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Orchards
At our vast orchards in Australia and the USA (California), we implement the latest agronomy practices. We incorporate high levels of mechanisation to ensure we produce excellent yields of quality, flavoursome almonds with the best environmental footprint.
Around 4 million trees planted across 13 orchards in New South Wales and Victoria, Australia, grow Non Pareil, Carmel and Price almond varieties. In California, USA, we produce mainly Non Pareil and Carmel varieties, but also Sonora, Buttes and Monterrey varieties.
Sensors in our almond trees are combined with data from tree trunks, drip line flow, soil and weather predictions to track growth and identify issues quickly. The system helps anticipate and plan irrigation requirements.
Our presence in both the Northern and Southern hemispheres allows to constantly deliver new season almonds to our global customers.
Processing
We provide customised snacking and ingredient formats for natural and blanched almonds. Using state-of-the-art technology, we offer whole, sliced, diced, slivered, meal and split formats, retaining their rich flavour and nutritional value. Through our facilities across three continents, customers can enjoy a reliable supply of tailored solutions from whole nuts to ingredients.
Our USA operations are fully integrated following the acquisition of Hughson Nut Inc. in 2019. We offer steam sterilisation and pasteurisation through our processing plants in California, and are equipped to complete orders to customer specifications and ensure product safety.
Our BRC-certified processing facility near Mildura in Northern Victoria, Australia, ensures single-point control of almond quality, traceability and safety from orchard to customer.
Our blanching and ingredient processing facility in Ho Chi Minh, Vietnam, conforms to the world’s highest food safety and quality standards. Roasting is undertaken on variable capacity lines capable of processing different grades of almonds with consistent flavour, aroma and texture.
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ofi Employee Spotlight: Horacio Bueno and Shannon Arballo, North America
Intro: Internships are often a rewarding and eye-opening experience for new grads. They offer real-life opportunities for you to find out what you would enjoy spending your career doing, outside of just reading about it in a textbook.
Sometimes it shows you maybe the career path you’ve been considering isn’t for you. Luckily that was not the case for two interns at ofi, Shannon Arballo and Horacio Bueno.
Your full name: Shannon Arballo
Your city and state: Fresno, CA
Your job title: Food Scientist
Your functional area (i.e. Finance): Innovation
Q: How long have you been at ofi? (years): 4 years
Your full name: Horacio Bueno
Your city and state: Fresno, CA
Your job title: HRIS Manager
Your functional area (i.e. Finance): HRc
Q: How long have you been at ofi? (years): 6 years
ofi's Carbon Scenario Planner wins prestigious Food Ingredients Europe Award
ofi’s Carbon Scenario Planner (CSP), a new digital tool developed to help food and beverage manufacturers model the impact of different scenarios for reducing greenhouse gas emissions has won the 2023 Sustainability Innovation Award at Food Ingredients Europe in Frankfurt. This is the second year in a row that ofi has been awarded this prestigious recognition, following last year’s award for its Cocoa COMPASS sustainability strategy.
The CSP allows ofi to model the outcome of different decarbonization interventions tailored to local contexts, so it can work with its customers to plan and cost out climate actions. It helps ofi's customers tackle the complex and challenging issue of Scope 3 emissions which occur in a company’s value chain and make up the bulk of the food and beverage industry’s carbon footprint.
Dr Christopher Stewart, Global Head of Sustainability at ofi, said: “We're delighted that Food Ingredients Europe has chosen to recognize the progress we’ve made. For our customers, knowing where carbon emissions are coming from in their supply chains is critical to understanding how to reduce them cost-effectively, and meet science-based climate targets. The Carbon Scenario Planner translates ideas into detailed, robustly modelled scenarios that can deliver long-term greenhouse gas reductions.”
The tool is embedded into ofi’s sustainability management system AtSource, which provides customers with data and insights for use in reporting their environmental, social, and economic impacts. ofi recently used the tool with a global coffee company to whom it supplies Guatemalan coffee beans. It modelled a 32% carbon reduction scenario to help support the customer’s climate commitments, identifying three impactful scenarios: using training for farmers to help them upcycle coffee waste, replacing chemical fertilizer with organic, and providing farmers with semi-mechanized tools to improve yields.
Cultivating the next generation of process engineers
For over a decade, ofi has developed the next generation of process engineers and technical excellence in the Netherlands in partnership with Food & Process Tech Campus of Regio College in Zaandam. Tijmen Hoeve, ofi's Training Coordinator, shares three reasons why we invest in internships and how they add value to our operations and the wider society:
Developing in-demand skills
It all started with a skills gap in the industry. In the Netherlands, we have a shortage of technical skilled occupations such as engineers, ICT, and technicians, and the Covid pandemic hasn't helped the situation either. European Commission reported that in 2022, there is still a shortage of engineers. And to highlight the labor issues on the continent, it announced 2023 as the European Year of Skills.
This challenge also requires long-term support and investment to make a difference. The internship ofi offers, which has been running since 2012, is connected to the Food & Process Tech Campus program. The four-year course, aimed at 17-21year olds, gives students a mix of theory and practical experiences in a real-life setting. Over four years, students can apply their technical understanding in our facilities in Koog aan de Zaan or Wormer.
Investing in the future
Equipping students with the right skills to enter the workforce is a way to help future-proof the industry. Since 2012, ofi has given 5,000 euros annually to the college, which has helped to fund its practical room and the necessary safety equipment and contributed towards the teacher's salary. In some cases, we've even employed some students who have come through the program. It's a great way to develop talent that deeply understands your business.
Giving back to the community
I started my career in the food industry, working in various roles in food engineering. After 12 years of food tech, I channeled my passion into training the next generation of process engineers. Teaching is in my blood. My grandfather was a headmaster, and my father was a teacher, as is my brother, so I felt like a natural next step in my career.
When I moved into education, I helped develop the curriculum for the Food & Process Tech Campus course and have previously worked at the college itself, so I have a strong understanding of what the students need to be successful in the course and to transition into the industry. I'm proud we support a local college, within walking distance of our facility in Koog aan de Zaan. Hear from Zlatan what it's like to be an intern at ofi.
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