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California produces 80% of the world's almonds and 100% of the United States commercial supply. Although almonds are not native to California, a hot, dry Mediterranean climate and developed water infrastructure create favorable conditions for commercial cultivation of the crop.

Eating almonds has many health benefits, such as reducing oxidative damage, improving lipid profile and lowering cardiovascular disease risk. It has also been associated with increased bone mineral density, and recent evidence suggests that its regular inclusion in the diet (at least 4 servings/week) may be a protective factor in relation to the risk of developing osteoporosis in postmenopausal women.

Both osteoblasts (bone-forming cells) and osteoclasts (involved in bone resorption and degradation) have been studied in the laboratory to test the effects of different dietary factors on their formation and function.