Almonds are California's largest tree nut crop in total dollar value and acreage. They rank as the largest U.S. horticultural export. Approximately 6,000 almond growers produce nearly 100 percent of the commercial domestic supply and more than 75 percent of worldwide production. Nearly 80 countries import California almonds.

History

Almonds originated in ancient China and Central Asia. They were used by explorers as a main form of nourishment during long voyages between Asia and the Mediterranean. Many of these almonds were dropped along the roadside and, because of highly fertile soil, grew and spread across the Mediterranean.

Almonds were introduced to California in the mid 1700’s. They were brought to the New World by Franciscan Padres who planned to grow the almonds in their missions. Unfortunately, since the missions were located in coastal areas of California, the cool weather hampered the growth of the almond trees. The Padres plan soon failed.

A century went by before anyone else tried to produce almonds in California. Fortunately, this second attempt succeeded and almonds began to flourish in California’s Central Valley. By the 1870’s, research and crossbreeding introduced many of the almond varieties that we know today. This research is ongoing and has been very beneficial in finding the highest production capabilities possible.

In the past 20 years, California's almond yield has doubled. More than a half million acres in the lush San Joaquin and Sacramento valleys are under almond cultivation, stretching 400 miles between Bakersfield and Red Bluff, California. The modern industry of today reveals a different look at almonds. Now focused on highly advanced methods of production sorting, hulling and processing, the industry still maintains its down to earth goodness invoked by this simple nut.