Almond
Carl Linnaeus named the almond Amygdalus communis in his Species plantarum of 1753. August Batsch placed the species in the genus Prunus for the first time in 1801. David Allardice Webb published the combination Prunus dulcis in 1967, though this name later proved unavailable due to prior use by L'Abbé Rouchy in an 1878 publication about a cherry. The oldest valid combination remains Prunus amygdalus. The tree grows to a height that varies by cultivar and produces a trunk up to 40 centimeters in diameter. Young twigs appear green before turning purplish where exposed to sunlight and grey in their second year. Leaves measure between 7 and 12 centimeters long with a serrated margin and a petiole. Flowers range from white to pale pink with five petals and appear singly or in pairs before leaves emerge in early spring. Optimal growth temperature sits between 15 and 25 degrees Celsius. Tree buds require 200 to 700 hours below 7 degrees Celsius to break dormancy. Almonds begin bearing an economic crop three years after planting and reach full bearing five to six years later. The fruit matures in autumn seven to eight months after flowering. The almond fruit measures 3 to 6 centimeters long and is technically a drupe rather than a true nut. An outer hull consists of a thick leathery grey-green coat called the exocarp and mesocarp. Inside lies a woody endocarp forming a reticulated hard shell known as the pyrena. One seed typically exists inside the shell though occasionally two occur. After maturation the hull splits and separates from the shell while an abscission layer forms between stem and fruit allowing it to fall naturally. Mechanized tree shakers expedite collection during harvest by shaking fruits onto the ground.
Evidence of domesticated almonds appears at Early Bronze Age sites such as Numeira in Jordan dating between 3000 and 2000 BCE. Almond cultivation spread across Mediterranean shores into northern Africa and southern Europe centuries ago before reaching California more recently. Wild almond species grew in parts of the Levant where early farmers unintentionally cultivated them in garbage heaps before intentional orchard planting began. Prunus fenzliana may be the most likely wild ancestor native to Armenia and western Azerbaijan. Selection of sweet types from bitter wild varieties marked the start of domestication. Sweet kernels contain about 50% less fixed oil than bitter counterparts. Bitter almonds contain approximately 42 times higher cyanide levels than trace amounts found in sweet varieties. The genetic basis for bitterness involves a single recessive gene making the trait easier to domesticate. Enzyme emulsin acts on glucosides amygdalin and prunasin yielding glucose cyanide and benzaldehyde which causes the bitter flavor. A point mutation in a bHLH transcription factor prevents transcription of cytochrome P450 genes resulting in the sweet kernel trait. Almonds were among earliest domesticated fruit trees due to ability to produce quality offspring entirely from seed without suckers or cuttings. Cultivation techniques predated advent of grafting methods. Almond trees thrive in moderate Mediterranean climates with cool winters and warm dry summers.
World production reached 3.5 million tonnes in 2023 according to FAO statistics. United States led global output accounting for 51 percent of total supply. California alone produces roughly 80 percent of world almond supply. Spain and Australia follow as secondary producers. U.S. exports of shelled almonds totaled $3.2 billion in value during 2016. Six different almond varieties existed under cultivation in California by 2017. Australian orchards concentrate along Murray River corridor spanning New South Wales Victoria and South Australia. Spanish cultivars include Marcona unique for short round kernels marketed by name over centuries. Commercial growers must ensure sufficient pollinating insects since most widely planted varieties remain self-incompatible. Over one million hives transport to California almond groves each February representing nearly half all U.S. commercial honeybee population. Colony collapse disorder at turn of 21st century caused nationwide shortage increasing insect pollination prices. Researchers developed self-pollinating varieties combining yield with flavor though lacking some commercial traits. Natural hybridization produced new self-pollinating high-yield varieties meeting quality standards. Droughts in early 21st century made sustainable raising difficult due to water requirements per nut.
Single almond requires approximately five liters of water to grow properly according to USDA estimates. Persistent droughts in California early 21st century intensified sustainability concerns regarding water demand. Regulations changed forcing some growers to destroy existing orchards replacing them with younger trees or pistachio crops needing less water. Almond production concentrates mainly within Central Valley benefiting from mild climate rich soil abundant sunshine and water supply. Farmers promote sustainable practices including water-efficient irrigation technology funding honeybee health research using waste biomass like shells pursuing zero waste industry goals. Pollen transfer occurs via insects requiring commercial growers to manage adequate populations. Large-scale U.S. production creates significant challenge providing enough pollinating insects. Additional pollinators brought to trees annually constitute largest managed pollination event globally. Business heavily affected by colony collapse disorder causing nationwide shortage raising insect pollination costs. Self-pollinating varieties exist but lack certain commercial characteristics. Natural hybridization between different varieties produced new self-pollinating high-yield nuts meeting quality standards. Climate change effects threaten growing regions through persistent heat and reduced water availability. Some producers leave industry leading lower supply higher prices. Water consumption issues remain central to ongoing agricultural debates about long-term viability.
Almonds contain four percent water twenty-two percent carbohydrates twenty-one percent protein and fifty percent fat. A standard reference amount supplies 579 kilojoules of food energy. Nut provides rich source exceeding twenty percent Daily Value for riboflavin niacin vitamin E calcium copper iron magnesium manganese phosphorus zinc. Moderate sources include thiamine vitamin B6 folate choline potassium dietary fiber oleic acid linoleic acid phytosterols beta-sitosterol stigmasterol campesterol sitostanol campestanol. USDA includes almonds as good protein source among recommended healthy foods. Clinical research review from 2016 indicated regular consumption may reduce heart disease risk lowering LDL cholesterol levels. Almond oil contains thirty-two percent monounsaturated oleic acid thirteen percent polyunsaturated linoleic acid ten percent saturated palmitic acid. Oil provides 261 percent Daily Value per hundred milliliters for vitamin E. Sweet almond oil used as carrier in aromatherapy cosmetics while bitter almond oil containing benzaldehyde serves food flavoring perfume applications. Polyphenols skins consist flavonols flavan-3-ols hydroxybenzoic acids flavanones analogous certain fruits vegetables phenolic compounds prebiotic dietary fiber commercial interest food additives supplements.
Marzipan developed Middle Ages remains smooth sweetened paste used elegant cakes Battenberg cake Sicilian cassatella di sant'Agata cassata siciliana frutta martorana Andalusian pan de Cádiz. Young green fruit eaten whole mid-April to mid-June Northern Hemisphere sour taste balanced salt dipping popular Middle East snack often paired dates pickling brining extends shelf life. French dacquoise alternating layers hazelnut meringue German Deutsches Osterbrot Easter bread raisins almonds Greek amygdalopita glyka tapsiou dessert kourabiedes quarabiya biscuits Saudi Arabian kabsa rice dish Iran chaqale bâdam street market snacks noghl tea coffee harire badam baby food roasted nuts Nowruz parties Italian colomba di Pasqua Easter cake amaretti cookies torrone Moroccan sharbat billooz beverage amlou spread Essaouira Souss sellou zamita sliluk Meknes Marrakesh Indian pasanda-style Mughlai curries Badam halva sohan barfi sherbet-e-badaam summer drink Israel tahini cookies Spanish Marcona toasted oil lightly salted turrón Arabian Mansaf garnish British Bakewell tart Battenberg cake almond milk substitute soy-free lactose intolerant vegan choice raw blanched lightly toasted techniques similar soy milk no-heat methods produce raw milk.
Bitter almonds contain approximately 40 times trace cyanide levels found sweet varieties. Acute oral lethal dose adult humans reported one milligram per kilogram body weight roughly fifty bitter almonds children consuming five to ten may prove fatal symptoms vertigo typical cyanide poisoning effects. Almonds cause allergy intolerance cross-reactivity common peach allergens lipid transfer proteins tree nut allergens range local signs oral allergy syndrome contact urticaria systemic anaphylaxis urticaria angioedema gastrointestinal respiratory symptoms. Susceptible aflatoxin-producing molds Aspergillus flavus Aspergillus parasiticus potent carcinogenic chemicals produced soil previously infested almonds pests navel-orange worm grey black filament-like growth unsafe eat mold-infected tree nuts. European Union introduced requirement since 2007 all shipments tested aflatoxin strict safety regulations entire consignment reprocessed eliminate toxins destroyed. USDA approved proposal Almond Board California pasteurize public sold almonds March 2007 rule published mandatory the 1st of September 2007 effective date. Raw untreated California almonds commercially unavailable U.S. since then labeled raw steam-pasteurized chemically treated propylene oxide PPO applies imported almonds grower direct consumer small quantities export outside North America. PPO residue dissipates treatment Environmental Protection Agency detected fumigated food products consumption contaminated food possible route exposure Group 2B possibly carcinogenic humans. Cornucopia Institute Wisconsin-based farm policy research group filed lawsuit September 2008 challenging marketing order imposed financial burdens small-scale organic growers damaged domestic markets federal judge dismissed early 2009 procedural grounds August 2010 appeals court ruled farmers right appeal March 2013 court vacated suit objections raised 2007 regulation first proposed.
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Common questions
When did Carl Linnaeus name the almond Amygdalus communis?
Carl Linnaeus named the almond Amygdalus communis in his Species plantarum of 1753. August Batsch placed the species in the genus Prunus for the first time in 1801.
What is the scientific classification and history of the almond tree?
The oldest valid combination remains Prunus amygdalus after David Allardice Webb published the combination Prunus dulcis in 1967 which later proved unavailable due to prior use by L'Abbé Rouchy in an 1878 publication about a cherry. The fruit measures 3 to 6 centimeters long and is technically a drupe rather than a true nut with an outer hull consisting of a thick leathery grey-green coat called the exocarp and mesocarp.
Where does wild almond grow and when was it domesticated?
Evidence of domesticated almonds appears at Early Bronze Age sites such as Numeira in Jordan dating between 3000 and 2000 BCE. Wild almond species grew in parts of the Levant where early farmers unintentionally cultivated them in garbage heaps before intentional orchard planting began.
How much water does one almond require to grow properly according to USDA estimates?
Single almond requires approximately five liters of water to grow properly according to USDA estimates. Persistent droughts in California early 21st century intensified sustainability concerns regarding water demand.
What are the nutritional components and health benefits of consuming almonds?
Almonds contain four percent water twenty-two percent carbohydrates twenty-one percent protein and fifty percent fat while providing rich sources exceeding twenty percent Daily Value for riboflavin niacin vitamin E calcium copper iron magnesium manganese phosphorus zinc. Clinical research review from 2016 indicated regular consumption may reduce heart disease risk lowering LDL cholesterol levels.
When did the United States mandate that all commercially sold almonds be pasteurized?
USDA approved proposal Almond Board California pasteurize public sold almonds March 2007 rule published mandatory the 1st of September 2007 effective date. Raw untreated California almonds commercially unavailable U.S. since then labeled raw steam-pasteurized chemically treated propylene oxide PPO applies imported almonds grower direct consumer small quantities export outside North America.