So What is Aflatoxin? Does it pose a threat and how can you watch out for it?
Pristine growing conditions in New Zealand’s South Island and a quality-controlled cracking and sorting process ensure your apricot kernels may be safely packaged, refrigerated and stored for many months, perhaps longer.
Aflatoxins, detected in many everyday products such as milk, cheese, corn, peanuts, rice, sunflower seeds and figs, can develop if fungus is allowed to flourish. They are widespread in nature, but proper packaging and storage, prevents the fungus forming. Our kernels are from apricots which are harvested, dried under controlled conditions and sorted to separate stones from the fruit. The apricot fruit then goes on to New Zealand supermarkets and the stones are stored & cracked as needed for their kernels/seeds.
We ensure this process is perfect to avoid the development of various mycotoxins (including flatoxin) which some consumers are cautious about. To most consumers, mycotoxins are commonly referred to as mould, or fungal growth on dated foods. Mycotoxins are regularly, yet accidentally consumed as part of a normal diet, as they begin developing before any visual signs appear on the product. Preventing fungal growth in consumer foods is extremely difficult and so health authorities in New Zealand and globally have established acceptable levels of aycotoxins (including aflatoxin).
The commonest aflatoxis-susceptible foodstuff in New Zealand homes is mouldy peanut butter - however, humans rarely suffer from aflatoxicosis[,1] as it’s almost impossible to ingest big enough quantities at one time, to cause any harm.
Our apricot kernels are processed, as and when orders require, while retaining the natural vitamin content and nutritional value we are all looking for.
As one final note, Alfatoxin can begin to occur within days of any test being made. In the case of apricot kernels, this can begin simply by subjecting the kernels to sunlight for long periods or not being stored correctly. If stored correctly, kernels may be stored for many months and still remain eadble.
A simple check is to watch for a dry whitish powder forming on the kernel outer shell. At this time it is best to dispose of the entire content of those kernels to be safe. For the kernels to reach this condition, would take some very poor means of storage for upwards of several weeks.
In our experience, over past years of trial and error, Alfatoxins only occur due to poor storage. If stored correctly, these kernels will be fine to consume for many months after purchasing.
 
Best storage conditions are in a cool, dry and dark place!