2. Almonds reception
When you receive your Californian almonds, they have been inspected by
the USDA and their inspection is final. However, you should also carry
out an inspection as the risk of infestation extends throughout the supply
chain.
How much of the product received has to be inspected? While the product
is being processed at the plant, samples are taken frequently to confirm
the production adheres to the parameters required. When the product is
received at your warehouse we know that it is not possible to open and
inspect every carton, so we recommend to randomly take 2 cartons per
pallet and sample 1kg from each.
3. Infestation
Infestation can occur mainly on the field but also along the supply chain. Therefore, hygiene
conditions are of utmost importance. As was explained on the “Risks on Almonds” section,
some insects can hibernate inside the almonds making their way all through the process.
When inspecting the almonds, check for sings of infestation as: boreholes, webbing or
deposits. Also cut the almonds in half for internal check.
4. Dissimilar
This includes a mix of kernel shapes, skin colour and surface
characteristics. Typically used for whole almond applications
or for further processing such as blanching and roasting.
5. Doubles
One side of a double kernel is flat or concave. This happens
when two kernels develop in one shell.
6. Chip & Scratch
Loss of kernel skin as a result of mechanical processing.
Greater than 1/8” (3.2mm) in diameter, it is defined as injury;
if affecting, in aggregate, greater than ¼” (6.4mm) in
diameter, it is defined as defect.
7. Foreign Bodies
Pieces of shell, hulls or other foreign matter that will not
pass through a round–opening screen measuring 8/64”
(3.2mm) in diameter.
8. Particles & Dust
Fragments of almond kernels or other material that will pass
through a round-opening screen measuring 8/64” (3.2mm) in
diameter.
9. Split & Broken
Seven-eighths or less of complete whole kernels that will not
pass through a round-opening screen measuring 8/64”
(3.2mm) in diameter.
10. Other Defects
Any defect that materially detracts from the appearance of the individual
kernel or the edible or shipping quality of the almonds. The defects
include gum, shrivel, brown spot, discoloured, and chipped and scratched
kernels greater than 1/4” (6.4mm) in diameter.
11. Serious Defects
Any defect that makes a kernel or piece of kernel unsuitable
(includes decay, rancidity, insect injury, and damage by
mould).
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