jan-feb-2021

IN YOUR ORCHARD when the peel is not fully attached to the underlying kernel and flakes off as the nuts flow through the hulling and shelling process. Nuts that are shaken too early also require longer time to dry on the orchard floor. This can lead to increased damage from ants if measures have not been taken to eliminate damaging populations. As noted above, if almonds are swept and picked up too soon and not allowed to dry fully, excessive moisture levels can wreak havoc on nuts that are stockpiled. Stockpiling is a way of life for many almond growers. Stockpiling can actually improve grades when the crop is stockpiled properly due to the uniformity of the product coming out of stockpiles. Every orchard can produce a variation in the level of maturity and moisture due to variation in the orchard soil and irrigation system uniformity. Stockpiling allows the product to reach an equilibrium or “even out” within the pile, which enhances the shelling process and can reduce the level of chipped and broken kernels. However, if the crop is stockpiled before the nuts have time to dry, the excess moisture within the pile can lead to mold growth and concealed damage within the kernel due to the heat generated by microbial activity within the pile. As a practical guideline, do not stockpile almonds when the hull moisture exceeds 12 percent or the kernel moisture exceeds six percent. (Experience has taught us that if you have to ask, they’re too wet!) Doubles Doubles are a naturally occurring phenomenon that are produced during pollination. While all varieties are capable of producing doubles, in most cases the second embryo fails to develop. Almond breeders have worked to select for little or no doubles in their development programs. But one must remember that quite a few of the more popular varieties grown in California were “discovered” and not developed as part of a breeding program. The most direct impact of doubles is reflected in chipped and broken percentages. High levels of doubles increase chipped and broken levels due to the sharp edges of the double kernels being worn away during shelling. Excessive doubles can also increase Blue Diamond ’s processing costs and reduce the value of the resulting products. Doubles are difficult to separate from the flow of almonds. They tend to flow towards the larger sized kernels within the processing lines. Doubles are more difficult to blanch, and elevated levels of doubles increase processing losses when producing sliced or slivered almonds. While doubles are naturally occurring, technology can also increase doubles in the crop. Recent development of the plant growth regulator Retain ® applied at bloom has proven to increase the percentage of doubles to excessive levels. Retain ® was designed to increase yield, however, as a result of its effect on doubles, we are recommending that growers not use Retain ® . Please contact your Blue Diamond Regional Manager if you would like to review your Grower Statements and find out what you can do to produce the highest possible quality and earn the highest possible returns. Mel Machado, Vice President, Member Relations, Blue Diamond Growers 3 8 A L M O N D F A C T S