WALNUTS

1. Washing: Clean nuts to remove husk residues and dirt.
2. Drying: Dry at 30-35℃ for 7-10 days (moisture content down to 7-9%).
3. Shelling: Mechanical shelling with soft pressure; separate kernels from shells by air and screen.
4. Peeling (Optional): Blanch in 80℃ water for 1-2 mins; peel light brown seed coat.
5. Sorting: Grade by intactness (whole/half/broken) and size; remove defects.
6. QC Check: Inspect for contaminants.
7. Flavors: Raw Natural, Roasted Unsalted, Salted, Cinnamon Sugar, Maple Glazed, Vanilla Roasted; OEM flavors available.
8. Packaging: Vacuum pack kernels or bag in-shell walnuts.

We specialize in high-quality walnut export, offering core varieties including 185 walnuts, 33 walnuts, first-grade and second-grade walnuts. 185 walnuts are renowned for their plump kernels and high oil content, while 33 walnuts feature thin shells and easy cracking. First-grade walnuts boast uniform size and intact kernels, ideal for premium markets, and second-grade ones are cost-effective for processed food use.

Our strict selection process guarantees top quality. We source walnuts from certified orchards and conduct multi-step sorting: initial manual screening removes damaged shells, followed by automated grading by size and kernel quality. Experts further inspect to eliminate walnuts with mold, insect damage or incomplete kernels, ensuring only qualified products enter the next stage.

For international shipping, we adopt food-grade, moisture-proof packaging. Walnuts are weighed, sorted by variety, and sealed in vacuum bags or cartons. Customized labels (compliant with target market regulations) are available, and we provide flexible packaging options (1kg, 5kg, 10kg) to meet client needs, preserving freshness during long-distance transportation.