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 Growing
Each step in the process from propagation, to
harvest, to processing, and finally to market is handled with
care and attention. There are over 4,600 walnut growers, a large
majority being family farms, many of which have been in the
walnut business for several generations. Walnut production takes
commitment and patience, and orchards are dedicated only to
walnut production. After a walnut sapling is planted, it takes
five to seven years for it to grow into an adult tree suitable
for harvesting. Although many varieties of walnuts are grown in
California, six account for over 75 percent of total production:
Hartley, Chandler, Serr, Vina, Franquette and Howard. Harvesting
begins in late August when the drying green hulls start to split
allowing the Inshell walnuts to be removed and continues until
late November. First the orchard floor is swept clean.
Mechanical shakers vigorously shake each tree and thousands of
walnuts fall to the ground. The walnuts are carefully swept into
windrows to allow mechanical harvesters to pick them up for
cleaning.
Processing
The outer green hull is removed by a huller
and the nut is mechanically dehydrated (air dried) to optimum 8%
moisture level. This prevents deterioration of the nut and
protects its quality during storage. Walnuts are stored until
needed for cracking. California walnuts are protected from
contamination because of the nut’s double envelope of hull and
shell while on the tree.
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