Drying nuts

Managing the drying process is essential to obtain tasty crunchy kernel. When the nut is first harvested, moisture content is around 27%. This has to be lowered to around 4% to crack effectively.

• Stage 1 drying is dropping the moisture content to around 14%. At this level those moulds causing kernel discoloration cannot survive. Forcing cool dry air through the nuts is ideal. In practice this usually means blowing ambient air through the nuts in a purpose-built drier, or leaving nuts in a breezy spot in onion bags. Nuts could also be laid out in shallow layers if the volumes are small, eg. on an old wire-wove bed. Indoors in a controlled environment is better, and avoid getting direct sunlight on the nuts. Rake over nuts regularly to ensure even drying. This process may take 6-8 weeks in N.Z. Nuts will not dry below around 14% without going to stage 2.
• Stage 2 drying (or 'curing') is forcing warm dry air through the nuts. For the home grower this may mean drying NIS in a small space with a dehumidifier over several days or longer. When relative humidity gets down to around 30% then some nuts should begin rattling in their shells. If heating to about 30 degrees can be added, drying is accelerated.