Our Almond oil qualities
We carry Almond oil in the following qualities for you
|Almond oil refined Ph. Eur.
|Almond oil cold pressed
|Organic almond oil refined Ph. Eur.
|Organic almond oil cold pressed
Almond Tree & almond Fruit
The almond tree belongs to the family Rosaceae and is a deciduous, upright, loosely foliated tree that can reach a height of 2 to 11 meters. The tree starts flowering as early as January and lasts until April. From July to August the leathery, firm drupes ripen. These tear up in the middle of the belly seam as soon as the ripeness is reached. The stone kernel that appears afterwards must be cracked to get to the almond. These have a thin, orange-brownish seed coat and a cream-coloured kernel. One differentiates between the sweet and the bitter almond. Only the sweet almonds are used to produce oil. The almond tree thrives best in a climate with long, warm and dry summers and mild, short and humid winters with short frosts. The average life expectancy of an almond tree is 70-80 years.
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Cultivation & yield
The world's largest growing area for almonds is in California. This is where around 80 % of all almonds are harvested. But almonds are also grown in the Mediterranean, Pakistan and Iran. The worldwide annual production in 2018 was almost 1.25 million tons.
The main harvesting period is from September to October.
Background / history
Mankind has been cultivating almond trees for around 4000 years. Then as now, people were aware of the valuable properties of the almond. Thus, the ancient Romans threw the rich nuts at newly married couples to help create a new generation. The ancient Egyptians also baked their bread for the pharaohs with almonds.
It is highly likely that the almond tree comes from Southwest Asia. The almond trees did not find their way to California until the 18th century.
General durability: canister 12 months, drum 18 months, IBC 6 months
Nutritional values & composition
|3,700 kJ / 900 kcal
|Saturated fatty acids
|Monounsaturated fatty acids
|Polyunsaturated fatty acids
Fatty acids ratio
|C16:0 Palmitic acid
|4 – 9 %
|C18:1 Oleic acid
|62 – 86 %
|C18:2 Linoleic acid
|7 – 30 %