California supplies approximately 80% of the world’s almonds, making its production cycle globally significant. The almond season is not a single event but a complex, year-round agricultural cycle dependent on a precise series of biological stages. Understanding the almond season requires looking beyond the summer harvest to the full annual lifecycle.
The Full Annual Growth Cycle
The almond lifecycle begins with dormancy from November through January, during which the trees lose their leaves and store energy. This winter rest period is necessary, as the trees require chilling hours to properly set the buds for the upcoming bloom. As winter ends, the buds begin to swell in late January.
The bloom period occurs between mid-February and mid-March, transforming the orchards into fields of white and light-pink flowers. Since most almond varieties are not self-pollinating, this phase relies heavily on honey bees, which move pollen between different varieties. Every pollinated flower marks the transition into the nut development stage from March to June.
During this spring and early summer, the kernel inside the developing fruit matures and grows to its full size. The nut is protected by a tough shell and an outer, fuzzy, green layer called the hull. The tree is intensively managed with irrigation and nutrients to ensure the developing nuts remain on the branches until harvest.
Peak Harvest Period
Harvest readiness is signaled by hull split, a biological event typically beginning in July and early August. The protective outer hull dries out, turns brown, and naturally splits open along the seam, exposing the shell and kernel inside. This splitting allows the almond to begin drying naturally while still attached to the branch.
The actual collection commences from mid-August and can continue through October, depending on the variety and location. Mechanical shakers vibrate the tree trunks, causing the mature, dry almonds to fall onto the prepared orchard floor. The nuts are left to dry further in the hot California sun for seven to ten days to reduce moisture content.
After drying, a sweeper machine gathers the fallen nuts into rows, which are then picked up by a harvester machine. Harvesting at the correct time is important for maximizing nut removal and reducing the risk of pest damage. This highly mechanized process is often repeated to accommodate varieties that mature at different speeds.
Geographic Hubs of Production
California’s dominance is rooted in the vast Central Valley, stretching from Bakersfield to Chico. This region provides the ideal Mediterranean climate necessary for almond trees, characterized by mild, wet winters and long, hot, dry summers.
The Central Valley’s fertile soils and developed irrigation infrastructure support approximately 1.25 million acres dedicated to almond cultivation. Primary growing areas are concentrated in the San Joaquin and Sacramento Valleys, with Fresno, Kern, and Stanislaus counties being major producers. This concentration allows the state to produce nearly all of the commercial almond supply in the United States.
Post-Harvest Handling and Market Release
Once collected, almonds are transported to a huller-sheller facility for processing. Specialized machinery removes the outer hull and hard shell, separating the kernel from debris. The hulls are often used as livestock feed, and the shells as bedding, reflecting the industry’s zero-waste approach.
The kernels are graded by size and quality before undergoing pasteurization, a process required by federal regulations for North American markets. This treatment, often involving controlled steam or roasting, ensures food safety without compromising quality. Processed almonds are then placed into controlled storage until they are shipped or manufactured into various products.
Due to the necessary handling steps, the new crop does not immediately appear on store shelves after the August and September harvest. Nuts from the current season generally become available for market release starting in the late fall or early winter.