2003 Blanchability Study

Fourth Year of Almond Blanchability Study Completed

A Study to Determine The Top California Almond Varieties

AHPA recently Completed the fourth year of the almond blanchability study. This year, the study focused on newer varieties and we did not test the “standards”, Nonpareil and Carmel.

To continually evaluate the blanchability of the popular varieties and to have a single industry source, the Association conducts the report to provide the marketplace with blanchability data for new varieties. The following data has been provided to assist in decision making for those almond manufactures unfamiliar with specific varieties and their blanchability.The study was again conducted at two commercial blanching facilities for the fourth year, 1998, 1999, 2001 and 2002. Two facilities are used to obtain a wider database and uniform results. Both of the plants are modern facilities and operate on a year round basis. The production staffs are well versed in blanching and have many years of experience.

Most of the varieties are extremely blanchable. The study ranks the top five varieties as Butte, Aldrich, Carmel, Price and Padre. The majority of the varieties blanched at 95% or higher. Sonora’s again blanched poorly at one facility 2002 but adhering skins come off well when the kick-outs are reblanched. Keep in mind that these evaluations are based on the amount of adhering skins remaining after blanching and prior to any sorting. Size is not considered.

2003 Blanchability Study

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