Almond drying and storage process

Countries such as the US, Spain, Australia and Iran are among the Mamra almond producers that export to other countries in addition to domestic consumption.
Iran Mamra Badam has many applicants.

Almonds have become available in industry and in agriculture, increasing the likelihood of serious contamination by aflatoxins (Aspergillus spp) for a period of time without proper management of collection, drying, peeling and storage, These are associated with high humidity and temperature.

This management begins before harvesting, having healthy trees and almonds without damage by insects and fungi will facilitate subsequent harvest management. If there is a high percentage of almond trees in distress, prompt action should be taken to eliminate or eliminate them in order to prevent the outbreak.

Harvesting should be at the ideal point of maturity and not damage the skin of the fruit, moisture at the time of harvest, depending on weather conditions and reach maturity can be between 15% and 25%.

After peeling, the Mamra almonds should be dried to reduce the humidity to 5% -6%. This almond drying is done in industries or usually by the same local farmer and overseas.

If you use items such as cloth, you will be sure that the moisture will be lost, the almonds should not accumulate more than 10 cm and need to be moved daily.

The drying area should have aeration to remove any moisture. By covering them at night with plastic and with suitable drying facilities, relative humidity not exceeding 65%, and temperatures close to 25 ° C, the drying process can take several weeks.

After drying almonds, they are stored in piles of containers for storage, the containers should be ideally clean to allow moisture to drain, aeration to prevent condensation, relative humidity below 65 degrees Celsius. And the temperature should be between 10° C to -15 ° C.

Almond harvest time

The perfect time to harvest Almonds is very important. It is best to check out the almond trees from mid to late summer. This is when the peak of Mamra almond harvest is considered. Remember that if its shells are still healthy, that means they are not broken or left untreated, its fruits are not yet mature. At this time you can check the almonds occasionally to make sure they are separated from the shell. At this point, almonds will be ready for harvest.

Before harvesting, you can taste one or two almonds to make sure they are sweet.

About its importance, it can reduce your cholesterol and reduce the risk of heart disease to a significant degree. Irani Mamra is a healthy snack for most people.

The best growing area for almond trees is the warm, Mediterranean climate. The drying process enables you to store almonds for more than a year and make it an ideal snack food.

Almond Tree Life

These trees can grow up to 15 feet tall and produce large amounts of almonds with thick shells. It has beautiful blossoms in the spring, followed by fruits that have remarkable properties. The Mamra almond tree alone cannot pollinate and needs to be exposed to another almond tree, after which you will be able to enjoy the product in 3 to 5 years.

As you know, almonds are high in unsaturated fats, which are useful for lowering cholesterol and heart problems, boosting vitamins, nutrients and protein and many other nutrients.

Almond trees can only grow in certain conditions. California, for example, is one of the areas that is ideal for growing this tree, given its fertile soil. Cold winters, along with warm climates, are essential to produce large trees for commercial gardens.

If the weather is too cold or too hot and humid, almond fruits will fall or break down on the tree. In this case the harvested product will be of poor quality. In addition, the problem of untimely frosts in the late winter and early spring causes its blossoms to be destroyed and crops reduced.

As we mentioned, after blooming on almond trees in late winter, the fruit needs a long summer, warmth and a bit of moisture to grow. In the United States, harvest time varies from mid-August to late September.

In mid-summer, July, the fruit skin turns green and resembles peaches. After a while the product starts to dry and its shells break or crack. At this time, the crop is ready to be harvested because the shell is widely opened and the fruit is easily separated from the tree and falls to the ground.

Remember not to harvest naturally dried fruits and allow them to remain on the tree until harvest. Shaking almond trees makes the most ripe fruits fall to the ground. Putting a tour on the ground will enable you to collect the product. You can dry them by removing the outer shell from the product and exposing it to the sun. Although you can eat almonds directly after picking the tree, it tastes better when dried.

If almonds are not used immediately after harvest, it is better to remain in their inner shell and to be kept in a cool, dry place with low humidity, which will allow them to last longer. If the crust of some products is dark or mild, they should be separated from other almonds. Remember that if the almond seed is crushed or has a bitter and sour smell, do not eat it.

Because the quality Mamra almonds are brown in color and have an ideal sweet-smelling appearance.

Considering the above, in order to harvest and dry the product, it is best to dedicate the time to making sure that the fruit is ripe, as this will make your product very marketable at the time of sale. Quality and first class. In this case the profits from their supply increase and you can be ready for next year.

Since the properties of Iranian Mamra Almond are very significant, they can be used for many purposes. Oral use or use of oil for massage and therapies are almond applications.

If you want to buy or use it, it is best to choose products that are high quality and newer, so you can enjoy all the features.