After the harvest, your nuts must dry for at least 3 months before we can press them into oil. Moist nuts result in a lot of residue and little oil..
Here are some guidelines.
Gather the nuts as soon as the husks (green shells) burst open or fall off. Remove the husk as quickly as possible — this prevents mould and stains on the shell. Remove dirt, leaves, and damaged nuts..
Drying environment
Ideal conditions:
* Dry, well-ventilated space
* Temperature between 15–25°C
* Relative humidity low (but not so low that the nuts crack extremely quickly)
* Avoid direct contact with the ground
Places that often work well:
* Attic or shed with ventilation
* Sheltered veranda
* Dry garage
* Covered outdoor space away from rain and sun
Drying method
1. Spread the nuts in a single layer on:
* crates
* drying racks
* wooden slats
Or hang them up in
* mesh baskets
* net bags
No thick piles, as they will go mouldy.
Ensure that your nuts are out of reach of mice, birds, and other enthusiasts.
2. Turn regularly
Stir, shake, or turn daily to dry evenly.
How can you tell if they are dry?
* The shell is hard and no longer leaves an indent.
* The core rattles in the shell when you shake it.
* Inside, the nut is no longer rubbery and flexible, but crisp and crunchy.
Conservation
* Store in jute, net bags, wooden boxes, open baskets, or crates. Never in sealed plastic.
* Cool, dark and dry.
* This way your nuts can stay good for 12 months.
* Only crack the nuts when you are going to use them: the shell is the best packaging..
Common mistakes
* Layers that are too thick.
* Drying in humid spaces.
* No ventilation.
* Drying or storing in sealed plastic bags.
* Not truning the nuts → mould.