ALMONDS FOR VARIOUS FOOD PRODUCTS 
13 
Table 4. — Influence of moisture content on the growth of Aspergillus repens in 
mixtures of almond kernels and sugar 
Sample 
Composition ' 
Mois- 
ture 2 
Observation on condition 3 
November 22 
December 5 
No. 1 
Kernels and sugar i ... 
Per cent 
1.15 
2.30 
4.46 
7.58 
12.77 
6.80 
15.62 
No growth 
do... 
do 
do 
Growth started 
No growth 
Badly molded 
No growth. 
No. 2 
No. 3... 
Portuguese kernels and sugar 
Growth beginning. 
No growth. 
No. 4 
No. 5 
No. 6 
No. 7 
Same as sample No. 1 plus 6 per 
cent water. 
Same as sample No. 1 plus 12 per 
cent water. 
Same as sample No. 5, but cooked 
2 hours. 
Same as sample No. 3 plus 12 per 
cent water. 
Growth beginning. 
Badly molded. 
No growth. 
Advanced stage of 
molding. 
1 Blanched California Drake kernels were used in all samples except No. 2. 
2 The kernels in samples Nos. 1, 4, 5, and 6 were dried in an oven after blanching. Their moisture con- 
tent was 1.89 per cent. The kernels in samples Nos. 3 and 7 were not oven dried, and their moisture content 
was 7.23 per cent. 
3 Inoculations were made on November 8. 
i In all cases confectioners' sugar was used in the ratio of 38 parts of sugar to 62 parts of kernels 
Almond powder can be marketed in paper cartons lined with 
moisture-proof paper, or in friction-top tin cans. This statement is 
based on conclusions drawn from a study of several types of packages. 
Samples of the powder which had been tested and found satisfactory 
in every way were placed in three types of packages. One was a 
plain pasteboard box with the usual slip cover. Another was a 
similar box lined and covered with waxed paper, the seams being 
sealed with paraffin. The third was a tin can with friction top. 
After 2^2 months the powder from each package was made into 
dough with the white of egg and each was found to be very satisfac- 
tory. The bitter-almond flavor, however, had disappeared from 
the contents of the unsealed box, but seemed to have retained its 
full strength in the other two packages. It is evident, therefore, 
that almond powder does not readily undergo changes that affect its 
behavior in the dough, but in order that it may retain the flavor of 
the oil of bitter almonds it is essential that it be packed in well- 
sealed packages. 
PARTIAL COST ESTIMATES OF ALMOND PRODUCTS 
It is the purpose to present here estimate? of certain costs in 
connection with the marketing of the several almond products. For 
purposes of convenience the costs may be considered under the follow- 
ing general heads: (1) Raw material, (2) containers and packages, (3) 
manufacturing equipment, (4) labor and power, and (5) overhead 
charges. 
From the information available none of these cost items can be 
definitely determined, but some of them can be estimated with a fair 
degree of accuracy. 
RAW MATERIAL 
The item that will fluctuate perhaps more than any other is the 
cost of the almonds. No definite figure can be given for this, since 
the cost of production, the market conditions, the source, and the 
variety used will vary from year to year. However, it is possible to 
