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All almonds shipped in North America are required by law to be pasteurized. The Almond Board of California (ABC) has worked with industry experts and the United States Department of Agriculture (USDA) to institute an industry wide pasteurization program that is safe in treating potential microbial contamination.


The FDA has approved oil roasting, dry roasting, blanching, steam processing and propylene oxide (PPO) as acceptable methods of pasteurization for almonds. According to the Almond Board of California, other methods of Pasteurization continue to be researched, evaluated and tested. The almond pasteurization program became mandatory for the California industry on September 1, 2007, and was implemented on a voluntary basis over the following years.


Spycher Brothers is state licensed for Propylene Oxide (PPO) pasteurization service. A recent study by the FDA of California confirmed that propylene oxide is highly effective, with a kill rate of 99.9%, against the pathogen Salmonella spp. Our Propylene Oxide (PPO) treatment is a surface treatment which has been approved for use on foods and other nuts, cocoa powder and spices. The Environmental Protection Agency (EPA), after a stringent re-registration process, found PPO treatment poses no health risk to consumers and does not affect the nutritional value, degradation of taste, quality, or sensory characteristics of treated almonds.


In addition to two decades as a successful almond packer and handler, we have been providing PPO services for more than 10 years



We look forward assisting with your PPO needs.



California Almond Board Links


Food Safety Program & Almond Pasteurization


Processing Safe Products


Pasteurization Treatment Considerations

Pasteurization