Short answers, pulled from the story.
Wild almonds contain the enzyme emulsin which breaks down glucosides amygdalin and prunasin into glucose benzaldehyde and hydrogen cyanide. This process creates enough cyanide to kill a child with just five to ten kernels. Early farmers in the Middle East and Central Asia selected trees lacking this trait starting in the Early Bronze Age between 3000 and 2000 BCE.
The wild ancestor of the modern almond is believed to be Prunus fenzliana native to Armenia and western Azerbaijan. Evidence suggests early farmers first cultivated these trees unintentionally in garbage heaps before moving them intentionally into orchards. The cultivation spread from this region to the Levant Turkey and eventually to California.
Over one million beehives are trucked to California almond orchards every February to pollinate the trees. This represents nearly half of all commercial honeybee hives in the United States. The industry relies on pollination brokers who contract with migratory beekeepers from at least 49 states to ensure this critical service.
The mandatory pasteurization program for California almonds became effective on the 1st of September 2007. This regulation requires all almonds sold to the public to be treated with steam or propylene oxide. The USDA approved this proposal after cases of salmonellosis were traced to raw almonds.
A single almond requires approximately one gallon of water to grow properly. California produces about 80% of the world's almond supply but faces challenges from persistent droughts and heatwaves. The high water usage has led some growers to destroy existing orchards to plant crops like pistachios that require less water.