A procedure for the detection of bitter almonds, which comprises the following stage: (a) Placing at least one almond on a surface by means of a manual or automatic supply system; (e) Classifying the almond as bitter or non-bitter according to a discriminative model; and (f) Withdrawing the almond by means of a manual or automatic withdrawal system, characterised in that said procedure additionally comprises the following stages between stages (a) and (e) of: (b) Illuminating the almond with a source of ultraviolet radiation; (c) Acquiring an image of the almond with a photographic camera and storing said image in an internal or external system for subsequent analysis; and (d) Processing said acquired image with a computer system that comprises a programme for applying said discriminative model, wherein stage (d) in turn comprises the following stages: i. Processing the data of the acquired image and segmentation of the image to establish the RGB color parameters of the sample; ii. Transforming the RGB color parameters obtained in stage i into at least one L*a*b* parameter of the CIE L*a*b* space; iii. Determining at least one of the L*, a* and/or b* parameters of the CIE L*a*b* space and its corresponding value in said image; and iv. Interpolating the value obtained in stage iii in said discriminative model generated from the values obtained with different sample types of bitter and non-bitter almonds acquired under said predetermined conditions. (a) Placing at least one almond on a surface by means of a manual or automatic supply system; (e) Classifying the almond as bitter or non-bitter according to a discriminative model; and (f) Withdrawing the almond by means of a manual or automatic withdrawal system, characterised in that said procedure additionally comprises the following stages between stages (a) and (e) of: (b) Illuminating the almond with a source of ultraviolet radiation; (c) Acquiring an image of the almond with a photographic camera and storing said image in an internal or external system for subsequent analysis; and (d) Processing said acquired image with a computer system that comprises a programme for applying said discriminative model, wherein stage (d) in turn comprises the following stages: i. Processing the data of the acquired image and segmentation of the image to establish the RGB color parameters of the sample; ii. Transforming the RGB color parameters obtained in stage i into at least one L*a*b* parameter of the CIE L*a*b* space; iii. Determining at least one of the L*, a* and/or b* parameters of the CIE L*a*b* space and its corresponding value in said image; and iv. Interpolating the value obtained in stage iii in said discriminative model generated from the values obtained with different sample types of bitter and non-bitter almonds acquired under said predetermined conditions. (b) Illuminating the almond with a source of ultraviolet radiation; (c) Acquiring an image of the almond with a photographic camera and storing said image in an internal or external system for subsequent analysis; and (d) Processing said acquired image with a computer system that comprises a programme for applying said discriminative model, wherein stage (d) in turn comprises the following stages: i. Processing the data of the acquired image and segmentation of the image to establish the RGB color parameters of the sample; ii. Transforming the RGB color parameters obtained in stage i into at least one L*a*b* parameter of the CIE L*a*b* space; iii. Determining at least one of the L*, a* and/or b* parameters of the CIE L*a*b* space and its corresponding value in said image; and iv. Interpolating the value obtained in stage iii in said discriminative model generated from the values obtained with different sample types of bitter and non-bitter almonds acquired under said predetermined conditions. i. Processing the data of the acquired image and segmentation of the image to establish the RGB color parameters of the sample; ii. Transforming the RGB color parameters obtained in stage i into at least one L*a*b* parameter of the CIE L*a*b* space; iii. Determining at least one of the L*, a* and/or b* parameters of the CIE L*a*b* space and its corresponding value in said image; and iv. Interpolating the value obtained in stage iii in said discriminative model generated from the values obtained with different sample types of bitter and non-bitter almonds acquired under said predetermined conditions.