Can you eat non-organic almonds?

December 13, 2025 •

3 min read

While almonds are a nutritious powerhouse, all commercially sold almonds grown in California, both organic and conventional, are required by law to be pasteurized for safety. The primary distinction lies in the methods used for farming and pasteurization, which have different health and environmental implications.

Quick Summary

Consuming non-organic almonds is generally considered safe but involves exposure to chemical pesticides and fumigants like propylene oxide. This article examines the safety, processing differences, and environmental impact when compared to organic almonds.

Key Points

Generally Safe: Non-organic almonds are considered safe to eat for most people, meeting regulatory safety standards.
Pesticide Exposure: Consuming non-organic almonds means a higher exposure risk to synthetic pesticide residues, which can be absorbed into the nuts.
PPO Fumigation: Conventional almonds are often sterilized with propylene oxide (PPO), a fumigant classified as a possible carcinogen.
Not Washable Away: Absorbed chemical residues cannot be effectively washed off the nuts with water or vinegar.
Environmental Impact: Conventional almond farming has a greater negative environmental impact, affecting water quality and pollinator health.
Organic vs. Conventional: The main difference lies in farming and pasteurization methods, not significant nutritional value differences.
Truly Raw: To get unpasteurized almonds, you must purchase them directly from a farmer in California.

What are Non-Organic Almonds and How are They Processed?

Conventional or non-organic almond farming relies on synthetic pesticides, herbicides, and fungicides to protect crops from pests and diseases. These chemicals are used throughout the growing season and are not permitted in certified organic agriculture. Beyond the farm, non-organic almonds undergo a specific processing step due to federal regulations mandating pasteurization for all commercially sold almonds produced in California.

This pasteurization process for non-organic almonds frequently involves a method called fumigation with propylene oxide (PPO). The PPO is a chemical used to eliminate potential bacterial contamination, specifically salmonella. While this process effectively sterilizes the nuts, it's a stark contrast to the steam pasteurization method used for organic almonds. The choice between these methods is a central consideration for consumers concerned about chemical exposure.

The Health Risks of Eating Non-Organic Almonds

Pesticide Residue and Absorption

Due to their high oil content and permeable shells, almonds can readily absorb chemicals used in farming. This means that while regulations aim to keep residue levels low, consumers of non-organic almonds are still exposed to these compounds. A 2014 study highlighted increasing use of insecticides and herbicides on conventional California almonds, potentially affecting both human health and the environment. Long-term, low-level exposure to such chemicals has been linked to various health concerns, including potential links to cancer, reproductive issues, and endocrine disruption.

Fumigant Exposure from Propylene Oxide (PPO)

Perhaps the most concerning aspect for many health-conscious consumers is the pasteurization method. Propylene oxide, used for many non-organic almonds, is classified as a carcinogen by the Environmental Protection Agency (EPA). While the process is regulated and residue levels are monitored, some consumers prefer to avoid any potential exposure to this chemical, which is linked to respiratory issues and skin irritation.

Aflatoxin Contamination

It's important to note that the risk of aflatoxin contamination is present in all nuts, regardless of organic or conventional farming. Aflatoxins are toxic by-products of fungi that can grow in warm, humid conditions during storage. Proper harvesting and storage management, which both organic and conventional growers must follow, are critical to minimizing this risk.

Can You Wash Pesticides Off Non-Organic Almonds?

Unfortunately, simply washing non-organic almonds will not remove all harmful chemical residues. While washing can remove surface dirt and bacteria, many pesticides and fumigants, like PPO, are absorbed into the nut itself and cannot be rinsed away effectively. This means opting for organic almonds or sourcing truly raw, unpasteurized almonds directly from a farmer is the only way to completely avoid these processing chemicals.

The Environmental Impact of Conventional Almond Farming

Beyond human health, conventional almond farming carries a significant environmental footprint. Heavy pesticide use is toxic to honey bees and other crucial insect pollinators. This reliance on chemical-intensive agriculture also contributes to the depletion of soil health and can contaminate local water supplies through chemical runoff. Organic farming practices, by contrast, focus on sustainable methods that promote soil health and biodiversity.

Organic vs. Non-Organic Almonds: A Comparison


Feature	Non-Organic Almonds	Organic Almonds
Pesticide Use	Grown with synthetic pesticides, herbicides, and fungicides.	Grown without synthetic pesticides and chemicals.
Pasteurization	Often fumigated with Propylene Oxide (PPO).	Processed using steam pasteurization.
Environmental Impact	Negative impact on pollinators and water supply due to chemical runoff.	Supports healthier ecosystems, pollinators, and soil through sustainable methods.
Cost	Typically more affordable due to higher yields and lower production costs.	Generally more expensive due to higher farming costs and labor.
Nutrient Profile	High in protein, fiber, and healthy fats.	Nutritionally similar to conventional, with potential for higher antioxidant levels from healthier soil.

Conclusion: Making the Right Choice for You

So, can you eat non-organic almonds? The answer is yes, they are generally safe to consume, thanks to regulatory measures. However, this comes with the trade-off of exposure to potential chemical residues from conventional farming practices and PPO fumigation. For consumers who prioritize minimizing chemical intake and supporting environmentally sustainable farming, choosing organic almonds is the better option. While they come at a higher price, the benefits to both personal health and the environment are clear. Ultimately, the decision depends on balancing cost, environmental ethics, and personal health priorities.

Learn more about organic standards from the USDA here: Organic 101: What the USDA Organic Label Means.

Frequently Asked Questions

Yes, non-organic almonds are safe to eat as they are processed according to food safety regulations. However, they may contain traces of pesticide residues and are typically pasteurized with chemical fumigants.

The primary difference is the use of synthetic chemicals. Organic almonds are grown and processed without synthetic pesticides and fumigants, while non-organic almonds are exposed to them during farming and pasteurization.

Yes, many studies have reported pesticide residues on conventionally grown almonds, which can be absorbed into the nut due to its high oil content and permeable shell.

Washing can remove surface dirt but will not eliminate the pesticides and fumigants that have been absorbed into the nut itself. Effective removal of these residues is not possible through simple rinsing.

Propylene oxide (PPO) is a chemical fumigant often used to pasteurize non-organic almonds to kill bacteria like salmonella. The EPA classifies it as a carcinogen, which is why organic almonds use safer methods.

No, conventional almond farming has a more significant negative environmental impact due to heavy water use, chemical runoff that contaminates water supplies, and pesticide use that harms pollinators like bees.

The nutritional differences are generally considered small. The main trade-off is the potential exposure to chemicals in non-organic almonds versus the purer, more sustainable nature of organic ones.

To purchase truly raw, unpasteurized almonds in California, you must buy them directly from a farmer at a roadside stand or via their own website, as all commercially sold almonds are required to be pasteurized.