Current state of walnut production According to research, in 2016, worldwide production of walnuts (in shell) was 3.7 million tonnes, with China contributing 48% of the world total putput. Other major producers were (in the order of decreasing harvest): United States, Iran, Turkey, Mexico, Ukraine and Chile. The average worldwide walnut yield was about…
Cashew/garlic hand-peeling Peeling cashew or garlic manually is exhausting and time-consuming, and neither the peeling rate nor the peeling damage rate are ensured. Therefore hand-peeling is not a wise choice for food processing plant or a restaurant owner. Advanced cashew/garlic peeling machine Peeling machine invented and developed by Shuliy Machinery independently is characterized by its…
The restoring cashew industry in Mozambique Mozambique as the under-developed country with a similar politics and population background, has been compared with North Korea for many years. Cashew nuts are now one of the crops fuelling growth in the agricultural sector. Now, the government is looking to help the curved, nutrient-packed nut to recover its…
Storage Being aware that fresh green walnuts are highly perishable and their healthful fats easily damaged. The fleshy green outer layer called walnut husk can oxidize in a relatively short period after harvest, and when it perished, it will stain walnut underlying shell so as to damage the walnut outlook and reduce the shelling value….
TIMING Fresh walnut harvesting method varies from English walnut originate to Eurasia to black walnut originate to North America. Time for harvesting depends on the ripening seasons—for English walnuts usually start ripening September to November and black walnuts in August to September. The mature degree can be measured through two methods respectively: for English walnut,…
For a supermarket or a food production factory owner, except consideration about food processing cost, the limited expire time of the perishable food is one of their big headaches, therefore the waste rate is relatively high. To extent the shelf life of food with its taste and texture remained in a healthy way, an automatic…