Raw Nuts Research Articles

PERFORMANCE OF CASHEW CULTIVARS UNDER MAIDAN PARTS OF KARNATAKA

Cashew (Anacardium occidentale L.) is an upcoming commercial plantation crop of maidan parts of Karnataka as it is known to exhibit drought tolerance. India is the largest producer, consumer and second largest exporter of cashew in the world. However, the present annual production of about 6.95 lakh tons of raw cashew nuts from an area of 8.60 lakh ha cannot meet the annual demand of processing industries, which is estimated to be around 11-12 lakh tons of raw nuts. The present low productivity of 0.900 t/ha is mainly due to the coverage of large cashew area with non-descript, genetically inferior seedling progenies. Therefore, in order to identify a suitable cashew cultivar for maidan parts, the 14 cultivars/hybrids released from different centres were field planted at the Agricultural Research Station, Chintamani during 1992. Among 14 entries, the highest nut yield of 12.76 kg/tree was recorded by ‘H-320’ followed by ‘NRCC-2’ (10.82 kg/tree). For the cumulative yield over a period of 16 harvests, ‘H-320’ recorded highest cumulative yield of 144.85 kg/tree followed by ‘NRCC-2’ (127.34 kg/tree). On perusal of the data, it was observed that among cultivars/hybrids tried ‘H-320’ recorded higher nut weight (8.8 g), shelling percent (31) and consistent nut yield over years under maidan parts of Karnataka.

ECONOMICS OF CASHEW PROCESSING TECHNOLOGY IN INDIA

The by-products of cashew viz., cashew nut shell liquid (CNSL), shell cake, testa and cashew apples are commercially exploitable. The method of processing technology affects the outturn, quality of the output, health of the workers, quality of by-products and the cost of production. The adoption of appropriate methods of processing technology can bring efficiency in the form of higher outturn, better quality kernels and cashew nut shell liquid. To use these by-products economically and to create awareness on the business opportunities in cashew processing, the present study attempts to find out the economic feasibility of cashew nut and oil (CNSL). The overall cost of production of kernels has been found to be Rs. 4784.11 and 4616.63 per quintal of raw nuts processed in steaming and drum roasting methods, respectively. The cost of raw material has been the major component in the cost of production of kernels, constituting 86.64 and 86.86% of the total cost of production of kernels in steaming method and drum roasting methods, respectively. The total sale proceeds from the sale of cashew kernels, shells and testa have been Rs. 5347.53 and the profit per quintal of raw nuts processed has been Rs. 563.43 in the steaming method, whereas in the drum roasting method the total sale proceeds has been Rs. 4693.62 and the profit per quintal of raw nut has been Rs. 76.99. Thus it is concluded that the steam processing method realized better returns than drum roasting method due to the adoption of latest technology in the cashew processing methods in India. Cashew nut shell liquid (CNSL), a by-product of the cashew industry has always been credited with words such as ‘versatile raw material’. The two methods of extraction of CNSL viz., kiln method and expeller method are adopted by farmers/processors. The BCR and IRR analysis worked out to 1.13 and 41.2% in kiln method, whereas, they have been 1.15 and 45.27% in expeller method. The solutions to the problems confronting cashew nut processing lies in intensifying research in order to develop cost-effective, eco-friendly technology to boost efficiency and productivity and to reduce costs of processing.

CASHEW NUT PRODUCTION IN INDIAN SUBCONTINENT WITH EMPHASIS ON CARBON SEQUESTRATION POTENTIAL IN A CHANGING GLOBAL CLIMATE SCENARIO

India has a maximum area (21.6%) under cashew nut and is the third largest producer (17.3%) of raw nuts in the world. The country is the second largest exporter, accounting for 34% of the world’s export of cashew kernels having a comparative advantage in production and processing on account of its cheap and skilled labour force. The yields in India are poor at 860 kg/ha as compared to 4,125 kg/ha in Vietnam and 2,000 kg/ha in Nigeria. There is an urgent need to expand and fully utilize the potential if India has to keep pace with growing global demand, retain market share and stay ahead of the rapidly emerging competition in the world market. The industry employs over three lakh persons with more than 95% of them being women in India. It earned a foreign exchange of Rs. 22,889 million, but the gap between actual production of raw nuts and demand by the processing industries has made India to resort to imports of raw cashew warranting a policy change to encourage more local production and thereby preventing the outflow of valuable foreign exchange. The present paper deals with impact of climate change in cashew production, influence of various weather parameters on flowering and yield, carbon sequestration potential of cashew nut to mitigate climate change under different land use systems and a methodology for calculation of tradable carbon credits with a holistic approach to withstand competition from global players. The paper also deals with production practices in vogue and the improved practices for higher production and productivity, processing and marketing and export competitiveness from the Indian subcontinent.

CASHEW INDUSTRY - AN OUTLOOK

Cashew (Anacardium occidentale L.) belongs to the family Anacardiaceae. In the world cashew production takes place mainly in the three zones namely (i) Central and South American zone, (ii) Asia and Oceanic zone and (iii) African zones. In these zones there are 28 countries now involved in the production of cashew. The total raw nut production in the world is around 39.53 lakh tons from an area of 35.78 lakh ha. Four centuries ago, the adventurous Portuguese came sailing down the Indian coasts and brought with them the priceless tree nut “cashew”, the wonder nut of the world. Cashew came, conquered and took deep roots in the entire coastal region of India. Cashew found the Indian soil more homely than its homeland. Later it spread as a popular crop to other parts of India. Cashew was originally planted in India as a windbreaker and to prevent soil erosion. Also its cultivation was also considered essential as tree cover in eroded hilly areas where reforestation programmes were under way, in order to prevent further erosion. Initially cashew cultivation in India is mostly confined to the western and eastern coastal areas of the peninsular region. But now commercial cultivation of cashew in India is taken up in eight states in India. Coastal states of the country are the main production centres. The important cashew growing states of India are Andhra Pradesh, Goa, Karnataka, Kerala, Madhya Pradesh, Maharashtra, Orissa and Tamil Nadu. It is also cultivated on small areas in other states of the country. India has an area of about 9.23 lakh ha under cashew with an estimated annual production of about 6.13 lakh tons of raw cashew nut with a productivity of 700 kg/ha (NHB, 2010). India is the largest producer, processor, consumer and exporter of cashew in the world. Cashew cultivation is taken up in small and marginal holdings and as more than 70% of the cashew area is under this category, cashew plays an important role in the development of small and marginal farmers. India has a comparative advantage in the production and processing of cashew nuts on account of its cheap and skilled labour force. The current production accounts for 45% of the global production. A large number of small and marginal farmers, especially living on the coastal belts of India, depend on cashew for their livelihood. Nearly 2.00 lakh workers, more than 90% of whom are women, are directly employed in cashew processing industries which are concentrated mostly in Kerala. It is estimated that nearly two million people are involved, directly and indirectly in cashew cultivation, processing and marketing. Cashew forms an important component of the basket of agricultural products exported from India. But the yield per hectare in India was poor at 860 kg/ha during 2007-08 as compared to 4,125 kg/ha in Vietnam and 2,000 kg/ha in Nigeria. There is a need to expand and fully utilize the crop potential if India has to keep pace with growing global demand, retain market share and stay ahead of the rapidly emerging competition in the world market.

INITIATIVES OF CASHEW DEVELOPMENT IN INDIA

Cashew (Anacardium occidentale L.) belongs to the family Anacardiaceae, considered to be native of Brazil and is now found in many tropical areas. Cashew is grown in India, Brazil, Vietnam, Tanzania, Mozambique, Indonesia, Sri Lanka and other tropical Asian and African countries. Presently, it is grown in more than 28 countries in the world. The major cashew producing states in India are Maharashtra, Andhra Pradesh, Orissa, Kerala, Karnataka, Tamilnadu, Andra Pradesh, Orissa, Goa and West Bengal and interior tracts of Chattisgarh, A&N Islands, Gujarath, Jharkhand and North Eastern regions. At present in India, among the various agri-horticultural commodities involved in the global trade, cashew has attained a prominent place by providing significant contribution to Indian exchequer ranking among the ten top agriculture exports contributing nearly 0.35% of the total export earnings of the country. Cashew occupies an area of 9.45 lakh ha with production of 6.53 lakh MT of raw nut as on 2010-11 with an average productivity of 720 kg/ha. The detailed Indian and global scenario on area, production and productivity, export and import, cashew processing, development initiatives, constraints and opportunities in cashew production will be presented in this paper.

Preparation of carbonated drink from cashew apple juice

Cashew is a major commercial crop of the country with an annual production of nearly 6.5 lakh tons of raw nuts and 50-60 lakh tons of cashew apple. Commercial exploitation of the cashew apple can significantly improve the profitability of cashew growing, as evidenced from the research results of Cashew Research Station, Madakkathara under Kerala Agricultural University. Being a nutritious fruit, the potential for economic utilization of cashew apple is immense as it provides refreshing and healthy drinks. In this context trial was conducted at Cashew Research Station, Madakkathara, for standardizing the preparation of carbonated drink (soda) from cashew apple juice. Cashew apples collected from the field were washed well and juice extracted using juice expeller. The juice was clarified using sago @ 5g/lit. and stored by adding KMS @ 2.5 g/lit. and citric acid @ 5g/lit. of juice. Cashew apple soda was prepared from cashew apple syrup. For making cashew apple syrup, one lit. of clarified juice, two kilograms of sugar and 15 g citric acid were used. Various quantities of the syrup were taken and chilled carbonated water was added to the syrup at different gas pressure. Organoleptic scoring revealed that the sample with 100 psi carbonation in 160 ml chilled water, added to 40 ml cashew apple syrup, thus constituting a total quantity of 200 ml cashew apple soda, was the most acceptable one. This is being filled and sold in 200 ml glass bottles. The carbonated drink has good acceptance among all the consumer segments and large scale production can generate substantial opportunities for income generation.

Effect of Thermal Processing on the Nutritional, Antinutritional, and Antioxidant Properties of Tetracarpidium conophorum (African Walnut)

The effect of thermal processing (roasting and boiling) on the nutritional, antinutritional, and antioxidant properties of African walnut was studied. Tetracarpidium conophorum (African walnut) was subjected to thermal treatment of roasting (RWIS), boiling with shell (BWIS), and boiling without shell (BWOS). The resulting samples with raw nut (RAAW) which served as control were analysed for proximate composition, antinutritional components, and antioxidant activity. The protein, fat, and ash contents of the samples on dry basis were 29.14%, 54.14%, and 3.32% (RAAW); 24.13%, 61.75%, and 2.77% (BWIS); 22.47%, 62.65%, and 2.16% (BWOS); and 24.25%, 60.52%, and 2.48% (RWIS), respectively. Thermal processing had significant effect on all the proximate principles; boiling and roasting generally reduced the protein and ash contents of the nut. Boiling with or without shell reduced the phytate and tannin contents of the nut while roasting increased the level of these two antinutritional components; walnut boiled without shell however, had the lowest phytate and tannin contents of 0.815 mg/100 g and 0.239 mg/100 g, respectively. The antioxidant activities of the samples were 8.47% (RAAW), 13.82% (BWIS), 14.96% (BWOS), and 7.29% (RWIS). This study reveals that thermal processing has a significant effect on the proximate principles, bioavailability, and antioxidant activity of African walnut.

Performance on the evaluation of pilot cashew nut processing unit

Cashew ( Anacardium occidentale L.) is one of the important tropical crops. India is largest producer, processor, exporter and consumer of it in the world. The recovery of the kernel (edible meat portion) from raw nuts by mechanical or manual means refers to processing of cashew nut. It consists of various processes in series viz., moisture conditioning, roasting, shelling, drying, peeling, grading and packing etc. A small cashew processing unit consisting of steamer, cooker, shelling machine and dryer was tested for its performance for the cashew nut variety 'Vengurla-5' (Ansure Arli). The unit has received at Zonal Agricultural Research Station, Shenda Park; Kolhapur under Technology Park sanctioned Commissioner, Agriculture M.S. and Pune. The six treatments consisting of various combinations for pressure and time were evaluated for the performance of unit. The study revealed that treatment combination (4.5 kg/cm 2 and 20 min) gain maximum recovery of whole kernels as well as over all recovery of kernels, with minimum moisture content, which is desirable for good quality product in the markets. The treatment condition consisting of keeping raw cashew nut at 4.5 kg/cm 2 pressure for 20 minutes duration for the given processing unit is best for maximum recovery of good quality kernels and overall total recovery of kernels with minimum moisture content.

Chemometric evaluation of trace metal concentrations in some nuts and seeds

Seventeen trace metals in acid digests of nuts and seeds were determined using inductively coupled plasma-atomic emission spectrometry and inductively coupled plasma-mass spectrometry. The data were subjected to chemometric evaluation using principal component analysis (PCA), linear discriminant analysis (LDA) and cluster analysis (CA) in an attempt to classify the samples. Hazelnuts (raw and dry roasted), almonds (raw and dry roasted), sunflower seeds (black and white), peanuts (raw and dry roasted), cashew nuts, Brazil nuts, walnuts, chickpeas (raw and dry roasted), pumpkin seeds (raw and dry roasted), and pistachio nuts were used as samples. The samples were classified into seven groups by PCA and CA. All group members determined using PCA and CA were found by LDA to be correctly classified in the predicted groups. Interestingly, the chemometric evaluation indicated that the raw and roasted nuts are very close to each other even though some originated from different countries.

Industrial Applications of Selected JFS Articles

Industrial Applications of Selected <i>JFS</i> Articles

Cashew, from seed to market: a review

Cashew is a tropical tree native to South America. Cashew was introduced in Asia and Africa by European explorers in the sixteenth century. The world production of cashew raw nuts reached 4.27 million tons in 2011. Vietnam is the top producer of raw nuts, and India is the first processor and exporter of processed nuts. The cashew market is expected to remain strong due to the high growth of production in some areas such as West Africa. For instance, a 40 % production increase has been observed in Nigeria over the last 5 years. There is also an increasing exploitation of high-value by-products, particularly those made of cashew nut shell liquid. Cashew production is potentially a major value for smallholder farmers from emerging countries. Despite the relevance of cashew production on the international markets and the potential for boosting rural development and reducing poverty, a complete review on cashew is missing. Therefore, we review here the cashew production chain. Our main conclusions are as follows: (1) several management practices, processing methods, and uses of products and by-products are published; (2) however, there is still a lack of knowledge due to a scattered research framework lacking integrated research programs; (3) smallholder farmers face major constraints limiting the development of cashew sector locally, ranging from difficult access to good planting material and training to lack of investment for innovating processing facilities; (4) among them, women, that account for up to 95 % of the workforce in the sector, receive lower wages and are subject to worse working conditions.

Assessment of Post-HARVEST Handling Effects on Quality of Cashew Nuts and Kernels in Ghana

Purpose: A large quantity of cashew nuts is lost between harvesting and consumption. Nut quality which determine price in the world market cannot be compromised and this harvesting period is detrimental, therefore the need to evaluate the effects of post-harvest handling practices on quality. Methodology: A survey was conducted in ten cashew growing districts in five regions of Ghana in 2009 and 2010. A total of 247 farmers, 3 buyers and 3 processors were sampled and interviewed using a questionnaire. Samples of raw nuts and kernels were collected from the cashew farmers, buyers, processors and mother trees and assessed for their processing and nutritional qualities. Data were analyzed using ANOVA and Correlation. Findings: Results from the survey showed that 45.3% of farmers picked their nuts daily from the fields, 53.8% dried the nuts between 3-4 days and 76.1% had no storage facilities and these affected the quality of the nuts. Quality assessment using kernel analysis indicated that 41.2% of samples collected were within the standard grade with Original Research Article Gyedu-Akoto et al.; JSRR, Article no. JSRR.2014.006 954 the average nut weight ranging from 5.1 to 7.0 g. However, assessment of nuts collected from trees selected for germplasm establishment on farmers’ farms nationwide showed that 73.9% of the nuts were of excellent grade. Conclusion: Improper harvesting and post harvest practices may result in poor nutritional and processing quality of cashew nuts.

Radiation D10 values for Salmonella Typhimurium LT2 and an Escherichia coli cocktail in pecan nuts (Kanza cultivar) exposed to different atmospheres

Electron beam irradiation can help prevent outbreaks due to consumption of raw nuts. However, their high-fat content makes irradiation difficult and methods to reduce the dose required for decontamination (D10-value) are needed; in addition, accurate D10-values are currently lacking. Our objectives were (1) to determine the effect of irradiation set-up on the D10-values of the populations of an Escherichia coli cocktail (BAA-1427, BAA-1428, BAA-1430) and Salmonella Typhimurium LT2 inoculated in pecans and (2) to assess the effect of Modified Atmosphere Packaging (MAP) conditions on the D10-values.Pecan halves [Carya illinoinensis (Wangenh.) K. Koch cv. Kanza] were inoculated either in the dorsal grooves or on their flat surface and irradiated at room temperature using a 1.35-MeV e-beam accelerator at 0.2, 0.4, 0.6, and 0.8 kGy under vacuum-packaging (VP), air-packaging (AP), 100% nitrogen-packaging (NP), and 100% oxygen-packaging (OP). There were no (P > 0.05) differences in D10-values between the microorganisms under the different atmospheres. The D10-values obtained when pecans were irradiated under vacuum were higher (P < 0.05) for both microorganisms. Irradiation under nitrogen atmosphere seems a promising alternative because it will help delay the onset of rancidity, when compared to irradiation under atmospheric or 100%-oxygen conditions. The D10-values obtained when the microorganisms were inoculated on the pecans' flat surface were 44–13% higher than when inoculated within the dorsal grooves, because the grooves absorbed higher doses. This finding illustrates the importance of proper irradiation set-up when treating raw, unshelled pecans, for accurate calculation of the D10-values of selected microorganisms.

Fracture Resistance of Cashew Nuts as Influenced by Pre-Shelling Treatment

The fracture resistance of raw and pre-treated cashew nuts during uni-axial compressive loading was investigated. Cashew nut samples were subjected to two pre-shelling treatments, namely: steam boiling and roasting in hot cashew nut shell liquid. Two loading rates of 2.5 and 50 mm/min and two loading orientations (longitudinal and transverse) were considered for fracture resistance of pre-treated cashew nuts using a 50 kN capacity Instron testing machine. The data obtained were subjected to analysis of variance. The average values at 2.5 mm/min were 342 and 318 N for raw nuts, 321 and 242 N for roasted nuts, and 341 and 309 N for steam boiled nuts during longitudinal and transverse loading, respectively; whereas corresponding values at 50 mm/min were 784 and 763 N for raw nuts, 517 and 464 N for roasted nuts, and 436 and 398 N for steam boiled nuts, respectively. In each of the pre-treatment methods and loading rates, more force was required to crack cashew nuts during longitudinal loading than transverse loading; and for each loading rate, pre-treated nuts generally required less force than raw nuts.

Rapid analysis of fatty acid profiles in raw nuts and seeds by microwave–ultrasonic synergistic in situ extraction–derivatisation and gas chromatography–mass spectrometry

Based on microwave–ultrasonic synergistic in situ extraction–derivatisation (MUED), gas chromatography–mass spectrometry was proposed for rapid analysis of fatty acid profiles in raw nut and seed materials. Several critical experimental parameters for MUED, including reaction temperature, microwave power, amounts of catalyst and derivatisation reagent, have been optimised using response surface methodology. The results showed that the chromatographic peak areas of total fatty acids and the content of total unsaturated fatty acids obtained with MUED were markedly higher than those obtained by the conventional method (P<0.05 and P<0.01, respectively). The MUED method simplified the handling steps compared to the conventional procedure, shortened the sample preparation time whilst improving the extraction and derivatisation efficiency of lipids, and reduced oxidisation and decomposition of the unsaturated fatty acids. The simplicity, robustness and practicality of this method highlighted its significant potential for application in the rapid analysis of fatty acids in natural food resource samples.

Evaluation of Nutritive Value of Raw and Fermented De-oiled Physic Nut, Jatropha curcas Seed Meal in the Formulated Diets for Rohu, Labeo rohita (Hamilton) Fingerlings

Rohu (Labeo rohita) fingerlings, were fed de-oiled Jatropha curcas seed meal (DJSM) supplemented diets for 60 days and the effectiveness, if any, on the growth was evaluated. Nine isonitrogenous (35 % crude protein) and isocaloric (4.0 kcal g−1) diets were formulated of which one was reference diet (RD, fishmeal based control diet) and the other eight were experimental diets prepared by incorporating raw (D1–D4) and fermented (D5–D8) DJSM at 10, 20, 30 and 40 % levels by weight, respectively. Autoclaved DJSM was processed through solid state fermentation (SSF) for 15 days at 37 ± 1 °C by an exo-enzyme producing bacterium, Bacillus cereus Lr.H.23 isolated from the hindgut of rohu, L. rohita. Processing through SSF caused decrease in the contents of crude fibre and anti-nutritional factors, but increase in the levels of free amino acids and free fatty acids. In terms of growth performance, feed utilization efficiency and apparent protein digestibility, fish fed diet D7 containing 30 % fermented DJSM showed the best performance, which differed significantly (P < 0.05) from that of the fish fed diets containing raw DJSM. The results indicated that an inclusion level up to 30 % fermented DJSM replacing 15 % FM in the practical diet for rohu fingerlings can be proposed when compared to the RD. However, further experiments are required to recommend the ingredient for use in industry.

Effects of Zinc Chloride Impregnation on the Characteristics of Activated Carbon Produced from Physic Nut Seed Hull

Activated carbon was developed from physic nut seed hull through chemical activation using zinc chloride. The characteristics of raw physic nut seed hull as well as char and activated carbon from physic nut seed hull were obtained to study the effects of ZnCl2 impregnation. The comparisons of the characteristics that included elemental composition, surface morphology, surface area, surface functional groups and zeta potential were made on the three samples. The study found that ZnCl2 had positive effects towards developing activated carbon including increasing the carbon content, surface area and pore volume besides improving the microporosity and surface charge distribution of the carbon.

Effect of Cooking on Moisture Sorption Isotherms of Shea Nut (Vitellaria paradoxa Gaertn.) Kernels Part II: Modelling and Properties of Sorbed Water

An investigation was undertaken in this work to model the sorption isotherms of cooked and raw shea nut kernels determined by the standard static gravimetric method. The GAB, Halsey and Caurie models were validated and used in describing the sorption behaviour of the kernels. The monolayer moisture contents derived from Caurie’s equation for the desorption of cooked and raw kernels at 40, 50 and 60 °C were 5.49, 4.40 and 2.65 % and 5.22, 3.68 and 2.47 %, respectively. Monolayer moisture contents obtained from the GAB model showed a similar variation. As the temperature of sorption increased from 40 to 60 °C, the number of adsorbed monolayers (N), the surface area of adsorbent (A) and the percent bound water decreased significantly (p < 0.05). It is suggested that the sorption process at all temperatures is multilayered. Desorption isosteric heats were lower for cooked kernels than the raw ones, while the reverse phenomenon was obtained for the adsorption process. It was established that, during storage, cooked kernels adsorbed moisture more slowly, suggesting that they could be stored for a longer period compared to the raw ones.

The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.

The effect of roasting on phenolic compounds and antioxidant activities in baru nuts (Dipteryx alata Vog) with and without peels were investigated. Approximately 50% of the total phenolic content (Folin Ciocalteu assay) and 90% of the free radical-scavenging activity (DPPH) were present in the peel of the baru nut. Among the eight phenolics identified: p-coumaric acid, ellagic acid, caffeic acid, hydroxybenzoic, catechin, ferulic acid, epicatechin and gallic acid, the last was predominant in all nut samples with values that ranged from 224.0 to 66.7mg/100g. The roasting process did not reduce the total phenolic content significantly compared to the raw nut (p>0.05). However, roasting reduced the DPPH activity by approximately 50% in the nuts with peels. With the exception of gallic acid, the content of the other seven phenolic compounds significantly decreased after the roasting process in baru nuts with peels, suggesting that a phenolic other than gallic acid is the main compound responsible for the antioxidant potential of this nut.

Cold Plasma Reduction of Salmonella and Escherichia coli O157:H7 on Almonds Using Ambient Pressure Gases

Contamination of raw nuts, including almonds, is a food safety concern. Cold plasma is a novel antimicrobial intervention that can eliminate foodborne pathogens. The objective of this work was to evaluate the efficacy of rapid cold plasma treatments in eliminating Salmonella and Escherichia coli O157:H7 from dry almonds. Three isolates of Salmonella (S. Anatum F4317, S. Stanley H0558, and S. Enteritidis PT30) and 3 isolates of E. coli O157:H7 (C9490, ATCC 35150, and ATCC 43894) were separately grown and spot-inoculated (10 μL) onto whole almonds and allowed to dry for 10 min. Inoculated almonds were treated with a cold plasma jet, with treatment variables evaluated in a factorial design for each isolate: time, distance, and feed gas. Treatment time was 0 s (control), 10 s, or 20 s. Distance from the emitter was 2, 4, or 6 cm. Feed gas was dry air or nitrogen. After treatment, the almonds were sampled using swabs. Survivors were enumerated on tryptic soy agar (TSA) plates. Cold plasma significantly reduced both pathogens on almonds. The greatest reduction observed was 1.34 log cfu/mL reduction of E. coli O157:H7 C9490 after 20 s treatment at 6 cm spacing. The interaction of treatment time with distance from plasma emitter head was complex, and isolate-dependent. Longer duration of treatment did not always result in enhanced reductions. In general, nitrogen as a feed gas resulted in a reduced antimicrobial efficacy compared to dry air. These results indicate that short pulses of atmospheric pressure cold plasma can significantly reduce Salmonella and E. coli O157:H7 on almonds.