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The box claims that 100 grams of almonds have 2418 kcal of energy - this is biologically impossible. I tried editing it, and found in the source that 100 grams have 2418 kJ of energy; now that is correct. Something is wrong in the routine that populates the box. 171.66.55.197 ( talk) 19:23, 4 December 2009 (UTC)
The article states that the almond is related to the walnut, which is just absurd. What were they trying to say? Obviously it is related to other members of the genus Prunus - is there anything else we ought to know? —Preceding unsigned comment added by MauriceJFox3 ( talk • contribs) 00:15, 22 March 2008 (UTC)
On the subject of classification, there is currently a line that says "botanically it is not a nut, it is a fruit", which is ridiculous to the reader, because when you click on the Wikipedia article "nut" it says essentially "a nut is a fruit". Are we nuts?! :) —Preceding unsigned comment added by 129.105.207.210 ( talk) 17:04, 11 June 2008 (UTC)
Should the botanical name be corrected to the accepted Prunus dulcis (Mill.) D.A.Webb, so that Prunus amygdalus (L.) Batsch correctly becomes the synonym? Ref: [1]__ Aakerro ( talk) 08:33, 3 February 2023 (UTC)
References
the article mentions that wild forms of almonds arent edible. why is this categorized as an edible seed? Fdskjs ( talk) 13:55, 23 November 2007 (UTC)
I can't seem to fix the pic of the almond in the description section; it's overlapping the text. Woland37 21:58, 24 October 2007 (UTC)
This text originally came from a Very Old Unnameable Source whose copyright has expired. I've attempted to update it; I've also eliminated much of the biblical discussion as it didn't seem particularly relevant. But if you'd rather have it there, go ahead. :-) --KQ
Most of what I've seen places almonds in the genus Prunus, rather than in a separate-yet-related genus. But I don't know enough botany to know which we should do.
This is a question for Josh Grosse, I think, as he seems knowledgeable in these areas. --KQ
No, not really, I've been making the classification as I sort through the materials on hand and try and figure things out, so I'd have had to do some reading. Thanks very much to Lee Daniel Crocker for saving us the trouble! --JG
From the article: 'The sweet almond itself contains practically no starch and may therefore be made into flour for cakes and biscuits'.
I sit here with a bag of almonds. Serving size 1/4 cup. Total carbohydrates 6 gram, fiber 4 gram, sugars 1 gram. This does not look like 'practically no [carbohydrates] [starch??]. Should this be amended??
The carbs in almonds are due to the fiber with in them. So it is a healthy carb, or a complex carbohydrate. Which means that it takes longer to digest. In other words, carbs from almonds are healthy, but because almonds are high in fat, they should be eaten in moderation. —Preceding unsigned comment added by Rfilibert ( talk • contribs) 17:35, 3 June 2010 (UTC)
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I have read that almonds once contained enough cyanide to be poisonous to humans, but through selective breeding it was reduced to the point where they became edible. If this is true, it should be added, but I don't know whether it is.
According to http://en.wikipedia.org/wiki/Blue_Diamond_Growers , almonds are California's largest food export, not the seventh largest as stated in this article. Which is it?
The article currently says:
OK, well the more linguistic training you have, the less meaningful descriptions like this become. What do "hard" and "soft" A refer to? Is there any actual /h/ in "Aah-men", or is that just a convention to indicate the quality of the a?
Is there any chance that someone in the know could get this transcribed into IPA? Thanks. -- Iustinus 17:39, 2 February 2006 (UTC)
I've removed the above paragraph from the article as (a) the pronunciation statements aren't cited, and I think are unusual enough to need citation, (b) it isn't in IPA, and the manual of style deprecates non-IPA pronunciation guides, and (c) is it really encyclopaedic?
I'm not very good at writing IPA, but based on the above spellings it is something like /æhlmɑnd/ for the 'usual American pronunciation', and /ɑhmɛn/ for the California local - MPF 10:57, 6 March 2006 (UTC)
I (a native and lifelong resident of the Chicago area) pronounce "almond" something like [ˈɑʟ.mṇd] or occasionally [ˈɑl.mənd] I have heard other Americans using [ˈæ.mən], which may well be the Californian way. Toiyabe, I don't know how Californians pronounce "amp" or "Amanda" to make a comparison. I've also heard a (maybe Ohio/Michigan) variant that is closer to the OED version, something like [ˈɔː.mənd], which if I had to spell it, would be "awmin'd". FWIW, FiggyBee, I would pronounce arr-mond as [ɑɹ.ˈmʌnd] and I would spell ['ɑːmənd] as "ommin'd". Thank heaven for IPA. For fun, have a look at: Phonological history of English low back vowels -- Theodore Kloba 20:34, 6 October 2006 (UTC)
As a native of the UK, I can say without any doubt or fear of contradiction that the UK pronunceation in the article "ar-mond" is not in common usage. I've never heard a single british person use it and would be falbbergasted if I heard one use it now. We all say "Aah-mond" "Aah-mund" (or infrequently "aal-mund"). The OED probably has something different but then they frequently give pronunceations which are for the South East of England only, are decades out of date or just shockingly wrong (a good example of this is their pronunceation of "fart") 195.153.45.54 09:04, 6 November 2007 (UTC)
Well I'm contradicting you. Half the country actually pronounces the 'l' and in some regions of the north it is pronounced 'olmond'. 'Pronunciation', by the way, has no 'e' in it. 145.130.113.142 ( talk) 22:21, 18 August 2021 (UTC)
"California produces 80% of the world's almonds" - I'd like to see this figure verified from an independent source. The source cited seems pretty biased to me. I suspect it may mean "80% of almonds in international trade", i.e., excluding almonds produced and consumed locally within Portugal, Spain, etc., which don't figure in trade statistics. - MPF 01:29, 3 February 2006 (UTC)
- Using your same source, Almond production in the United States is shown to be 88 percent of total production among the nations tracked by the FAO. Having been raised on a California almond farm, I hear this statistic quite a bit, and have never questioned it's validity. Please correct me if I am reading this wrong. Additionally, this source is 3 years old at this time, and a lot has changed in the industry since then. Thanks, Brad -- 129.8.205.142 ( talk) 20:02, 16 November 2007 (UTC)
Country/Quantity/Percentage of world production (1.74 million tonnes)
USA/715623/41 Spain/220000/13 Syria/119648/7 Italy/112796/6 Iran/108677/6 Morocco/83000/5 Algeria/53673/3 Tunisia/50000/3 Greece/47088/3 Turkey/43285/2 Lebanon/28300/2 China/28000/2 Libya/24345/1 Uzbekistan/23545/1 Pakistan/23344/1 Australia/11755/1 Israel/11242/1 Portugal/11166/1 Chile/10153/1 +24 other countries each <1% Mark Nesbitt ( talk) 20:18, 18 November 2007 (UTC)
The USDA uses different figures. I think that there is more to the story. Here is one source that I found: link (second page) 129.8.205.161 ( talk) 02:01, 6 May 2008 (UTC)
I am working for a supplier for almond processing equipment. I know that the latest harvest for almonds in California is expected to be around 900.000 t this year. I also heard from an Australian customer that Australia has produced between 160.000 t and 180.000 t of almonds this year. That would probably bring them to no. 3 of producers. I am surprised that they are shown here so low.
First off, isn't it served chilled, so that it is is like jello? Secondly, what is the name in English? It's called "Hun Yun Dow Fu Fa" in cantonese. That translates to Almond Tofu Dessert. 165.230.46.150 18:45, 23 February 2006 (UTC)
I've heard that if you soak fresh almonds in water overnight, the Vitamin C content increases termendously. Is this true?
I didn't see anything about this, they are the two main types of almonds grown in California.
Also the saying goes that when it's on the tree you call it an "ALMOND" but when it's on the ground it's called an "AMOND" since you have to knock the "L" out of it. This is an almond joke that growers tell referring to the knocking of the trees with mallets in order to shake the almonds from the tree. (today it's done with tree shakers)
Is it worth mentioning that almond wood is commonly used as an excellent firewood? Don't have a reference for that, besides the stack of it on my porch... -- Leperflesh 20:07, 30 January 2007 (UTC)
Hey WLU I can appreciate the comments on the article being short and unreferenced. Next time I submit I anything I will make sure the article is comprehensive and referenced well. However, I didn't appreciate the spam comment and "promote spas". The site as a whole is about everything related to spas and massage, including skin care. There is no spa promotion on the article page. The site is completely non profit, not even a hint of adsense or anything else. It costs me money, and it is a project created out of learning how build my own database driven web sites (custom cms from the ground up). So please instead of labeling any outbound link as spam, make sure you understand what you mean. Again I appreciate the other comments, and if that's all that was said I wouldn't be writing this. Also, you may want to check other links on the page before yanking the new one. The cooking link is, short, unreferenced, promotes a book and has adsense on it.—The preceding unsigned comment was added by 70.162.191.128 ( talk • contribs).
I am slightly confused about whether bitter almonds and apricot kernels are the same thing or something different. Bitter almond currently redirects to the almond page, where there is a short section on the bitter variety of this nut. Should it really redirect to apricot kernel? (I added the same comment to the apricot kernel page) Jimjamjak 15:05, 19 April 2007 (UTC)
I was also confused about the difference between the bitter and sweet almond. I would guess that everyone buys and eats the sweet almond, but the page doesn't really say. Can the bitter almond also be eaten with tasty results? I like a lot of bitter foods, so there's a possibility, right? Icculusioso 00:28, 3 May 2007 (UTC)
My wife gets very, very sick, with a painful pit in her stomach, when eating a fistful of almonds. Less than a fistful doesn't bother her. I'm wondering if there is any cyanide in commercial almonds. —Preceding unsigned comment added by Professor Krepotkin ( talk • contribs) 15:26, 5 October 2007 (UTC)
I'd really like an image here of a ripe almond fruit before the exocarp ("fleshy" part) is removed, for comparison with other fruits of this genus. Also the mesocarp, as in holiday nuts, but not polished. -- Una Smith ( talk) 20:58, 6 August 2008 (UTC)
Bitter almonds are still sold in supermarkets and used for flavouring cakes here in N Europe, they are not as deadly as the article would suggest... See for example the Swedish Wikipedia entry: http://sv.wikipedia.org/wiki/Bittermandel 62.113.159.156 ( talk) 15:00, 1 September 2008 (UTC)
The article notes "immunity boosting" properties of almonds were found in "recent studies," and cites some Ayurvedic book that's almost definitely NOT a scientific text. And "immunity boosting" isn't a meaningful medical term to begin with. —Preceding unsigned comment added by 71.249.45.233 ( talk) 05:01, 22 November 2008 (UTC)
The page on sprouts indicates that almonds sprouts may be and are eaten. If so, this should be included. If this is not correct, that page should be fixed. —Preceding unsigned comment added by 129.1.249.41 ( talk) 20:30, 5 February 2009 (UTC)
-- 222.64.215.115 ( talk) 05:56, 6 April 2010 (UTC)
As their is a German and a Swedish Wikipedia entry I think I could make sense to split the passage from this article about bitter almonds to make it a new entry so the languages could be connected.... — Preceding unsigned comment added by Hector Bosch ( talk • contribs) 15:00, 16 January 2011 (UTC)
This statement (which appears to be disputed) may or may not be true, but the two references which were UNECE documents do not support it so I have removed them. They give standards for the proportion of bitter almonds in almonds sold as sweet, but this says nothing about where the bitter ones come from. It might be from the same tree, but equally it might be from a mix of cultivars in an orchard. Peter coxhead ( talk) 21:06, 10 April 2011 (UTC)
I'd be reasonably confident that if a sweet almond tree was grafted onto bitter almond root stock, foliage could grow below the graft and would thus produce bitter almonds from that part of the tree. That's normal for grafted trees I believe. This would make the claim plausible, but it would be good to know if there were other ways too. I have a particular interest in this topic because I ate one lone bitter almond from a bag of raw sweet almonds one time (I spat it out, but it was enough to make my mouth numb, and it was *extremely* bitter). -- Trince ( talk) 00:37, 3 February 2012 (UTC)
All almonds of a given tree produce only bitter, slightly bitter or sweet kernels. There is only one gene controlling the production of amygdalin in kernels, although there are almost certainly many more controlling amygdalin production in the rest of the plant, including the roots and leaves. I have sources for this, I'll just have to track them down. Buttonwillowite ( talk) 00:48, 4 April 2012 (UTC)
other similar articles contein fat and carb information, while this one does not. — Preceding unsigned comment added by 78.84.144.127 ( talk) 12:44, 4 June 2012 (UTC)
100g is NOT a "serving size" of almonds. A serving size might be 28g. It is actually difficult to eat 100g of almonds in a single serving, and I challenge the author to do this. — Preceding unsigned comment added by 67.87.169.18 ( talk) 22:53, 13 August 2017 (UTC)
According to The Plant List, the correct scientific name of almond should be Prunus amygdalus. Prunus dulcis is a synonym. MKwek ( talk) 08:40, 31 January 2013 (UTC)
I suggest a revision to this line in the "Production" section: "In 2013 and 2014, environmental problems in California affected the almond supply, contributing to higher almond prices worldwide." Several sources contradict this, noting that increased demand is the primary factor behind higher prices. This article in the Boston Globe states, "Enthusiastic almond adopters [...] are pushing demand for almond milk — and the nut itself — to historic heights. Add in an insatiable almond appetite in China and you have a recipe for both skyrocketing demand and rising prices [...]." And this article on almonds and walnuts in The Produce News includes this paragraph: "So why are the prices of some nut varieties so high? 'It’s world demand,' DeFranco said. Demand is so strong from foreign countries that almond and walnut processors 'could ship everything export and I don’t think it would be a hindrance on their business.'" Therefore, I propose that the line in the article be changed to something like this: "Since 2013, rising demand for almonds has contributed to higher prices worldwide."
I'm making the suggestion here without editing the page myself as I am not NPOV on almonds. I work for an agency that supports the Almond Board of California's communications team. I would be very grateful if someone else would be willing to consider this edit, and then make the update on my behalf. Mary Gaulke ( talk) 15:24, 19 September 2014 (UTC)
This edit request by an editor with a conflict of interest was declined. No consensus for change. Request Edit submitter has not entered discussion for more than a month. |
This edit request by an editor with a conflict of interest has now been answered. |
The production section includes tonnes of almonds, with shell, produced annually. But I want to know total production without the shells. (I'm just curious what share of the almonds I personally am eating.) If anyone can find a good source for how the mass of the shell typically compares to the mass of the almond that would help estimate. — Preceding unsigned comment added by 75.165.37.22 ( talk) 03:32, 27 February 2015 (UTC)
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Top middle picture comment is wrong way round, It should read "Shelled (left) and unshelled (right) almonds"
The comment(s) below were originally left at Talk:Almond/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
Forgive me, I was not clear on the procedure and I made the previous entry inadvertently. My point was that I wonder if there is any residual cyanide in commercial almonds. Professor Krepotkin 15:30, 5 October 2007 (UTC) |
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Please consider adding cultural requirements for almond cultivation to the Cultivation section. I was surprised that there was no information about chill hours, soil preferences, water requirements, temperature range tolerances, or other such information. Kibi78704 ( talk) 15:49, 13 May 2018 (UTC)
Looking for an English version of the French article "Amande" (= almond), I found that there wasn't one, which surprised me. But there is one on "Almond", only it refers to the French article "Amandier" (= almond tree) and not to "Amande" (almond). So the two series of articles have become separated. I've also reported this on the French "talk" page for "Amandier". 84.243.236.9 ( talk) 18:07, 17 March 2019 (UTC)