Growing almonds is a busy, year round business in California. The Central Valley’s almond bloom in late February and early March is a highlight for both residents and tourists with soft, pale pink flowers decorating more than half a million acres. After that, almond growers depend on the right weather conditions throughout the spring and summer to ensure a successful harvest in the fall. Then processors take over, transforming the raw nuts into those roasted, slivered, sliced, blanched, ground and seasoned or flavored goodies we find at the supermarket.

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