Almonds are the most consumed nuts in the world, be it as a snack or as an essential, healthy food.

The almond fruit is composed of the seed, the shell, and the skin, with only 25% to 30% being the part that we traditionally consider the nut.

Discover how every part of the almond is used

In recent years, the demand for almonds for direct consumption and as an ingredient in processed products has increased considerably due to their physicochemical, nutritional, and sensory characteristics. With the increase in demand, production has grown, which, in turn, has made the amount of residues increasingly significant.

Therefore, it is common to wonder if we can take advantage of those residues. And if we can, what value do they have?

At Itac Professional, we are releasing a comprehensive dossier where we will explain all about the most innovative applications of almonds in the context of sustainable production to make the most of the entire product.

As expert almond manufacturers, we want to put out there all our knowledge about this product. We explain that the residue from this nut can not only be used, but have multiple benefits and applications. Its high quality brings a lot of value in all its use cases.

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In the dossier about zero waste almonds, you will find the following sections:
1. The Almond: The Most Popular Nut in the World
2. Shells, Skins and Blanching Water
3. New Applications in the Food Industry
4. Applications in the Cosmetic Industry
5. Other Emerging Applications
6. In Search of a Circular Economy and «Zero Waste»
7. Discover Importado Terra and the Origin of our Almonds

Keep learning: Importaco and Dcoop alliance for the trading of almonds

What are the bio-residues of almonds, and how are they obtained?

In a nutshell, the industrial process of treating almonds for consumption consists, first of all, in the removal of the thick and soft green bark that surrounds the almond kernels with its shell; and second of all, in a process known as shelling or husking, by which the hard or woody shells are removed, which reveals the kernels and their skin.

Subsequently, they will be subjected to blanching, a process by which the almonds are separated from their skin, and, furthermore, another by-product is generated: blanching water.

Skins, shells (external and internal) and blanching water were considered nonexploitable waste, until now.

Download the following infographic to know this process in detail, all its benefits and applications, as well as other curiosities about the almond nut and its bio-residues.

We are Zero Waste almonds

Our main production plant where Itac Professional nuts are processed has been certified with the AENOR Zero Waste certification.

This certification validates the environmental campaign carried out by the company that has achieved a revaluation and recycling rate of more than 99% for the residues generated in this production plant.

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The multifaceted nature of almonds creates a circular economy system that generates environmental and economic benefits.

Do you want more information about Itac Professional and our work as almond producers? Contact us or watch the following video.