Spanish almond: characteristics of its harvesting

Spanish almonds have unique harvesting characteristics that leave their mark on the excellence of the product.

There is a wide variety of almonds on the market, and their differences arise from multiple factors that impact the product, from the harvested varieties to the harvesting methods. Today, we want to highlight the unique features of Spanish almonds’ harvesting method.

Spanish almonds, thanks to their harvesting method and the posterior processes, are amost the most secure and hygienic globally. Theses processes directly affect the microbiological quality of the final product and, therefore, their level of food safety.

Spanish almonds do not normally touch the floor: they are collected using nets and tarps, in a more traditional, albeit mechanical way. The fruit is directly collected from the tree and, since it does not touch the floor, the accumulation of microorganisms and bacteria is exponentially lower.

In this way, the possibility of the fruit being contaminated with bacteria such as salmonella or E. coli is drastically reduced.

Post-harvesting processes of Spanish almonds

The main producing countries have put into place strict sanitary measures. Nonetheless, Spain tends to apply preventive measures more oriented towards avoiding contamination from the start (through adecuate agricultural practices), while other countries rely more heavily on a posterior risk mitigation through termic treatments.

In conclusion, every factor affects the perception of the product’s value. Spanish almonds are often positioned as a higher quality product, more artisanal and natural, which allows it to access more demanding market segments. At the same time, they are more secure and hygienic and they preserve better the organoleptic properties of the fruit, since they are not subject to thermic processes that may alter them.