Anthracnose (Colletotrichum gloeosporioides) is a damaging fungal disease that attacks the blossoms, leaves, fruit, and limbs of an almond tree. Infected leaves tend to develop water-soaked lesions that eventually fade in color (Figure 1). Defoliation can occur, but leaves often remain attached to the branches. Infected nuts often have a crater-like lesion in which the affected area turns a reddish orange(Figure 2). Often, the fruit may gum profusely as the fungus is able to penetrate into the kernel, killing the embryo. Affected nuts often remained attached to the spur(Figure 3). Shoots and spurs that bear infected nuts often become infected and die(Figure 4). Lack of culturing the fungus from these branches suggests that the wood does not die by direct fungal colonization, but by a produced toxin. Thus, this disease affects the current year’s crop as well as affecting the future crop by damaging and weakening the affected scaffolds.Figure 1: Almond leaves infected by Anthracnose. Figure 2: Anthracnose infection of an almond. Note the profuse gumming coming from the kernal. Anthracnose is most severe in wet, warm springs (> 60F). Orchards that have a history of anthracnose should be treated during bloom (pink tip forward) to help protect blossoms. Repeated fungicide applications may be necessary through the spring as trees should be protected before rain events. Fungicides provide protection for up to 7-10 days, and rain events occurring beyond this “control window” may require another spray. All varieties are susceptible to Anthracnose, but they vary in their degree of susceptibility. Butte, Thompson, Merced, Price, Peerless, Winters, Monterey and Fritz are the most susceptible varieties. Harvey, Carmel, Ne Plus Ultra, Padre and Mission are moderately susceptible, with Nonpareil being the least susceptible. Figure 3: Kernals killed by anthracnose often remain on the tree as dried, shriveled mummies. Figure 4: Anthracnose infection