Brazil nuts Pistachios Macadamias

Brazil nuts

Brazil nuts offer magnesium and phosphorous, both for bone health, and selenium, which has antioxidant properties.

Pistachios

Pistachios are particularly high in potassium, which is essential for muscle and nerve function. They also provide resveratrol, the same antioxidant in red wine hyped for its heart health benefits.

Macadamias

Macadamias offer proportionally far more monounsaturated fats than other nuts, so they support a healthy ticker.

Peanuts

And here’s a fun fact for your next game of trivia: despite the name, peanuts technically aren’t actually nuts – they’re a type of legume. Nonetheless, they offer a nutritional profile much the same as tree nuts, so are often grouped in the same category.

Amazing almonds

Almonds are a rich source of zinc, magnesium and potassium, and really high in vitamin E. Vitamin E supports brain health, skin suppleness, cardiovascular health and respiratory health. They are also great in lowering cholesterol, since they are rich in monounsaturated fats. The fibre in almonds helps stabilise your blood sugar too. Eating 10-15 almonds a day is beneficial but anything more can be problematic. 

Soaking them helps to release the phytates which are antinutrients and can cause digestive distress. Discard the soaked water before eating the nuts. The skin is rich in flavonoids which works with Vitamin E to double the antioxidant power! You can blend soaked almonds with water to make almond milk. Skip the store-bought ones which have thickeners, emulsifiers and preservatives.

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The Manufacturing Process

Sunflower seed production begins in early spring when the fields are prepared and the seeds are planted. The seedbeds are tilled and the soil is kept moist. Having adequate moisture content in the soil is the most important planting requirement. The seeding rate (number of seeds planted per acre) is particularly important for sunflower seeds sold as snack foods because a high seeding rate results in smaller seeds which are less desirable. Roughly 17,000 seeds are planted per acre for snack food sunflower seeds. Row spacing is typically between 20-30 in (50.8-76.2 cm). It is thought that the best orientation of the plants is in a North-South direction. A common planting method is to use a corn planter fitted with a special sunflower seed plate. The seeds are typically treated with a fungicide prior to planting.

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Sunflowers are ready to harvest when the black part of their heads turns brown. In the United States this is generally in late September or October. The seeds typically mature earlier than this but the heads must first dry out to make harvesting efficient. To minimize losses to birds and disease, harvesting is done in a timely manner. 

A modified grain head is put on the front of the harvesting combine to reduce seed loss. This special device collects the sunflower heads Sunflowers are harvested in the United States in late September or October. A modified grain head is put on the front of the harvesting combine to reduce seed loss. This special device collects the sunflower heads, while minimizing the amount of stem material. Sunflowers are harvested in the United States in late September or October. A modified grain head is put on the front of the harvesting combine to reduce seed loss. This special device collects the sunflower heads, while minimizing the amount of stem material. while minimizing the amount of stem material. Harvesting speed is reduced to prevent dehulling of the seeds.

 

Sunflower Processing

When the sunflower seeds arrive at the processing plant, they are emptied onto wire screens and shaken to remove dirt and unwanted debris. They are also inspected to ensure they meet previously determined specifications. Factors such as moisture content, appearance and taste are used to evaluate the shipment. They are next transferred to a large bin and further cleaned. The seeds are then passed on to sizing screens which separate them by size. These screens have holes that allow smaller sized seeds to fall through. The largest seeds will be further processed as snack foods. Medium sized seeds are destined for use in toppings for cookies, salad, or ice cream. The smallest seeds are sold as bird and pet feed.

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 Snack food sunflower seeds are transferred through large ovens. Here, they are dry roasted, reducing the moisture level in the seed further. The medium sized seeds are first sent through de-hulling machines which remove their shells. 

They are then roasted in oil. Both types of seeds can be flavored as desired. There are a variety of ways in which this can be accomplished. In one procedure, the warm seeds are transferred out of the roasters and put into a large, rotating container. As they are moved around, they are combined with the flavoring ingredients.

 

Oils are sometimes used to make the ingredients stick better.  To ensure that a consistent and quality product is made, sunflower seeds are examined during each step of production. While the plants are growing, they are frequently checked to make sure they are growing properly and free from disease. The seeds  are also inspected when they are received at the manufacturing plant. 

They are subjected to a variety of laboratory tests to ensure that only high quality seeds are used. The finished products are also tested. This may include a chemical analysis or a consumer taste test. Packaging components may also be inspected.

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Sunflower Seed

The sunflower plant originated in western North America. It is thought to have been domesticated around 1000 B.C. by Native Americans. Spanish explorers brought the sunflower to Europe in 1510. However, it was not until the late 1800s when the flower was introduced to Russia that the sunflower became a food crop. In 1860, Russian farmers made significant improvements in the way that the sunflower was cultivated. 

During this time, they became the world's largest producer of sunflower seeds. Today, they remain a world leader along with Europe, Argentina, and the United States. Production in the United States has emphasized oil producing varieties, but snack food producing sunflowers have steadily increased. Sunflowers are technically classified as Helianthus annulus.

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They are a large plant and are grown throughout the world because of their relatively short growing season. In the United States, some varieties reach maturity from 90-100 days after planting. Domesticated sunflowers typically have a single stalk topped by a large flower. This is significantly different from the smaller, multiply branched wild sunflower. Sunflowers have large yellow, ray flower petals on the outer edge that do not produce seeds.

 The sunflower head is composed of 1,000-2,000 tiny little flowers joined together at the base. These flowers are disk-shaped and can be brown, yellow or purple. https://www.ozstarmachinery.com/ During the growing season, the individual flowers are each pollinated. Seed development then begins moving from the outer rim of the flower toward the center. It generally takes 30 days after the last flower is pollinated for the plant to mature. The sunflower plants reach various heights, but most are from 5-7 ft (1.52-2.1 m) tall. The width of the flower heads is relatively large, typically between 3-6 in (7.62-15.24 cm), although some can reach more than a foot.

An exception is the dwarf varieties that are only 3-4 ft (0.91-1.22 m) high and have smaller flower heads. A common characteristic of sunflowers is a tendency for their flowering heads to follow the movement of the sun during the day. This phenomenon, called heliotropism, has the benefit of reducing bird damage and disease development.

Raw Materials

The seed is the primary ingredient in all sunflower seed products. They are four sided and flat. They are generally a quarter inch long and an eighth of an inch wide. They have a black seed coat with dark or grey stripes. The coat, or hull, surrounds a small kernel which is composed of about 20% protein and 30% lipids. Additionally, it contains a high level of iron and dietary fiber. The high linoleic acid content of the kernel makes it prone to rancidity and thus gives it a limited shelf life.

While plain sunflower seeds are sold as a snack food, most varieties are soaked or coated with ingredients to improve the seed's characteristics. Flavor enhancers are often added to increase appeal and differentiate product types. Salt is the most common flavor enhancer. It can provide a subtle taste effect that removes the "off flavor inherent in raw sunflower seeds.

 A small amount of sugar or dry corn syrup can be added to impart a sweet flavor. Spices and herbs such as garlic, onion powder, or paprika can also have a unique effect on how a sunflower seed tastes. Both natural and artificial flavors can be included. Öz Star Machinery company provides many other machines such as coffee Roaster, fryer, coating pans, sugar coating drums etc..

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Beyond flavoring ingredients, manufacturers include texture and appearance modifiers, antioxidants and preservatives with sunflower seed recipes. Texture modifiers such as maltodextrin or cornstarch help control the feel of the sunflowers when they are put in the mouth. Color modifiers are used to change the seed's appearance. Typically, natural coloring materials are used. These modifiers are useful for sunflower flavors such as barbeque or sour cream. Antioxidants are sometimes added to improve the sunflower seed's shelf life by inhibiting natural rancidity reactions. Salt has the added benefit of also preserving the seeds.

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Cashew nuts

 

                Cashew nuts are the fruit of the cashew tree. The nuts hang from the end of a juicy peduncle, which is a pear-shaped, edible accessory fruit (‘false fruit’). It is the edible part inside the nut which is sold after shelling. Shelling is a complicated process which involves releasing the kernel from layers of shell and skin and, at the same time, recovering a highly corrosive product known as Adipostatin A (cardol).  Öz Star Machinery company provides many other machines such as coffee Roaster, fryer, coating pans, sugar coating drums etc..

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Cashew nuts are the fruit of the cashew tree, which is native to Brazil, but was brought to Africa and India by the Portuguese in the 16th century. Cashew trees can grow up to 10 meters tall. Cashew nuts are kidney-shaped and are attached to the bottom of ‘false fruit’ which grows from the flower stalks. These are called ‘cashew apples’, even though they look more like pears. Each ‘apple’ produces just one nut. Cashew nuts are 3 cm long and composed of a kernel covered by a thin skin and two shells. The inner shell is very hard and difficult to crack. Between the two shells is a toxic and highly caustic oily substance. If you try to remove the kernel with your fingers, this substance burns your skin and causes blisters.

When cashew nuts are ripe, they fall from the tree onto the ground where they are gathered up and separated from the ’apples’. Once dried, they are cleaned and stored in a humid environment for a few hours. Then they are roasted. This step enables the corrosive oily product between the two shells, which is mainly composed of Adipostatin A (cardol) and anacardic acid, to be released and recovered. The nuts are then sprayed with water, cooled down and dried, after which they are ready for shelling.

The Complicated Extraction of The Cashew Nut Kernel

Even though a machine has been invented in an attempt to automate the process, this step is still mainly carried out manually today. It involves tapping on the shell in a specific place to make a crack and then carefully widening the crack to extract the kernel. There is a thin skin around the kernel which must also be removed. Then, once the shells and skin have been removed, the kernels are roasted and finally ready to eat.

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Only shelled cashew nut kernels are sold. As they turn rancid quickly, the kernels need to be stored preferably in vacuum-packed bags in the refrigerator. They are used whole, chopped, roasted, salted or unsalted.

 They are eaten whole, mainly as a snack. In the countries where they are produced, they are also used as cooking ingredients. ‘Cashew apples’ are eaten raw or cooked and made into juice and syrup. 

They can also ferment and be made into wine. In Brazil, the cashew tree’s native country, the apples are considered a delicacy and are preferred over walnuts. Adipostatin A, or cardol, is collected and used to make varnish, resin, waterproofing products, ink and insecticides. Öz Star Nuts roasting machines provide the best quality of roasted hazelnut, coated almonds and chickpeas.

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OZSTAR has the best roasters of various capacities to give you the perfectly roasted peanuts! We also provide additional equipment for flavouring and seasoning the nuts. OZSTAR also provides additional flavoring and seasoning equipment for nuts We manufacture different capacity to suit demand. This stainless steel is of high quality and can be controlled from the touch screen control panel. 

Bacterial disease caused by Pseudomonas solanacearum is economically important and widespread in China and Indonesia. The important viral disease is a seed-borne groundnut mottle virus, which is found in most production areas. Finally, weeds are important biotic factors causing significant yield losses; they compete with the crop for space, nutrients, light and water, and act as alternative hosts for various other pests and diseases. 

Nutsedge (Cyperus sp.), morning glory (Ipomea sp.), pigweed (Amaranthus sp.) and crabgrass (Digitaria sp.) all cause significant yield losses in groundnuts. Among the various production constraints cited above environmental constraints like drought stress and hot air and soil temperatures are the major targets of research in the SAT. 

These environmental constraints are of more concern because of the likely effects of global warming and climate change on agriculture. Aflatoxin incidence in groundnut poses a continuing potential threat to peanut producers and consumers across the globe. Because of aflatoxin health risk, food inspection and regulatory agencies are continually decreasing the tolerance limits of aflatoxin in peanut products. 

Aflatoxins are produced by the fungi Aspergillus flavus Link ex. Fries and Aspergillus parasiticus Speare. Aflatoxins (mainly AFB1) have been classified by the International Agency for Research on Cancer as a Group 1 Carcinogen, i.e. substances that can cause cancer in humans and animals. Chronic exposure to dietary aflatoxins is evident from the presence in human breast milk, blood and serum samples in Ghana, Nigeria, Benin, Gambia, Sierra Leone, Sudan, and Thailand. It is also found in milk products of cows fed with aflatoxin contaminated feed in India. 

Because of the potential health hazard of aflatoxin, stringent laws with very low threshold levels in food products are set by regulatory agencies in the United States and Europe. Aflatoxin contamination is a major agricultural problem with health concern in the United States. Studies in the US, based on FDA sample data from farms and computer simulations, estimate that crop losses from mycotoxin contamination of peanut, corn and wheat average about $900 million annually. 

Aflatoxin production in groundnut is two-folds (a) it can occur during pod development before harvest (pre-harvest contamination) and (b) it can also occur at post-harvest stages when harvested pods are not dried properly, or if storage facilities are not well maintained. Pre-harvest infection by Aspergillus and consequent aflatoxin incidence is strongly associated with the occurrence of drought stress during the last 3-6 weeks of the growing season.

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The rate of translocation varies according to the type of crop, but is always less than 50% of applied Fe to a given leaf or leaflet. Therefore, under field conditions, growers need to apply foliar sprays of Fe more than once to provide adequate Fe to the developing canopy. Boron (B) deficiency is a common problem for groundnut production, especially on highly weathered sandy soils. When grown in such soils it is highly advisable to apply B. Higher rates of B2 can however, also be toxic to plants. Boron deficiency in groundnuts is often associated with fruit damage and has been termed as ‘hallow heart’. It reduces the quality of the pod and the value of the crop. 

Severe B deficiency can result in split stems and roots, shortened internodes, terminal death, and extensive secondary branching. Leaves may be dark green and mottled with few or no well developed pods. Boron deficiency can be corrected by either soil or foliar applications. These can be mixed with herbicides or fungicides. Biotic constraints to yield include insect pests, diseases and weeds. The impact of pests and diseases in the SAT reflects the use of locally grown cultivars which, apart from having a poor yield potential, also lack resistance to diseases and insects. 

The most serious pests in India include Spodoptera litura, Aproaerema modicella, and Helicoverpa armigera. In certain areas the two-spotted spider mite (Tetranychus sp.) is widespread and can cause severe yield losses, particularly when groundnuts are grown in light, sandy soils that become drought stressed. The populations of spider mite can build up rapidly, particularly if insecticide sprays kill natural predators.

 

OZSTAR has the best roasters of various capacities to give you the perfectly roasted peanuts! We also provide additional equipment for flavouring and seasoning the nuts. OZSTAR also provides additional flavoring and seasoning equipment for nuts We manufacture different capacity to suit demand. This stainless steel is of high quality and can be controlled from the touch screen control panel. Intercellular feeders such as aphids (Aphis craccivora), thrips (Frankliniella sp.) and leafhoppers (Empoasca sp.), and soil pests like termites (Microtermes sp. and Odontotermes sp.) and white grubs (Eulepida marshona and Lachnosterna sp.) are also important pests in some of the semi-arid regions.

Groundnuts are often attacked by fungi, bacteria and viruses. The most common fungal pathogens known to drastically reduce yield and/or quality of the crop include leaf spots (Cercospora sp.), rusts (Puccinia arachidis) and toxin producing Aspergillus flavus. Aflatoxin contamination is a major health risk in many groundnut producing countries. The soil-borne diseases like stem rot (Sclerotium rolfsii) and pod rot (Phythium sp.) also pose serious problems in some areas. Root-knot nematodes (Meloidogyne sp.) are also an important yield limiting factor.

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Therefore, large quantities of Ca are required in the pod zone for direct absorption by pegs and pods. This requires continuous replenishment of Ca in the pod zone. Lack of Ca leads to unfilled pods (also termed as pops), small pods, and high incidence of pod rot. In addition, plants deficient in Ca will also have poor growth and development. Deficiency of Ca is commonly observed in non-calcareous soils. It is recommended that Ca be supplied to groundnut cultures during flowering as top dressing with gypsum (calcium sulfate). Gypsum is a byproduct of the fertilizer industries and is the cheapest and most readily available form of Ca. 

Gypsum is easily soluble in water and should be applied at the time of flowering and incorporated into the soil in the pod zone. Application of gypsum at flowering supplies Ca over a 60 days period. Depending on soil tests about 250-500 kg/ha of gypsum is recommended for groundnut production. Other sources of Ca include ground limestone, which is common in southeastern United States and parts of Australia. Calcium chloride is not recommended due to high cost and high leaching losses. Iron (Fe) - Groundnut is very susceptible to Fe deficiency when grown in calcareous and alkaline soils. It is often called as lime-induced Fe chlorosis.

Deficiency symptoms are characterized by inter-venial chlorosis of young and newly emerging leaves. Under severe deficiency the complete leaves turn yellow or white and die. Fe-deficiency can significantly decrease growth and yield of crops. In groundnuts grown in calcareous soils, Fe-deficiency decreases leaf area and dry matter production of leaves, stems and root, leading ultimately to yield losses of 20%. Severe Fe-deficiency decreases root growth and elongation. In most legumes including groundnut, early nodule development after nodule initiation is most sensitive to Fe-deficiency. In groundnut, Fe-deficiency decreases the number of excisable nodules, nodule mass, number of bacteroids and concentrations of leghemoglobin, nitrogenase activity and nitrogen fixing ability.

Fe-deficiency does not limit the growth of rhizosphere populations of peanut Bradyrhizobium, and there is no effect on root infection processes or nodule initiation. This suggests that nodule development processes are more sensitive to Fe-deficiency than nodule initiation processes. Soil application of iron is not often recommended as soils are generally rich in Fe, especially in the tropics and subtropics, and applied Fe is generally fixed and is not available to plants. 

As soil application of most Fe sources is generally less effective, foliar application is widely used for correction of Fe-chlorosis. Both inorganic and organic Fe sources are effective as foliar sprays. Spraying of FeSO4 solution with some surfactant is very effective in correcting Fe-chlorosis in many crops. However, because of the poor translocation of applied Fe within the plant, the applied Fe does not readily move from sprayed parts to other parts of the plants.