Major California Almond Varieties
www.almondboard.com • www.almondsarein.com
Nonpareil
Nonpareil
Blooms and harvested early.
Soft shell; brown color;
Carmel
Harvested 25-30 days after
Nonpareil.
Soft shell; good shell
integrity; fair suture
opening.
Mission type
Harvested 25-30 days after
Nonpareil; versatile kernel
applications.
Semi-hard shell; light color;
smooth surface; low suture
opening.
Mission type
Harvested 25-30 days after
Nonpareil; similar to Butte.
Hard shell; good shell
integrity; no suture
opening.
Mission type
Harvested 40-60 days after
Nonpareil; strong flavor;
not blanchable.
Hard shell; good shell
integrity; no suture
opening.
California type
Harvested 40-60 days after
Nonpareil; high percentage
of doubles.
Hard shell; brown color;
smooth surface; low
suture opening.
Large, long narrow
shape; deep wrinkled
surface.
California type
Harvested 7-10 days after
Nonpareil; alternative to
Nonpareil.
Paper shell; dark brown
color; rough surface; high
suture opening.
Large, long narrow
shape; light color;
smooth surface.
California type
Harvested 40-60 days after
Nonpareil.
Soft shell; light color; good
shell integrity; low suture
opening.
Small, medium plump
shape; dark brown;
fairly wrinkled surface.
California type
Harvested 7-10 days after
Nonpareil.
Hard shell; light color;
good shell integrity;
smooth surface; no suture
opening.
Medium, wide shape;
fairly wrinkled surface.
California type
Harvested 7-10 days after
Nonpareil; high percentage
of doubles.
Paper shell; dark brown
color; rough surface; high
suture opening.
Small, short narrow
shape; fairly wrinkled
surface.
high suture opening.
Medium, flat shape; light
color; smooth surface.
(NP)
Carmel
Medium, narrow shape;
slightly wrinkled surface.
(CR)
Butte
(BT)
Padre
Small, short plump
shape; wrinkled surface.
Small, short wide
shape; dark brown;
wrinkled surface.
(PD)
Mission
Small, short wide shape;
dark brown; deep
wrinkled surface.
(MI)
Monterey
(MT)
Sonora
(SN)
Fritz
(FR)
Peerless
(PL)
Price
(PR)
Almond Purchasing Considerations
Cost
Grade
Price
differential
for grades and
varieties
California
Almonds
Specs
Various
grades and
sizes to suit
processing
aim
Size
Variety
Diverse variety
and size options
for application
needs
CALIFORNIA ALMOND
VARIETIES
There are more than thirty major almond varieties produced in California
orchards. Each has unique characteristics in terms of shell hardness, kernel
shape, color and surface, and provides subtle nuances in the resulting
flavor profile. Understanding the differences makes it possible to select
the appropriate variety for specific application needs. California almonds
are marketed either as shelled kernels or inshell. Almonds are further
Usage
categorized into four broad classifications: Nonpareil, Carmel, Mission Type
and California Type.
Factor
Parameters
Variety
Shape; surface wrinkleness; blanchability.
Common Terminology
Nonpareil, Carmel, Butte, Padre, Mission, Monterey, Sonora, Fritz,
Peerless, Price.
Size
Count range of whole almond kernels
per ounce (28.35 grams).
18/20, 20/22, 23/25, 25/27, 27/30, 30/32,
32/34, 34/36, 36/40 or customer specified range.
Grades
Dissimilar, doubles, chipped and scratched
kernels, foreign material, particle and dust,
split and broken kernels, other defects and
serious damage.
Fancy, Extra No. 1, No. 1 Supreme, Select Sheller Run, Standard
Shell Run, No. 1 Whole and Broken, No. 1 Pieces.
Shell hardness, shell integrity, suture
opening, kernel quality, crack out.
Market specific, depending on how inshell will be ultimately
sold to consumers, e.g.:
Traditional: sold in the shell—semi-or hard shell acceptable,
cracked with a mechanical nut cracker
Snack: sold in the shell—paper or soft shell with greater suture
opening to allow seasonings to permeate the shell
Hand Crack: sold as kernels—paper or soft shell
preferred to allow manual cracking.
Inshell
Almond Board of California • 1150 Ninth Street, Suite 1500 • Modesto, CA 95354, USA • 1 (209) 549-8262 telephone • 1 (209) 549-8267 fax
Nonpareil
With the widest range of uses among the marketing categories,
Nonpareil are readily blanched (skin removal) and cut for
processed forms. A thin outer shell and smooth kernel allow
for easy, blemish-free processing. As a result, Nonpareil are
used anywhere an attractive appearance or a strong almond
identification is important.
Mission Type
Mission type varieties have hard shells, and their kernels are
small, wide and often plump. The kernel skin is generally darker
than Nonpareil and wrinkled, which enhances salt and flavor
adherence. Blanching is not as common for this type, but some
varieties are blanchable.
Carmel
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 are often substituted for Nonpareil.
California Type
This classification includes a number of varieties which are blanchable and
used primarily in manufactured products. California type varieties have a
wide range of shell hardness, kernel shapes, skin color and surface
characteristics. As a result, they are quite adaptable and well suited for
nearly any process or application.