Having an email conversation about almonds got me to thinking that I would like to hear how you and your families are dealing with the current raw-almonds-are-illegal dilemma.
Briefly, here’s the current legal situation: As of August 2008, The USDA requires raw almonds to be sanitized through pasteurization — either with a toxic fumigant or treatment with high-temperature heat. Conventional almonds are treated with the fumigant, while organic almonds receive a very brief H2O steaming on the outside (of the almond, not the shell).
For more on the almond issue, please read The Authentic Almond Project at the Cornucopia Institute.
My source for almonds — Hummingbird Wholesale in Eugene, OR — was offering truly raw almonds from Italy and Uzbekistan up until a few months ago. They also carry the H2O pasteurized almonds from California.
But recently, they decided to stop importing almonds, and instead, to only offer the California almonds. They do this in order to support California growers, who have no alternative but to comply with the (ridiculous) law. I cannot find fault with this decision. In fact, I respect it. So I’ve been buying the California almonds instead.
Hummingbird Wholesale has tested the H2O pasteurized almonds — to see how “alive” they are — by sprouting them. They report that the almonds sprout very well. So I do feel like these almonds are a good alternative (though of course I would prefer totally raw).
Hopefully one day we will be able to buy truly raw almonds again. In the meantime, we none of us have too many choices.
What are you choosing to do? Have you stockpiled truly raw almonds? Do you have your own almond tree? Are you okay with the organic H2O pasteurized almonds? Have you just quit eating almonds altogether? Please share what you’re doing!
Also, if you have any tips for storage, or sources of high-quality almonds, please share things like that as well.
For the past couple of years, we have purchased our almonds from Organic Pastures in California. We buy 25 pds. and put store them in the freezer until needed. If you purchase directly from the farmer and have them shipped, they come beautifully fresh and raw–they are not subject to the new laws. It’s just when they are sold through a second party (such as Whole Foods) that they must submit. Harvesting season is in October, so that’s when I order. Although more expensive, another source I found is Living Tree Community in California. They both can be found online.
Donna, thank you for sharing that. I had no idea this was an option. And P.S. I am taking a peek at your blog and enjoying it!
I am glad to read about Organic Pastures in California. I have bought almonds from D and S Ranches in CA. They explain about a special process that they use that they claim doesn’t affect the interior of the almonds. You can check it out at:
http://www.california-almonds.com/tell-me-about-pasteurization/info_11.html
Jenny, Yes! Thank you for sharing that. I believe that is the process which my almonds (from Hummingbird Wholesale in Eugene) undergo. I appreciated reading more about it, as I did not know the details. Thanks!
The Cornucopia Institute is actively involved in the raw vs. pasteurized almond issue and it might be interesting to check this link out:
http://www.cornucopia.org/almonds/
I buy my almonds from http://www.sunorganicfarm.com in California who claim their almonds are still truly raw. I haven’t gone the extra mile and called them for clarification and didn’t see any text on their Web site about this but I’m hopin’ what I’ve ordered is truly raw. According to Cornucopia, western small growers are hurting from foreign almond imports, not subject to pasteurization.
I have been soaking them in filtered water and celtic sea salt (a la Nourishing Traditions) and dehydrating them and storing them in zip lock baggies. I also enjoy making cinnamon/sugar almonds to keep on hand as treats.
Sun Organic Farms told me that refrigerator and freezer storage were not good methods to keep almonds but I note that Donna’s comment suggests it’s okay. That’s great news. How long have you stored them in the freezer Donna and how do they seem when you thaw them out?