Effect of Organic Farming Techniques on the Quality of Almond Fat

Almond fruit is characterized by a mature, hardened endocarp enclosing the seed. Despite being a drupe botanically, almonds are commonly referred to as nuts due to their low water content. The edible seed, known as the kernel, is the primary commercial product. Fatty acid composition was determined to value the quality of fat over four years in almonds of the Guara variety, from plots where the production system (organic and conventional), the irrigation system (intense irrigation, support irrigation and dry land), and the use of plant cover varied. The oil content and fatty acid composition were determined over four years in almonds of the Guara variety, using different sustainable agriculture techniques. Oil almond content ranged from 35% to 55% of total fresh weight of the kernel, with strong variability between years. Fatty acid composition was also highly variable, with significant differences depending on agricultural practices. Oleic acid, which ranged from 59% to 78%, was statistically higher with support irrigation. Plant cover also favored the synthesis of oleic acid. Linoleic acid, which ranged from 11% to 25%, had a statistically higher content in almonds from organic farming and dry land conditions. The atherogenic and thrombogenic indices and the value of health-beneficial fat was better in organically prod\uced almonds. The great variability observed in the quality of almond fat represents a very promising basis for establishing practices for adaptation to arid cultivation conditions, irrigation management, and organic and regenerative techniques, satisfying requirements for healthier and more sustainable diets.