Growth and
Cultivation
- The Almond is a small
deciduous tree belonging to the subfamily Prunoideae of the family
Rosaceae; an almond is also the fruit of this tree. The plant is
classified with the peach in the subgenus Amygdalus within Prunus,
distinguished from the other subgenera by the corrugated seed
shell.
- Almonds are
members of the Rosaceae (rose) family, along with many other tree fruits
such as peaches, apples, pears, plums, cherries, and apricots. Within
the genus Prunus, almond is most closely related to the peach, and the
two crops share the subgenus Amygdalus.
- Almond flowers
are nearly identical to peach and other Prunus flowers in structure, but
light pink or white in color, and fragrant. Flowers have 5 petals and
sepals, and many elongated stamens; the ovary is perigynous.
- The wild form of
domesticated almond grows in the Mediterranean region in parts of the
Levant. Almonds must first have been taken into cultivation in this
region. Before cultivation and domestication occurred, wild almonds were
harvested as food and doubtless were processed by leaching or roasting
to remove their toxicity.
Uses
- As late as the
early 20th century the oil was used internally in medicine, with the
stipulation that it must not be adulterated with that of the bitter
almond; it remains fairly popular in alternative medicine, particularly
as a carrier oil in aromatherapy, but has fallen out of prescription
among doctors.
- Almonds can be
processed into a milk substitute simply called almond milk; the nut's
soft texture, mild flavour, and light colouring (when skinned) make for
an efficient analog to dairy, and a soy-free choice, for lactose
intolerant persons, vegans, and so on.
- Almonds have
long been an integral part of India’s cultural heritage, especially
during festive periods and weddings. Traditionally, Indian parents feed
their children almonds, believing that almond consumption promotes
mental acuity. Indian consumers also commonly believe that almonds must
be peeled and/or soaked prior to consumption, and often avoid eating
almonds during the summer due to the belief that almonds heat up the
body.
Production
- Global
production of almonds is around 1.5 million tonnes, with a low of 1
million tonnes in 1995 and a peak of 1.85 million tonnes in 2002
according to Food and Agriculture Organization. Major producers include
Greece, Iran, Italy, Morocco, Portugal, Spain, Syria, Turkey, and the
world's largest producer, the United States.
- In Spain,
numerous commercial cultivars of sweet almond are produced, most notably
the Jordan almond (imported from Málaga) and the Valencia almond. In the
United States, production is concentrated in California, with almonds
being California's sixth leading agricultural product and its top
agricultural export. California exported almonds valued at 1.08 billion
dollars in 2003, about 70% of total California almond crop.
Market
Report
- The EU accounts
for about 31% of world total production. Spain is the main EU almond
producer with 61.1% of EU almond production18. Italy is the second main
European producer with 23.3%19 followed by Greece (12%) and Portugal
(6.7%).
- Asian markets
represent significant marketing opportunities and growth potential for
the promotion of almonds. China (including Hong Kong) is the tenth
largest export market for California almonds and among the most
promising in terms of long-term growth potential. India is the fourth
largest export market for California almonds.
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