Operational Group: Plan for the eradication of bitter almonds in Spain

The almond sector is expanding in our country. Almond production in Spain represents a significant opportunity for agriculture given the increasing global demand for this product. Our product is widely recognized and valued in the markets for its excellent quality and outstanding organoleptic characteristics (flavor, texture, etc.), making it a global favorite for consumption as a whole grain, as an appetizer, or as a snack.

It's also worth highlighting its inclusion as an important element of the Mediterranean diet, recognized as an intangible heritage of humanity. These exciting prospects, however, face a serious problem: bitter almonds. The minimal presence of bitter almonds, which can occasionally appear mixed in among batches, hinders the market for almonds of Spanish origin. The bitter taste of almonds is due to an aromatic aldehyde (benzaldehyde), which results from the hydrolysis of a substance present in these bitter almonds, amygdalin.

In addition to this aldehyde, hydrocyanic acid is released, which can be toxic if a significant amount of the aforementioned almonds are consumed. Currently, there is no legal limit on the bitterness of almonds. However, for another fruit of the Prunus genus, such as the apricot, we have Commission Regulation (EU) 2017/1237 of 7 July 2017 amending Regulation (EC) No 1881/2006 as regards the maximum content of hydrocyanic acid in whole, crushed, ground, pounded or chopped unprocessed apricot kernels marketed to the final consumer (Text with EEA relevance).

Given the possibility that a legal initiative for almonds could be implemented both in Europe and abroad, the sector must be prepared with the technology and techniques implemented. Otherwise, our competitiveness would be drastically reduced, and with it, the business structure and, consequently, the 400,000 hectares currently cultivated in areas of high ecological value.