Varieties Almond
For marketing purposes in the industry identified several varieties of Almonds. Of the four shown here, marketing groups, about 90% of Almond production accounted for Nonpareil, California and Mission.
With Nonpareil
Nonpareil Almond is the most versatile use of all marketing categories. It is easily peeling (removal of the peel) and cut for processed forms. The thin outer shell and smooth kernel provide a simple processing without damage. As a result, Nonpareil nuts are used everywhere where important visual appeal or the clear identification of Almonds.
With California
This class includes several types of Almonds that are easily peeling and used primarily in processed foods. California, shells of medium thickness, peel a little bit darker than the Nonpareil. View California is very flexible and suitable for almost all processes and applications.
With Carmel
Although Almonds Carmel actually refers to varieties of California, he gained enough popularity to highlight it in a separate class. Carmel Nuts with soft shells are often used for peeling and frying. Due to the simplicity of processing Carmel often used instead of Nonpariel and California.
With Mission
Types Mission Almonds have a thick, hard shell and wrinkled kernel. The skin is darker than the Nonpareil, with reddish-brown tint. Nuclei larger than Nonpareil, and have a stronger flavor. Although the strong form wrinkles Mission makes it difficult to scaling, it helps to subdued spices and sticking to other products, making these nuts are ideal for use in snack mixes and ice cream. Aroma particularly strong when roasting.
Other major varieties: Ne Plus Ultra, Peerless.
