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The walnut harvesting season depends on the region. Someone picks a nut from a tree in a green pericarp, others wait until the nut is fully ripe, the green peel begins to separate itself and the nut falls to the ground, and only then start harvesting.

The walnut kernel ripens and is saturated with useful microelements as much as possible when the partition changes color from white to brown. At the same time, the nut still hangs on the tree in the green pericarp. As it ages, the septum darkens, and the green peel separates itself from the nut. If a nut is in a green skin for a long time, iodine and juglone get on the nut and the kernel begins to darken, losing its quality and value on the market. To ensure the high quality of the kernel, to keep its light color, to prevent the damage to the fruit by diseases, the nut is harvested on time.

Adhering to the standards, after cleaning the walnut, it is necessary to calibrate the kernel in accordance with the requirements of international standards: the highest grade may contain halves and quarters, but the amount of the quarter should not exceed 10%. Kernels of the first grade allow the content of parts with a size of 1/8 not more than 15% by weight.

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Walnut processing: stages and equipment