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Walnut Shelling

The walnuts go through a shelling process, where the shells are cracked and removed.  Once the shell is removed, the kernels are sorted by the size of the kernels: large, half and small pieces.

 After being shelled, the kernels are ran through another machine containing three lasers that sort by kernel color (the lighter colored kernels are the most lucrative) and remove any leftover shell particles. When an order arrives, the walnuts are packed according to customer specifications. 

The three methods in which walnuts are packed are: in-shell packed, bulk packed or retail packed. The retail packed walnuts is the only option where the packaging is for the final consumer. Öz Star Nuts roasting machines provide the best quality of salted peanuts, almonds, hazelnut.

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Pasteurization is a method used to remove microorganisms by heating up the nuts to a very high temperature for a short amount of time, and then cooling them down. This method is commonly used with nuts, and is currently an optional practice for walnuts. After harvesters pick up the walnuts, the outer green husk is removed by a huller and the nut is washed and mechanically air-dried to the optimum moisture level. 

This prevents deterioration of the nut and protects its quality during storage. Walnuts are stored in-shell until needed for cracking. Since it can be a real challenge to collect the thousands of walnuts produced on a farm, equipment is used to help it make it easier. Öz Star Nuts roasting machines provide the best quality of salted peanuts, almonds, hazelnut.

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First, the orchard is swept clean. Then, mechanical shakers are used to vigorously shake the trees until the walnuts fall. The process is designed to ensure the trees are not harmed. Finally, the walnuts are carefully swept to allow mechanical harvesters to pick them up for cleaning. Harvesting typically continues until late November.