What temperature and humidity conditions are recommended for storing in‑shell almonds?

Store in‑shell almonds under cool conditions below 10 °C (50 °F) and keep relative humidity under 65 %. This environment preserves quality and extends shelf life up to two years.

What is the maximum allowable moisture content for in‑shell almonds?

Moisture should be maintained at 6 % or less to prevent spoilage and maintain long‑term storage stability.

Which grading standards apply to in‑shell almonds?

U.S. Fancy grade specifies limits for whole kernels, foreign material (0.05 %), doubles (3 %), chipping/scratching (5 %), and other defects, ensuring a clean, well‑dried product.

How are in‑shell almonds harvested?

Almond trees are shaken mechanically between mid‑August and October, causing the hull‑enclosed nuts to fall to the ground where they are collected for cleaning and grading.

Almond, In-Shell

Almond, in-shell is a dried tree nut harvested with its hull removed and stored in its hard shell. It is traded in bulk tons and moves through the supply chain as a primary raw agricultural product.

Prices, specifications and international trade for almond, in-shell under HS 080211.

Almond, In-Shell Price

$5,681USD/t

Published reference · Jul 1, 2026

Almond, In-Shell Historical Unit Values

Almond, in-shell is quoted in USD/t at USA. Historical customs values may differ from the headline reference.

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Almond, In-Shell Exports and Imports

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United States led reported almond, in-shell exports in 2025, at $1.6B.

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Almond, In-Shell Specifications and Quality

Published quality information for almond, in-shell under HS 080211.

Common Defects

Recorded defects for almond, in-shell include Doubles, Chipping/scratching, and Particles/dust.

Doubles
Two kernels adhered together, arising from incomplete separation during drying.
Chipping/scratching
Kernels injured by mechanical handling or processing equipment.
Particles/dust
Fine debris generated during cleaning or shell removal.
Other defects
Includes mold, gum, shriveling, brown spots, or other visual imperfections.

Almond, In-Shell Facts and HS Code

Almond, in-shell belongs to tree nuts within produce, nuts, spices and food ingredients. Its customs classification covers HS 080211.

Almond, In-Shell HS Code

Also known as	in-shell almonds, almonds in shell
Scientific name	Amygdalus communis L.
Category	Tree nuts — Produce, nuts, spices and food ingredients
HS codes	080211
Quoted in	USD/t
Reference location	USA

Production & Handling

Almond, in-shell storage guidance: Stored in bulk bins or silos under cool (<10 °C) and dry (<65 % RH) conditions, with moisture maintained at 6 % or less and protected from insects and strong odors.

Production and Storage

Storage conditions	Stored in bulk bins or silos under cool (<10 °C) and dry (<65 % RH) conditions, with moisture maintained at 6 % or less and protected from insects and strong odors.
Processing steps	Mechanical shaking harvest Hull split and natural drying in shell Cleaning and grading Packaging

Packaging

Typical almond, in-shell packaging includes 22.7 Kg sacks, Cardboard cartons with plastic liner, and Fiber bulk bins.

22.7 Kg sacks
Standard bulk sack used for bulk shipments of in-shell almonds.
Cardboard cartons with plastic liner
Used for retail or smaller bulk deliveries, providing moisture barrier.
Fiber bulk bins
Large containers for storage in silos or warehouses.

Uses & Risks

Almond, in-shell is used in Snack consumption, Confectionery ingredient, and Food processing.

End Uses

Snack consumption
Sold as a ready‑to‑eat nut for direct consumption.
Confectionery ingredient
Used whole or processed in candy, chocolate, and bakery products.
Food processing
Serves as a raw ingredient for sliced, diced, or roasted nut products.

Uses and Related Commodities

Leading origins	Afghanistan, Australia, Iran, Italy, Morocco, Portugal, Spain, Tunisia, Türkiye, United States

Sourcing risks

Risk	Category	Severity	Mitigation
Aflatoxin contamination DiseaseHigh Fungal growth on moist almonds can produce aflatoxins, posing food safety concerns.	Disease	High	Maintain moisture ≤6 % and store under cool, dry conditions to inhibit fungal development.
Salmonella presence Food safetyHigh Raw almonds can harbor Salmonella if contaminated during harvest or storage.	Food safety	High	Apply pasteurization treatments such as steam, propylene oxide, or roasting to achieve a 4‑log reduction.
Navel orangeworm infestation PestHigh Insect damage can occur if almonds remain on the ground too long, reducing kernel quality.	Pest	High	Prompt harvest, rapid drying, and timely fumigation are used to limit infestation.

Almond, In-Shell Questions

What temperature and humidity conditions are recommended for storing in‑shell almonds?: Store in‑shell almonds under cool conditions below 10 °C (50 °F) and keep relative humidity under 65 %. This environment preserves quality and extends shelf life up to two years.
What is the maximum allowable moisture content for in‑shell almonds?: Moisture should be maintained at 6 % or less to prevent spoilage and maintain long‑term storage stability.
Which grading standards apply to in‑shell almonds?: U.S. Fancy grade specifies limits for whole kernels, foreign material (0.05 %), doubles (3 %), chipping/scratching (5 %), and other defects, ensuring a clean, well‑dried product.
How are in‑shell almonds harvested?: Almond trees are shaken mechanically between mid‑August and October, causing the hull‑enclosed nuts to fall to the ground where they are collected for cleaning and grading.