Method of processing and storage of kernels nut and kernels obtained

摘要

Walnuts are frozen at -40 0C after harvest, and stored at -20 0C, still in their shells, for up to four months, then thawed for shelling. This is done manually, after 2-4 hours at room temperature. The kernels are packed in a container which excludes light, in a non-oxidising atmosphere and frozen. An Independent claim is made for the final product.