1. 1 California Almonds: Nutritious, Delicious and in Demand Richard Waycott, President and CEO, Almond Board of California May 4, 2010

2. 2 Overview and Agenda  California Almond Industry  Nutrition and Versatility  Natick Shelf Life Study  In Demand

3. 3 California Almond Industry

4. 4 The Almond Board of California Grower-enacted “Federal Marketing Order” established in 1950 Represents growers and handlers (processors) “Quasi governmental” Similar to a non-profit industry association Under the supervision of USDA Does not set, track, or quote almond prices Voluntary 10 member Board of Directors (5 growers, 5 handlers)

5. 5 2002 Strategic Vision To be the healthiest specialty crop in the world

6. 6 Understanding the Continuum A Crop of Choice The Nut of Choice PRODUCTION FOOD QUALITY / SAFETY ENVIRONMENTAL ADVOCACY NUTRITION SCIENCE CONSUMERS MANUFACTURERS / FOOD SERVICE SUPPLY CHAIN Almond farming in California is considered by all to be a crop that is good for the state and the country, and has a long- term comparative, competitive advantage vs. other countries of origin. The use and consumption of almonds is considered essential to global importers, manufacturers, product developers, marketers, retailers and consumers.

7. 7 Scope of the Industry Almonds are California’s number one tree nut crop 6,000 central valley family farms spanning 500 miles 2009 Crop: 1.615 billion pounds of almonds on 680,000 bearing acres. Bearing Acres: 2010, 720,000 acres Total Acreage: 810,000 acres 100 Almond Handlers

8. 8 CA Almond Production (Million Lbs) Source: Almond Board of California

9. 9 Top World Destinations 2009 Source: Almond Board of California, Fiscal Year August-July Basis

10. 10 Industry On-Going Commitment, Investment Nutrition Research Discover and document health and nutritional benefits  Heart health Nine clinical studies over the last 13 years have shown that almonds can lower cholesterol as part of a diet low in saturated fat  Weight management Recent studies indicate that almonds may improve satiety and can be eaten without the fear of weight gain Industry Research Track and improve production  Environmental research  Production research  Technical/Functional research Consumer Research Understand consumer attitudes Market Research Understanding market opportunities and threats

11. 11 Nutrition and Versatility

12. 12 Nutrition Research Program History Started in 1995 to substantiate the health and nutritional benefits of California almonds Set up a scientific committee for review of validity of research proposals and recommends studies for funding Pursues research relevant to today’s global consumers Partner with leading universities and institutions around the world $1-$2M annual investment in research Key Areas of Study Nutrient density Cardiovascular/cholesterol lowering effects Weight control, fat absorption and satiety Glucose metabolism and insulin regulation Role of antioxidants

13. 13 Excellent Source Vitamin E (7.4mg AT) Excellent source of magnesium (78mg) Good source of protein (6g) Good source of dietary fiber (3g) Predominantly unsaturated fat 14g total fat - 9.0g monounsaturated - 3.5g polyunsaturated Contains calcium, iron, phosphorous No cholesterol 160 calories Almond Health / Nutrition Benefits 1 Serving of Whole Natural Almonds (28g)

14. 14 Advantage of Almond Forms - Versatility Blanched Sliced Blanched Diced Almond Meal Almonds come in a variety of forms to suit diverse application needs. Other Forms ： Butter, Paste/Marzipan, Oil Blanched Whole Whole Natural Natural Diced Natural Sliced Blanched Slivered

15. 15 Almond Products Snacks: dry/oil roasted, salty, flavored, …. Chocolate/confectionery: panned almonds, marzipan, almond brittle,… Bakery: bread, cake, cookie, biscuit, pie, … Cereals: nutty cereals, cereal bars,… Cuisine: appetizer, salad, savory dishes, dessert,… Dairy: ice cream, pudding, cheese,… Wide Applications – Industry Resources AlmondBoard.com houses over 2000 foodservice recipes

16. 16 Shelf Life Study

17. 17 Almond Forms Pass Natick Evaluation Sensory Results: all parameters show no significant change over storage time, overall quality rating above 5.5 after 36 months (the cut-off for MRE)

18. 18 Conclusions - Almond Forms Pass Natick Evaluation Overall sensory and analytical rating acceptable after 36 months at 80F Natural: whole (PPO), regular sliced Blanched: whole, regular sliced Dry roasted: whole 6 month accelerated shelf storage results presented at IFT 2007; three year storage analytical results presented IUFoST 2008; and three years sensory results presented at IFT 2009 Findings to be published in Journal of Food Science (waiting publication)

19. 19 California Almonds: In Demand

20. 20 Consumers Crave California Almonds Crunchiness, Taste, Overall Liking, and Healthfulness Show General Upward Trend Over Time Source: NA Consumer Awareness, Attitudes & Usage Survey, Sterling-Rice Group

21. 21 Foodservice Research with Military Chefs Quantitative and qualitative studies with active military chefs done in conjunction with Culinary Institute of America in spring 2010 Explored military diners’ wants/needs, military chefs’ menu challenges, and the current and potential future role of nuts such as almonds

22. 22 Military Chefs’ Top Needs Satiating ingredients/dishes closely follow taste and nutrition

23. 23 Almonds Meet Needs for Both Military Diners & Chefs Primary reason chefs aren’t using almonds more often = dearth of recipes Key takeaway: wants/needs of military diners and chefs indicate opportunity for senior decision-makers to add more almond options to approved foodservice recipes

24. 24 California Almonds: Ready for Duty

25. 25 Almonds Ready For Duty Almonds’ shelf stability 6 Almond forms tested by Natick No barriers to military supply AlmondBoard.com, over 2000 foodservice recipes On the shelf or in the field, years of reliable taste and quality for the troops Almond nutrition Promoting a healthy heart to maximize performance Smart snacking that satisfies hunger and provides high energy Advancing the body’s defenses through antioxidants Almonds are ready for immediate duty in military foods!

26. 26 Thank You! For more information, please visit AlmondBoard.com or contact Richard Waycott, (209) 343-3215, rwaycott@almondboard.com (Ms.) Harbinder Maan, (209) 343-3214, hmaan@almondboard.com