Almonds

Although the significant presence of antioxidants, almonds’ preservation still faces problems related to moisture. The reason behind it relies on its highly oil content, which in contact with oxygen makes it prone to turn rancid. Besides that, insect infestations and pests are a very serious threat as well as exposure to direct sunlight. On the other hand, strong smells nearby the stored cargo are to be avoid, as almonds can absorb external odors. Finally, their hygroscopic feature makes the almonds susceptible of several chemical and physical changes.
When we are talking about organic almonds, the preservation techniques for long term storage and transoceanic transportation get complicated. Therefore chemical fumigation like phosphine, irradiation and pasteurization are not an option. Also important, should always avoid genetic or chemical tampering, to promote its original flavor.
Moreover, if the subject is roasted almonds, then the cargo must be protected from oxygen using airtight bags. Thus, oxidation is a real problem, correlated with the appearance of moulds and the health dangerous mycotoxins.

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