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Almonds Now Steamed or Imported
As a result of two Salmonella incidents in 2001 and 2004 traced to raw almonds, the California Almond Board, with sanction from the USDA, approved a mandatory pasteurization of all raw almonds - both conventional and organic.
What does this mean for the almond industry and its consumers?
• All almonds must be additionally processed (pasteurized) to decrease the potential presence of salmonella.
• Fumigation, steam, and roasting are the current available methods for pasteurization: The fumigation process uses propylene oxide, which is a genotoxic chemical and is listed as a possible carcinogen by the International Agency on Cancer Research.
Roasting with oil is a traditional processes of pasteurization.
Steam pasteurization is an innovative method developed specifically for “raw” almonds. Short bursts of steam on the outer shell reduce the presence of bacteria while minimizing the impact on the nut inside the shell.
This is the method used by organic growers.
• The Almond Board claims that pasteurization treatments do not cook the almond therefore the “raw” characteristics of the almond are not changed. Steam treated almonds will still be classified as “raw” because they can be sprouted, although the steam temperatures exceed informal guidelines used by raw foods consumers (120°F).
• Because the Almond Board considers steam pasteurized almonds to be “raw,” the industry will continue to label them as such.
• Imported almonds and almonds sold by individual growers from their roadside orchard stands, or at Farmer’s markets, are the only exemptions provided to this rule by the Almond Board.
Good Earth is offering steam pasteurized organic almonds from California as well as completely raw imported almonds so our customers can make a choice between local or unsteamed. Look for them in our bulk section.
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