Médaille d'argent 2011 au Concours Général Agricole de Paris

The manufacturing of our almonds

From the almond to the amandon

Our almonds are harvested and then "shelled". This step, done mechanically, consists of removing the gove from the fruit (fleshy outer shell) allowing a better drying of the fruit. Drying is an important step in our process: 1 to 2 days are needed in order to reduce the humidity level of the shell and the amandon, and also to retain all the nutritional and taste values. Finally, with low humidity and high content of fatty acid, amandons are kept cool before being packaged.

For a kilo of shells picked up, we get between 250 and 350g of amandons (almond kernel), commonly miscalled “almonds”.