July-August 2026

Info

JULY-AUGUST 2026

NEWS, VIEWS, AND INDUSTRY INSIGHT

July Crop Estimate

Almond Hulls Gain GRAS Status

Building a Stronger Blue Diamond for the Long Haul

BDG at the World Cup

GROWING TOGETHER FOR 90 YEARS

SHAKER VR700

SWEEPER V62

CONDITIONER CP8700

HARVESTER 8772

SHUTTLE ST14

SHUTTLE VS25

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GOFLORY.COM

(800) 662-6677

JUL–AUG 2026

Contents

8 FIELD TEAM 10 THE COOPERATIVE EDGE 12 NEWS IN A NUTSHELL 22 CORNERING THE MARKET 26 GROWING THE GOODNESS 34 ADVOCACY REPORT 36 MARKET REPORT 40 IN YOUR ORCHARD

The Blue Diamond Growers Foundation is supporting the next generation of ag professionals (page 28).

Features 6 President’s Corner

18 Blue Diamond at the World Cup Digital Village The cooperative showcased delicious almond snacks to an international audience at the 2026 World Cup Digital Village in Mexico City. This created new consumer connections who provided excellent feedback on product quality, flavor variety and packaging. 40 Almond Hulls Gain GRAS Status Almond Hull Powder has achieved Generally Recognized as Safe (GRAS) status for use in human food, creating new opportunities to expand almond hulls beyond animal feed into higher-value food markets and potentially increasing long-term value for growers.

Kai discusses building a stronger Blue Diamond for the long haul. The cooperative is entering harvest season from a position of greater financial strength and operational efficiency, with long-term investments and strategic decisions positioning us to better navigate market volatility and deliver

increased value for growers. 16 July Crop Estimate

Now available: a revised 2026 almond crop estimate to 2.67 billion pounds based on continued orchard observations, grower feedback and evolving seasonal conditions, while noting variability and ongoing factors that could influence final yields.

ON THE COVER: Cool off this summer with a tropical, Almond Breeze®-based smoothie or two!

JULY–AUGUST 2026

Kai Bockmann, President and CEO

ALMOND FACTS STAFF Blue Diamond Growers Communications Department, communications@bdgrowers.com Jillian Luna, Managing Editor Mel Machado, Contributing Photographer

Gray Allen, Advertising Sales 916.783.4334 & 916.765.3234

Blue Diamond , the world’s largest processor and marketer of almonds, exports to over 100 countries. Almond Facts, established in 1922, is published bimonthly by Blue Diamond Growers , 1802 C Street, Sacramento, California 95811. Address all correspondence to the Editor, Almond Facts, P.O. Box 1768, Sacramento, California 95812. Advertising subscription rates provided upon request. Blue Diamond is a registered trademark and marketing brand of Blue Diamond Growers . Other registered trademarks are The Almond People, Smokehouse, Golden State, Celebration, From the Valleys of California, Confetti and Almond Facts. Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication. Blue Diamond reserves the right to refuse advertising. All rights reserved. Reproduction in whole or in part without written permission is prohibited.

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ALMOND FACTS

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JULY–AUGUST 2026

PRESIDENT’S CORNER

Now that summer is in full swing and the heat is on, there’s no denying that harvest season is fast approaching. It’s also a good time to reflect on where we are and how far we’ve come.

I was glad to see many of you at this year’s District Meetings to hear your perspectives firsthand and answer your questions. Those conversations are an important reminder that everything we do begins with the trust and partnership we share with our growers. One thing those meetings reinforced for me is just how much Blue Diamond ’s longevity matters right now. For more than a century, this cooperative has adapted to changing markets, new opportunities and industry challenges. That level of resiliency and experience takes time to build, and it’s what allows us to be here for our growers today, especially during times when market conditions are constantly changing. Building that stability requires making decisions with the long term in mind, and our plant exit from Sacramento is a great example of that. While the sale itself is significant, the real value lies in the permanent savings we will achieve by consolidating our operations. When I first joined Blue Diamond , I was told this couldn’t be done. It hasn’t been easy, but thanks to the hard work of our team, we’ve built a stronger and more efficient business that will benefit growers for decades to come. Those decisions, along with others we’ve made over the last few years, have strengthened our balance sheet and improved our overall position. While last year was undoubtedly disappointing in terms of returns, some of the changes we have made will help better protect the cooperative during tough market

conditions. Our balance sheet today gives us the flexibility to navigate market volatility, invest in our brands and continue creating value for growers. While there is always some risk, we are encouraged by what we’re seeing as our fiscal year approaches closure. We went through some short-term pain for long-term gain. The decisions we made at the beginning of this journey are helping us deliver a stronger business and position us for an overall stronger performance over the long term. Global markets will continue to be volatile, but our supply chain actions have helped us to leverage a more dynamic sales strategy, allowing us to be more agile and sell when market conditions are most favorable for growers. At the same time, our balance sheet continues to strengthen, and we’re looking forward to seeing those efforts translate into stronger outcomes for growers. This year we also released our own crop estimate report, drawing on grower surveys and field observations across California’s almond-growing regions. As Mel is quick to remind us, it remains an estimate, and the picture may change once crop receipts arrive. As it stands, our estimate is in the range of 2.6 to 2.7 billion pounds with a midpoint of 2.65 billion pounds. It is still early, but most of the industry is focusing around a similar number, and we are optimistic that this crop will command a strong price for growers.

Kai Bockmann President & CEO

ALMOND FACTS

In summary, Blue Diamond is in a much stronger position today because of the actions we’ve taken over the last few years. We’ve built a stronger, more efficient cooperative, and there are exciting times ahead. It has always been about the long haul, and I continue to believe there is no greater value proposition for almond growers than being part of this cooperative. The future of Blue Diamond remains bright because of the strength and commitment of our growers. Enjoy the rest of the summer, and I look forward to meeting with many of you over the coming weeks.

Kai Bockmann President & CEO

JULY–AUGUST 2026

FIELD TEAM

Regional Managers

Director, Supply Chain Strategy & Membership Kabir Tumber (916) 291-8342

Tehama, Butte, Glenn, Sutter, & Yuba Christine Ivory, (530) 518-9109 Colusa, Yolo & Solano Nicole Jansen, (530) 338-6440 Sacramento County, San Joaquin County, North of Hwy 205 & East of San Joaquin River KC Clendenin, (209) 596-5375 San Joaquin County, West of San Joaquin River & South of Hwy 205 Stanislaus County, North of Tuolumne River & Hwy 132 Justin Elam, (209) 303-7306 Stanislaus County, East of Hwy 99, South of Tuolumne River Austin Jackson, (209) 417-2010 Stanislaus County, West of Hwy 99, South of Tuolumne River, South of Grayson & Howard Road’s West of San Joaquin River Merced County, North of Merced River & Hills Ferry & Stuhr Roads Trent Voss, (209) 470-5981 Merced County, South of Merced River & Hills Ferry Merced County, South of Hwy 140 Madera County, North of Avenue 12, Firebaugh Blvd, Avenue 7½, & W. Nees Avenue Carla Youngblood, (559) 240-0906 Madera County, South of Avenue 12, Firebaugh Blvd, Avenue 7½ & W. Nees Avenue, Fresno County, North of Hwy 201/Avenue 400, North of Conejo Avenue & Kamm Avenue, West of Derrick Avenue Ashley Correia, (559) 356-1584 Fresno County, South of Hwy 201/Avenue 400, South of Conejo Avenue & Kamm Avenue, East of Derrick Avenue, Tulare County, Kings County, & Kern County Anthony Scudder, (559) 470-9731 Membership Office Jennifer Claussen Supervisor – Member Relations Administration (209) 545-6225 & Stuhr Roads, North of Hwy 140 Kenny Miyamoto, (209) 323-8454

Chief Agricultural Officer Mel Machado (209) 545-6222 – Salida (209) 531-6352 – Cellular

ALMOND FACTS

2026 Grower Liaison Committee Members

LEGEND

DISTRICT 1

DISTRICT 2

Kelli Evans Dan Cummings P. Samantha Lewis Larry Bradley Luke Konyn

Michael Doherty John Monroe Elaine Rominger Gerald Rominger Catherine Marsh Michael Samra Jacob Amsler Dustin Timothy Sid LaGrande Jonnalee Dunn Joshua Campbell Ryan Finnen Ashley Dowden Joe Ferrini Joe Martinez Gabe Grimmer

Chair Vice-Chair Ex-Officio Director

Tom Knowles Steve Carlos

Michael Montz Brian Erickson Ray Antonowich Daniel Varner Fred Montgomery Mark Mead

DISTRICT 3 Dale Van Groningen John Thoming Tim Mohler Jeff Stuit Clayton Bogetti Don Freitas Andrew Kamper John Almeida Jordan Van Vliet

DISTRICT 4

George te Velde Kevin Fondse Spencer Franceschetti Martin Adrian Lukas Doornenbal Ed Tilma John de Visser Scott Sand Wayne Bruns Joe Martin Connor Wagner Dwain Zack

For Grower Liaison contact information, please contact your regional manager.

Nathan Mussi Michael Petz Zack Reinstein

DISTRICT 5

DISTRICT 6

DISTRICT 8

DISTRICT 9

DISTRICT 7

Stephen Van Duyn Neil Van Duyn James Kinzie Gordon Heinrich Chris Vanderstoel Jon Beck Jonathan Flora

Nick Blom Charles Crivelli III Steve Vilas Steve Scheuber Allen Peterson Jeff Lee Matt Romero John Hack Stan Chance Trevor Cordova Don Clark Bob Marchy Patrick Machado Bart Muller

Matt Efird George Goshgarian John Locker Andrew Cunha Ryan Metzler Michael Keith Smith Ranvir Tung Mitch Bagdasarian Mike Mohammadi Steve Bains Jay Mahil Macklin Riffel

Kent Stenderup Clinton Shick Ankit Behl Sam Ghilarducci Garrett Gilcrease John Allen Doug Kindig Brian Medeiros Karmjeet Jhandi Keith Gilbert Lisa Marroquin Harjinder Gill Mark Tos

Dan Mendenhall Steve Moeller John Pereira Bryan Jacobs Rick Scoto Dante Migliazzo Paul Atwal Minda Nespoli Jed Kruppa Steve Moreda Scott Sherman Dan Smith

Bob Kulina Cody Vella

Naomi Layland Garrett Bowman Brandon Riddle Paul Vermeulen

JULY–AUGUST 2026

THE COOPERATIVE EDGE

Harvesting The Principles If you spend much time learning, teaching, or writing about cooperatives, eventually you arrive at the Cooperative Principles. It would be shameful not to! An educational piece on cooperatives worth its page space should explain not only what cooperatives do, but what makes them different. The Principles are one of the clearest ways to do that. For our purposes, I’m borrowing a graphic from the National Cooperative Business Association ncbaclusa.coop (thank you, NCBA CLUSA).

Over the next few issues, The Cooperative Edge will look at these Cooperative Principles through the lens of Blue Diamond Growers ’ grower-members – maybe you are one! The principles “live” with the International Cooperative Alliance ica.coop/en (ICA), the global steward of the cooperative identity. The ICA’s current Statement on the Cooperative Identity, adopted in 1995, includes the definition of a cooperative, cooperative values, and the Cooperative Principles. Fun nugget: We — me included — often refer to them as the “Seven Cooperative Principles,” but they are, officially, the “Cooperative Principles,” with perennial discussions by the ICA membership about amending or adding to them. These Principles reflect our current understanding and cooperative values, but they are rooted in a deep history, back to the Rochdale Pioneers, who opened their cooperative store in Rochdale, England, in 1844 and helped shape what became the modern cooperative movement. That history matters: The Principles were never meant to be decorative. They

are practical, living guidelines, and they describe how cooperatives put their values into action.

Now, if order matters to you, this may be mildly irritating: we are not starting with Principle 1. Principle 1: Voluntary and Open Membership deserves due treatment, especially for a cooperative like Blue Diamond Growers , where grower participation is voluntary, yet Blue Diamond Growers also operates with longer-term grower commitments. For Blue Diamond and its marketing cooperative peers in dairy, citrus, livestock and a host of other commodities, supply planning matters when marketing output on behalf of its members. We will come back to that in the next issue. For now, harvest season gives us a better, albeit less obvious, place to begin: Principle 5: Education, Training and Information. The ICA’s guidance on the Cooperative Principles explains that Principle 5 calls on cooperatives to provide education and training for members, elected representatives, managers, and employees so they can contribute effectively to the development of their cooperatives. But cooperatives go beyond that, also informing the general public, especially young people and opinion leaders, about the nature and benefits of cooperation. Almond harvest is approaching, and it would be easy to think of harvest as the point when Blue Diamond Growers ’ role begins in earnest. After all, Blue Diamond Growers is a marketing cooperative. Growers produce the almonds; the cooperative markets them. But that misses something important. A strong marketing cooperative is involved in the life of the crop long before almonds leave the orchard.

ALMOND FACTS

Through information on orchard health, growing season conditions, regulatory updates, compliance expectations, and world almond markets, Blue Diamond helps growers make better decisions in a complex production and marketing environment. That is Principle 5 in a very practical form. Principle 5 reminds us that education, training, and information have never been merely an add on or a newsletter function. They have been at the cooperative movement’s core since the Principles were first formulated. Early cooperators believed education was central to improving people’s lives and recognized a responsibility to help educate their members and their families, even setting aside part of their cooperative’s surplus for education. That history helps explain why cooperatives have long viewed education as part of their responsibility to members, not simply as a service when time allows. The guidance also distinguishes education, training and information: education builds understanding of cooperative values and principles; training develops practical skills for grower-members, employees, managers and directors; and information helps members produce more effectively while helping the broader public understand the nature and benefits of cooperation. Harvest time also gives us a natural bridge to Principle 3: Members’ Economic Participation. Harvest is when this principle becomes actionable. When growers deliver almonds to their cooperative, they are not simply “using a marketing outlet.” They are participating in a use-based

organization they own, and one in which they elect directors to represent them — more on ownership and governance in later articles. Cooperative participation begins with use, but it does not end there. Principle 3 also speaks to member capital, democratic control of that capital, the allocation of profits, and how members benefit in proportion to their transactions with the cooperative. In other words, your almond crop is more than product moving through a supply chain. At Blue Diamond , your crop activates and demonstrates the grower-member relationship: use, ownership, investment, benefit and collective responsibilities. The Cooperative Principles are not just a graphic to display in our lobbies, though we should display them. They are how cooperative values are lived and put into action. And in this season, as growers prepare for harvest and Blue Diamond prepares to turn individual production into collective market strength, the Principles offer a useful lens for understanding the value of collective action.

Dr. Keri Jacobs, Executive Director,

Graduate Institute of Cooperative Leadership, and Partridge Chair in Cooperative Leadership, University of Missouri

Dr. Keri L. Jacobs is Executive Director of the Graduate Institute of Cooperative Leadership (GICL), associate professor of agricultural and applied economics, and Partridge Chair in Cooperative Leadership at the University of Missouri. She works with cooperative CEOs, management teams, and boards across the agricultural sector on governance, financial oversight, and the board’s role in strategy development. Through GICL, she designs and facilitates director and leadership development programs and regularly engages with cooperative boards on complex organizational issues. Her research and outreach are grounded in sustained collaboration with cooperatives and industry partners and focus on how collective action and cooperative structures can strengthen producers’ position within agricultural supply chains. Dr. Jacobs serves on the NCBA CLUSA Cooperative Economics Council and the Nationwide Board Council and is North Central Director for the Extension Section of the Agricultural and Applied Economics Association. Raised on her family’s hog and row-crop farm in eastern Iowa, she holds a B.A. in economics from Coe College and a Ph.D. in agricultural economics from North Carolina State University.

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JULY–AUGUST 2026

NEWS IN A NUTSHELL

# WeAreBlueDiamond Social Media Activity In July, Blue Diamond celebrated 250 years of freedom on the Fourth of July. We also celebrated our Mike’s Hot Honey flavored almonds winning Good Housekeeping’s Best Almonds. We enjoyed sharing more of our Sour Cream & Onion almonds and we applauded the continuous hard work our grower families put in every day to ensure they produce the best almonds!

ALMOND FACTS

BLUE DIAMOND INVESTMENT PROGRAMS Current Investment Rates available as of July 1, 2026

Blue Diamond Growers offers members short-term and long- term investment programs. The objective of these programs is to serve as a competitive investment alternative for our members and provide Blue Diamond Growers with a steady source of funds. The interest rates effective July 1, 2026, for the program are listed here:

Short-Term Investment Certificate (STIC)

Long-Term Investment Certificate (LTIC) (Maturity Date of 6/30/2029)

Initial Investment Required

$10,000

$50,000

Interest Rate

4.00%

2.25%

(Variable, subject to change)

(Fixed rate)

For more information, contact your local Regional Manager, or Member Services at (209) 545-6225.

This summary does not constitute an offer to sell or a solicitation to purchase investment certificates. We will provide a package of documents for the programs to those members who are California residents and who express an interest in participating in the program.

JULY–AUGUST 2026

NEWS IN A NUTSHELL

Banana Pi ñ a Colada Smoothie Cook Time: 5 minutes Difficulty: Easy Serves up to: 1

Ingredients ½ medium ripe frozen banana 6 oz. Almond Breeze® Unsweetened Original Almondmilk Coconutmilk ½ cup fresh pineapple 2/3 cup ice 1 Tablespoon sweetened shredded coconut 1 Tablespoon chia seeds ( optional )

Directions 1. Place all the ingredients in the blender except for the coconut and blend until smooth. Mix in coconut and pour over a glass of ice.

Mango Coconut Smoothie Cook Time: 5 minutes Difficulty: Easy Serves up to: 2

Ingredients 1 cup Almond Breeze® Unsweetened Original Almondmilk Coconutmilk 1 cup fresh or frozen mango cubes

1 cup fresh or frozen or juice packed pineapple chunks 1 Tablespoon slivered or sliced toasted almonds ( optional ) 1 teaspoon ground flax or chia seeds ( optional )

Directions 1. Puree all ingredients in a blender until smooth, pour into a glass and enjoy!

ALMOND FACTS

Green Goddess Burgers Cook Time: 60 minutes Difficulty: Medium Serves up to: 4 Ingredients Green Goddess Sauce: 1/3 cup feta cheese, crumbled

1 cup spinach, packed 1 cup arugula, packed ½ cup basil, packed 1/4 cup tarragon, destemmed 1/3 cup green onions, cut into 1-inch segments 1½ teaspoons garlic, chopped 2 Tablespoons Blue Diamond Almond Flour 2 Tablespoons Almond Breeze ® Original Almondmilk ½ teaspoon sea salt 2 Tablespoons olive oil

Turkey Burgers: 1 pound ground turkey ½ cup yellow onion, finely minced 1 Tablespoon garlic, minced 2 Tablespoons Blue Diamond Almond Flour 1 Tablespoon Dijon mustard

Directions Green Goddess Sauce 1. Put the ingredients into a food processor and blend until smooth. 2. T ransfer to a bowl. Turkey Burgers 1. In a medium bowl, add the ground turkey, onion, garlic, almond flour, Dijon mustard, paprika, salt and pepper. Mix well. 2. D ivide the meat into four equal parts and form them into 1/2-inch-thick patties that are slightly wider than the buns. (The burgers will shrink as they cook.) 3. C ook the patties for 3 to 4 minutes. Flip them and cook for another 3 to 4 minutes, or until their internal temperature registers 165 degrees. 4. Assemble the burgers by spreading mayonnaise on the bottom half of each bun. Top with a patty, then the green goddess sauce, onion, avocado and lettuce. Place more green goddess sauce on the top half of the bun and combine the two halves.

2 teaspoons paprika 1 teaspoon sea salt ½ teaspoon black pepper 1 Tablespoon olive oil Burger buns of choice, toasted Mayonnaise Sweet yellow onion, thinly sliced Avocado, sliced Butter lettuce leaves

JULY–AUGUST 2026

NEWS IN A NUTSHELL

Blue Diamond Growers : July 2026 Almond Crop Estimate Revised to 2.67 Billion Pounds Since releasing our initial May 2026 estimate, Blue Diamond Growers has continued to monitor orchard conditions across all growing regions. Our observations continue to indicate a crop size in the range of 2.65 to 2.70 billion pounds. Our initial estimate had an upper range of 2.72 billion pounds, which we now believe peaks at 2.70 billion pounds because of growing downward pressure on crop potential, suggesting a slightly lower midpoint of 2.67 billion pounds. As it remains very early in the season, the range indicates both downside risk and variability of the 2026 crop.

Crop Influences The 2026 almond season to date reflects a mix of moderate weather conditions and ongoing operational and economic challenges for growers. While temperatures have remained warm without any critical heat wave conditions, several factors may still impact the crop before harvest. Growers continue to face high production costs, resulting in measured resource management. Fertilizer and fuel costs, cash flow pressures, and overall market prices have led many growers to reduce inputs. Growers have had ample water for irrigation, supporting orchards without major challenges. However, the cost of electricity required to pressurize water for irrigation remains a budgetary challenge. Current Crop Development Observations Orchard conditions are varying widely this season, shaped largely by differences in nutrition and input management. Lower input orchards are showing lighter crop loads and weaker conditions, while a notable number of orchards with heavier crop loads are showing signs of weak spur development. This points to fertility concerns that could carry over into next year’s crop. By contrast, many well-nourished orchards are showing overly vigorous growth, a potential indicator of poor crop loads. Growers and in-field teams have also reported

Over the past several weeks, in‑field managers have continued to survey orchards across the valley, noting additional observations related to nut progression, irrigation patterns, and early-season stress indicators. These insights combined with updated grower feedback reinforce our assessment. Key factors informing this follow‑up include: • Continued orchard‑to‑orchard evaluations and comparisons to identify variations in quality and crop performance • Updated monthly grower survey responses reflecting expectations across season-to-date performance • Ongoing evaluation of economic, water, and weather pressures that may influence yield outcomes Blue Diamond Growers will continue to monitor crop conditions and provide updates as conditions evolve. At this stage, indicators support a modestly lower estimate, with variability driven largely by input levels.

Aerial view of an almond orchard in Stanislaus County. Photo credit: Mel Machado

ALMOND FACTS

thicker hulls and shells in several varieties, which could adversely affect turnout percentages and lead to reduced final crop weights beyond what may be apparent through pre-harvest observations. Forward Outlook Conditions will continue to evolve across the regions over the coming weeks, and the impact of crop stressors will become clearer. Ongoing monitoring will ensure that any significant changes are factored into future outlooks. Further insights will be shared in subsequent Market Reports, with later reports refining the forecast once harvest is underway. Disclaimer: Blue Diamond’s crop estimate is a forward-looking forecast based on currently available information, including field observations, grower feedback, internal historical data, and selected public sources. Actual production and receipts may differ materially due to weather, water availability, pest and disease pressure, orchard management practices, and other factors. This estimate is provided for informational purposes only and is not a statement of pricing, sales strategy, or supply commitment.

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JULY–AUGUST 2026

NEWS IN A NUTSHELL

Blue Diamond ’s Presence at the 2026 World Cup Digital Village Blue Diamond had the opportunity to participate in the 2026 World Cup Digital Village activations in Mexico City on June 17, following an invitation from the FAS (Foreign Agricultural Service) office. Recognizing the strong alignment between the global event and Blue Diamond’s premium snack offerings, the cooperative applied to take part in this unique international showcase. Blue Diamond worked alongside partners in Mexico, Sinax, who led the on-the-ground execution, supporting sampling activities and engaging pavilion visitors through interactive games where they could win branded swag. The activation created a dynamic and welcoming space for attendees to discover Blue Diamond products while experiencing the energy of the World Cup pavilion environment. The event delivered strong visibility for Blue Diamond among a diverse international audience. We are especially grateful to the FAS Mexico City team for their invitation, guidance and continued support. Their partnership made this possible, and we value the opportunity to partner on initiatives that help bring Blue Diamond to new audiences around the globe. We look forward to building on this relationship in the future.

of flavors and sharing feedback following the tasting experience. Several key themes emerged from attendee comments: • Strong flavor experience: Consumers responded positively to the taste profile, noting the products as a distinctive snacking option with a satisfying crunch and a more premium feel compared to other snacks. • Positive health association: Many participants appreciated that the product is almond-based, associating it with a healthier, higher-quality snacking choice. • Convenient format: The packaging, particularly the cans, was highlighted as practical and portable—well suited for office use, travel, lunch, or between-meal snacking. • Flavor variety appeal: Honey Roasted stood out for its sweet-and-salty balance, Smokehouse for its smoky notes, and Habanero/Chile ‘n Lime for the bold, spicy profile that closely aligned with local taste preferences.

Consumer Response and Activation Feedback The activation was a hit with attendees, many of whom were introduced to Blue Diamond for the first time. Consumers engaged positively with the brand, sampling a variety

ALMOND FACTS

• Packaging design: The modern, easy-to-recognize packaging design attracted attention and supported strong brand visibility on shelf and at the event. Many consumers were unaware of the full range of Blue Diamond flavors prior to the event, making the activation an effective platform for increasing brand awareness and introducing product variety to new audiences. Feedback also reflected positive perceptions of freshness, texture, and overall product quality. The successful event enabled meaningful, direct engagement with consumers, encouraged product trial, strengthened awareness of Blue Diamond ’s variety and generated positive sentiment toward both flavor experience and their plans to purchase Blue Diamond almonds.

JULY–AUGUST 2026

NEWS IN A NUTSHELL

Good Housekeeping Names Blue Diamond ’s Mike’s Hot Honey Almonds the 2026 Winner for “Best Almonds” Sweetness meets heat in this Blue Diamond Almonds x Mike’s Hot Honey collaboration, in which roasted almonds get glazed in 100% pure honey infused with chili peppers for a bold, craveable bite. TEST RESULTS : Testers loved the balance of bold taste and crunchy

texture, saying the layered flavor kept them reaching for more. Several noted that the spiciness built up gradually without overpowering the honey flavor. “Perfect blend of sweet, heat, and crunch,” one tester said.

ALMOND FACTS

Blue Diamond Growers Annual Meeting Voting

What is a Proxy & Why is a Quorum Needed at Annual Meeting? The Blue Diamond Annual Meeting is more than a luncheon or a social gathering; it is a required business meeting that is defined in the Cooperative’s bylaws. To be valid, a quorum of the membership must be present, either in person or by proxy. Since it is a business meeting, the quorum is required if a motion is made from the floor and a vote of the membership is required. Annual General Election It is time for the Blue Diamond annual general elections. This is a great opportunity for you to exercise one of your fundamental rights as a voting member to shape the future of your Blue Diamond Growers cooperative: electing members of the Board of Directors and Grower Liaison Committees. This year, you can vote for District Directors in Districts 3, 5 and 7. You also have the chance to vote for Grower Liaisons in each of the nine districts. Ballots will be mailed the first week of October. The General Election opens October 5, 2026. Only ballots received by this date will be counted. Your vote matters! Be sure to submit your ballot in plenty of time so your vote is received before this deadline. How to Vote This year, there are two ways to vote: by paper ballot and online. Your election packet will include the paper ballot, return envelope, and instructions for online voting. If you choose to vote by proxy, you will be able to return the proxy card by mail or assign a proxy online.

ONLINE

PAPER

This year, you will be able to vote by paper ballot, or online. You will be able to return the proxy card by mail or assign a proxy online.

BALLOT

PROXY CARD

PAPER

ONLINE

Make Sure You Are Represented — Return the Proxy Card! Not sure if you can attend the annual meeting? You may assign your vote to a proxy—another voting member—to vote on your behalf. This year, you will be able to return the proxy card by mail or assign a proxy online. Mail in your proxy card (separate from the ballot) and rest assured that you are represented in the election and annual meeting, even if you can’t directly participate. If you do decide to attend the meeting yourself, know that your presence always comes first. The proxy card is a backup plan for if you can’t attend.

JULY–AUGUST 2026

CORNERING THE MARKET

Almond Breeze ® x Fruity Pebbles, a Match Made for Mornings Do you remember those lazy Saturday mornings as a kid where bedhead, cartoons and a heaping bowl of cereal welcomed the day? We sure do. That’s why we insisted on developing a special partnership between Almond Breeze ® and Fruity Pebbles™ that will take you back to when sleeping in was the norm. In essence, we’ve created a match made for mornings.

The colorful, tasty crunch of Fruity Pebbles™ paired with the creaminess of Almond Breeze ® is sure to transport you back to a simpler time when wearing pajamas past 10:00 a.m. was acceptable. Just remember, you sat down on the floral-patterned sofa with a bowl of your favorite cereal topped with Almond Breeze ® while your little brother tweaked the rabbit ear antennae so Saturday morning cartoons would show up clearly on the screen. Those were good times. So now, we’re giving customers a chance to relive them, if only with a bowl of cereal. From June 16 through August 17, 2026, over 6,000 Kroger, Albsco, ADUSA and Wakefern grocery stores are participating in the offer where customers can receive free Almond Breeze ® with the purchase of any Pebbles™ cereal. We anticipate 600,000 coupons to be

distributed (100 per store) with an approximate 30,000 redeemed. So, grab your bowl, spoon, Pebbles™ and Almond Breeze ® and settle into your favorite spot on the couch to enjoy being a kid again. Just for a moment.

THE FLINTSTONES and all related characters and elements © & TM Hanna-Barbera.

ALMOND FACTS

STRONG TREES. LONG-TERM RELATIONSHIPS.

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ALMONDS FRESNO COUNTY

SGTREES.COM 530.674.1145

Blue Diamond Growers does not endorse or verify statements made by advertisers within this publication.

JULY–AUGUST 2026

CORNERING THE MARKET

Success at the Blue Diamond Farmers Market Tour This summer, Blue Diamond Produce Almonds made quite a stir amongst a brand-new audience: farmers market shoppers. The 2026 Farmers Market Summer Tour, running from June through July appeared in key markets in Chicago, Milwaukee, Pittsburgh and the Washington, D.C./Baltimore region. Chosen for their buzzing market traffic and nearness to retail partners, these cities helped turn browsers into buyers. The tour showed shoppers how Blue Diamond Produce Almonds fit perfectly into fresh, wholesome foods and everyday snacking. By meeting shoppers where they pick out their favorite produce, Blue Diamond is creating more demand for almonds in this natural setting. At each stop, sampling teams showed ingredients-focused consumers how Blue Diamond almonds could fit into their better-for-you eating habits. The program encouraged immediate trial and follow-through purchasing at retail stores through coupons, QR code engagement, tote bag giveaways and neighboring store support. The tour delivered strong engagement through thousands of product samples, fun interactions with brand ambassadors, coupon activity and valuable market insights. The success of the activation will help shape future programs as Blue Diamond continues investing in events and programs that grow awareness, increase demand and create value for our grower-owners. Tour Overview

Tour Details • The tour placed Blue Diamond products directly in front of shoppers in a high-traffic, fresh-food setting. • The program ran for five weeks and included nearly 10 activation days, distributing approximately 55,000 samples. • Each activation was designed to connect product trial with nearby retail opportunities, helping strengthen the path from first taste to purchase.

The Tour’s Path • Chicago: Daley Plaza & River North, with support for nearby Jewel-Osco & Mariano’s stores. • Milwaukee: Tosa & West Allis, with retail ties to Pick ’n Save, Roundy’s & Piggly Wiggly. • Pittsburgh: Lawrenceville & Market Square,

with Giant Eagle as the key retail partner. • Washington, D.C./Baltimore: Rose Park & Broadway Market, with nearby ACME & Safeway locations.

ALMOND FACTS

MILWAUKEE

CHICAGO

PITTSBURGH

WASHINGTON D.C./ BALTIMORE

A Natural Fit Farmers markets give Blue Diamond a chance to reach consumers who are already focused on fresh foods, ingredients and healthy choices. These markets are an important venue for Blue Diamond to emphasize the almond’s rightful place in everyday food choices.

JULY–AUGUST 2026

GROWING THE GOODNESS

Sacramento Pop-Up Nut & Gift Shop

To continue supporting our growers following the closure of the Sacramento Nut & Gift Shop please enjoy our once-a-month Blue Diamond Sacramento Pop-Up Shop!

Pop-Up Shop Details: • Located in the current Sacramento Nut & Gift Shop space • Offers Blue Diamond almond products only, including gift boxes containing six-ounce cans • Outside vendor products, gift baskets or trays containing non- Blue Diamond items, and taxable items will not be available at the pop-up shop

Need to place a special order? • Contact the Salida Nut & Gift Shop via phone (209) 545-3222 or email orders@bdgrowers.com for special orders. Please note there will be a 15-day lead time plus ground shipping. • Subject to product availability Happy shopping!

2026 Blue Diamond Pop-Up Shop Hours: 9:30 a.m. to 3:00 p.m.

Pop-Up Shop Schedule:

September 3 October 7

November 4 December 2

ALMOND FACTS

Blue Diamond Growers Leadership Program The 2026 Leadership Program participants joined together this June for the second half of the program, the summer session. Participants received invaluable lessons from Blue Diamond leaders and external partners. Day one was a full day, where students toured the Blue Diamond Salida plant, learned from the Salida site director, Victor Gomez- Terres and senior regional managers, Trent Voss and Christine Ivory, followed by small group discussions centered on leadership. Bryce Spycher from Almond Board of California also shared the pathway to his career before the group prepared for the graduation dinner. Blue Diamond board director, Nick Blom served as host of the graduation dinner where Christine Ivory and Trent Voss emceed. Blue Diamond ’s president and CEO, Kai Bockmann and John Duarte addressed the students before the dinner buffet. During the dinner each participant shared what they most enjoyed about the program before they received a certificate of completion from the board director from their districts. On day two of the session, students toured Roos Nursery and Duarte Nursery then returned to the Blue Diamond Salida campus for a message on Almond Board involvement from Rebecca Bailey with the Almond Board of California. Lunch was served before the session’s conclusion. The program was robust and educational and filled with wonderful conversations. Congratulations to the 2026 Blue Diamond Leadership Program graduating class!

JULY–AUGUST 2026

GROWING THE GOODNESS

Blue Diamond Growers Foundation Selects 26 Scholarship Recipients for 2026-2027 School Year

The future of agriculture depends on a new generation of leaders who are driven by hard work, innovation and a commitment to strengthening the industry. To help support these future changemakers, the Blue Diamond Growers Foundation awarded scholarships to 26 outstanding students for the 2026–2027 academic year. Each recipient is pursuing higher education with a passion for agriculture and a desire to make a meaningful difference in their communities and beyond. Meet this year's scholarship recipients and read excerpts from their essays to learn more about the goals, values and aspirations that fuel their journeys.

Lauren Anson Hometown: Patterson College: Cal Poly SLO Major: Ag Science

Jillian Baptista Hometown: Livingston College: UC Irvine Major: Biology I plan to pursue a career in agricultural sales or financing, helping farmers purchase equipment

Agriculture is my heritage, shaped by generations of family farming in Patterson and the lessons of

hard work, responsibility, and service taught by my grandfather. I plan to become an agriculture teacher, mentoring students while helping them understand both agricultural traditions and innovation. My goal is to inspire future generations to work hard, serve others and take pride in their roots. Sehaj Aulakh Hometown: Livingston College: UC Irvine Major: Biology I hope to work in agricultural

or secure funding to sustain their operations. I also hope to continue my family’s almond farming legacy by owning a farm of my own. My goal is to help farmers grow, thrive and continue providing for their families. Brooke Berrett Hometown: Sanger College: Brigham Young Univ. - Hawaii Major: Agribusiness Growing up near the Blue Diamond plant sparked my interest in agriculture and eventually led me to study plant science and agribusiness. I hope to work in sales and marketing, connecting consumers directly to farmers’ stories. By helping people understand the importance of water and agriculture, I want to bridge the gap between consumers and the farming communities that feed them.

pharmacology, developing safer plant nutrients, biological pest

controls and crop protection treatments that reduce chemical overuse and environmental impact. My goal is to support farmers, advance plant health research and create sustainable agricultural solutions that improve crop health while contributing to a safer, more sustainable food system.

ALMOND FACTS

Baylor Bloom Hometown: Gustine College: Univ. of Nebraska-Lincoln Major: Ag Systems Technology I plan to design, market and improve modern agricultural technology that increases efficiency and sustainability

Kate Cooper Hometown: Denair

College: Oklahoma State Major: Ag Communications

Through FFA and livestock judging, I developed a passion for agricultural advocacy and educating others

nationwide. My goals include creating a sound-wave tree shaker, autonomous spray drone and electric remote- control yard truck. Through innovation and education, I hope to reduce tree harm, lower emissions, improve farm productivity, and help build a better agricultural future. John Borges Hometown: Fresno College: Fresno State Major: Ag Systems Management

about California agriculture. I plan to earn degrees in Agricultural Communications and Agricultural Business before attending law school to become an agricultural lawyer. My goal is to improve agricultural literacy, influence policy and advocate for farmers while helping the public better understand where their food comes from. Madison Dutto

Hometown: Tulare College: UC Davis

Major: Environmental Studies Although I did not grow up on a farm, my experience in Tulare FFA inspired my passion for leadership,

I plan to earn a degree in Agricultural Systems Management to strengthen the agriculture industry through

innovation, technology and sustainability. Whether improving business operations or developing advanced equipment and irrigation systems, my goal is to increase efficiency while conserving resources. I hope to support food security, rural communities and sustainable agricultural practices that benefit society. Miranda Calderon Hometown: Sacramento College: Sacramento State Major: Health Science I enrolled in college to pursue

sustainability and agricultural advocacy. I plan to study environmental science and attend law school to focus on agricultural law and environmental regulations. My goal is to ensure government policies support California agriculture while promoting long-term sustainability and protecting the industry’s future. Matthew Dyk Hometown: Escalon College: Oklahoma State

Major: Ag Systems Technology Since childhood, I have loved building things and understanding how they work. By majoring in

my goal of becoming a labor and delivery nurse. I hope to provide

compassionate, patient-centered care that supports mothers, newborns and families during one of life’s most important moments. By promoting health equity, reducing parental anxiety, and educating families on lifelong wellness, I aim to positively impact future generations and underserved communities.

Agricultural Systems Technology, I hope to expand my knowledge of advanced equipment, design and construction. I want to provide high-quality work with integrity and passion while building products that are durable, dependable and beneficial to the agricultural community for years to come.

JULY–AUGUST 2026

GROWING THE GOODNESS

Ella Fredriks Hometown: Chowchilla College: Fresno State Major: Ag Communications I am pursuing a degree in Agricultural Communications to become an advocate for agriculture

Seyeon Ha Hometown: Turlock College: UC Davis Major: Biochemistry

Witnessing food insecurity despite agricultural abundance inspired my interest in plant science and genetics.

and educate others about the importance of the industry. Inspired by my involvement in FFA, I hope to work with organizations like the California Farm Bureau or Almond Alliance to support farmers, bridge the gap between urban and rural communities and ensure agriculture continues to thrive for generations. Emilia Galindo

I plan to focus on crop resilience, nutritional quality, and sustainability by developing crops that require fewer inputs and tolerate environmental stress. My goal is to work with researchers and growers to improve food accessibility, strengthen agricultural sustainability, and help communities facing food insecurity. Shayan Khan

Hometown: Gustine College: Cal Poly SLO Major: Agribusiness

Hometown: Merced College: UC Merced Major: Mechanical Engineering I am pursuing a degree in Mechanical Engineering with an aerospace emphasis to develop safe,

I plan to earn a degree in Agricultural Business, combining my passion for business and agriculture. Through

hands-on learning and internships, I hope to develop skills in marketing, sales, finance and leadership. My goal is to help businesses grow, strengthen connections between consumers and producers, and contribute to a more sustainable business landscape. Henry Garcia Hometown: Atwater College: Cornell University Major: Ag Science

efficient, and sustainable transportation technologies, particularly electric vertical takeoff and landing aircraft. Through hands-on projects, research and industry experience, I hope to create innovative mobility solutions that improve quality of life, reduce environmental impact, and inspire future engineers through mentorship and community involvement. Julia Lee Hometown: Turlock College: Cornell University Major: Ag Science

I plan to earn degrees in Agricultural Business, Spanish, and Agricultural Law before returning to the Central

I plan to study Agricultural Science to explore how biological research and innovation can address modern agricultural challenges. I am especially

Valley to practice law and farm almonds or pistachios. My goal is to help vulnerable individuals navigate the legal system, especially Spanish-speaking communities. Through bilingual educational seminars and community outreach, I hope to make a lasting impact while advocating for underserved agricultural families.

interested in improving plant health, disease detection, production efficiency and sustainability through emerging technologies. My goal is to help develop practical solutions that support producers, strengthen environmental stewardship, and improve the resilience of communities facing future resource challenges.

ALMOND FACTS

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