The site you are transferring to is not hosted by the California Almond Board, but rather on a valuable third-party source of information. This link has been provided for your convenience only, but the California Almond Board cannot assume any responsibility for the accuracy, quality, safety or nature of the content on the linked site. Storage of all forms of almond in cool and dry conditions (Maintaining almond quality during long-term storage under ambient conditions is a challenge in emerging export markets, such as China, which may have highly variable temperatures and relative humidities, depending on season and region). A long-term storage study published in the Journal of Food Science evaluated the quality of shelf life of almonds, raw kernels, blanched kernels and blanched sliced kernels stored for at least 18 months under controlled (including abusive) environmental conditions.
A shelving study conducted by Natick researchers from the United States Army demonstrated that various forms of almonds (raw, roasted, scalded or sliced) can have a three-year shelf life when packaged in optimal packaging (vacuum-sealed trilaminated aluminum bags). The almonds are delivered to the handler for sizing, classification and classification, and then stored in containers or other bulk containers under controlled conditions before shipping or further processing. For container shipments to foreign markets, shelled almonds are usually packaged in bags. Almonds without shells are naturally packaged in cardboard boxes or fiber containers in bulk, depending on the product and volume.
Sliced almonds and roasted almonds require more protection against moisture and oxygen. Shelled almonds come with an expiration date. When they are not open, they can stay in the pantry for 4 months. If you open them, you should refrigerate them to last for about 8 months.
If you want them to last even longer, freeze them and they'll take 10 months. In the fridge and pantry, sliced almonds will be good for 4 and 2 weeks, respectively. If you're looking for a way to use a lot of almonds quickly, I have two slightly unusual ideas for you to consider. So if you've ever stored almonds in warm temperatures for a couple of months and they've gone rancid, consider moving them to a cooler place, such as the fridge.
The Blue Diamond Growers Almond Innovation Center has conducted extensive research on the lifespan of almonds, continuously testing and monitoring hundreds of products with almond ingredients. Salmonella outbreaks due to raw almonds have also been reported in Australia (200) and Sweden (201). Roasted almonds processed in California are usually packaged in vacuum-packed aluminum bags and are shipped in 25-pound (11.3 kg) boxes. Almonds are a big part of your diet, but to get their full benefits, they must be properly stored.
To tell you the truth, it's hard to say precisely how long almonds last, since the recommendations are a bit exaggerated. Since most shelled almonds are found in grocery stores, they don't come with an expiration date. As soon as you open the pack of almonds, you should try to finish it in a week if you keep them at room temperature or a month if you keep them in the fridge. As for their shelf life, due to the oil content of almonds, storing them in the fridge in an airtight container is a good idea to get the most out of almonds.
As you can see, and as is the case with other nuts, the colder the storage location, the longer the almonds will last.
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