Description
Almond nuts, specifically raw almond kernels, should be sweet, whole, mature, uniform in shape, size, and color, free from defects like insects, foreign matter, and off-odors, and have a fresh almond flavor and crisp texture.
Almond nuts specifications:
Tanzanian Almonds nuts Sale
Flavor: Typical pleasant almond flavor, Mildly astringent.
Color: Medium tan/brown.
Sizes Available: 18-20, 20-22. 22-24. 23-25. 25-27, 27-30, 30-32, 32-34
Moisture: Max 6 %
Purity: Around 99.00 %
Broken almond: Max5 %
Bad almond of obscure: 5%
Aflatoxins: Max 5PPB
Cultivation Type: Organic
Processing Type: Raw and Roasted
Style: Dried
Grade:1ST
Taste: Sweet/Salty
Moisture: Max 6 %
Purity: Around 99.00 %
Broken almond: Max5 %
Bad almond of obscure: 5%
Aflatoxins: Max 5PPB
Size: length 1.2-1.5 cm
Shelf Life:2 Years
Packing: 25kg vacuum bags/carton or According to buyers requirement.
Processing Type: Raw and Roasted
Style: Dried
Grade:1ST
Taste: Sweet/Salty
Moisture: Max 6 %
Purity: Around 99.00 %
Broken almond: Max5 %
Bad almond of obscure: 5%
Aflatoxins: Max 5PPB
Size: length 1.2-1.5 cm
Shelf Life:2 Years
Packing: 25kg vacuum bags/carton or According to buyers requirement.
General Characteristics:
- Appearance:
- Sweet: Almonds should be sweet, not bitter.
- Whole: Kernels should be whole, not broken or chipped.
- Mature: They should be fully developed and not immature.
- Uniform: Almonds should be uniform in shape, size, and color, according to variety and grade.
- Clean: They should be free from visible foreign matter.
- Intact: Slight superficial damage or scratches are not considered defects.
- Sweet: Almonds should be sweet, not bitter.
- Quality:
- Free from defects: Almonds should be free from dead or living insects, insect fragments, mites, decay, and mold damage.
- No off-odors or flavors: They should have a fresh almond flavor and aroma, free from rancidity or other off-flavors.
- Crisp texture: The texture should be crisp.
- Free from defects: Almonds should be free from dead or living insects, insect fragments, mites, decay, and mold damage.
- Moisture Content: Moisture content should be no more than 6.0%.
- Foreign Matter: Foreign matter, excluding glass and metal, should be less than 0.05%.
- Storage:
- Almonds should be stored in ideal conditions, such as in their original packaging, to maintain freshness for up to 12 months from the packaging date.
- Store under refrigeration at 35 to 40 degrees F (1.7 to 4.4 degrees C).
- Almonds should be stored in ideal conditions, such as in their original packaging, to maintain freshness for up to 12 months from the packaging date.
Nutritional Information (per 100g):
- Calories: Approximately 575 kcal.
- Fat: Approximately 49g, with a majority being monounsaturated.
- Carbohydrates: Approximately 22g.
- Fiber: Approximately 13g.
- Protein: Approximately 21g.
- Vitamins and Minerals: Almonds are a good source of Vitamin E, calcium, copper, magnesium, riboflavin, iron, potassium, zinc, and B vitamins.
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