• Almond flour production is heavily influenced by cultivar selection, which affects oil content and flour functionality; targeting cultivars with optimal oil and protein balances can enhance yield and product quality.

• The almond sector is shifting towards a circular economy, with significant by-products like hulls and shells offering economic opportunities; for instance, hulls are valued at over $110 per ton in feed markets.

• Implementing Good Agricultural Practices (GAPs) is essential for ensuring food safety and quality, with key practices focusing on water management, soil amendments, and postharvest handling to minimize contamination risks.

• The integration of partially defatted almond flour (PDAF) into product lines can improve oxidative stability and protein content, providing a cost-effective solution to enhance product offerings while reducing waste.

Raw Material & Agronomy

Almond Flour Raw Material & Agronomy: A Technical Assessment for 2025

Product: Almond Flour
Section: Technology & Processing
Subsection: Raw Material & Agronomy

Executive summary

Almond flour sits at the intersection of premium nutrition, stringent food safety expectations, and an increasingly scrutinized environmental footprint. The raw material—almond kernels from Prunus dulcis—varies meaningfully by cultivar and growing conditions, which in turn influences flour functionality, oil content, and shelf stability. On-farm practices continue to be anchored by the Almond Board of California’s Good Agricultural Practices (GAPs), but the sector is simultaneously pivoting toward circular economy models that valorize hulls, shells, skins, blanch water, and press cake. Based on the best available and most reliable sources provided (notably a 2024 peer‑reviewed review in Future Foods and a comprehensive 2021 review of almond by‑products), my assessment is that the most pragmatic, lowest‑regret levers for the almond flour value chain are: (1) cultivar selection tailored to flour and co‑product yields; (2) systematic adoption of GAPs with robust postharvest controls; and (3) deep integration of by‑product valorization—especially partially defatted almond flour (press cake)—to materially reduce waste and improve competitiveness. These steps can deliver immediate quality and safety gains, cost resilience via co‑product revenue, and credible sustainability progress without compromising product performance in bakery and culinary applications (Lacivita et al., 2024; Sagar et al., 2021; Almond Board of California, 2009).

Raw material: the almond kernel and flour specifications

Almond flour is milled almond kernel. Two commercial baselines dominate—natural (with skin) and blanched (skin removed)—and a third, partially defatted almond flour (PDAF), arises from oil extraction. Each has distinct composition and performance.

• Natural almond flour (skin-on): Retains phenolics and fiber from skins, contributing antioxidant capacity and darker color; higher flavor intensity; useful where rustic texture is desired. Skins can enhance aromatic profiles in bakery products, reflecting their phenolic complexity (Lacivita et al., 2024).

• Blanched almond flour (skinless): Produced via hot water/steam skin removal followed by fine grinding and sieving; prized for light color, smooth mouthfeel, and neutral flavor in pastries; commonly steam‑pasteurized to meet safety specs (Treehouse California Almonds, n.d.).

• Partially defatted almond flour (press cake): Generated after almond oil pressing/extraction; has reduced fat, comparatively higher protein concentration, and improved oxidation stability; successfully used in traditional biscuits (“almendrados”) and other formulas; offers circular economy and cost advantages as a valorized by‑product (Sagar et al., 2021).

Table 1. Almond flour types and practical implications

Sources: (Treehouse California Almonds, n.d.; Sagar et al., 2021; Lacivita et al., 2024).

Cultivar and composition variability

Almond kernel composition (oil, protein, minor components) varies by cultivar and environment, and these differences have downstream importance for both oil extraction and defatted flour quality. A study examining Spanish cultivars identified significant differences in oil fatty acid profiles, oxidative stability, minor components, and triglyceride compositions; the authors concluded cultivar choice is critical if oil or flour is a main production objective. For flour producers, cultivars with targeted oil/protein balances and oxidative stability profiles can improve both sensory performance and shelf life—or increase yield of high‑value co‑products like oil (García-Linares et al., 2017).

Global production regions and sourcing realities

Almond production is concentrated in California, the Mediterranean basin, and Central Asia/Middle East. This geographic clustering has two practical effects for almond flour supply:

1. Vulnerability to regional water stress and climate variability; and
2. Large, consistent volumes enabling tight quality control and standardized processing/pasteurization.

The strategic implication is twofold—diversify cultivar portfolios and sourcing within these regions, and expand co‑product valorization to buffer margin against environmental or price shocks (Redalyc/FAO synthesis).

Agronomy: good agricultural practices (GAPs) for almonds used in flour

The Almond Board of California’s GAPs (2009) remain the industry baseline for field‑to‑harvest controls aimed at minimizing microbial contamination and ensuring high‑quality kernels for flour milling. While not exhaustive, the most relevant elements for flour supply chains include:

• Agricultural water: Assess and manage water sources and delivery methods to reduce contamination risk (e.g., drip irrigation; water testing schedule) (Almond Board of California, 2009).

• Soil amendments: Properly compost and apply manure/organic amendments to prevent pathogen carryover to tree nuts (Almond Board of California, 2009).

• Orchard floor and wildlife: Manage ground cover and exclude domestic animals from orchards; monitor wildlife intrusion to reduce fecal contamination risk (Almond Board of California, 2009).

• Worker hygiene and equipment sanitation: Training, facilities, and cleaning protocols for harvest and handling equipment to limit cross‑contamination (Almond Board of California, 2009).

• Harvest and postharvest: Timely harvest, off‑ground collection where feasible, and controlled hulling/shelling and storage to maintain low moisture, minimize mold and pathogens, and preserve quality (Almond Board of California, 2009).

Table 2. Selected GAP elements most salient to flour processors

Source: (Almond Board of California, 2009).

Processing from orchard to flour

Industrial flour production follows a series of standardized steps designed to deliver safety, uniform particle size, and stable sensory quality:

• Selection and screening: Electronic screening equipment removes foreign material and defects to ensure only high‑quality almonds are processed (Treehouse California Almonds, n.d.).

• Blanching (skin removal, where applicable): Hot water and/or steam loosens skins, which are then removed to produce skinless almonds for blanched flour; skins move to the by‑product stream (Treehouse California Almonds, n.d.).

• Pasteurization (as requested): Steam pasteurization of kernels is common to meet safety specifications without compromising flavor; parameters are validated to maintain functional quality (Treehouse California Almonds, n.d.).

• Grinding and sieving: Kernels are milled to the target fineness and classified into consistent particle size distributions (fine flour vs meal) to match application needs (Treehouse California Almonds, n.d.).

• Packaging and storage: Oxygen/moisture‑barrier packaging and cool, dry storage mitigate rancidity and preserve freshness, critical for high‑oil flours.

By‑products and the circular economy

Almond processing generates significant co‑streams—hulls, shells, skins, blanch water, and press cake—that increasingly underpin the industry’s circular economy narrative and cost structure. The literature supports both the scale of these streams and their latent value.

Table 3. Almond by‑products: composition, scale, and uses

In addition to material recovery, there is suggestive evidence that almond components contribute prebiotic effects in vitro and in vivo, supporting the case for functional ingredient development from skins and shell‑derived oligosaccharides. This aligns with the broader shift toward valorizing almond residues as sources of bioactive compounds for the food industry (Sagar et al., 2021).

Quality and safety considerations specific to flour

• Microbiological safety: Steam pasteurization of kernels coupled with GAP‑consistent orcharding and clean milling environments are the backbone of finished product safety. Validated time/temperature profiles are designed to achieve required lethality while preserving functionality (Almond Board of California, 2009; Treehouse California Almonds, n.d.).

• Oxidative stability and rancidity: High lipid content necessitates careful control of moisture, oxygen exposure, temperature, and light from storage through distribution. Partially defatted flours can add formulation stability where lipid oxidation is a concern (Sagar et al., 2021).

• Functional consistency: Particle size distribution, oil content, and skin inclusion (natural vs blanched) drive water absorption, dough rheology, and texture; classification and blending at the mill are critical for predictability in bakery operations (Treehouse California Almonds, n.d.).

Environmental and sustainability context

The almond sector has been scrutinized for water intensity and ecosystem pressures in key regions. While precise water footprint values are debated and context‑dependent, the direction of travel is clear: greater efficiency in irrigation, improved soil health, and ecosystem stewardship are increasingly non‑negotiable. The strongest, most immediate sustainability wins for almond flour come from:

• Circular economy and by‑product utilization: High‑tonnage streams such as shells (0.8–1.7 million t/y) and hulls (already monetized at >$110/t in some feed channels) represent both environmental and economic levers. Converting shells into biobased functional ingredients (e.g., xylooligosaccharides) and deploying skin/blanch water extracts as natural preservatives reduce waste and substitute fossil‑based or synthetic inputs (Sagar et al., 2021; Lacivita et al., 2024).

• Cultivar and agronomy synergy: Targeting cultivars with favorable oil profiles, oxidative stability, and yield can reduce inputs per kg of usable flour and enhance co‑product value density. GAP‑aligned irrigation management and orchard floor practices support both safety and resource efficiency (García-Linares et al., 2017; Almond Board of California, 2009).

• Postharvest efficiency: Reducing breakage and defects via careful harvest, hulling/shelling, and screening increases the share of kernels fit for flour and decreases energy intensity per unit of finished product (Treehouse California Almonds, n.d.).

My position, grounded in these sources, is that valorization of press cake into partially defatted almond flour—and systematic recovery of antioxidants from skins/blanch water—offers the best cost‑to‑impact ratio in the near term. It simultaneously diversifies product portfolios (e.g., high‑protein, lower‑fat flours for specific bakery needs), reduces waste, and improves oxidative stability—a common pain point for flour users (Sagar et al., 2021; Lacivita et al., 2024).

Market and cost drivers

Almond flour pricing reflects raw almond costs, processing complexity (blanching, pasteurization, fine milling, classification), quality assurance, and packaging. While consumer‑facing narratives emphasize premium attributes, the underlying producer economics are increasingly shaped by co‑product monetization and cultivar‑driven yields and stability. Evidence that cultivar choice meaningfully affects oil and minor component content reinforces the importance of agronomic planning tied to downstream product strategies (e.g., selecting for higher oil to maximize both edible oil and defatted flour output) (García-Linares et al., 2017).

Recommendations for industry and buyers

• Integrate PDAF at scale: Blend partially defatted almond flour into product lines where oxidation control and protein enrichment are beneficial (cookies, biscuits, bars). This can stabilize flavor, extend shelf life, and reduce formulation reliance on added stabilizers (Sagar et al., 2021).

• Specify by cultivar where feasible: For large‑volume buyers, work with growers/processors on cultivar‑specific supply tied to target flour properties (oil, stability), leveraging the documented variability among cultivars (García-Linares et al., 2017).

• Require GAP alignment and pasteurization validation: Formalize GAP compliance and pasteurization validation in supplier specifications to reduce safety risks and variability (Almond Board of California, 2009).

• Co‑invest in by‑product streams: Encourage suppliers to recover skins/blanch water extracts for natural preservation solutions, creating closed loops within bakery ecosystems and reducing dependence on synthetic additives (Lacivita et al., 2024).

• Postharvest precision: Support investments in gentle handling, electronic sorting, and controlled storage that maximize kernel integrity and minimize rancidity risk before milling (Treehouse California Almonds, n.d.).

Conclusion

Almond flour’s value proposition—nutritional density, gluten‑free functionality, and clean taste—will remain compelling. Yet sustaining that proposition at scale requires more than incremental farming tweaks. The convergent evidence indicates that cultivar‑informed agronomy, rigorous GAP adherence, and a serious embrace of by‑product valorization—especially partially defatted flours and phenolic extract recovery—are the most credible, near‑term strategies to raise product quality, decrease waste, and improve cost resilience. In my judgment, the sector should treat by‑product valorization as a core manufacturing strategy rather than an adjunct sustainability program; it is the clearest pathway to both competitiveness and credible environmental performance in almond‑based ingredients (Lacivita et al., 2024; Sagar et al., 2021; Almond Board of California, 2009).

References

• Almond Board of California. (2009). Addendum III to GMA Nut Industry Handbook: Good Agricultural Practices for Almond Growers (2009 Edition). UC Food Safety, University of California, Davis. https://ucfoodsafety.ucdavis.edu/sites/g/files/dgvnsk7366/files/inline-files/261406.pdf

• García-Linares, F., et al. (2017). Suitability of Spanish almond cultivars for the industrial production of almond oil and defatted flour. Scientia Horticulturae. https://www.sciencedirect.com/science/article/abs/pii/S0304423817304697

• Lacivita, V., DeRossi, A., Caporizzi, R., Lamacchia, C., Speranza, B., Guerrieri, A., Racioppo, A., Corbo, M. R., Sinigaglia, M., & Severini, C. (2024). Discover hidden value of almond by-products: Nutritional, sensory, technological and microbiological aspects. Future Foods, 10, 100398. https://www.sciencedirect.com/science/article/pii/S2666833524001047

• Sagar, N. A., Pareek, S., Schaide, T., Valero, D., & Serrano, M. (2021). Almond by-products: Valorization for sustainability and competitiveness of the industry. Foods, 10(8), 1795. https://pmc.ncbi.nlm.nih.gov/articles/PMC8394390/

• Treehouse California Almonds. (n.d.). Almond flour production and storage process. https://www.treehousealmonds.com/blog/almond-flour-production-and-storage-process/

• Redalyc. (2019). Recycling of the biomass waste defatted almond meal as a novel nutritional supplementation for cultivated edible mushrooms. https://www.redalyc.org/journal/3030/303058204055/html/

Frequently Asked Questions

What are the main types of almond flour and their characteristics?

Almond flour primarily comes in three types: natural (skin-on), blanched (skin removed), and partially defatted almond flour (PDAF). Natural almond flour retains phenolics and fiber, offering stronger flavor and higher antioxidant capacity, while blanched almond flour is prized for its light color and smooth texture, making it ideal for pastries.

How does cultivar selection impact almond flour production?

Cultivar selection significantly influences the oil and protein content of almond kernels, which directly affects flour quality and functionality. For instance, studies show that specific Spanish cultivars exhibit varying oil fatty acid profiles and oxidative stability, which are crucial for both flour performance and shelf life.

What are the key agricultural practices recommended for almond growers?

The Almond Board of California recommends several Good Agricultural Practices (GAPs) to ensure high-quality almond production, including effective water management, soil amendment controls, and worker hygiene protocols. These practices help minimize microbial contamination and enhance kernel quality, which is vital for flour milling.

How does the processing of almond flour ensure safety and quality?

Almond flour processing involves several steps, including steam pasteurization and electronic screening, to ensure safety and uniform quality. These methods are designed to eliminate pathogens while preserving the functional qualities of the almonds, thus maintaining the integrity of the final flour product.

What role do almond by-products play in the industry?

Almond by-products, such as hulls, shells, and skins, are increasingly valued in the almond flour industry for their potential to reduce waste and enhance sustainability. For example, hulls can be sold for over $110 per ton as a dairy feed ingredient, while skins are utilized for their antioxidant properties in food preservation.

What are the environmental considerations associated with almond flour production?

Almond flour production is scrutinized for its water usage and environmental impact, particularly in drought-prone regions like California. The industry is moving towards more sustainable practices, such as improved irrigation efficiency and the valorization of by-products, to mitigate its ecological footprint.

How can businesses leverage partially defatted almond flour in their products?

Businesses can incorporate partially defatted almond flour into formulations to enhance protein content and improve oxidative stability, particularly in products like cookies and biscuits. This not only extends shelf life but also reduces reliance on synthetic stabilizers, aligning with consumer demand for cleaner labels.