Nonpareil

Nonpareil

Nonpareils were created in 1879 by A. T. Hatch in Suisun California. and now constitute 51% of all the almonds produced in California. They were among the first almond varieties created in California and have proved themselves successful from the beginning. Nonpareils are considered to be the most important almond variety in California because of their continually high productivity and high market demand.

With the widest range of uses among the marketing categories, Nonpareils are readily blanched and cut for processed forms. A thin outer shell and smooth kernel allow for easy, blemish-free processing. As a result, Nonpareils are used anywhere an attractive appearance or strong almond ID is important.

Mission

Mission

The actual Mission variety originated in Texas in 1891 and was initially called the Texas variety. It has a small ounce count of 25 to 28.

Mission variety almonds have a thick, stout shell and wrinkled kernel. The skin of a Mission almond has a deep brownish-red hue, darker than the Nonpareil. The kernels are also wider than the Nonpareil and have a stronger flavor. Though the Mission's deep wrinkles render it unsuitable for blanching, they help the nut hold seasonings and adhere to other foods, and are perfect for use in snack mixes and ice creams. Their robust flavor is especially enhanced by roasting.

California

California

This classification includes a number of varieties, all of which are blanchable, and used primarily in manufactured products. California shells are of medium thickness, and their skins have a color that is slightly darker than the Nonpareil. As a result, the California variety is quite adaptable, and well suited for nearly any process or application.

Carmel

Carmel

The Carmel was introduced in 1966 in Le Grand California Actually a member of the California type varieties, the Carmel has become popular enough to warrant its own classification. A soft-shell variety, Carmel almonds are often used for blanching and roasting. Because they are easily processed, Carmel types are often substituted for both Nonpareil and California.

Sizes

The sizing stage is where almonds are categorized into their size grouping, also called "ounce count" or "kernel weight". The two numbers in the size range reflect the number of kernels per ounce. The fewer kernels per ounce. The whole almond normally ranges between the following sizes:

Additional sizes include 16/18, 32/34, 34/36, 36/40, 40/50

The average kernel weight, or size, of an almond varies each year. Generally, the sizes coincide with how large the almond crop is for that year. So, normally, if the crop size is small, the almonds are larger. The inverse is also usually true.

USDA Grades

Grading is the process of grouping the product by the USDA allowed degree of defect. Defects are categorized into the following areas: Chip & Scratch, Split & Broken, Doubles, Dissimilar, Particles & Dust, and Foreign Material.

Although the USDA sets very high standards, Gold Hills has a solid reputation for being "above standard". Gold Hills esteems themselves on this reputation because they will accept no less than "above standard" product. For a copy of their almond specifications, please contact Gold Hills. Standard grades available are: