Storage study findings.
Maintaining almond quality during long-term storage in ambient conditions is challenging in emerging export markets, such as China, which can have widely varying temperatures and relative humidities, depending on the season and region. A long-term-storage study published in the Journal of Food Science evaluated the shelf-life quality of almonds—raw kernels, blanched kernels, and blanched-sliced kernels — stored for at least 18 months in ambient and controlled (including abusive) conditions.
A shelf study conducted by U.S. Army Natick researchers proved that various almond forms (raw, roasted, blanched, sliced) can have a three-year shelf life when they are packed in optimal packages (tri-laminated foil pouches under vacuum).
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Packaging is an important factor.
Packaging is an important factor in almond quality and shelf life. The package can provide physical protection and, when needed, a barrier to moisture and/or oxygen and odors. Roasted almonds have very different packaging requirements than in-shell almonds.
Almonds are delivered to the handler for sizing, sorting and grading, and then stored in bins or other bulk containers under controlled conditions before being shipped or further processed.
For container shipments to overseas markets, in-shell almonds are generally packed in sacks. Naturally shelled almonds are packaged in cartons or fiber bulk bins, depending on the product and volume. Cut almond forms and roasted almonds require more protection against moisture and oxygen.
Cut almonds are generally packaged in cartons with a plastic liner or fiber bulk bins with a plastic liner — the plastic liner provides an important moisture barrier. Roasted almonds must be protected from oxygen (e.g., with nitrogen flushing and/or vacuum packaging). Roasted almonds processed in California are typically packaged in vacuum-packed foil bags and shipped in 25-pound (11.3-kg) cartons.
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