Thursday, 25 April 2013

Types of Almond Trees


The almond tree (Prunus dulcis) is native to the Middle East and South Asia. In the United States, it is most commonly found in California, where the pollination of almonds is the largest annual managed pollination event in the world. Eighty percent of the world's almonds are produced in California.

Insect-pollinated Early Bloomers
Insect-pollinated almond trees produce a high quality of nut. One of the most popular varieties is the California Nonpareil, which produces large, smooth almonds with thick shells and a good portion of edible kernel per nut: 60 to 65 percent on average. Another popular insect-pollinated almond tree is the Ne Plus, which has long, narrow almonds with sweet kernels. Nonpareil and Ne Plus are often planted together for cross-pollination. They bloom in February, ripen in September and are suitable for growing in USDA hardiness zones 7 through 9.

Insect-pollinated Late Bloomers
Late-blooming varieties of insect-pollinated almond trees include Oracle and Bounty. These varieties are the best options for areas with a high risk of frost. Oracle produces good crops of large nuts with semi-hard shells and is suitable for growing in USDA zones 4 through 9. Bounty has easily shelled nuts and grows well in USDA zones 6 through 9. Both varieties bloom in late March.

Self-pollinated
The Tuono almond tree is a self-pollinating variety and is typical of this type of almond tree with its thick, hairy shells and a less-desirable harvest: around 32 percent of edible kernel per nut. The main advantage of self-pollinating almond trees over insect-pollinated varieties is that their sturdy shells provide higher protections from dangerous pests, such as the navel orangeworm. Agricultural Research Service researchers have successfully cross-bred the Tuono with the Nonpareil, resulting in a hybridized variety of almond tree that is self-pollinated, reducing the dependency of the almond tree grower on increasingly expensive insect pollination, while maintaining good quality of flavor, oil content and skin color.

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