, expanding the country’s market by 23 million pounds in one year, according to the Almond Board (PDF).
“Australia has embarked [sic] really big time; they are really planting the almonds,” Rogers said. “The concern down there is water. It is really expensive, so it will be interesting to see how it works. But I met some guys last year and they are planting thousands of acres, so it’s going to have an impact on the market.”
Last year, Rogers produced nearly 400,000 pounds of almonds, contributing to the state total of 1.4 billion pounds. According to the Almond Board (PDF), the almond industry grossed about $1.9 billion. After having a successful year in 2010, Rogers is concerned with the quality of this year’s crop.
“The big question about this year was that we had a late crop and early rains, so some of it got wet,” Rogers said. “There will be some serious quality issues. We may produce 1.4 [billion pounds in the state], but I’m curious to see what is marketable.”
Safety concerns
Although salmonella is a concern among almond growers in California, aflatoxin is a major issue in Europe because it causes vomiting, abdominal pain and, in some cases, cancer due to gene mutation.
“[Use] sanitation and deliver a good-quality crop and you don’t have a problem,” Rogers said. “If you set your equipment fine enough, I’m sure you can find it [aflatoxin] anywhere. It’s kind of like salmonella: If you look for it, you can find it. Is it a problem? Maybe. Certain kinds, absolutely.”
According to Rogers, a few years ago Europe rejected over a ton of almonds after determining the product was contaminated. As a result, many brokers were left with almonds and no buyers.
Despite any weather or safety hazards, Rogers expects the California almond industry to continue to grow.
For more information on almonds, read the Feb. 17 article, Almond farmers fuel innovation, find solutions, or the Feb. 23 article, Almond farmers sustain bees, fight pests.
