ALMONDS

1. Dehusking: Remove hard outer husk with mechanical dehuskers within 24hrs of harvest.
2. Drying: Dry at 40-45℃ for 10-14 days (moisture ≤6%; shells become hard).
3. Cracking: Use specialized crackers (adjustable for different sizes) to split shells without kernel damage.
4. Kernel Extraction: Manually or mechanically extract kernels; remove shell fragments.
5. Sorting: Classify by size (e.g., Extra Large, Large) and color; discard shriveled kernels.
6. Roasting & Flavors: Roast at 120-140℃ for 15-20 mins; options include Natural, Salted, Honey Roasted, Truffle Infused, White Chocolate Coated.
7. Packaging: MAP or vacuum packaging to maintain crispness; shelf life up to 12 months.

We specialize in high-quality almond export, covering both in-shell almonds and almond kernels for global markets. Our product range includes raw, roasted, and salted variants, suitable for snacks, confectionery, and food processing industries. Sourced from certified orchards, our almonds boast plump kernels, rich oil content, and authentic natural flavor. Each batch undergoes strict sorting to remove defects, with advanced processing techniques preserving freshness and nutrients. We offer flexible, food-grade packaging options (from 250g retail packs to 25kg bulk cartons) that meet international shipping and food safety standards. Committed to reliability, we deliver premium almonds and kernels to clients worldwide.