Home' Grower : August 2013 Contents The South Australian Grower -- August 2013 11
Forum 'activates' interest
LATE last year, social media went
nuts when TV personality and chef
Pete Evans mentioned 'activated
almonds' as a part of his daily diet --
it became the highest trending tweet
in 48 hours.
The activation process requires
almonds to be soaked in water
for 12 hours, and dehydrated at
low temperatures for 24 hours.
Advocates say this makes them
more nutritious than raw almonds.
Many Australians tried out
'activated' almonds and the social
buzz led to a 20 per cent increase in
domestic consumption of almonds.
To make the most of this attention,
the Almond Board of Australia
recently held a forum focusing on
research and development, which
discussed the latest advances and
identified ways to maintain supply of
More than 75 people turned up for
the event which enabled participants
to speak directly with researchers
and network with members within
Almond Board of Australia industry
development manager Ben Brown
said it was the first time they had
held a research and development
"It is an update on the industry's
R&D program specifically, and
an opportunity for researchers to
present directly to the growers and
then a committee," he said.
This research is set to continue
given increased levy funds on the
back of greater production.
"Our ability to invest in research
increases every time we increase
our production per kilo," Mr Brown
"It provides us a great opportunity
to do more research and
development programs and get a
good breadth of topics across all
areas, not just those on the farm.
"We have on-farm R&D and post-
harvest R&D as well, which we have
not previously been involved in. This
includes storing and processing of
almonds, maintaining quality, and
those types of things."
Topics discussed in the forum
will complement the annual almond
conference to be held from October
29 to 31.
In the past 12 months, a lot of the
younger trees have been coming
into maturity. Here almonds are
pictured in their bud (inset) and
from top, their dormant, full
blossom, and maturing stages.
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