Almonds have a long, rich history around the world. From ancient Greece, Egypt and Rome, to Spain, France, Israel, and Morocco, almond cultivation spread across Europe. By the mid-1800s, growers discovered that the bountiful Central Valley offered ideal growing conditions.
After more than a century of innovation, California had established itself as the top almond-growing region in the world. Now, over 80% of the world’s almonds are grown in the Central Valley. The region’s hot, dry summers and mild, wet winters are ideal for agriculture of all kinds.
While there are over 30 varieties, just 10 make up the majority of the California crop. The US is the largest single market; one-third of the crop is sold and consumed domestically. The rest are exported across the globe in many forms for use in snacking, cooking and baking.
