New Almond Technology: Isolating The Good, The Bad And The Bitter

California has been the object of many epithets over the years, and calling it the World Almond Capital isn’t far off the mark. To put this in perspective, the state produces 80% of the total almonds in the world, a monumental figure by any standards. Raw almonds have this subdued feel while the roasted ones have an intense smoky or salty taste. However, bad almonds taste strange and bitter when cooked, which is why the industry works hard to isolate the good from the bad when raw. The problem is…

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