The almond is a tree nut native to the Mediterranean region and are scientifically named as Prunus Dulcis. They are currently found in Iran, Saudi Arabia, Lebanon, Turkey, Syria, Jordan and Israel as well. Considerably, they are harvested in California from August through October, the almonds then dry naturally in the warm sun for 7–10 days before being swept into rows by a “sweeper” machine and are then imported in raw form here.

The edible part of the almond is actually a seed from a drupe, a fruit in which the outer shell and hull layers are typically not eaten. Almonds start their process in the receiving pit, making their way through a screw or spiral conveyor to screens that removes dirt and leaves from them. After screens do the initial separation, the almonds make their way through equipment that removes stones and twig. After extracting the almond seed, the shells and hulls are often used for livestock feed and bedding.

After almonds are sent through this process they can be packaged or sent through further processing often at a different location where they may be roasted, diced, salted, or other to change the final product.