Aflatoxins are toxic substances produced by fungi that can contaminate various types of nuts, posing health risks. The southeastern Sicilian pedoclimatic conditions—dry, ventilated, and sunny—combined with careful agricultural practices and sun drying, inhibit the growth of Aspergillus moulds, the main culprits of aflatoxin contamination.

This is supported by ongoing laboratory analyses. The fruit, encased in its particularly hard shell (representing 70% of the almond), is naturally protected. Though this reduces yield in processing, it safeguards the kernel. Subsequent processing stages must also avoid conditions favourable to aflatoxin development. Nature has provided us with a natural advantage. The Consortium, in collaboration with universities, continues to support and share research across the supply chain.