Raw Almond from Italy

History

Almonds have been cultivated in Italy for over two millennia, with historical roots in Sicily and Puglia. They are closely linked to Italian pastries and religious celebrations, such as marzipan and confetti.

Production Regions

• Sicily: Main producing region, especially Agrigento, Caltanissetta, and Siracusa.
• Puglia: Foggia and Bari are traditional areas with recent revitalization efforts.
• Calabria and Basilicata: Smaller production zones but with high-quality outputs.
• Sardinia: Minor production with a focus on local consumption.

Growing Conditions

• Climate: Mediterranean with mild, wet winters and hot, dry summers.
• Rainfall: 400–600 mm/year, often supplemented by irrigation in newer orchards.
• Soil: Loamy, volcanic in Sicily; calcareous in Puglia; good drainage is essential.
• Altitude: Commonly between 200–800 meters above sea level.

Harvesting Process

• Time: August to early October depending on region and altitude.
• Method: Manual or semi-mechanical shaking, followed by sun or mechanical drying.
• Processing: Dehusking, shelling, cleaning, and sizing at local cooperatives.

Cultivation Methods

• Traditional: Rain-fed orchards with native varieties; low input, artisanal quality.
• Modern: High-density systems and self-fertile types introduced in Puglia.
• Organic Farming: Widely practiced; many farms are certified organic.
• Pollination: Mix of self-compatible and cross-pollinated types.

Supply Chain

• Flow: Farmer → Cooperative/Processor → Distributor → Exporter or Artisan Producer.
• Processing: Handled by local cooperatives or artisanal processors.
• Packaging: Typically in vacuum-sealed bags or bulk sacks depending on market.

Local Logistics

• Ports: Palermo and Catania (Sicily), Bari and Taranto (Puglia) for exports.
• Transport: Short domestic trucking; export mainly via sea freight.
• Storage: Kept in cool, dry facilities due to high oil content and spoilage risk.

Regulations and Certifications

• Oversight: Italian Ministry of Agriculture, EU food standards.
• Certifications: EU Organic, PDO/PGI (e.g., Mandorla di Avola), GLOBALG.A.P.
• Safety Compliance: Strict on aflatoxins, pesticide residues, and moisture limits.

Quality Standards

• Moisture Limit: Typically ≤6%.
• Grading: Based on size, uniformity, skin quality, and flavor.
• Premium Traits: High oil content, sweet aromatic flavor, soft texture.
• Shelling Ratio: Higher in soft-shell varieties; varies by type.

Trade Terms

• Exports (2023 est.): ~6,000–8,000 MT.
• HS Code: 080211 (in-shell), 080212 (shelled).
• Key Markets: Germany, France, Switzerland, Middle East, and the US (niche).
• Packaging: 25 kg jute or PP sacks, 1 MT bulk bags, or retail packs.
• Pricing: Premium prices due to artisanal quality and limited volume.

Environmental Impact

• Water Use: Moderate; dryland orchards remain predominant.
• Soil Conservation: Widespread use of terraces and agroecological practices.
• Carbon Footprint: Lower than large-scale mechanized production systems.
• Climate Risks: Sensitive to spring frost and prolonged summer droughts.

Social Impact

• Rural Employment: Key income source in marginalized inland communities.
• Cultural Importance: Deep ties to food traditions and religious events.
• Cooperative Networks: Strong tradition of farmer collaboration and shared processing.

Uses

• Confectionery: Marzipan, almond paste, nougat (torrone), confetti candies.
• Gourmet Snacks: Salted, honey-glazed, chocolate-coated almonds.
• Bakery: Almond flour, slivers, and flakes for pastries and desserts.
• Liqueurs: Used in the production of amaretto and other almond-based spirits. 
• Cosmetic Use: Almond oil extraction for local skincare brands.