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Essay on Almond
Essay Contents:
- Essay on the Origin and History of Almond
- Essay on the Area and Production of Almond
- Essay on the Importance and Uses of Almond
- Essay on the Choice of Varieties of Almond
- Essay on the Insect-Pests of Almond
- Essay on the Diseases of Almond
Essay # 1. Origin and History of Almond:
The almond (Prunus amygdalus Batsch) is a favourite nut fruit in our country. It is a concentrated source of energy due to its high oil content. As production of almonds is very much limited in India, a bulk of the almonds is imported from foreign countries. Almond cultivation has been in progress to some extent in the hilly areas of Jammu and Kashmir and Himachal Pradesh.
The almond is native to hot arid region of Western Asia. It was probably carried to Greece, North Africa, Europe, Australia and America. In ancient times the species spread as far as the Mediterranean basin.
Almond is mainly cultivated between latitudes 36° and 45°N, although under certain mild climatic conditions, cultivation may extend further north. It is also found in South Africa, South America, Australia and India. In Mediterranean countries, the almond has been confined to marginal and non-irrigated lands, being considered a robust species. The cultivation of almond in USA between 1830 to 1930 was confined to marginal lands. After that the American growers began to plant almond in more fertile and irrigated areas.
USA, Spain, Italy, China, Iran, Greece, Tunisia, Turkey, Pakistan, Afghanistan, Algeria, Morocco, France, Persia and Syria are the important almond growing countries.
Essay # 2. Area and Production of Almond:
The production of almonds in the world is about 2 million tonnes in 2011. USA is the largest producer which produces 80 per cent of the world production. Presently, the other leading almond producing countries are Spain, Iran, Morocco, Syria, Italy, Turkey, Afghanistan, Tunisia and Algeria.
The almond cultivation in India is restricted to selected hilly areas of Jammu and Kashmir and Himachal Pradesh. The total area under almond cultivation in India is, 23810 hectares producing 17230 tonnes almond annually. The productivity in India is 730 kg/ha as compound to 1500 kg/ha in the world.
The major almond growing area in India is the Kashmir Valley. The cool and dry areas of Himachal Pradesh especially Chini area bordering Tibet and Lahaul and Kinnaur have also been found suitable for the crop. The area under almond in this state is 5543 hectares yielding 1069 mt almonds. The productivity of almond in Kashmir is very low due to old and senile orchards.
The almond cultivation in Kashmir is concentrated in the districts of Srinagar, Anantnag and Baramula. There are vast stretches of almond plantation in this area and most of them are on high lands locally known as Krewas. The altitude of these areas ranges between 1500 to 1800 metres above sea level.
The interest in almond cultivation in Punjab was aroused by the efforts of a progressive grower in the village Pallian near Nawanshahar district. The plants of two varieties were propagated from old established trees in the villages Saloh (near Pallian) and Chhabewal near Hoshiarpur. The original solitary tree in Saloh was planted by a Muslim land owner about 50 years ago and its source of supply is not known.
The second variety which was obtained from Chhabewal is said to have been introduced from some nursery in Saharanpur. The cultivation of peach x almond hybrid (locally known as Sloh) was earlier started by few growers on limited scale in Punjab. However, the quality of the nut from this cultivar is very inferior. Moreover, its kernels contain a toxic substance amygdalin.
Essay # 3. Importance and Uses of Almond:
The almond is the most favoured nut as it is highly nourishing and has great medicinal value. Almond is a rich source of protein, minerals, fat and vitamin B1. The kernel of almond is a very high energy source and results in 655 calories per 100 g fresh weight. It contains protein 20.8%, fat 58.9%, mineral matter 2.9%, fibre 1.7%, carbohydrate 10.5%, calcium 0.23%, phosphorus 0.49%, iron 3.5%, and vitamin B1 240 mg per 100 g. Kernels of bitter almond were found to contain 55.6% lipids, 18.9% fat, 2.0% crude fibre, 2.3% ash, 7.9% total soluble sugars and 0.27% hydrocyanic acid. Kernels of almond contain rich amount of copper which is considered good for human brain.
Very valuable oil called badam roghan is extracted from almond and it is considered to have a high medicinal value. The nuts are usually eaten when they are ripe. Kernels obtained after blanching, roasting, frying and salting are highly delicious and in great demand. Almond oil is used in confectionary and also for pharmaceutical and cosmetic preparations. Green nuts can also be consumed. These are picked before the outer husk begins to lose its colour and harden. The nuts are then opened and the kernels eaten in the milky stage with lightly sugared cream cheese. Bitter almond kernels are used in perfume and pharmaceuticals.
Essay # 4. Choice of Varieties of Almond:
A lot of emphasis was laid on the almond cultivation in Kashmir valley in the past. All the old plantations as a rule are of seedling type. The plantation of budded plants of known cultivars of good quality, mostly thin shelled and medium-shelled is now being encouraged.
A large collection of almond varieties, seedling selections and hybrids was made in orchard of PAU, Ludhiana during 1971 as a result of a survey of almond growing regions of Himachal Pradesh and Jammu and Kashmir. A considerable number of varieties were also procured from Australia, Greece, Italy, Spain and the USA.
A brief description of promising varieties is given below:
Pethicks Wonder- Introduced for Australia:
i. Nut:
Average weight 4.27 g. Length 3.25 cm. Breadth 2.1 cm. Thickness 1.49 cm. Size medium to large not uniform. Shape oblong, broad at basal end and tapering towards apex, fairly broad and slightly truncated on one side. Keel is fairly prominent towards the apex in all cases and all along the length in some cases. Apex roundish to pointed. Basal end is very prominent on account of peeling away of a part of the upper layer of the shell with the hull at the basal end. Pits are not many, conspicuous, deep. Colour brown with deep brownish tinge at odd places due to uneven hulling. Shell thick, soft, easily cracked with teeth. The outer layer of the shell is partially peeled off with the hull at places specially at both the ridges.
ii. Kernel:
Shrivelled, partially filling the shell. Average weight is 1.66 g., Size medium Length 2.4 cm, Breadth 1.25 cm, Thickness 0.78 cm. Shape oblong. Apex fairly pointed. The kernel is also truncated on one side. Colour brown to deep brown. Pellicle thick is soft. Flavour and taste sweet fairly good in flavour, moderately rich in oil. Cotyledon is whitish in colour and Kernel 38.8% of the nut.
California Paper Shell- Introduced from U.S.A:
i. Nut:
Average weight 2.48 g. Length 3.22 cm. Breadth 1.98 cm. Thickness 1.55 cm. Size medium, uniform. Shape oblong, fairly broad, sword shape in most cases depressed at the back. Keel is fairly distinct all along the length. Basal end prominent, Pits numerous conspicuous, shallow to medium deep. Colour clear whitish brown. Shell is intact, thick, soft, cracks easily with teeth.
ii. Kernel:
Very shriveled unattractive. Average weight is 1.09 g. Size medium, Length 2.34 cm, Breadth 1.05 cm, Thickness 0.75 cm, Shape elongated, broad at the basal end and tapering towards the apex. Apex protruding and are pointed. Colour dirty brown. Pellicle thin is soft. Taste sweet. Flavour poor, appears moderately rich in oil. Cotyledon whitish in colour, Kernel is 43.9% of the nut.
iii. Non-Pareil:
It is thin shelled nut variety with high percentage of kernels. The variety is regular in bearing and rated as best commercial variety. The nut is flattened, elongated and pointed at the apical end. The shell is white, papery and soft. The kernel is flat, light brown, sweet and having good flavour.
iv. Ne-Plus-Ultra:
The nut is big and its shell is attractive. It is valued as a good pollenizer for Non-Pareil. The nuts are frequently gummy when the soil becomes slightly water-logged. It is highly productive if not damaged by frost or disease.
v. White Brandis:
Nut– Small to medium in size, Cordate, paper-shelled, moderately pored, open seal. Mature early in third week of June under mid hills.
Kernel- Small, medium dark brown. Moderately wrinkled, shelling percentage 60 – 65. Sweet and good quality. More suitable for sale as kernels. Moderately high yielder.
vi. Nauni Selection:
Nut- Small to medium in size, Cordate, paper-shelled. Moderately pored, open seal and poor cork retention. Mature early in third week of June under mid-hills.
Kernel– Small, medium brown. Moderately wrinkled. Shelling percentage 50 – 60. Sweet and good quality. More suitable for sale as kernels owing to poor sealing of the nut.
vii. Waris:
Nut- Medium and has soft shell. Shell colour moderately yellow with densely pored surface. Shell seal good. Mature in third to last week of August.
Kernel– Medium and plump. Colour is fair. Mid to late variety. Shell yield is 6 – 7 q/ha.
viii. Hybrid-15:
Cross of Thin Shelled x Saloh (Peach x almond hybrid).
Nut- Average weight 1.73 g. Length 3.25 cm. Breadth 1.83 cm. Thickness 1.3 cm. Size medium, fairly uniform, shape oblong not very broad. Keel is prominent towards the apex. Apex is protruding and pointed, basal end roundish. Pits are numerous and conspicuous, shallow to medium deep. Colour attractive-whitish brown. Shell medium thick, soft, easily cracked with teeth.
Kernel- Slightly shrivelled, not very plump. Average weight 0.89 g. Length 2.28 cm. Breadth 1.15 cm. Thickness 0.85 cm. Size medium uniform. Shape oblong sword shape, broad at the basal end and tapering towards the apex. Apex pointed. Colour brown with deep brownish tinge towards the apex. Pellicle is thin, soft. Flavour poor and appears poor in oil content. Cotyledon creamish white in colour. Kernel is 51.3% of the nut.
ix. J & K Selection-55:
Nut- Average weight is 1.06 g. Length 2.53 cm. Breadth 1.41 cm. Thickness 1.12 cm. Size small, fairly uniform. Shape oblong. Keel present but not prominent. Colour whitish, shell easily cracked with teeth. Harvested on 8 June under Punjab conditions i.e. the earliest. Hulling is done in June before rains and can be stored well in time. In other cultivars harvesting is done during July (rain) and at the time of hulling chance of fungus is there. Average yield is 2.5 kg.
Kernel- Plump, not shrivelled. Average weight 0.5 g. Length 1.71 cm. Thickness 0.75 cm. Breadth 0.82 cm. Size small, uniform. Shape oblong. Colour light brown to brown. Flavour good. Shelling per cent is 47.
Sloh- It is a hybrid between peach x almond. The quality of the nut from this cultivar is very inferior. Its kernel contains a toxic substance amygdalin (cyanoglucoside) the intake of which can produce ill effects in human beings. Size is medium not uniform. Shape oblong. Keel is not prominent. Apex sharply pointed, beaked. Basal end is prominent. Pits grooved. Colour brown to deep brown. Shell thick, tough. Kernel is toxic and adheres to the shell.
Parbhat, Mukhdoom, Shalimar, IXL, Nikitskyi, Merced, Texas, Drake and Peerless are other varieties grown in temperate climate of India.
Essay # 5. Insect-Pests of Almond:
1. Aphids (Hyalopterus Amygdali and Hyalopterus Pruni):
Aphids appear on tiny shoots and cause damage by sucking sap in early spring. These aphids reduce plant growth and fruit set.
They can be controlled with spray of phosphoric esters and 1 kg carbaryl (Sevin 50% WP) in 500 litres of water in spring.
2. Sanjose Scale (Quadraspidiotus Perniciosus):
Sanjose Scale attacks the trees in early stage. It is a widespread and is very harmful pest. It can be controlled by spraying dimethoate (0.03%).
3. Twig Borer (Anarsia Lineatella):
The pest causes damage in some old plantations. It attacks buds, flowers, shoots and fruits.
It can be controlled by removing affected buds in spring or spraying the tree with 1 kg Sevin in 500 litres of water in summer. Mealy bugs are also reported to attack the roots of almond trees.
4. Almond Weevil (Myllocerus Laetivirens):
Adult weevils congregate on the ventral surface of leaves, nibble irregular holes and gradually eat away the entire leaf leaving only the midrib. It first consumes the tender leaves and then move on to older ones.
Collection and destruction of beetles after sun set by shaking non-bearing trees can be very effective measure to control the weevils. Spray carbaryl 0.1 per cent or methyl parathion 0.05 per cent.
Essay # 6. Diseases of Almond:
1. Gummosis:
The disease is caused by Pseudomonas syringae. The bark and outer sapwood show symptoms of circular to elongated water-soaked lesions. The main symptom of infection is the appearance of brownish watery ooze on the surface of the bark.
Spary Bordeaux mixture (2:2: 250) or 50% copper oxychloride (0.3%) in the fall as well as in the spring to prevent infection. Mashobra paste is also found effective against this disease.
2. Shot Hole:
It is caused due to Wilsonomyces carpophilus. Dark-brown scattered lesions appear on leaves. The spots later on enlarge rapidly. Abscission of the diseased area in the leaf results in shot hole.
The disease can be controlled by spraying Captan, Ziram, or Thiram at the rate of 0.2 per cent at leaf fall or bud swelling stage.
3. Almond Rust (Tranzschelia Discolor):
Small, circular, yellowish brown to rusty coloured pustules appear on lower surface of leaves. Severe infection results in early defoliation.
To check the disease, give three sprays of mancozeb (250 g in 100 litres of water) at 15 days interval starting the spray at first disease appearance.
4. Crown Gall:
It is caused by Agrobacterium tumefaciens. It occurs worldwide and is the main bacterium to attack almond. Symptoms and control measures are suggested under peach diseases.
Among the diseases of foliage, leaf spot and leaf curl are quite common but these do not appear to cause much damage.