Articles
ALMOND QUALITY REQUIREMENTS FOR INDUSTRIAL PURPOSES – ITS RELEVANCE FOR THE FUTURE ACCEPTANCE OF NEW CULTIVARS FROM BREEDING PROGRAMS
Article number
1028_34
Pages
213 – 220
Language
English
Abstract
The almond cultivars distribution in the Mediterranean countries has changed drastically during the last 20 years, since new cultivars from breeding programs have been planted.
Even though, commercial standards based on traditional cultivars still remain, particularly for almond traditional specialities (turron, marzipan, nougat…) Almonds from traditional cultivars are blended with kernels from other cultivars of similar shape but with different industrial aptitude, resulting in lower quality products.
This causes that the industry tends to move to the standardized almond market, even though the final product properties and acceptance can be worst.
Technological aptitude of new cultivars should be tested and showed to the industry, mainly for the widely spread cultivars, in order to offer high quality almonds more adapted to their confectionary specialities.
In addition, technological processes should be adapted to these new cultivars.
This should help to split the commercial market with new cultivars with larger crop potential which can be offered to the industry and also this should further enlarge the usefulness of the breeding programs.
It is reported the example of the IRTAs almond breeding program which includes the industrial aptitude testing for new releases before their diffusion to the growers.
In this work, each cultivar is scored for its aptitude to several confectionery uses, in comparison to traditional cultivars.
Even though, commercial standards based on traditional cultivars still remain, particularly for almond traditional specialities (turron, marzipan, nougat…) Almonds from traditional cultivars are blended with kernels from other cultivars of similar shape but with different industrial aptitude, resulting in lower quality products.
This causes that the industry tends to move to the standardized almond market, even though the final product properties and acceptance can be worst.
Technological aptitude of new cultivars should be tested and showed to the industry, mainly for the widely spread cultivars, in order to offer high quality almonds more adapted to their confectionary specialities.
In addition, technological processes should be adapted to these new cultivars.
This should help to split the commercial market with new cultivars with larger crop potential which can be offered to the industry and also this should further enlarge the usefulness of the breeding programs.
It is reported the example of the IRTAs almond breeding program which includes the industrial aptitude testing for new releases before their diffusion to the growers.
In this work, each cultivar is scored for its aptitude to several confectionery uses, in comparison to traditional cultivars.
Authors
A. Romero
Keywords
physical properties, chemical composition, turron, marzipan, chocolate, confectionery, shelf life
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