Almonds: Possible defects

Almonds reception When you receive your Californian almonds, they have been inspected by

the USDA and their inspection is final. However, you should also carry

out an inspection as the risk of infestation extends throughout the supply

chain.

How much of the product received has to be inspected? While the product

is being processed at the plant, samples are taken frequently to confirm

the production adheres to the parameters required. When the product is

received at your warehouse we know that it is not possible to open and

inspect every carton, so we recommend to randomly take 2 cartons per

pallet and sample 1kg from each.

Infestation Infestation can occur mainly on the field but also along the supply chain. Therefore, hygiene

conditions are of utmost importance. As was explained on the “Risks on Almonds” section,

some insects can hibernate inside the almonds making their way all through the process.

When inspecting the almonds, check for sings of infestation as: boreholes, webbing or

deposits. Also cut the almonds in half for internal check.

Dissimilar This includes a mix of kernel shapes, skin colour and surface

characteristics. Typically used for whole almond applications

or for further processing such as blanching and roasting.

Doubles One side of a double kernel is flat or concave. This happens

when two kernels develop in one shell.

Chip & Scratch Loss of kernel skin as a result of mechanical processing.

Greater than 1/8” (3.2mm) in diameter, it is defined as injury;

if affecting, in aggregate, greater than ¼” (6.4mm) in

diameter, it is defined as defect.

Foreign Bodies Pieces of shell, hulls or other foreign matter that will not pass through a

round–opening screen measuring 8/64” (3.2mm) in diameter.

Particles & Dust Fragments of almond kernels or other material that will pass

through a round-opening screen measuring 8/64” (3.2mm) in

diameter.

Split & Broken Seven-eighths or less of complete whole kernels that will not

pass through a round-opening screen measuring 8/64”

(3.2mm) in diameter.

Other Defects Any defect that materially detracts from the appearance of the individual

kernel or the edible or shipping quality of the almonds. The defects

include gum, shrivel, brown spot, discoloured, and chipped and scratched

kernels greater than 1/4” (6.4mm) in diameter.

Serious Defects Any defect that makes a kernel or piece of kernel unsuitable

(includes decay, rancidity, insect injury, and damage by

mould).

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