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Video

It’s an Almond Wonderland

Watch how almonds come together for the holidays. Slivers, flakes, halves; chopped, blanched, whole—the more almonds you have, the merrier it will be. ’Tis the crunch that’s full of magic! Season’s Greetings from Almond Board of California.

// About the Almond Board
Video

Environmental Stewardship

We interviewed Gabriele Ludwig, the Almond Board’s associate director of environmental affairs; an almond grower, Jim Jasper; and his pest control advisor, Wes Assai, to reflect on the scientific research and resulting innovations that have led to more sustainable almond farming practices over the past few decades.

// About the Almond Board, About the Almond Industry, About the Farmers, Environmental Sustainability
Video

Watch the Hull Split Stage

In July and early August, almond hulls begin to split open exposing the almond shell and allowing it to dry. Shortly before harvest, the hulls open completely.

// About the Almond Board, About the Almond Industry
Video

Inspiring Chefs with California Almonds

In 2014 Almond Board of California gathered a group of America’s top corporate chefs at the Culinary Institute of America Greystone to teach, learn, create, taste, explore, share, and appreciate California almonds.

// About the Almond Board, About the Almond Industry, Trade Information
Video

Making Almond Bars with Various Forms of Almonds

Almonds are gluten-free in all forms, and with the ever-growing popularity of gluten-free products, they can be a developer's best friend and strongest tool. Sliced and diced almonds in wet batters can also help heighten texture and achieve anything from a snappy bite to a softer chew. Pre-roasting almonds prevents hydration during baking, allowing the product to maintain its crisp form. By contrast, a light chew can be achieved by adding raw sliced or chopped almonds to a mix.

// About the Almond Board, About the Almond Industry, Trade Information
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