APRICOTS
GENERAL INFORMATION
Though Apricots originated in Asia, they were brought to the Mediterranean where European plant breeders produced the apricot we know today. California is the largest producer of Apricots in the U.S. followed by Washington, Idaho, Utah and Colorado.
​
Description: There are primarily two types of Apricots: European and Asian.
-
Most of the Apricot varieties grown in the U.S. are European Apricots. European Apricots are small, round-headed trees, ultimately reaching a height of up to 30 feet.
-
Asian Apricots resemble the European kinds, but are smaller, only reaching a height from six to 15 feet, and they are shrubby instead of tree-like. The fruit of the Asian Apricots grow one or 2 inches and the taste varies from sweet to sour.
​
Growing environment Apricots are very early bloomers, which makes them susceptible to injury from late spring frosts. A warm spell during the spring or even the winter urges the flower or leaf buds to begin swelling and the subsequent cold kills them. European Apricots grow only in mild climates; Asian Apricots are hardier and can survive harsh winters, though will still be damaged if the weather warms enough to induce blooming and then freezes up again. Apricots grow safely in mild climates and in very cold climates, where winter stays until late in the season and then lets up.
​
Varietals
​
California
-
Halves: Bright orange color, rich flavor with tart/sweet taste.
-
Diced: ¼” to ½” pieces of fruit, roughly cubic shape.
-
Paste: Produced by grinding prepared dried apricots.
-
Double Diced: Random pieces of fruit roughly cubic in shape.
-
Varigrade: Bright orange to medium amber-color varies piece to piece.
​
Mediterranean
-
Turkish
-
Whole Pitted: Yellow to orange in color, delicate apricot flavor. Texture somewhat softer than California type apricots.
​
Nutritional Information/Reference websites
-
www.califapricot.com (California Apricot Council)
​
​
​
BLUE STAR
TRADE &MARKETING
ALMONDS
GENERAL INFORMATION
History: Almonds originated in China and Central Asia. Over the centuries, they were brought to the Mediterranean and then to California in the 18th Century by Franciscan monks. In the United States, they are grown only grown in California primarily in the Central Valley (San Joaquin, Sacramento, etc.). California produces approximately 80 per cent of the almonds grown worldwide.
Organic (natural) almonds are also available. They are generally sold whole, but are available sliced. The blanched almonds are processed with the skins removed as whole blanched almonds, sliced and slivered. In addition, almonds can be found as almond meal and almond flour.
​
VARIETIES
GRADES
DISSIMILAR
Typically used for whole almond applications or for further processing such as blanching and roasting.
​
DOUBLES
Two kernels developing in one shell. One side of a double kernel is flat or concave.
​
CHIP & SCRATCH
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.
​
FOREIGN MATERIAL
Pieces of shell, hulls, or other foreign matter that will not pass through a round-opening screen measuring 8/64" (3.2mm) in diameter
.
PARTICLES & DUST
Fragments of almond kernels or other material that will pass through a round-opening screen measuring 8/64" (3.2mm) in diameter.
​
SPLIT & BROKEN
Seven-eighths or less of complete whole kernels that will not pass through a round-opening screen measuring 8/64" (3.2mm) in diameter.
​
OTHER DEFECTS
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, discolored, and chipped and scratched kernels greater than 1/4” (6.4mm) in diameter.
​
SERIOUS DEFECTS
Any defect that makes a kernel or piece of kernel unsuitable (includes decay, rancidity, insect injury, and damage by mold).
​
NUTRITIONAL INFORMATION
NUTRITIONAL CONTENT (PER 100 GRAMS)
Calories 605.5
Protein 23.25g
Carbohydrates 20.4g
Sugars 3.0g
Dietary Fiber 11.0g
Fat-Total 48.66g
Saturated Fat 3.7g
Cholesterol 0.0mg
Water 4.4g
Vitamin A IU 0.0IU
Vitamin C 1.72mg
Calcium 260.0mg
Iron 4.0mg
Sodium 12.2
​
​
​
Source: Almond Board of California