At Fadaknuts, every one of our items especially almonds goes through the manufacturing process as well as the packaging phase. Both the 1-pound and the 5-pound bags include zippers that may be utilized on several occasions. Both the 25-pound and the 50-pound bulk boxes that we provide come in packaging that is considered to be of food-grade quality, which is the norm in this industry. Within the 25-pound package, there will be a food-grade bag, that has a semi-permeable construction, and is not sealed. The bags are constructed in a manner that prevents the natural almond oils from escaping, and the bags themselves are not sealed, which allows the almond goods to have adequate air circulation. Because of this, the amount of moisture that is retained is reduced, and the almond products' shelf life is increased. The 50-pound containers that we use to package our items are completely crammed with their contents. Every one of the containers has its lid nailed on with a tap. You can get some assistance by looking at the photographs. Almonds are one of the most valuable nuts in the world, but their kernels go bad when they are stored for a long time because of oxidation. In this project, we wanted to find out how to store almond kernels in the best way. To do this, three types of almonds (hard, semi-hard, and soft were ell)were shellacked in five different kinds of packaging: clear BOPP, semi-clear BOPP, metalized, and BOPP, PA-PE-PE-PA laminate, and PA-PE-PA-foil laminate, either in the air or under a vacuum. The samples were then kept at room temperature for 20 months. After 10 and 20 months, the peroxide value and acidity of the oil taken from the samples were measured. Statistical analysis showed that all treatments had significant effects on the studied properties at the 1% statistical level. Based on the results, PA-PE-PE-PA laminate and vacuum conditions were found to be the best packaging materials and conditions for storing almond kernels. Also, the kernels of soft shell almonds lost less of their quality than those of other kinds. 
Almond packaging
Almonds are one of the world's most valuable nuts. Due to its weather, Iran is one of the most important places in the world to grow almonds. It ranks fourth in the world for almond production and as well as its great packaging. Almond kernels have between 50 and 60% oil, and most of it is unsaturated. About 80% of its total fatty acids are oleic acids, 20% are linoleic acids, and 8% are palmitic acids. So, almond kernels that have been stored for a long time become rancid because of auto-oxidation, which hurts their taste and nutritional value. The amount of O2 in the environment has a direct effect on the rate of oxidation. So, by putting almond kernels in vacuum-sealed packages, it might be possible to make them last longer (Jale Rezaee,1999). As was already said, about 90% of the fatty acids in almonds are unsaturated, and the ratio of mono-unsaturated to bi-unsaturated fatty acids is between 2:1 and 5:1. (Abdallah, et al.1998). Senesi et al. (1991) looked into how the stability of shelled almonds was affected by the way they were packaged. They used packaging materials with different levels of permeability to gases, light, and the atmosphere inside the package. After 18 months, they looked at the almonds' physical (color, texture, and water activity), sensory (color, taste, and overall acceptance), and chemical (oxidation of lipids and tocopherol content) properties. 
They showed that almonds could be kept in each package for 9 months without losing any of their quality. King et al. (1986) looked at what happened to the fungi and bacteria in almonds when they were picked, processed, and stored. Almonds that were picked late in the season had fewer microbes than almonds that were picked early. When the food was stored at 25 C, the number of microorganisms went down more than when it was stored at 5 C. Cline et al. (1990) looked at how commercial packages help get rid of almond moths. They used cardboard boxes and paper bags with two layers. Mehran et al. (1974) looked at the oil from nine different kinds of Iranian almonds. They looked into the possibility that oil could go bad while it was being stored. After 12 months, both the acidity and the peroxide value of the samples were low. King et al. showed in 1970 that there were fewer microbes in hard shell almonds than in soft shell almonds. Sattar et al. (1990) looked at how the oxidation of almonds, peanuts, and walnuts was affected by fluorescent light, gamma irritation, and the type of packaging. They kept them for 200 days at 25 to 40 °C. The results showed that fluorescent light and gamma irritation speed up the rate of oxidation and that glass and polyethylene packages can keep them from oxidizing. 
Almond in a bulk box
The main reason why European almond imports are going up is that more people are trying to live healthier lives. Almonds are the most popular tree nut that is brought into Europe. Almond exporters can find opportunities in Spain, Germany, and growing markets like the Netherlands and Italy. Bulk boxes are mostly used by importers to make their work easier. Food safety certification, backed up by regular lab tests and strong corporate social responsibility (CSR) standards, is a very important part of an exporter's success. Almonds are what the almond tree bears (Prunus amygdalus). The almond fruit has four parts: the kernel (which is the meat), the middle shell, the outer green shell cover (called the almond hull), and a thin leathery layer (brown skin seed coat). The almond fruit is important for business because of its kernel. Usually, machines called "tree shakers" are used to get almonds off the trees. These machines knock the almonds, which are still in their shells, to the ground. The nuts are then gathered and taken to the next steps of processing, which are to clean and sort them. After the almonds are picked, the hull is taken off and the almonds can be shelled, which is usually done with different kinds of machines. Almonds that haven't been shelled can also be kept for later use. Blanched almonds are made by using machines to remove the brown skin. Exporters don't usually do this step, though, since importers and processors also do blanching. Almond trees grow in places with a Mediterranean climate, which means that the winters are wet and the summers are dry. The United States produces about 80% of the world's almonds. Australia, Iran, and Tunisia come in second, third, and fourth, respectively. Mamra almonds, the best species in the world, come from Iran. Nonpareil, Carmel, Monterey, Butte, Padre, Mission, and Sonora are some of the most popular types in California. Valencia, Marcona, Largueta, Mallorca, and Amarga are the most popular types of Spanish wine. Almond varieties are put into broad categories for marketing purposes, based on things like size, shape, and blanch ability. 
Almond packaging and manufacturer
As is demonstrated throughout the entirety of the almond manufacturing process, from the time the nuts are gathered in the field and processed in the plant until the time of their packaging and offering to market as a completed product in bakeries, confectionery stores, and overseas wholesalers.
- As almond farmers, we start taking care of our crops as soon as the flowers begin to form on the buds. In Tocomplish this, we maintain tight relationships with all of the farmers and assist them in acquiring the highest quality raw materials that are available.
- Once we have harvested the product, the next step in its preparation is to remove its shell so that we may consume its delicious fruit. After that, we use the most advanced machinery available in the industry to carry out a selection process in which we carefully choose and remove any foreign items. The next thing we do is classify our items according to their dimensions to ensure that they are suitable for our customers. In the end, we preserved their viability by storing them in a cool location.
- Our equipment is areisuippare shipped most recent processing technology available. As a supplier of almonds, we have a great deal of expertise, which provides us with the flexibility and efficiency necessary to provide our customers with the very finest goods. All of your requirements may be satisfied thanks to our extensive variety of forms and dimensions.
- When the product is finished being manufactured, it is next given a packaging that takes into account the preferences of the target market. When it comes to the retail packaging of our products, the usual forms that we use include raffia bags, large bags, vacuum packs, and high-quality cardboard boxes. We can ensure that things are safer and more efficient in terms of logistics and operations thanks to the technology that we have developed for packaging.
A significant amount of quality control is performed before we acquire the raw materials, when they are being delivered, in the intervals between procedures, and just before we ship out the completed product. Because of this, we can have complete confidence that every one of our almonds is as Innisfree as it is possible to be. Our highest concerns are with regards to the standard of the food, as well as cleanliness, sanitation, and advancements in technology.