Cultivation

Suitability of almond for processing

Prunus dulcis (Mill.) D. A. Webb

A complex of physicochemical and mechanical indicators of the fruit and kernel that determine the efficiency of industrial use of almonds in the confectionery, pharmaceutical, and cosmetic industries.

In the reference 15 varieties crop Almond, where this is mentioned in the description.

Key suitability characteristics include a kernel yield of more than 40%, as well as its weight and size, which ensure the accuracy of automated calibration lines. Oil content and specific fatty acid composition are important, as they determine the value of the raw material for oil extraction, along with the organoleptic properties of the kernel.

The technological efficiency of a variety is evaluated through shell strength and ease of separation, which directly affect the percentage of mechanical damage and the yield of whole kernels. Additional criteria include suitability for blanching to remove the skin, absence of defects such as twin kernels, and the variety's ability to maintain marketable quality during optical sorting.

When selecting a variety for processing, the potential to use by-products, such as the shell and hull, as sources of antioxidants is taken into account. The established division between table varieties and varieties for industrial processing is based on the ability of the raw material to withstand intensive production cycles of cleaning and processing.

General information about the subject — on the page Suitability for processing.

Sources8

Varieties of Almond mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.