According to the AFI (Association of Foods Industries) that establishes the standards and standards available on the market, almonds are marketed through classification based on two criteria: structural or physical integrity of the almond (size), that is, if it is Starting or whole, and by color, varying from the pale-ivory to the cream color and/or slightly toed, lower type.
The types are offered according to the crop and according to AFI specifications. Whole almonds are classified into 5 sizes: 180, 210, 240, 320 and 450. These sizes are sorted according to the almond count by pound-weight and the almonds are classified as first, second, third and fourth quality according to their color.
Only the first and second qualities are sorted by size. Types W3 and W4 are not sorted by size.