Far surpassing government food safety and quality standards, Treehouse continually refines its almond ingredients to help customers achieve their highest product aspirations.
The Treehouse Almonds team is obsessed with creating perfect almond products – the crispiest almond slices – the most delicately textured almond flours – the creamiest almond butters. We seek out the highest existing quality standards and certifications, and then consistently surpass them through continuous improvement and a passion for product excellence.
More importantly, we embrace our customers’ vision of perfection for the almond products and ingredients Treehouse provides to them year after year. All major food manufacturers have food quality standards and unique specifications for whole almonds, slices, butters, flours and more – to deliver the ideal flavors, textures and experience that global consumers love. Treehouse California Almonds shares our customers’ passion for product perfection, and we partner with them to invent revolutionary new creations to drive business growth.
To help ensure food quality and safety – as well as optimal flavor and texture – from all of our almond products, protect them by following a few simple storage guidelines.
The USDA grades for shelled almonds represent voluntary minimum quality standards, with tolerances for a range of factors that determine their suitability for different applications.
| USDA GRADES | WHOLE kernels |
MINIMUM DIAMETER (inches) |
dissimilar | doubles | chip & scratch |
FOREIGN MATERIAL |
PARTICLES & DUST |
SPLIT & BROKEN |
OTHER DEFECTS |
SERIOUS DEFECTS |
UNDER SIZE |
|---|---|---|---|---|---|---|---|---|---|---|---|
| U.S. Fancy | — | — | 5% | 3% | 5% | 0.05% | 0,1% | 1% | 2% | 1% | — |
| U.S. Extra No. 1 | — | — | 5% | 5% | 5% | 0.05% | 0.1% | 1% | 4% | 1.5% | — |
| U.S. No. 1 (Supreme)* | — | — | 5% | 15% | 10% | 0.05% | 0.1% | 1% | 5% | 1.5% | — |
| U.S. Select Sheller Run | — | — | 5% | 15% | 20% | 0.1% | 0.1% | 5% | 3% | 2% | — |
| U.S. Standard Sheller Run | — | — | 5% | 25% | 35% | 0.2% | 0.1% | 15% | 3% | 2% | — |
| U.S. No. 1 Whole & Broken | 30% | 20/64 UOS** | 5% | 35% | x | 0.2% | 0.1% | x | 5% | 3% | 5% |
| U.S. No. 1 Pieces | x | 8/64 | x | x | x | 0.2% | 1% | x | 5% | 3% | 5% |
*US No. 1 is commonly referred by industry as Supreme. However, Supreme is not a USDA grade.
**UOS = Unless Otherwise Specified (effective 3/24/1997)
Because they are a natural product, almonds can vary within grades and across shipments. Treehouse works only with the three almond grades below, striving for superior quality in all instances. We work with our customers to deliver almonds that meet their specifications, based on their application.
Here is a summary of the factors that impact almond grades of all varieties and sizes.
The highest grade—typically appropriate for products where the visual appeal of the
almond is critical to the application.
Sometimes referred to as Supreme, and often used for whole almond applications or for further processing like blanching and roasting.
Mid-quality grade—good choice for applications where the almonds with minimal sorting/processing can be incorporated with other ingredients. Also appropriate for further processing, such as blanching, grinding, roasting, dicing and slicing.
Different varieties of almonds in one load. Used for whole almond applications or for further processing, such as blanching and roasting.
Two kernels developing in one shell. One side of a double kernel is flat or concave.
Loss of kernel skin as a result of mechanical processing. Greater than 1/8″ (3.2mm) in diameter, it is defined as injury; if affecting, in aggregate, greater than 1/4″ (6.4mm) in diameter, it is defined as defect.
Pieces of shell, hulls or other foreign matter that will not pass through a round-opening screen measuring 8/64″ (3.2mm) in diameter.
Fragments of almond kernels or other material that will pass through a round-opening screen measuring 8/64″ (3.2mm) in diameter.
Seven-eighths or less of complete whole kernels that will not pass through a round-opening screen measuring 8/64″ (3.2mm) in diameter.
Any defect that materially detracts from the appearance of the individual kernel or the edible or shipping quality of the almonds. The defects include gum, shrivel, brown spot and discolored.
Any defect that makes a kernel or piece of kernel unsuitable (includes decay, rancidity, insect injury and damage by mold).
Microbiological standards for raw almonds are typically defined between the buyer and the supplier. The chart below reflects commonly quoted parameters in the almond industry.
Chemical standards for raw almonds are typically defined between the buyer and the supplier. The chart below reflects commonly quoted parameters in the almond industry.
| Microbiological Parameters | |
|---|---|
| Aerobic plate count | <50,000 cfu/g |
| Coliforms | <1,000 cfu/g |
| E. Coli | <10 cfu/g or <3MPN/g |
| Yeast and molds | <5,000 cfu/g |
| Salmonella | Negative/25g or /375g |
| Chemical Parameters | |
|---|---|
| Moisture | 3.5-6% |
| Free Fatty Acids | 1.5% |
| Peroxide Value | 5 meq/kg |
California orchards produce roughly 50 different almond varieties, with 12 of those being the most popular. Almond varieties can be distinguished by characteristics such as size, shape and suitability for blanching. Below are the varieties that Treehouse Almonds brings to its customers.
Soft shell, light color, high suture opening
Medium, flat shape, smooth surface
Nonpareil type
Long and flat
Idyllic snack almond. Color & shape offer the best visuals.
Hard shell, smooth surface, low suture opening
Large, long narrow shape, deeply wrinkled surface
California type
Long and flat
Its size & shape produces premium sliced, slivers & almond halves. Ideal for roasted whole almonds as well.
Soft shell, good shell integrity, fair suture opening
Medium, narrow shape, slightly wrinkled surface
California type
Long and flat
Its size & shape produces premium sliced, slivers & almond halves. Ideal for roasted whole almonds as well.
Semi-hard shell, light color, smooth surface, low suture opening
Small, short plump shape, wrinkled surface
California type, Mission type
Short and plump/ round
A favorite for blanching & chocolate manufacturers.
Semi-hard shell, good shell integrity, low suture opening
Small, medium plump shape, fairly wrinkled surface
California type, Mission type
Short and plump/ round
Its amaretto flavor profile makes it a great input for flours, butters & diced almonds.
Soft shell, light color, high suture opening
Medium, flat shape, smooth surface
Nonpareil type, California type
Long and flat
The Nonpareil look-alike. Good for snacking applications & an option for sliced, slivered & almond halves inputs.
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