California Almond Shelf Life: Changes in Moisture content and Textural Quality during Storage.
The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25°C are effective in stabilizing both raw and processed almonds.
Atoxigenic Aspergillus flavus Isolates Endemic to Almond, Fig, and Pistachio Orchards in California with Potential to Reduce Aflatoxin Contamination in these Crops.
In California, aflatoxin contamination of almond, fig, and pistachio has become a serious problem in recent years due to long periods of drought and probably other climatic changes. The atoxigenic biocontrol product Aspergillus flavus AF36 has been registered for use to limit aflatoxin contamination of pistachio since 2012 and for use in almond and fig since 2017. New biocontrol technologies employ multiple atoxigenic genotypes because those provide greater benefits than using a single genotype. Almond, fig, and pistachio industries would benefit from a multi-strain biocontrol technology for use in these three crops. Several A. flavus vegetative compatibility groups (VCGs) associated with almond, fig, and pistachio composed exclusively of atoxigenic isolates, including the VCG to which AF36 belongs to, YV36, were previously characterized in California. Here, we report additional VCGs associated with either two or all three crops. Representative isolates of 12 atoxigenic VCGs significantly (P < 0.001) reduced (>80%) aflatoxin accumulation in almond and pistachio when challenged with highly toxigenic isolates of A. flavus and A. parasiticus under laboratory conditions. Isolates of the evaluated VCGs, including AF36, constitute valuable endemic, well-adapted, and efficient germplasm to design a multi-crop, multi-strain biocontrol strategy for use in tree crops in California. Availability of such a strategy would favor long-term atoxigenic A. flavus communities across the affected areas of California, and this would result in securing domestic and export markets for the nut crop and fig farmer industries and, most importantly, health benefits to consumers.
Hazelnut Technical Information Kit
The Kit is divided into six sections:
- General information
- Products
- Forms
- Recommendations for processing, storage, packaging and transport
- Quality requirements and food safety parameters
- Standards and grades
Kenya: Cashew Nuts, Standards
- “DEAS 1000:2019 Raw cashew nuts — Specification” specifies requirements, methods of sampling and test for in-shell raw cashew nuts obtained from the cashew tree (Anacardium occidentale L.) for further processing.
- “DEAS 1001:2019 Raw cashew Kernels — Specification” specifies requirements and methods of sampling and test for raw cashew kernels derived from raw cashew nuts of the cashew tree (Anacardium occidentale L.) intended for human consumption.
- “DEAS 1002:2019 Roasted cashew Kernels — Specification” specifies requirements, methods of sampling and test for roasted cashew kernels obtained from nuts of cashew tree (Anacardium occidentale L.) intended for human consumption.
The deadline for comments is January 18, 2020. The proposed date of adoption is March 2020.
For further information, please contact us at inc@nutfruit.org.
INC talks to Michelin Star Chef, Lionel Rigolet
Comme Chez Soi is a family-run restaurant that started back in the early 20th century. Is the essence that brought Mr. Georges Cuvelier into the restaurant trade still strong?
Yes, of course! And every generation has added something; Georges created Comme Chez Soi, Louis developed it and gave it a style. Pierre drove it to the summit of gastronomy, and Lionel offers today a subtle blend of innovation and know-how.
Your restaurant is located in the heart of Brussels and decorated in the Art Nouveau style. Do you feel that, for guests, the décor of a restaurant is as important as the quality of the dishes?
It definitely has a big influence as it is the first experience you have of the restaurant. It reflects the style and the atmosphere of the Maison and gives you a hint at what you might expect in your dishes. For example, at Comme Chez Soi, you can perfectly see the mixture between tradition and innovation.
What are the daily challenges that you face in haute cuisine?
A restaurant is like a company, or even a small society where you have to face day-to-day challenges. What we also really pay attention to is, of course, the quality of the ingredients, the dishes, the service, etc. Our goal: that our clients experience something special, timeless, unique.
Let’s talk about your cuisine. What does it mean that your dishes are made with “a touch of exoticism and creativity”? Where do you find inspiration to create?
Exoticism comes from the fact that I mix a lot of spices myself to create my dishes. It’s a long process with inspiration mainly coming from traveling, it really opens my mind and boosts my creativity.
In your opinion, what are the best qualities nuts and dried fruits can add to your cuisine?
I would say crunch and originality.
And what is the nut or dried fruit that is never missing in your kitchen?
We have a wide range of nuts to be honest. They’re rarely missing.
Among other accolades, Comme Chez Soi has received two prestigious Michelin Stars. What did that represent for you?
Recognition for the hard work of all the Comme Chez Soi team.
What can people expect when they come to Comme Chez Soi?
Laurence and I are proud to highlight a cuisine rich in an almost 100-year-old tradition. At Comme Chez Soi, you can experience real and tasty cuisine surrounded by beautiful art nouveau décor in the heart of Brussels. It’s not only history that you will taste, but also modernity, and that is the real plus of our Maison, it is the subtle blend of innovation and know-how I talked about earlier.
Try Lionel Rigolet's recipe: Sautéed Scallops, Broad Beans with Smoked Bacon, Espelette Pepper And Caramelized Hazelnuts
EU: Metalaxyl-M, Renewal
This Regulation shall apply from April 1, 2020. However, the restriction to sowing treated seeds in greenhouses will apply from 1 November 2020.
For further information, please contact us at inc@nutfruit.org.
EU: Monitoring of Acrylamide
It is appropriate that competent authorities and food business operators monitor the presence of acrylamide in food in view of the adoption of possible risk management measures.
Commission Recommendation (EU) 2019/1888 of 7 November 2019
EU-Singapore: Free Trade Agreement
The Trade Agreement was signed on October 19, 2018, together with two more agreements (see previous post): the Investment Protection Agreement and the Framework Agreement on Partnership and Cooperation, which have not yet entered into force. The three agreements signify an important step towards increasing the EU’s presence in the fast-growing region of South-East Asia.
EFSA: Glyphosate, MRLs Review
Based on the assessment of the available data, EFSA has proposed the following MRLs: To decrease the MRL for tree nuts, apricots, plums, cranberries, figs and peanuts from 0.1* ppm to 0.05* ppm and for grapes from 0.5 ppm to 0.05* ppm.
* Indicates that the MRL is set at the limit of analytical quantification.
EFSA Reasoned Opinion on the Review of the existing maximum residue levels for glyphosate according to Article 12 of Regulation (EC) No 396/2005 – revised version to take into account omitted data. EFSA Journal 2019;17(10):5862