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California, Spanish Marcona, and Australian almonds. Natural, blanched, sliced, and diced - BRC certified for European buyers.
Almonds are the world's most traded tree nut, with global production exceeding 1.5 million metric tonnes annually. Europe imports over 400,000 tonnes per year, making it the largest import market globally. From confectionery and bakery to plant-based dairy and snacking, almonds are a foundational ingredient across the European food industry. Corsodoro supplies wholesale almonds from California, Spain, and Australia in all major varieties and processed forms - with full certification traceability from orchard to delivery.
We supply all major commercial varieties in multiple processed forms to match your production requirements.
| Variety | Origin | Characteristics | Typical Use | Indicative Price (EUR/kg) |
|---|---|---|---|---|
| Nonpareil | California, USA | Light colour, smooth shell, flat shape. The global benchmark variety. | Retail packs, blanching, slicing, confectionery | 5.50 – 7.50 |
| Carmel | California, USA | Slightly smaller, good flavour, versatile. Primary pollinator variety. | Bakery, snacking, trail mixes, food manufacturing | 4.80 – 6.50 |
| Mission | California, USA | Smaller, rounder, darker skin. Intense flavour when roasted. | Roasted snacks, nut mixes, ingredient use | 4.50 – 6.00 |
| Marcona | Spain | Round, flat, high oil content. Buttery flavour - the "queen of almonds". | Gourmet retail, marzipan, turron, artisan confectionery | 9.00 – 13.00 |
| Form | Description | Applications | Price Premium vs. Whole Natural |
|---|---|---|---|
| Whole Natural | Raw, skin-on, unprocessed kernels | Retail, roasting, further processing | Base price |
| Blanched Whole | Skin removed by hot water treatment | Confectionery, marzipan, almond milk, dragees | +8–12% |
| Sliced (Natural/Blanched) | Thin slices, 0.8–1.2mm thickness | Bakery topping, patisserie, cereal bars | +15–25% |
| Diced | Cut to 2-4mm, 4-6mm, or 6-8mm mesh sizes | Ice cream, chocolate, cereal, bakery inclusions | +12–20% |
| Slivered | Matchstick-cut blanched almonds | Decoration, bakery topping, desserts | +18–28% |
| Flour / Meal | Finely ground blanched almonds | Macarons, gluten-free baking, marzipan base | +10–18% |
Prices are indicative CIF European port and vary based on variety, origin, crop year, and volume. Contact us for a current quote.
California produces approximately 80% of the world's almonds, concentrated in the Central Valley (San Joaquin, Sacramento). The industry is highly mechanised with strict quality standards. Nonpareil, Carmel, and Mission are the primary export varieties. California almonds set the global benchmark for quality and pricing. Extensive organic acreage available.
Spain is Europe's largest almond producer and the world's third-largest. The Marcona variety, grown primarily in Valencia, Murcia, and Andalusia, is a premium product with Protected Designation of Origin status. Spanish almonds are essential for turron, marzipan, and gourmet confectionery markets. EU Organic certification widely available.
Australia is a growing almond origin with production concentrated in the Riverina and Sunraysia regions. Counter-seasonal to California (harvest Feb–Apr), Australian almonds provide supply continuity during the Northern Hemisphere off-season. Nonpareil is the dominant variety. Modern orchards with high food safety standards.
Our almond supply chains meet the certification requirements of European retail and food manufacturing.
BRC Global Standards
IFS Food
HACCP
EU Organic
Organic almonds are available from California and Spain. All processing partners hold BRC or IFS certification as a minimum. Pasteurisation treatment (PPO or steam) is standard for California almonds per USDA requirements. Learn more about our certification standards →
Counter-seasonal origins enable year-round supply of fresh-crop almonds.
New-crop California almonds typically arrive at European ports from November. Australian almonds provide fresh supply between May and July. Spanish almonds are available from local harvest with short transit times to European markets.
We supply all major commercial almond varieties: Nonpareil (the global benchmark - light colour, smooth shell, ideal for blanching and slicing), Carmel (versatile, good flavour, slightly smaller), Mission (darker skin, intense flavour when roasted), and Marcona (the premium Spanish variety with a buttery taste and round shape). All varieties are available in whole natural, blanched, sliced, diced, slivered, and flour forms.
California almonds (primarily Nonpareil, Carmel, Mission) represent roughly 80% of global production and are the industry standard for international trade. They offer consistent quality, high volumes, and competitive pricing. Spanish almonds - particularly the Marcona variety - are a premium product with higher oil content, a rounder shape, and a distinctive buttery flavour. Marcona almonds command EUR 9–13/kg compared to EUR 5–7/kg for California Nonpareil. Spanish almonds are preferred for turron, marzipan, and gourmet applications.
Corsodoro supplies almonds in all standard processed forms: whole natural (raw, skin-on), blanched whole (skin removed), sliced (natural or blanched, 0.8–1.2mm), diced (2-4mm, 4-6mm, 6-8mm mesh sizes), slivered (matchstick-cut), and almond flour/meal. Each form is available in conventional and organic certification, packed in industry-standard 25 kg cartons or 12.5 kg vacuum bags.
The California almond harvest runs from August to October. Tree shaking begins in early August for Nonpareil (the earliest variety) and continues through September–October for Carmel, Mission, and other later varieties. Hulling, shelling, and processing extend into November. New-crop almonds typically arrive at European ports from November–December. For counter-seasonal supply, Australian almonds are harvested February–April.
Specify variety, form, certification, and volume. We'll provide a competitive offer within 24 hours.