ABSTRACT
Almond, scienti cally known as Prunus dulcis (Mill.) D.A. Webb (synonyms: Prunus amygdalus or Amygdalus communis) belongs to the family Rosaceae and is related to stone fruits such as peaches, plums, and cherries. It is the number one tree nut produced on a global basis. According to the Food and Agriculture Organization (FAO), the world production of almond is 1,725,638 MT [1], and the top ve almond producers in 2004 were the United States at 761,286 MT (45% of the world’s production), followed by Spain, Syria, Italy, and Iran. Almond seeds, whole nuts or with skin peeled, are consumed as snacks or used as ingredients for processed foods such as various bakeries, confectioneries, and chocolates, whereas the inedible counterparts, including hull, shell, and skin are discarded or used as fuel material or livestock feed [2].
