PURPOSE: To increase the yield of myo-inositol from almond hulls by wetting and culturing fungi, etc., sticking to the almond hulls under conditions for activating the fungi, etc., providing an almond fruit syrup and removing the almond hull residue.

CONSTITUTION: Almond hulls are wetted with water in an amount sufficient to activate fungi, etc., sticking to the almond hulls and cultured so as to increase the population of the yeast fungi and the amount of myo-inositol. The cultured product is then charged into water to dissolve sugar and a sugaralcohol from the almond hulls to form an almomd fruit syrup containiing the myo-inositol. The resultant myo-inositol is obtained from the almond fruit syrup.