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NEWS |
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The Bloomin’ Almond Excerpt from March 2003 newsletter Patsy Flanigan
It’s February at this writing. At last we are finally getting some rain in Southern California. The air is clear and cool. Now we can see beautiful snow capped mountains that are so often hidden. I get a surprise as I look out into my rain-drenched back yard. The small apricot tree that has volunteered next to the patio, is covered with little white blossoms. Since the apricot and almond trees' timing is very close, this tells me that it is almond bloom time.
The almond bloom is very carefully studied by growers, and others in the business of processing and selling this valuable crop. What happens at bloom time can determine whether there will be an abundant crop or a poor crop of almonds in the Fall.
The experts have their own special language to describe the various stages of the almond bloom. First there is the "green tip" which means the new bud is just barely there. Next we have the "pink bud". Now the new bud is starting to expand showing just a little pink. After that is "popcorn", and that is just what it looks like. Then there is the full bloom where we see the full almond flower. The cycle continues with "petal fall". Then there is "jacket", and finally "out of jacket". The bloom cycle is over and the new little almond grows inside a green husk.
The weather during this time is critical. If the bloom is too early and gets a late freeze, the crop is in trouble. Also, it is important that the bees are able to get out and pollinate during the proper stage of the bloom. Adverse wind and heavy rain can be a problem too. There are many opportunities for the growers to worry at bloom time.
On the other hand, there have been a few years of excellent crops recently. Prices have been steady due to the fact that consumption is up dramatically both on overseas and domestically. Good news on the nutrition side is credited with the huge increase in domestic consumption.
California is by far the world's largest grower of almonds, and the most creative in terms of developing an eager market. Sliced, slivered, blanched, chopped, or whole, almonds add flavor and interest to all kinds of menus from appetizers to desserts.
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