미국산 아몬드

History

Almonds were introduced to California by Spanish missionaries in the 18th century. Commercial production expanded significantly in the 20th century, with the development of irrigation systems and mechanization.

Production Regions

• Sacramento Valley (North California): Cooler climate, early harvest, good for pollination.
• San Joaquin Valley (South California): Larger orchards, higher yields, main production zone.

Growing Conditions

• Climate: Mediterranean; hot, dry summers and cool winters.
• Rainfall: 200–500 mm/year (mainly winter), supplemented by irrigation.
• Irrigation: Drip and micro-sprinkler systems critical due to droughts.
• Soil: Loamy, well-drained soils with pH between 6.0–7.0.

Harvesting Process

• Time: August to October (varies by variety and region).
• Method: Mechanical tree shakers drop almonds, followed by sweeping and pickup machines.
• Processing: Hulling → Shelling → Sorting → Drying → Storage or Packaging.

Cultivation Methods

• Farm Type: Both small- and large-scale family farms and corporate orchards.
• Inputs: High use of water, bees (for pollination), and fertilizers.
• Pollination: Almonds require cross-pollination; billions of bees are rented each year for bloom.
• Sustainability: Increasing focus on water use efficiency, renewable energy, and zero waste practices.

Supply Chain

• Flow: Grower → Huller/Sheller → Processor → Exporter/Distributor → Retailer.
• Storage: Cold storage or controlled atmosphere for export.
• Processing Facilities: Equipped with pasteurization, sorting, and packaging lines.

Local Logistics

• Main Hubs: Fresno, Modesto, Bakersfield, and Chico.
• Ports for Export: Oakland, Los Angeles, Long Beach.
• Transportation: Rail and trucks used to move almonds domestically and to port.

Regulations and Certifications

• Oversight: USDA, California Almond Board, FDA.
• Certifications: USDA Grade Standards, HACCP, Non-GMO Project Verified, USDA Organic.
• Pasteurization: Mandatory for all almonds sold in the US, with steam or PPO treatment.

Quality Standards

• Grading: Based on size, appearance, defects, and moisture content.
• Common Grades: Supreme, Extra No.1, U.S. No.1, U.S. Select Sheller Run.
• Moisture: Must be ≤6% to prevent mold or spoilage.
• Aflatoxins: Monitored strictly for food safety.

Trade Terms

• Exports (2023 est.): Over 1.5 million MT.
• HS Code: 080211 (in-shell), 080212 (shelled).
• Key Importers: India, EU, China, UAE, Turkey, Japan.
• Packaging: 50-lb sacks, 25-kg vacuum-sealed cartons, 1 MT bulk bags.
• Pricing: Varies by variety, size, and grade; market-driven and impacted by water costs and demand.

Environmental Impact

• Water Use: High; 1 kg of almonds requires approx. 12,000 liters of water.
• Carbon Footprint: Lower than many animal proteins but higher than most crops.
• Mitigation: Solar power use, composting shells/hulls, pollinator habitat preservation.
• Drought Impact: Drives innovation in irrigation and crop selection.

Social Impact

• Employment: Provides rural jobs in farming, processing, logistics, and R&D.
• Community Investment: California almond industry funds research, scholarships, and conservation programs.
• Beekeeping Industry: Almonds are critical to US commercial beekeeping.

Uses

• Direct Consumption: As snack nuts (raw, roasted, salted).
• Ingredient: Almond milk, flour, butter, and oil. 
• Confectionery & Bakery: Widely used in marzipan, nougat, bars, and pastries.