Process flow chart for Almonds

Here's a simplified flow chart outlining the process of producing almonds:
 

Almond Harvesting: Almond harvesting typically occurs between August and October. Almond trees are shaken to release the almonds from their shells.
The almonds fall onto tarps or nets spread beneath the trees to collect them.

Hulling: After harvesting, almonds are transported to processing facilities. The outer hulls are removed from the almonds using mechanical hulling machines. Hulls are separated from the almonds, leaving the shelled almonds intact.

Shelling: Shelled almonds are further processed to remove the hard outer shell. Mechanical shelling machines crack the shells without damaging the almond kernels inside. Shells are separated from the kernels using air currents or sorting equipment.

Sorting and Grading: Almond kernels are sorted and graded based on size, color, and quality. Automated sorting machines separate almonds into different categories for packaging. Roasting (Optional): Almonds may be roasted to enhance flavor and aroma. Roasting is done in large ovens at controlled temperatures to achieve desired roast levels.

Packaging: Processed almonds are packaged in various sizes and formats, including bulk bins, bags, or containers. Packaging materials are sealed to maintain freshness and prevent contamination.

Quality Control: Finished almond products undergo quality control checks to ensure they meet industry standards. Samples are tested for taste, texture, and nutritional content to ensure consistency.

Distribution: Packaged almonds are distributed to retailers, wholesalers, and food service providers. Distribution channels may include supermarkets, health food stores, online retailers, and food manufacturers.

Consumer Use: Consumers purchase almonds for snacking, baking, cooking, and adding to various dishes. Almonds are enjoyed worldwide for their flavor, nutritional benefits, and versatility in culinary applications.