Almonds

Almonds are classified by strict quality standards—primarily set by the USDA—and require specialized packaging to protect their high oil content from spoilage.
1. Almond Specifications
Quality is determined by grade, size (count per ounce), and physical/chemical integrity.
Standard USDA Grades
Grades define the tolerance for defects like "chip and scratch," "split and broken," or "foreign material":

* U.S. Fancy: Highest quality; lowest tolerance for dissimilar varieties (max 5%) and damage.
* U.S. Extra No. 1: Primarily used for high-end retail where appearance is critical.
* U.S. No. 1 (Supreme): The standard for premium snacks and whole-nut confectionery.
* Select Sheller Run (SSR): Common for further processing like slicing, dicing, or flour.

Size Classifications
Almond size is measured by the number of whole kernels per ounce. Lower numbers indicate larger nuts:

* *8/*0 to *0/*2: Very large/Large; preferred for gifting and snacking.
* *3/*5: Medium; the most versatile retail size.
* *7/*0 to *6/*0: Small/Extra-Small; typically used for grinding into flour, paste, or inclusions.

Chemical & Nutritional Profile
Typical values for **0g of raw almonds:

* Moisture: ≤ 6% (Critical for preventing mold and preserving crunch).
* Protein: ~*1g.
* Healthy Fats: ~*9g (primarily monounsaturated).
* Fiber: ~*2g.
* Purity: Meticulously processed to ensure *9.9% purity.

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2. Packaging Options
Packaging must provide a barrier against oxygen, moisture, and light to maintain a shelf life of ***4 months.

| Format | Common Sizes | Key Features | Best Use Case |
|**-|**-|**-|**-|
| Retail Pouches | **0g 1kg | Stand-up design, resealable zippers, transparent windows | Supermarkets |
| Vacuum Bags | 1kg *0kg | Removes air to prevent oxidation and rancidity | E-commerce shipping |
| Bulk Cartons | *5 lbs / *0 lbs | Corrugated boxes with PE liners (often nitrogen-flushed) | Commercial kitchens |
| Industrial Sacks | *5kg 1,**0kg | Woven PP sacks or "Big Bags" (FIBCs) | Large-scale export |

Preservation Technologies

* Nitrogen Flushing: Replaces oxygen with inert nitrogen to inhibit microbial growth and oil degradation.
* Modified Atmosphere Packaging (MAP): Controls internal gas levels to significantly extend shelf life.
* Multi-layer Films: Combines Aluminum Foil for light/oxygen blocking and Nylon/PE for puncture resistance.

Storage Requirements: For maximum freshness, almonds should be stored at temperatures between *5°F and *5°F (2°C7°C) with relative humidity below *5%.