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VacQPack and Organic Almonds

Despite the significant presence of antioxidants in almonds, their preservation still faces problems related to moisture. The reason for this is their high oil content, which makes them prone to turn rancid when coming in contact with oxygen. Besides this, insect and pest infestations and exposure to direct sunlight are also very serious threats.

Also to be considered, strong smells near stored almonds should be avoided, as almonds readily absorb external odors. Finally, almonds are very hygroscopic, making them susceptible to chemical and physical changes.

The preservation techniques for long term storage and transoceanic transportation of organic almonds can be complicated. Chemical fumigation like phosphine, irradiation and pasteurization are not an option. It is also important that genetic or chemical tampering should be avoided, to preserve original flavor.

Moreover, in the case of roasted almonds, the cargo must be protected from oxygen using airtight bags. Thus, oxidation is a real problem, correlated with the appearance of mold and the health risks of dangerous mycotoxins.

VacQPack uses an airtight liner composed of PE/HV/PA/EVOH/PA/HV/PE with a thickness of 200 microns. Not only is this a gas-tight barrier, but it also makes sure that the pointy edge of the almond won’t puncture it. As matter of fact, it was after tests using a cargo of almonds, that VacQPack reached the standard thickness value of 200m with Polyamide PA.

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Rich in protein, almonds also contain high levels of biotin, vitamin E, and manganese, among other nutrients.

The organic treatment of almonds using low pressure, controlled storage temperature and atmosphere will preserve the cargo, extending its shelf life. Of course, if a treatment is delivered with only a minimal residual presence of oxygen (O2), then most of the designated problems will be partially solved. VacQPack delivers a modified atmospheric packaging (MAP) solution that will keep at bay all the common problems associated with the preservation of almonds.