Content
- Almond cultivation: A walk across the globe
- Lush cultivation from the fourth year
- 1 year
- 2 years
- 3rd year
- Californian almonds: Varied quality products
- Almond treat from the heart of Spain
- Tips & Tricks
Almond cultivation: A walk across the globe
Two top areas have been established around the world. Almond cultivation enjoys a magnificent harvest in California and Spain. A few secrets give hints to the sweet success story.
For guaranteed success, almond trees are often grafted onto peach wood. So you benefit from a fast-waking and constantly irrigating base. From this moment on, the trees now have a 20 to 25 year future at the same location. After that they are cleared. A new generation for almond cultivation follows directly.
Lush cultivation from the fourth year
1 year
On the way to effective almond cultivation a continuous strong irrigation plays a special role in the first months.
2 years
During this time, the almond tree is blended for the first time after flowering. For this, three strong main branches are defined. The remaining branches are not needed for cultivation.
3rd year
This year, the almond tree is using almonds for the first time. These are not yet harvested. Almond cultivation benefits from a magnificent harvest from the fourth year.
Californian almonds: Varied quality products
Central Valley is home to almonds. In about 6,000 almond farmers harvest three different types of almonds each year, including:
In almond cultivation, the classification of species is based on their shell hardness. Further notes are needed for constant industrial processing. For example, it is interesting how well almonds blanch.
Almond treat from the heart of Spain
Almonds thrive in Europe under the Spanish sun. From Málaga to Tarragona they are grown over all. Almond cultivation enjoys a respectable annual crop of 30,000 tonnes. In total, over 100 different varieties are cultivated in Spanish climes. Only five of them are exported:
Tips & Tricks
European almonds differ from their American relatives by a harder shell. Spanish varieties are characterized by a harder shell. In addition, it is not very porous.