text:
Canadian Open (badminton)
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The Canadian Open in badminton is an international open held in Canada since 1957. The tournament is traditionally held every year in September.
In 1957 the Canadian Badminton Federation decided to open the Canadian National Championships and they were combined with the Canadian Open until 1961. In 1962 they were divided and held as separate tournaments. 2008 and 2009 the championships were held as Canadian International.
Contents
[hide]
1 Previous winners
1.1 Canadian National Championships and Canadian Open together
1.2 Canadian Open
2 Performances by nation
3 References
4 External links
Previous winners[edit]
Canadian National Championships and Canadian Open together[edit]
Year
Men's singles
Women's singles
Men's doubles
Women's doubles
Mixed doubles
1957 Dave F. McTaggart Judy Devlin Don K. Smythe
H. "Budd" Porter Sue Devlin
Judy Devlin Bobby Williams
Ethel Marshall
1958 Dave F. McTaggart Jean Miller Don K. Smythe
H. "Budd" Porter Marjorie Shedd
Joan Hennessy William Purcell
Marjorie Shedd
1959 Tan Joe Hok Judy Devlin Lim Say Hup
Teh Kew San Sue Devlin
Judy Devlin Don P. Davis
Judy Devlin
1960 Tan Joe Hok Marjorie Shedd Lim Say Hup
Teh Kew San Lois Alston
Beulah Armendariz Finn Kobberø
Jean Miller
1961 Erland Kops Marjorie Shedd Finn Kobberø
Jörgen Hammergaard Hansen Marjorie Shedd
Dorothy Tinline Finn Kobberø
Jean Miller
Canadian Open[edit]
Year
Men's singles
Women's singles
Men's doubles
Women's doubles
Mixed doubles
1962 Ferry Sonneville Marjorie Shedd Jim Poole
Bobby Williams Marjorie Shedd
Dorothy Tinline Berndt Dahlberg
Dorothy Tinline
1963 Erland Kops Marjorie Shedd Erland Kops
B. McGoig Marjorie Shedd
Dorothy Tinline Erland Kops
Claire Lovett
1964 C. Ratanaseangsuang Jean Miller Eiichi Nagai
Eiichi Sakai Marjorie Shedd
Dorothy Tinline James Carnwath
Marjorie Shedd
1965 C. Ratanaseangsuang Jean Miller Jim Poole
C. Ratanaseangsuang Tyna Barinaga
Caroline Jensen B. McCoig
Margaret Barand
1966 Tan Aik Huang Judy Hashman Ng Boon Bee
Tan Yee Khan Judy Hashman
Susan Peard Ng Boon Bee
Ulla Strand
1967 Erland Kops Alison Daysmith Roger Mills
Colin Beacom Patricia Moody
Jean Miller Roger Mills
Sharon Whittaker
1968 Bruce Rollick Sharon Whittaker Sangob Rattanusorn
Chavalert Chumkum Sharon Whittaker
Mimi Nilsson Sangob Rattanusorn
Lois Alston
1969 Rudy Hartono Eva Twedberg Tony Jordan
B. McGoig Retno Kustijah
Minarni Darmadi
Minarni
1970 Ippei Kojima Tyna Barinaga Raphi Kanchanaraphi
C. Ratanaseangsuang Susan Whetnall
Margaret Boxall Ippei Kojima
Susan Whetnall
1971 Rudy Hartono Hiroe Yuki Ng Boon Bee
Punch Gunalan Noriko Takagi
Hiroe Yuki Ng Boon Bee
Sylvia Ng
1972 Derek Talbot Eva Twedberg Mike Tredgett
Ray Stevens Anne Berglund
Pernille Kaagard Flemming Delfs
Pernille Kaagard
1973 Jamie Paulson Nancy McKinley Jamie Paulson
Yves Pare Margaret Beck
Joke van Beusekom No competition
1974 Jamie Paulson Jane Youngberg Shoichi Toganoo
Nobutaka Ikeda Jane Youngberg
Barbara Welch Raphi Kanchanaraphi
Barbara Welch
1975 Ray Stevens Margaret Beck Mike Tredgett
Ray Stevens Margaret Beck
Joke van Beusekom No competition
1976 Bandid Jaiyen Wendy Clarkson Mike Tredgett
Ray Stevens Margaret Lockwood
Nora Gardner
1977 Flemming Delfs Wendy Clarkson Thomas Kihlström
Bengt Fröman Nora Perry
Karen Puttick David Eddy
Nora Perry
1978 Flemming Delfs Wendy Clarkson Thomas Kihlström
Bengt Fröman Sonoe Ohtsuka
Kazuk Sekine Steen Skovgaard
Wendy Clarkson
1979 Morten Frost Fumiko Tookairin Christian Hadinata
Ade Chandra Imelda Wiguno
Verawaty Wiharjo Christian Hadinata
Imelda Wiguno
1980 Morten Frost Gillian Gilks Mike Tredgett
Ray Stevens Nora Perry
Jane Webster Mike Tredgett
Nora Perry
1981 Nick Yates Sam Yanquin Thomas Kihlström
Ray Stevens Nora Perry
Jane Webster Thomas Kihlström
Gillian Gilks
1982 Torbjörn Peterson Sally Podger Torbjörn Peterson
Lars Wengberg Gillian Gilks
Gillian Clark Billy Gilliland
Karen Chapman
1983 Misbun Sidek Kenneth Larsen Rashid Sidek
Misbun Sidek Sally Podger
Karen Beckman Mike Butler
Claire Backhouse
1984 Michael Kjeldsen Hong Chen Razif Sidek
Misbun Sidek Gillian Gowers
Karen Chapman Nigel Tier
Gillian Gowers
1985 Jens Peter Nierhoff Claire Backhouse-Sharpe Jens Peter Nierhoff
Henrik Svarrer Johanne Falardeau
Denyse Julien Billy Gilliland
Nora Perry
1986 No competition
1987[1] Park Sung-bae Chun Sung-Suk Lee Deuk-choon
Lee Sang-bok Kim Jung-Ja
Cho Young-Suk Andy Goode
Gillian Gowers
1988 Steve Butler Zheng Baojun Jens Peter Nierhoff
Henrik Svarrer Erica van Dijck
Eline Coene Henrik Svarrer
Erica van Dijck
1989 Anders Neilson Denyse Julien Bryan Blanshard
Mike Bitten Hwa Jung-Eun
Joo Shon-hye Mike Bitten
Doris Piché
1990 Fung Permadi Vlada Chernyavskaya Ong Ewe Chye
Rahman Sidek Denyse Julien
Doris Piché Bryan Blanshard
Denyse Julien
1991 Steve Butler Elena Rybkina Jalani Sidek
Razif Sidek Gillian Gowers
Sara Sankey Nick Ponting
Gillian Gowers
1992 Ahn Jae-chang Hisako Mizui Cheah Soon Kit
Soo Beng Kiang Pernille Dupont
Lotte Olsen Thomas Lund
Pernille Dupont
1993 Thomas Stuer-Lauridsen Camilla Martin Thomas Lund
Jon Holst-Christensen Pernille Dupont
Lotte Olsen Thomas Lund
Pernille Dupont
1994 Lioe Tiong Ping Pernille Nedergaard Ade Sutrisna
Candra Wijaya Rikke Olsen
Helene Kirkegaard Jürgen Koch
Irina Servova
1995 Lee Kwang-jin Bang Soo-hyun Ha Tae-kwon
Kang Kyung-jin Gil Young-ah
Jang Hye-ock[2] Kim Dong-moon
Gil Young-ah
1996
1998 No competition
1999 Brian Abra Charmaine Reid Wang Wen
Darryl Yung Robbyn Hermitage
Milaine Cloutier Iain Sydie
Denyse Julien
2000 Jyri Aalto Takako Ida Ma Che Kong
Yau Tsz Yuk Joanne Davies
Sara Hardaker Peter Blackburn
Rhonda Cator
2001 No competition
2002 Colin Haughton Petra Overzier Brian Prevoe
Philippe Bourett Lisa Parker
Suzanne Rayappan Kristian Roebuck
Natalie Munt
2003 Hong Seung-ki Lee Eun-woo Hwang Ji-man
Jung Hoong-min Lee Eun-woo
Ha Jung-eun Hwang Ji-man
Lee Eun-woo
2004 Aamir Ghaffar Julia Mann Paul Trueman
Ian Palethorpe Lisa Parker
Suzanne Rayappan Kristian Roebuck
Lisa Parker
2005 Hariawan Lee Yun-hwa Han Sung-wook
Kang Kyung-jin Jun Woul-sik
Ra Kyung-min Han Sung-wook
Joo Hyun-hee
2006 Toby Honey Eva Lee William Milroy
Mike Beres Mesinee Mangkalakiri
Eva Lee Howard Bach
Eva Lee
2007 Lee Tsuen Seng Lee Yun-hwa William Milroy
Mike Beres Hwang Yu-mi
Ha Jung-eun William Milroy
Tammy Sun
2008
2009 No competition
2010 Taufik Hidayat Zhu Lin Fang Chieh-Min
Lee Sheng-Mu Chien Yu-Chin
Cheng Wen-Hsing Lee Sheng-Mu
Cheng Wen-Hsing
2011 Marc Zwiebler Cheng Shao-chieh Ko Sung-hyun
Lee Yong-dae Cheng Shu
Bao Yixin Michael Fuchs
Birgit Michels
2012 Chou Tien-chen Nozomi Okuhara Takeshi Kamura
Keigo Sonoda Misaki Matsutomo
Ayaka Takahashi Ryota Taohata
Ayaka Takahashi
2013 Tan Chun Seang Nichaon Jindapon Maneepong Jongjit
Nipitphon Puangpuapech Huang Yaqiong
Yu Xiaohan Lee Chun Hei
Chau Hoi Wah
2014 Lee Hyun-il Michelle Li Liang Jui-wei
Lu Chia-bin Choi Hye-in
Lee So-hee Max Schwenger
Carla Nelte
2015 Lee Chong Wei Michelle Li Li Junhui
Liu Yuchen Jwala Gutta
Ashwini Ponnappa Lee Chun Hei
Chau Hoi Wah
2016 B. Sai Praneeth Michelle Li Manu Attri
B. Sumeeth Reddy Setyana Mapasa
Gronya Somerville Do Tuan Duc
Pham Nhu Thao
2017 Kanta Tsuneyama Saena Kawakami Peter Briggs
Tom Wolfenden Mayu Matsumoto
Wakana Nagahara Kim Won-ho
Shin Seung-chan
Performances by nation[edit]
Pos
Nation
MS
WS
MD
WD
XD
Total
1 Canada 7 20 8 9.5 14.5 59
2 England 5 2 7.5 13.5 12.5 40.5
3 Denmark 10 3 5.5 4 10.5 33
4 South Korea 5 5 5 6 4 25
5 Japan 2 4 3 5 2.5 16.5
6 Malaysia 4 0 9 0 2.5 15.5
7 Indonesia 7 1 2 1 1 12
8 Thailand 3 1 3.5 0 1.5 9
9 Sweden 1 2 3 0 2.5 8.5
10 Germany 1 1 0 0 2 4
11 India 1 0 1 1 0 3
12 Scotland 0 0 0 0 1 1
References[edit]
Jump up ^ "Korea into finals in all events at the Canada Open Badminton". Naver News Library. Donga Ilbo. 9 November 1987. Retrieved 28 August 2016.
Jump up ^ "Canadian Open 1995 - Winners". tournamentsoftware. Retrieved 16 July 2017.
External links[edit]
BWF: 2006 results
BWF: 2007 results
Retrieved from "https://en.wikipedia.org/w/index.php?title=Canadian_Open_(badminton)&oldid=833453199"
Categories:
Canadian Open (badminton)
Badminton tournaments in Canada
Recurring sporting events established in 1957
1957 establishments in Canada
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text:
Almond
From Wikipedia, the free encyclopedia
Jump to: navigation, search
For other uses, see Almond (disambiguation).
Almond
1897 illustration[1]
Almond tree with ripening fruit. Majorca, Spain
Scientific classification
Kingdom: Plantae
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Rosales
Family: Rosaceae
Genus: Prunus
Subgenus: Prunus subg. Amygdalus
Species: P. dulcis
Binomial name
Prunus dulcis
(Mill.) D. A. Webb
Synonyms[2]
Synonymy[show]
Amygdalus amara Duhamel
Amygdalus communis L.
Amygdalus dulcis Mill.
Amygdalus fragilis Borkh.
Amygdalus sativa Mill.
Druparia amygdalus Clairv.
Prunus amygdalus Batsch
Prunus communis (L.) Arcang.
Prunus communis Fritsch
The almond (Prunus dulcis, syn. Prunus amygdalus) is a species of tree native to Mediterranean climate regions of the Middle East, from Syria and Turkey to Pakistan, although it has been introduced elsewhere.[3]
Almond is also the name of the edible and widely cultivated seed of this tree. Within the genus Prunus, it is classified with the peach in the subgenus Amygdalus, distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.
Contents
[hide]
1 Description
1.1 Tree
1.2 Drupe
2 Origin and history
2.1 Etymology and names
3 Cultivation
3.1 Pollination
3.2 Diseases
4 Production
4.1 United States
4.2 Spain
4.3 Australia
5 Sweet and bitter almonds
6 Culinary uses
6.1 Almond milk
6.2 Almond flour and skins
6.3 Almond syrup
7 Nutrition
7.1 Health effects
8 Oils
9 Aflatoxins
10 Mandatory pasteurization in California
11 Cultural aspects
12 See also
13 References
14 External links
Description[edit]
Tree[edit]
The almond is a deciduous tree, growing 4–10 m (13–33 ft) in height, with a trunk of up to 30 cm (12 in) in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 8–13 cm (3–5 in) long,[4] with a serrated margin and a 2.5 cm (1 in) petiole. The flowers are white to pale pink, 3–5 cm (1–2 in) diameter with five petals, produced singly or in pairs and appearing before the leaves in early spring.[5][6] Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The optimal temperature for their growth is between 15 and 30 °C (59 and 86 °F) and the tree buds have a chilling requirement of 300 to 600 hours below 7.2 °C (45.0 °F) to break dormancy.[7]
Almonds begin bearing an economic crop in the third year after planting. Trees reach full bearing five to six years after planting. The fruit matures in the autumn, 7–8 months after flowering.[6][8]
Drupe[edit]
Almonds decorated on a plate
The almond fruit measures 3.5–6 cm (1–2 in) long. In botanical terms, it is not a nut but a drupe. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat (with a downy exterior), called the hull. Inside the hull is a reticulated, hard, woody shell (like the outside of a peach pit) called the endocarp. Inside the shell is the edible seed, commonly called a nut. Generally, one seed is present, but occasionally two occur.
Green almonds
Almond in shell and shelled
Blanched almonds
Shelled Almond
Almond confections
Origin and history[edit]
Persian miniature depiction of the almond harvest at Qand-i Badam, Fergana Valley (16th Century)[9]
The almond is native to the Mediterranean climate region of the Middle East, from Syria and Turkey eastward to Pakistan.[3] It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, and more recently transported to other parts of the world, notably California, United States.[3] The wild form of domesticated almond grows in parts of the Levant.[10]
Selection of the sweet type from the many bitter types in the wild marked the beginning of almond domestication.[11] It is unclear as to which wild ancestor of the almond created the domesticated species. The taxon Amygdalus fenzliana (Fritsch) Lipsky may be the most likely wild ancestor of the almond in part because it is native of Armenia and western Azerbaijan where it was apparently domesticated. Wild almond species were grown by early farmers, "at first unintentionally in the garbage heaps, and later intentionally in their orchards".[12]
Almonds were one of the earliest domesticated fruit trees due to "the ability of the grower to raise attractive almonds from seed. Thus, in spite of the fact that this plant does not lend itself to propagation from suckers or from cuttings, it could have been domesticated even before the introduction of grafting".[10] Domesticated almonds appear in the Early Bronze Age (3000–2000 BC) such as the archaeological sites of Numeria (Jordan),[11] or possibly earlier. Another well-known archaeological example of the almond is the fruit found in Tutankhamun's tomb in Egypt (c. 1325 BC), probably imported from the Levant.[10] Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany[13] is the northernmost, though the domesticated form can be found as far north as Iceland.[14]
Etymology and names[edit]
The word "almond" comes from Old French almande or alemande, Late Latin *amandula, derived through a form amygdala from the Greek ἀμυγδάλη (amygdálē) (cf. amygdala), an almond.[15] The al- in English, for the a- used in other languages may be due a confusion with the Arabic article al, the word having first dropped the a- as in the Italian form mandorla; the British pronunciation ah-mond and the modern Catalan ametlla and modern French amande show a form of the word closer to the original. Other related names of almond include mandel or knackmandel (German), mandorlo (Italian for the tree), mandorla (Italian for the fruit), amêndoa (Portuguese), and almendra (Spanish).[16]
The adjective "amygdaloid" (literally "like an almond") is used to describe objects which are roughly almond-shaped, particularly a shape which is part way between a triangle and an ellipse. See, for example, the brain structure amygdala, which uses a direct borrowing of the Greek term amygdalē.[17]
Cultivation[edit]
Pollination[edit]
The pollination of California's almonds is the largest annual managed pollination event in the world, with close to one million hives (nearly half of all beehives in the US) being trucked in February to the almond groves. Much of the pollination is managed by pollination brokers, who contract with migratory beekeepers from at least 49 states for the event. This business has been heavily affected by colony collapse disorder, causing nationwide shortages of honey bees and increasing the price of insect pollination. To partially protect almond growers from the rising cost of insect pollination, researchers at the Agricultural Research Service (ARS) have developed a new line of self-pollinating almond trees.[18] Self-pollinating almond trees, such as the 'Tuono', have been around for a while, but their harvest is not as desirable as the insect-pollinated California 'Nonpareil' almond tree. The 'Nonpareil' tree produces large, smooth almonds and offers 60–65% edible kernel per nut. The Tuono has thicker, hairier shells and offers only 32% of edible kernel per nut, but having a thick shell has advantages. The Tuono's shell protects the nut from threatening pests such as the navel orangeworm. ARS researchers have managed to crossbreed the pest-resistant Tuono tree with the 'Nonpareil, resulting in hybridized cultivars of almond trees that are self-pollinated and maintain a high nut quality.[18] The new, self-pollinating hybrids possess quality skin color, flavor, and oil content, and reduce almond growers' dependency on insect pollination.[18]
A grove of almond trees in central California
Almond blossoms in Iran
Young almond fruit
Mature almond fruit
Diseases[edit]
Main article: List of almond diseases
Almond trees can be attacked by an array of damaging organisms, including insects, fungal pathogens, plant viruses, and bacteria.[19]
Production[edit]
An almond shaker before and during a harvest of a tree
Almonds (with shell)
Production in 2016
Country
tonnes
United States 2,002,742
Spain 202,339
Iran 147,863
Morocco 112,681
Italy 74,584
Australia 72,902
World
3,214,303
Source: FAOSTAT of the United Nations[20]
In 2016, world production of almonds was 3.2 million tonnes, with United States providing 63% of the total.[20] As other leading producers, Spain, Iran, and Morocco combined contributed 14% of the world total (table).
United States[edit]
In the United States, production is concentrated in California where 1,000,000 acres (400,000 ha) and six different almond varieties were under cultivation in 2017, with a yield of 2.25 billion lb (1.02 billion kg) of shelled almonds.[21] The value of total US exports of shelled almonds in 2016 was $3.2 billion.[22]
Spain[edit]
Spain has diverse commercial cultivars of almonds grown in Catalonia, Valencia, Murcia, Andalusia, and Aragón regions, and the Balearic Islands.[23] Production in 2016 declined 2% nationally compared to 2015 production data.[23]
Australia[edit]
Australia is the largest almond production region in the Southern Hemisphere. Most of the almond orchards are located along the Murray River corridor in New South Wales, Victoria, and South Australia.[24][25]
Sweet and bitter almonds[edit]
Flowering (sweet) almond tree
Blossoming of bitter almond tree
The seeds of Prunus dulcis var. dulcis are predominantly sweet[26][27] but some individual trees produce seeds that are somewhat more bitter. The genetic basis for bitterness involves a single gene, the bitter flavor furthermore being recessive,[28][29] both aspects making this trait easier to domesticate. The fruits from Prunus dulcis var. amara are always bitter, as are the kernels from other species of genus Prunus, such as peach and cherry (although to a lesser extent).
The bitter almond is slightly broader and shorter than the sweet almond and contains about 50% of the fixed oil that occurs in sweet almonds. It also contains the enzyme emulsin which, in the presence of water, acts on the two soluble glucosides amygdalin and prunasin[30] yielding glucose, cyanide and the essential oil of bitter almonds, which is nearly pure benzaldehyde, the chemical causing the bitter flavor. Bitter almonds may yield 4–9 mg of hydrogen cyanide per almond[31] and contain 42 times higher amounts of cyanide than the trace levels found in sweet almonds.[32] The origin of cyanide content in bitter almonds is via the enzymatic hydrolysis of amygdalin.[32]
Extract of bitter almond was once used medicinally but even in small doses, effects are severe or lethal, especially in children; the cyanide must be removed before consumption.[32] The acute oral lethal dose of cyanide for adult humans is reported to be 0.5–3.5 mg/kg (0.2–1.6 mg/lb) of body weight (approximately 50 bitter almonds), whereas for children, consuming 5–10 bitter almonds may be fatal.[32]
All commercially grown almonds sold as food in the United States are sweet cultivars. The US Food and Drug Administration reported in 2010 that some fractions of imported sweet almonds were contaminated with bitter almonds. Eating such almonds could result in vertigo and other typical bitter almond (cyanide) poisoning effects.[33]
Culinary uses[edit]
This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (October 2010) (Learn how and when to remove this template message)
Smoked and salted almonds
Raw and blanched almonds
Marzipan foods artistically formed into festive designs
While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as whole, sliced (flaked, slivered), and as flour. Almonds yield almond oil and can also be made into almond butter or almond milk. These products can be used in both sweet and savoury dishes.
Along with other nuts, almonds can be sprinkled over breakfasts and desserts, particularly muesli or ice cream-based dishes. Almonds are used in marzipan, nougat, many pastries (including jesuites), cookies (including French macarons, macaroons), and cakes (including financiers), noghl, and other sweets and desserts. They are also used to make almond butter, a spread similar to peanut butter, popular with peanut allergy sufferers and for its naturally sweeter taste. The young, developing fruit of the almond tree can be eaten whole (green almonds) when they are still green and fleshy on the outside and the inner shell has not yet hardened. The fruit is somewhat sour, but is a popular snack in parts of the Middle East, eaten dipped in salt to balance the sour taste. Also in the Middle East they are often eaten with dates. They are available only from mid-April to mid-June in the Northern Hemisphere; pickling or brining extends the fruit's shelf life.
Almond cookies, Chinese almond biscuits, and Italian ricciarelli are made with almonds.
In Greece, ground blanched almonds are used as the base material in a great variety of desserts, usually called amygdalota (αμυγδαλωτά). Because of their white color, most are traditionally considered wedding sweets and are served at wedding banquets. In addition, a soft drink known as soumada is made from almonds in various regions.
In Iran, green almonds are dipped in sea salt and eaten as snacks on street markets; they are called chaqale bâdam. Also sweet almonds are used to prepare a special food for babies, named harire badam. Almonds are added to some foods, cookies, and desserts, or are used to decorate foods. People in Iran consume roasted nuts for special events, for example, during New Year (Nowruz) parties.
In Italy, bitter almonds are the traditional base for amaretti[34][35] (almond macaroons), a common dessert. Traditionally, a low percentage of bitter almonds (10–20%) is added to the ingredients, which gives the cookies their bitter taste (commercially, apricot kernels are used as a substitute for bitter almonds). Almonds are also a common choice as the nuts to include in torrone. In Apulia and Sicily, pasta di mandorle (almond paste) is used to make small soft cakes, often decorated with jam, pistachio, or chocolate. In Sicily, almond milk is a popular refreshing beverage in summer.
In Morocco, almonds in the form of sweet almond paste are the main ingredient in pastry fillings, and several other desserts. Fried blanched whole almonds are also used to decorate sweet tajines such as lamb with prunes. A drink made from almonds mixed with milk is served in important ceremonies such as weddings and can also be ordered in some cafes. Southwestern Berber regions of Essaouira and Souss are also known for amlou, a spread made of almond paste, argan oil, and honey. Almond paste is also mixed with toasted flour and among others, honey, olive oil or butter, anise, fennel, sesame seeds, and cinnamon to make sellou (also called zamita in Meknes or slilou in Marrakech), a sweet snack known for its long shelf life and high nutritive value.
In Indian cuisine, almonds are the base ingredients of pasanda-style and Mughlai curries. Badam halva is a sweet made from almonds with added coloring. Almond flakes are added to many sweets (such as sohan barfi), and are usually visible sticking to the outer surface. Almonds form the base of various drinks which are supposed to have cooling properties. Almond sherbet or sherbet-e-badaam, is a popular summer drink. Almonds are also sold as a snack with added salt.
In Israel almonds are topping tahini cookie or eaten as a snack.
The 'Marcona' almond cultivar is recognizably different from other almonds and is marketed by name.[36] The kernel is short, round, relatively sweet, and delicate in texture. Its origin is unknown and has been grown in Spain for a long time; the tree is very productive, and the shell of the nut is very hard.[36] 'Marcona' almonds are traditionally served after being lightly fried in oil, and are used by Spanish confectioners to prepare a sweet called turrón.
Certain natural food stores sell "bitter almonds" or "apricot kernels" labeled as such, requiring significant caution by consumers for how to prepare and eat these products.[37]
Almond milk[edit]
Main article: Almond milk
Almonds can be processed into a milk substitute called almond milk; the nut's soft texture, mild flavor, and light coloring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Raw, blanched, and lightly toasted almonds work well for different production techniques, some of which are similar to that of soymilk and some of which use no heat, resulting in "raw milk" (see raw foodism).
Almond flour and skins[edit]
Almond flour or ground almond meal combined with sugar or honey as marzipan is often used as a gluten-free alternative to wheat flour in cooking and baking.[38]
Almonds contain polyphenols in their skins consisting of flavonols, flavan-3-ols, hydroxybenzoic acids and flavanones[39] analogous to those of certain fruits and vegetables. These phenolic compounds and almond skin prebiotic dietary fiber have commercial interest as food additives or dietary supplements.[39][40]
Almond syrup[edit]
Historically, almond syrup was an emulsion of sweet and bitter almonds, usually made with barley syrup (orgeat syrup) or in a syrup of orange flower water and sugar, often flavored with a synthetic aroma of almonds.[32]
Due to the cyanide found in bitter almonds, modern syrups generally are produced only from sweet almonds. Such syrup products do not contain significant levels of hydrocyanic acid, so are generally considered safe for human consumption.[32]
Nutrition[edit]
Almonds
Nutritional value per 100 g (3.5 oz)
Energy
2,408 kJ (576 kcal)
Carbohydrates
21.69 g
Starch
0.74 g
Sugars
lactose
3.89 g
0.00 g
Dietary fiber
12.2 g
Fat
49.42 g
Saturated
3.731 g
Monounsaturated
30.889 g
Polyunsaturated
12.070 g
Protein
21.22 g
Tryptophan
0.214 g
Threonine
0.598 g
Isoleucine
0.702 g
Leucine
1.488 g
Lysine
0.580 g
Methionine
0.151 g
Cystine
0.189 g
Phenylalanine
1.120 g
Tyrosine
0.452 g
Valine
0.817 g
Arginine
2.446 g
Histidine
0.557 g
Alanine
1.027 g
Aspartic acid
2.911 g
Glutamic acid
6.810 g
Glycine
1.469 g
Proline
1.032 g
Serine
0.948 g
Vitamins
(%DV)†
Qty
Vitamin A equiv.
beta-Carotene
lutein zeaxanthin
(0%)
1 μg
1 μg
Vitamin A
1 IU
Thiamine (B1)
(18%)
0.211 mg
Riboflavin (B2)
(85%)
1.014 mg
Niacin (B3)
(23%)
3.385 mg
Pantothenic acid (B5)
(9%)
0.469 mg
Vitamin B6
(11%)
0.143 mg
Folate (B9)
(13%)
50 μg
Choline
(11%)
52.1 mg
Vitamin C
(0%)
0 mg
Vitamin D
(0%)
0 μg
Vitamin E
(175%)
26.2 mg
Vitamin K
(0%)
0.0 μg
Minerals
Calcium
(26%)
264 mg
Copper
(50%)
0.99 mg
Iron
(29%)
3.72 mg
Magnesium
(75%)
268 mg
Manganese
(109%)
2.285 mg
Phosphorus
(69%)
484 mg
Potassium
(15%)
705 mg
Selenium
(4%)
2.5 μg
Sodium
(0%)
1 mg
Zinc
(32%)
3.08 mg
Other constituents
Water
4.70 g
Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
The almond is a nutritionally dense food (see chart pictured right) and a 100 gram amount is a rich source (>20% of the Daily value, DV) of the B vitamins riboflavin and niacin, vitamin E, and the essential minerals calcium, iron, magnesium, manganese, phosphorus, and zinc. The same amount is also a good source (10–19% DV) of the B vitamins thiamine, vitamin B6, and folate; choline; and the essential mineral potassium. They are also rich in dietary fiber, monounsaturated fats, and polyunsaturated fats, fats which potentially may lower LDL cholesterol.[41] Typical of nuts and seeds, almonds also contain phytosterols such as beta-sitosterol, stigmasterol, campesterol, sitostanol, and campestanol, which have been associated with cholesterol-lowering properties.[41]
Health effects[edit]
Preliminary research associates consumption of almonds with elevated blood levels of high density lipoproteins and lower low density lipoproteins.[41]
Almonds may cause allergy or intolerance. Cross-reactivity is common with peach allergens (lipid transfer proteins) and tree nut allergens. Symptoms range from local signs and symptoms (e.g., oral allergy syndrome, contact urticaria) to systemic signs and symptoms including anaphylaxis (e.g., urticaria, angioedema, gastrointestinal and respiratory symptoms).[42]
During the digestion process in humans, almond flour may be fermented into short-chain fatty acids, most notably butyrate which is a substrate for cells lining the large intestine.[43][44]
Oils[edit]
Oil, vegetable, almond
Nutritional value per 100 g
Energy
3,701 kJ (885 kcal)
Fat
50 g
Saturated
5 g
Monounsaturated
31.6 g
Polyunsaturated
omega‑3
omega‑6
15 g
0
12.6 g
Vitamins
(%DV)†
Qty
Vitamin E
(261%)
39.2 mg
Vitamin K
(7%)
7.0 μg
Minerals
Iron
(0%)
0 mg
Full Link to USDA Database entry
Units
μg = micrograms • mg = milligrams
IU = International units
†Percentages are roughly approximated using US recommendations for adults.
Almonds are a rich source of oil, with 50% of kernel dry mass as fat (table). Almond oil contains 32% monounsaturated oleic acid (an omega-9 fatty acid), 13% linoleic acid (a polyunsaturated omega-6 essential fatty acid), and 5% saturated fatty acid (USDA link in table). Linolenic acid, a polyunsaturated omega-3 fat, is not present (table). Almond oil is a rich source of vitamin E providing 261% of the Daily Value per 100 ml (table).
Oleum amygdalae, the fixed oil, is prepared from either sweet or bitter almonds, and is a glyceryl oleate with a slight odour and a nutty taste. It is almost insoluble in alcohol but readily soluble in chloroform or ether. Almond oil is obtained from the dried kernel of almonds.[45]
Aflatoxins[edit]
Almonds are susceptible to aflatoxin-producing molds.[46] Aflatoxins are potent carcinogenic chemicals produced by molds such as Aspergillus flavus and Aspergillus parasiticus. The mold contamination may occur from soil, previously infested almonds, and almond pests such as navel-orange worm. High levels of mold growth typically appear as gray to black filament like growth. It is unsafe to eat mold infected tree nuts.
Some countries have strict limits on allowable levels of aflatoxin contamination of almonds and require adequate testing before the nuts can be marketed to their citizens. The European Union, for example, introduced a requirement since 2007 that all almond shipments to EU be tested for aflatoxin. If aflatoxin does not meet the strict safety regulations, the entire consignment may be reprocessed to eliminate the aflatoxin or it must be destroyed.[47][48]
Mandatory pasteurization in California[edit]
The USDA approved a proposal by the Almond Board of California to pasteurize almonds sold to the public, after tracing cases of salmonellosis to almonds. The almond pasteurization program became mandatory for California companies in 2007.[49] Raw, untreated California almonds have not been available in the U.S. since then.
California almonds labeled "raw" must be steam-pasteurized or chemically treated with propylene oxide (PPO). This does not apply to imported almonds[50] or almonds sold from the grower directly to the consumer in small quantities.[51] The treatment also is not required for raw almonds sold for export outside of North America.
The Almond Board of California states: “PPO residue dissipates after treatment.” The U.S. EPA has reported: “Propylene oxide has been detected in fumigated food products; consumption of contaminated food is another possible route of exposure.” PPO is classified by the EPA as a “Group B2, probable human carcinogen."[52]
The USDA-approved marketing order was challenged in court by organic farmers organized by the Cornucopia Institute, a Wisconsin-based farm policy research group. According to the Cornucopia Institute, this almond marketing order has imposed significant financial burdens on small-scale and organic growers and damaged domestic almond markets. A federal judge dismissed the lawsuit in the spring of 2009 on procedural grounds. In August 2010, a federal appeals court ruled that the farmers have a right to appeal the USDA regulation. In March 2013, the court vacated the suit on the basis that the objections should have been raised in 2007 when the regulation was first proposed.[53]
Cultural aspects[edit]
The almond is highly revered in some cultures. The tree originated in the Middle East,[54] and is mentioned numerous times in the Bible.
In the Hebrew Bible, the almond was a symbol of watchfulness and promise due to its early flowering. In the Bible the almond is mentioned ten times, beginning with Book of Genesis 43:11, where it is described as "among the best of fruits". In Numbers 17 Levi is chosen from the other tribes of Israel by Aaron's rod, which brought forth almond flowers. According to tradition, the rod of Aaron bore sweet almonds on one side and bitter on the other; if the Israelites followed the Lord, the sweet almonds would be ripe and edible, but if they were to forsake the path of the Lord, the bitter almonds would predominate. The almond blossom supplied a model for the menorah which stood in the Holy Temple, "Three cups, shaped like almond blossoms, were on one branch, with a knob and a flower; and three cups, shaped like almond blossoms, were on the other...on the candlestick itself were four cups, shaped like almond blossoms, with its knobs and flowers" (Exodus 25:33–34; 37:19–20).
Similarly, Christian symbolism often uses almond branches as a symbol of the Virgin Birth of Jesus; paintings and icons often include almond-shaped haloes encircling the Christ Child and as a symbol of Mary. The word "Luz", which appears in Genesis 30:37, sometimes translated as "hazel", may actually be derived from the Aramaic name for almond (Luz), and is translated as such in some Bible versions such as the NIV.[55] The Arabic name for almond is لوز "lauz" or "lūz". In some parts of the Levant and North Africa it is pronounced "loz", which is very close to its Aramaic origin.
La entrada de la flor is an event celebrated on 1 February in Torrent, Spain, in which the clavarios and members of the Confrerie of the Mother of God deliver a branch of the first-blooming almond-tree to the Virgin.[56]
See also[edit]
Fruit tree forms
Fruit tree propagation
Fruit tree pruning
List of almond dishes
List of edible seeds
References[edit]
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External links[edit]
Wikimedia Commons has media related to Almonds (Prunus dulcis).
Wikispecies has information related to Prunus dulcis
University of California Fruit and Nut Research and Information Center
The Almond Doctor, University of California Cooperative Extension on almond production
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Ambadi seed oil
Avocado oil
Castor oil
Grape seed oil
Hemp oil
Linseed oil (flaxseed oil)
Mustard oil
Olive oil
Perilla oil
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See also
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Taxon identifiers
Prunus dulcis
Wd: Q39918
APDB: 152754
Calflora: 6888
EoL: 231567
EPPO: PRNDU
FloraBase: 46200
FNA: 250100386
GBIF: 3022502
GRIN: 29890
iNaturalist: 69936
IPNI: 729673-1
ITIS: 24775
NCBI: 3755
NZOR: 820dd73b-e26a-4b0f-a42a-68ab30968fcb
PalDat: Prunus_dulcis
Plant List: rjp-375
PLANTS: PRDU
Tropicos: 27801092
Amygdalus dulcis
Wd: Q39779602
GBIF: 5369588
GRIN: 104716
IPNI: 721353-1
ITIS: 508765
Tropicos: 27804123
Authority control
LCCN: sh85003773
GND: 4168771-1
BNF: cb119364094 (data)
NDL: 00560239
Retrieved from "https://en.wikipedia.org/w/index.php?title=Almond&oldid=838541748"
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Almonds
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