Talk:Almond

message: The box claims that 100 grams of almonds have 2418 kcal of energy - this is biologically impossible. I tried editing it, and found in the source that 100 grams have 2418 kJ of energy; now that is correct. Something is wrong in the routine that populates the box. 171.66.55.197 (talk) 19:23, 4 December 2009 (UTC)
thread_title:  Energy wrong 

message: The article states that the almond is related to the walnut, which is just absurd.  What were they trying to say?  Obviously it is related to other members of the genus Prunus - is there anything else we ought to know?  —Preceding unsigned comment added by MauriceJFox3 (talk • contribs) 00:15, 22 March 2008 (UTC)
thread_title:  botanical classification 

message: the article mentions that wild forms of almonds arent edible. why is this categorized as an edible seed? Fdskjs (talk) 13:55, 23 November 2007 (UTC)
replies: text: Because we eat domesticated almonds, which are edible. --Bentonia School (talk) 16:16, 15 December 2007 (UTC)
thread_title:  edible seed 

message: I can't seem to fix the pic of the almond in the description section; it's overlapping the text. Woland37 21:58, 24 October 2007 (UTC)
thread_title:  image problems 

message: From the article: 'The sweet almond itself contains practically no starch and may therefore be made into flour for cakes and biscuits'. 
I sit here with a bag of almonds. Serving size 1/4 cup. Total carbohydrates 6 gram, fiber 4 gram, sugars 1 gram. This does not look like 'practically no [carbohydrates] [starch??]. Should this be amended??
:Starch is a carbohaydrate, but just because something is a carb doesn't mean it is a starch. - UtherSRG (talk)
::And yet, for diabetic use, it is carbs not starch that is a problem, so that almond, with carbs, probably ought not to be utilized for flour that is especially useful for diabetics.--Dumarest 13:19, 18 March 2006 (UTC)
replies: text: Dietary fiber is relatively indigestible, therefore is not a problem for diabetics. --Fett0001 21:44, 18 December 2006 (UTC)
thread_title:  Low-Carbness 

message: An automated Wikipedia link suggester has some possible wiki link suggestions for the Almond article, and they have been placed on this page for your convenience.Tip: Some people find it helpful if these suggestions are shown on this talk page, rather than on another page. To do this, just add  to this page. — LinkBot 00:57, 18 Dec 2004 (UTC)
replies: text: I think that probably refers to the distinction between "sweet" and "bitter" almonds. --Iustinus 17:39, 2 February 2006 (UTC)

text: The Almond Board of California also claims almonds are California's #1 export, but only the sixth leading agricultural product overall.  Perhaps that contributed to the original confusion.  I re-wrote the sentences and added a link to the Board "fact sheet" as a reference. --Michaelfavor 23:22, 2 February 2006 (UTC)
thread_title:  [[User:LinkBot/suggestions/Almond|Link suggestions]] 

message: The article currently says:
:In parts of Northern California, where almonds are a main crop, the word is often pronounced with a unique regional accent. Rather than the usual American pronunciation of "Ahl-mond", with the soft A and L, it is pronounced with a hard A and nearly silent H, as in "Aah-men". This method of pronunciation is particularly prevalent near the city of Chico in Butte County, but it is also heard in nearby Glenn, Colusa, and Tehama Counties.
OK, well the more linguistic training you have, the less meaningful descriptions like this become. What do "hard" and "soft" A refer to? Is there any actual /h/ in "Aah-men", or is that just a convention to indicate the quality of the a? 
Is there any chance that someone in the know could get this transcribed into IPA? Thanks. --Iustinus 17:39, 2 February 2006 (UTC)
replies: text: I don't know IPA, but as resident of the area, I can try to answer the question.  I don't think there is an actual "h" sound in the pronunciation.  The "Aah" sound described above should be like the "a" in "cat".  I would write it phonetically as "a'-men". (putting a strong emphasis on the "a"). This pronunciation is only common among almond-farming families and orchard workers who use word "almond" hundreds or thousand of times per year. It's an informal, abreviated form of the word, dropping the "L" and the "d" sounds, and changing the initial vowel sound from the "o" in "odd-ball", to "a" as in "apple".  Curiously, this pronunciation only seems to apply to almonds until they are harvested and processed.  In the context of food, an "almond joy" candy-bar for example, even an almond farmer would be more likely to use the common (non-regional) pronunciation.  --Michaelfavor 00:08, 3 February 2006 (UTC)
replies: text: The use of an 'h' in a pronunciation guide means a voiced 'h', i.e., aspiration (here, as in e.g. the Arabic name Ahmed). Does this really apply to the Calif. pronunciation? - MPF 01:32, 3 February 2006 (UTC)

text: I don't know IPA, but the California pronounciation is like 'amp' or 'Amanda'.  You should be able to copy the IPA notation for the 'Am' sound from those words. The local joke is that it's pronounced that way because you have to knock the (hel)L out of the tree to get the nuts to fall.  Toiyabe 20:35, 17 April 2006 (UTC)
replies: text:  Well it would seem that Americans pronounce the word competely differently from us in the Commonwealth?  I pronounce it arr-mond, which is the pronunciation given by the OED:  FiggyBee 09:59, 2 May 2006 (UTC)
thread_title: Pronunciation

message: "California produces 80% of the world's almonds" - I'd like to see this figure verified from an independent source. The source cited seems pretty biased to me. I suspect it may mean "80% of almonds in international trade", i.e., excluding almonds produced and consumed locally within Portugal, Spain, etc., which don't figure in trade statistics. - MPF 01:29, 3 February 2006 (UTC)
replies: text: Checked FAO figures ; US production is about 45% of world production. So the claim of 80% is a gross exaggeration - MPF 10:45, 25 October 2006 (UTC)
replies: text: 2006 Production figures from the FAO http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567
Country/Quantity/Percentage of world production (1.74 million tonnes)
USA/715623/41
Spain/220000/13
Syria/119648/7
Italy/112796/6
Iran/108677/6
Morocco/83000/5
Algeria/53673/3
Tunisia/50000/3
Greece/47088/3
Turkey/43285/2
Lebanon/28300/2
China/28000/2
Libya/24345/1
Uzbekistan/23545/1
Pakistan/23344/1
Australia/11755/1
Israel/11242/1
Portugal/11166/1
Chile/10153/1
+24 other countries each <1%
Mark Nesbitt (talk) 20:18, 18 November 2007 (UTC)

text: "The U.S. Department of Agriculture (USDA) Production, Supply and Distribution (PSD) database contains data on shelled, sweet almonds for the United States, Greece, India, Italy, Spain, and Turkey" - hence highly selective figures, and not as useful as the FAO figures for this article.Mark Nesbitt (talk)  —Preceding comment was added at 20:35, 8 May 2008 (UTC)

text: The FAO gives the 2009 production quantity in tonnes for Australia as 18,957. Do you suspect that they have an order-of-magnitude error? Nadiatalent (talk) 21:31, 13 December 2011 (UTC)
thread_title: Production

message: First off, isn't it served chilled, so that it is is like jello? Secondly, what is the name in English? It's called "Hun Yun Dow Fu Fa" in cantonese. That translates to Almond Tofu Dessert. 165.230.46.150 18:45, 23 February 2006 (UTC)
replies: text: It is usually called "almond ding" on pudding mix packages in grocery stores.  --Una Smith (talk) 20:52, 6 August 2008 (UTC)
thread_title:  Chinese Almond Dessert 

message: I've heard that if you soak fresh almonds in water overnight, the Vitamin C content increases termendously. Is this true?
:I doubt it. I don't see how it would work. (that doesn't guarantee it isn't true). Gzuckier 17:28, 19 June 2006 (UTC)
thread_title:  Vitamin C 

message: I didn't see anything about this, they are the two main types of almonds grown in California. 
Also the saying goes that when it's on the tree you call it an "ALMOND" but when it's on the ground it's called an "AMOND" since you have to knock the "L" out of it.  This is an almond joke that growers tell referring to the knocking of the trees with mallets in order to shake the almonds from the tree. (today it's done with tree shakers)
** The "Non-Pareil" variety is a soft shell variety and seems to make up the vast majority of almonds here in central California.  I am surprised the article does not mention or illustrate soft shell varieties.  It leads poople to believe most are hard as the ones they see in-shell at the market are all hard shell.  The NonPareil (if I have the spelling right) apparently means without equal and is the name of a specific variety that has been very sucessful.  There is no "Pareil" version. There are dozens of other varieties, most of them minor, I have seen them and recorded their names as a huller operator decades ago.  The soft shell shell is flimsy, more like paper or light cardboard, sometimes suseptical to soil and mold and can be easily opened by an adult hand.  The hardshell are more perfect looking, hard, and uniform in light color.  I can confirm that the old locals and local farmers here pronounce it "æ.mund", but those raised on TV or who grew up in more advanced parts of the state are more likely to pronounce it more like the Almond Joy commercials do. WonderWheeler (talk) 04:20, 20 March 2009 (UTC)
thread_title:  An Interesting Fact & What about pareil and non-pareil almonds? 

message: Is it worth mentioning that almond wood is commonly used as an excellent firewood? Don't have a reference for that, besides the stack of it on my porch... --Leperflesh 20:07, 30 January 2007 (UTC)
thread_title:  firewood 

message: Hey WLU I can appreciate the comments on the article being short and unreferenced.  Next time I submit I anything I will make sure the article is comprehensive and referenced well.  However, I didn't appreciate the spam comment and "promote spas".  The site as a whole is about everything related to spas and massage, including skin care.  There is no spa promotion on the article page.  The site is completely non profit, not even a hint of adsense or anything else.  It costs me money, and it is a project created out of learning how build my own database driven web sites (custom cms from the ground up).  So please instead of labeling any outbound link as spam, make sure you understand what you mean.  Again I appreciate the other comments, and if that's all that was said I wouldn't be writing this.  Also, you may want to check other links on the page before yanking the new one.  The cooking link is, short, unreferenced, promotes a book and has adsense on it.—The preceding unsigned comment was added by 70.162.191.128 (talk • contribs).
:Comments like this are more appropriately placed on my talk page.  Also if you are in any way related to the site you wished inserted, you may be in violation of WP:COI.  Finally, if the other links on the page do not merit based on WP:EL, feel free to remove them. WLU 19:10, 29 March 2007 (UTC)
thread_title:  WLU removed link 

message: I'd really like an image here of a ripe almond fruit before the exocarp ("fleshy" part) is removed, for comparison with other fruits of this genus.  Also the mesocarp, as in holiday nuts, but not polished. --Una Smith (talk) 20:58, 6 August 2008 (UTC)
thread_title: Image request: Fruit before processing

message: Bitter almonds are still sold in supermarkets and used for flavouring cakes here in N Europe, they are not as deadly as the article would suggest... See for example the Swedish Wikipedia entry: http://sv.wikipedia.org/wiki/Bittermandel 62.113.159.156 (talk) 15:00, 1 September 2008 (UTC)
replies: text: Yes, in Germany too. 89.57.73.57 (talk) 21:29, 1 November 2008 (UTC)
thread_title: Bitter almonds still sold as food in European supermarkets

message: The article notes "immunity boosting" properties of almonds were found in "recent studies," and cites some Ayurvedic book that's almost definitely NOT a scientific text. And "immunity boosting" isn't a meaningful medical term to begin with.  —Preceding unsigned comment added by 71.249.45.233 (talk) 05:01, 22 November 2008 (UTC)
thread_title:  problem with health benefits section 

message: The page on sprouts indicates that almonds sprouts may be and are eaten.  If so, this should be included.  If this is not correct, that page should be fixed.  —Preceding unsigned comment added by 129.1.249.41 (talk) 20:30, 5 February 2009 (UTC)
thread_title: sprouts

message: * http://scholar.google.com.hk/scholar?hl=en&q=%22Prunus+dulcis%22+nut+carnitine&btnG=Search&as_sdt=2000&as_ylo=&as_vis=0
--222.64.215.115 (talk) 05:56, 6 April 2010 (UTC)
thread_title:  The food and its carnitine content.... 

message: As their is a German and a Swedish Wikipedia entry I think I could make sense to split the passage from this article about bitter almonds to make it a new entry so the languages could be connected....  — Preceding unsigned comment added by Hector Bosch (talk • contribs) 15:00, 16 January 2011 (UTC)
replies: text: Sounds good to me, but there should be three articles, one about the plant, harvesting, etc., and one each for the sweet and bitter types and their uses. Nadiatalent (talk) 15:35, 16 January 2011 (UTC)
thread_title:  Split the entry to connect with different language editions

message: other similar articles contein fat and carb information, while this one does not.  — Preceding unsigned comment added by 78.84.144.127 (talk) 12:44, 4 June 2012 (UTC)
replies: text: That information is in the text of the article. Sminthopsis84 (talk) 20:05, 4 June 2012 (UTC)

text: The 100 g amount is a scientific standard to allow comparison of nutrient contents among various foods in the same amount. Several serving amounts are provided in the USDA nutrient table here. --Zefr (talk) 23:13, 13 August 2017 (UTC)
thread_title: Almond, nut, raw Nutritional value per 100 g (3.5 oz)

message: According to The Plant List, the correct scientific name of almond should be Prunus amygdalus. Prunus dulcis is a synonym.MKwek (talk) 08:40, 31 January 2013 (UTC)
replies: text: Well spotted. According to IPNI, TPL is wrong about the author. Batsch made the combination before Stokes, so Stokes' name is illegitimate. Sminthopsis84 (talk) 18:39, 4 February 2013 (UTC)
thread_title: Correct name

message: The production section includes tonnes of almonds, with shell, produced annually. But I want to know total production without the shells. (I'm just curious what share of the almonds I personally am eating.) If anyone can find a good source for how the mass of the shell typically compares to the mass of the almond that would help estimate.  — Preceding unsigned comment added by 75.165.37.22 (talk) 03:32, 27 February 2015 (UTC)
thread_title:  Production of shelled almonds 

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thread_title:  External links modified 

message: Top middle picture comment is wrong way round, It should read "Shelled (left) and unshelled (right) almonds"
:Edited. --Zefr (talk) 05:10, 3 January 2016 (UTC)
thread_title:  Picture comment 

message: Substituted at 07:26, 29 April 2016 (UTC)
thread_title: Assessment comment

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replies: text: Oil discussion and reference to the USDA full report edited; the bot use of the search function in the USDA database isn't needed. --Zefr (talk) 14:19, 10 October 2016 (UTC)
thread_title:  External links modified 

message: Please consider adding cultural requirements for almond cultivation to the Cultivation section. I was surprised that there was no information about chill hours, soil preferences, water requirements, temperature range tolerances,  or other such information.
Kibi78704 (talk) 15:49, 13 May 2018 (UTC)
replies: text: See Wikipedia:Be bold. You are welcome to add material, as long as it doesn't come across as a "how to" guide. ~Anachronist (talk) 18:48, 13 May 2018 (UTC)
thread_title:  Cultivation 

message: @Zerf in the Levant the plant never exceeds 4 meters and only grows as a shrub. דולב חולב (talk) 00:39, 24 February 2024 (UTC)
thread_title:  Sometimes a shrub