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Green almonds find specialty food niche
Almond Board |

The almond as most know and love is a ubiquitous, versatile nut featured in countless recipes, candies and snack forms. But long before the familiar late-summer harvest ritual begins in West Side orchards, a relatively small volume of almonds in the early stages of development are hand-picked at Stewart & Jasper and shipped to celebrity chefs, upscale restaurants and private connoisseurs with a taste for green almonds. The niche-market delicacy has a limited but loyal following who incorporate green almonds into a variety of recipes, explained Jason Jasper, company vice president. Jasper said he first became aware of the potential for a green almond market about 12 years ago, when renowned dessert chef and food author Priscilla Martel inquired about the company’s interest in supplying chefs with the product. “My first reaction was ‘What are you going to do with green almonds?’,” Jasper acknowledged. But as he researched the product, he learned the green almonds are a Mediterranean delicacy which were often soaked in a brine or in milk, rolled in sea salt and eaten. 

A propos de la Collective des Amandes de Californie

Les amandes de Californie sont un aliment naturel, sain et riche en nutriments. La Collective des Amandes de Californie soutient les cultivateurs par une approche de production et de marketing basée sur la recherche au nom de plus de 7,600 producteurs et transformateurs d’amandes en Californie dont la plupart sont des entreprises familiales. Créée en 1950 et basée à Modesto, en Californie, la Collective des Amandes de Californie est une organisation sans but lucratifqui gère l'Office Fédéral des Producteurs d'Amandes (Federal Marketing Order), sous la supervision du ministère de l’Agriculture des États-Unis.
Pour plus d’information sur la Collective des Amandes de Californie ou les amandes, visitez notre site ou retrouvez nous sur Facebook.