Historical document
Research and education of health professionals relating to the health benefits of almond consumption (AL11004)
Publication date: August 1, 2012
Delivery Partner: Almond Board of Australia
This was a final research report from Hort Innovation’s hwastorical archives. Please note that as these reports may date back as far as the 1990s, the content and recommendations within them may be superseded by more recent research.
The next 4 years after this report was published were likely to see Australia's almond production more than double, resulting in the national almond crop increasing from 38,300 tonnes to 80,000 tonnes per annum. In 2012, the crop increased to 50,000 tonnes. The industry crop value was likely to increase to more than $500 million by 2015. Profitably absorbing this rapid growth in supply requires major industry commitment and vision in researching, developing and maintaining our domestic and international markets. This was project was a key in the industry's strategic long-term vision for growing the almond industry by educating health professionals who in turn advised Australians on the nutritional value and health benefits of almonds in their diets in the areas of weight management, heart health and diabetes.
This had been a core platform to growing recognition of the attributes of almonds. The role of the major health professions in supporting these health benefits could not be overestimated. The health contributors to both the traditional and online media come from these health professions, particularly from the professions of nutrition and dietetics.
It was essential that the almond industry communicated effectively with the key health professions as to the key nutritional benefits of almonds as it assisted in their ability to educate and also to refute misconceptions that could arise within the community. The leading myth that needed to be addressed related to the high fat content of nuts. There was still a significant number of doctors and dietitians that didnot differentiate between different types of fat in food, but grouped them all together in a category to be avoided or minimized.
This historical project was a strategic levy investment in the Hort Innovation Almond Fund
© 2026 Horticulture Innovation Australia Limited.
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