Almonds
| Infobox on Almonds | |
|---|---|
| Example of Almonds |  |
| Facts | |
| Origin | This table shows only a selection of the most important countries of origin and should not be thought of as exhaustive
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| Stowage factor (in m3/t) |
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| Humidity / moisture | Precise details should be obtained from the consignor as to the relative humidity to be maintained during the voyage.
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| Oil content |
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| Ventilation | Air exchange rate: at least 10 changes/hour (airing) |
| Risk factors | Almonds have a tendency to self-heating |
Almonds
Description
Almonds are the single-seeded, plum-sized stone fruits of the almond tree. The stone fruit encloses a kernel, the actual almond, which is approx. 2 cm long and covered in a light brown seed coat. The seed coat contains antioxidants which protect the oil-rich almonds from becoming rancid. Almonds are shell fruit (nut types). Because of their high oil content, their requirements regarding care during storage and transport are the same as those of oil-bearing seeds/fruits.
Sweet almonds also include the soft-shelled almond, which has a porous, highly fragile shell. Sweet almonds are generally of an oval, flattened or roundish shape, are tender and have a sweetish flavor.
Bitter almonds are generally smaller and more pointed than sweet almonds and have an astringent, bitter flavor. Bitter almonds contain approx. 2 - 4% of the glycoside amygdalin. Eating these almonds raw can cause severe problems and may even be fatal to children. However, there is no need to fear any harmful effects from eating them once baked/cooked.
Mountain almonds: roundish, flatter and smaller than the other two types, unnotched, bitter flavor.
Once their hull has opened almonds are harvested and the green hull is immediately removed to prevent mold growth; the nuts are then dried in the sun or in dryers. Almonds are valued on the basis of their shell content; a thicker shell means a smaller proportion of the edible kernel. A distinction is drawn between hard, medium hard, soft and paper-shelled almonds, this last type is also being known as soft-shelled almonds. Almonds should be sound, dry, with large white kernels which are high in fat and have smooth skins; they must have the correct aroma and a pronounced almond flavor.
It is very important to ascertain the year of harvest: it must be taken into account that the almonds may be mixed with almonds from the previous year's harvest. This possibility must not be disregarded when determining whether or not the produce had been adversely affected in transit. Almonds from the previous year's harvest have a tendency to beetle infestation and rancidity.
Maximum duration of storage and transport:
| Temperature | Relative humidity | Maximum duration of storage |
| -3 - 0°C | 65 - 70% | 12 months |
Applications
Sweet almonds are mainly eaten raw and are also used to produce bakery products, confectionery, marzipan and dessert powder and for roasting. Bitter almonds are mainly used to produce bitter almond oil.
Shipment/storage
Almonds are packaged in, among other things, polysacks, boxes, cartons, drums and flat jute fabric bags. Transport in ventilated containers (coffee containers), if the lower limits set for the water content of goods, packaging and flooring and the oil content of the goods are complied with and if protection against solar radiation is ensured (risk of self-heating). In damp weather (rain, snow), the cargo must be protected from moisture, since it may lead to mold, spoilage and self-heating as a result of increased respiratory activity.
Temperature
Favorable travel temperature range: 0°C , -3 - 0°C. The stated travel temperatures are the ideal temperatures for achieving the longest possible storage life, but travel temperatures of approx. 5 - 25°C are also feasible (depending on journey length), so it is not absolutely necessary for the product to be transported as chilled goods.
Temperatures > 30°C should not prevail for a long period, as these temperatures promote respiration of the cargo and cause self-heating. Almonds should not be stowed near heat sources (engine room bulkhead, heated tanks).
Humidity / Moisture
| Designation | Humidity/water content |
| Relative Humidity | 65 - 75% (almonds); 65% (almond kernels) |
| Water content | 4.5 - 8% (almonds) ; 3.5 - 7% (almond kernels); 6% (soft-shelled almonds) |
| Maximum equilibrium moisture content | 65% |
Almonds must be protected from all forms of moisture (seawater, rain and condensation water.
Moisture damage is more frequent with shelled almonds. Onset of mold growth occurs at relative humidities of as low as > 65%. Slight moisture damage may be rectified by ventilation. Dry almond kernels should have a water content of < 7% as there is otherwise a risk of mold growth.
Risk factors
Self-heating / Spontaneous combustion
Oil content:
- 53 - 59%
- 54% soft-shelled almonds
- 40 - 55%
A high oil content (especially in almond kernels) encourages the tendency to self-heating. Fat decomposition in almonds leads to the risk of self-heating and, ultimately, to a cargo fire.Because of their tendency to self-heating, reference is made to the relevant IMO regulations on hazardous cargo.
Odor
Active behavior: Almonds have a very slight, pleasant odor.
Passive behavior: Almonds are highly odor-sensitive. Shelled almonds (almond kernels) in particular accept any odor and, if so affected, become worthless.
Contamination
Active behavior: Risk of contamination of other goods by fats and oils.
Passive behavior: Almonds are sensitive to dust, dirt, fats and oils.
Mechanical influences
Almonds are impact- and pressure-sensitive. Particularly high stack pressure must be avoided because there is a risk of self-heating due to the oils which accumulate in the jute fabric.
Toxicity / Hazards to health
Evolution of CO2 due to respiration, especially with moistened goods. Take care when entering the hold. Use gas detector. Bitter almonds contain approx. 2 - 4% of the glycoside amygdalin, which, in the presence of water and the enzyme emulsin (e.g. in the human digestive tract), releases hydrocyanic (prussic) acid, which is harmful to human health: as few as 7 - 10 bitter almonds eaten raw can cause severe problems and may even be fatal to children. Boiling or baking of the bitter almonds drives off most of the hydrocyanic acid so that there is no need to fear any harmful effects from eating them once cooked.
Danger: almonds may contain aflatoxin. The molds Aspergillus flavus and Aspergillus parasiticus produce the toxin aflatoxin, which may be present in the cargo as a result of an attack by the above-mentioned mold types. In general, this is "country damage", i.e. the toxin is already present in the almond at the time of harvesting. As a rule, aflatoxin is only found in individual almonds. If batches intended as a human foodstuff are affected by this toxin, the product can no longer be approved for human consumption. Almonds affected by aflatoxin cannot readily be distinguished from the other nuts in a batch.
Shrinkage / Shortage
Weight loss of up to 1% due to moisture loss is tolerated. Loss of volume may be caused by tears in bags during conventional loading or by theft.
Insect infestation / Diseases
Mites, cockroaches, sawtoothed grain beetles, flour beetles, meal moths, dried fruit moths and rats and mice may attack almonds. Almonds from the previous year's harvest have a particular tendency to beetle infestation.
See also Nuts and Kernels.
Note:(Source including Transport Information Service of the GDV)