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Growing walnuts is only half the success. The real commercial value of the harvest is formed during the post-harvest processing stage. It is here that it is determined whether the nut will become an export product with high added value or turn into low-grade raw material. The key and most critical link in this chain is drying.
Regardless of the crop — walnuts, hazelnuts, or almonds — the basic processing logic is almost identical for both growers and buyers: removal of the outer husk (typical for growers), drying, grading, and further commercialization. However, drying is the most sensitive process to technological errors and directly affects business profitability.
Lessons from the 2025–2026 Season: A Climate Stress Test for the Industry
The experience of the last season became a serious challenge for the industry. Due to abnormally prolonged rains, raw materials in many farms remained unharvested, and even storage in warehouses did not help the nuts dry to the required 8–10% moisture content. As a result, we had wet nuts effectively until spring 2026. This led to массове потемніння ядра (mass kernel darkening) and the development of hidden mold inside the shell, as well as processing difficulties.
Wet nuts are more demanding in processing. Extracting the kernel from the shell requires more technological operations, as the elastic kernel is harder to remove than a dry one, which in turn increases processing costs.
This season clearly confirmed that forced drying is not a matter of convenience but a necessary condition for maintaining product quality and ensuring compliance with export laboratory control for mycotoxins.
Industrial drying allows processing to begin as early as the day after harvest, regardless of weather conditions. After harvesting, the nuts undergo preliminary preparation — complete removal of the outer husk, and for hazelnuts, removal of the involucre. The prepared raw material is then fed into drying chambers, where heat flows are evenly distributed throughout the product mass. This system ensures a controlled drying process and prevents nut caking and shell cracking.
Expert Advice: To preserve nut quality and prevent kernel darkening, it is important to follow drying rules: the air temperature in the chamber should not exceed 40°C, and the duration of the active drying phase should not exceed 12–36 hours. Each extra hour that wet nuts remain in a pile increases the risk of kernel darkening by one grade according to USDA classification.
Another important aspect is the implementation of the HACCP (Hazard Analysis and Critical Control Points) system, where the drying stage is officially recognized as the main critical control point (CCP). For a modern exporter, this is not just a bureaucratic requirement but a real tool for managing biological and chemical risks. It is at the drying stage that the fate of the batch is determined regarding aflatoxin content — dangerous byproducts of fungi of the genus Aspergillus, which develop rapidly in a moist environment.
Throughout the drying process, moisture is continuously monitored using portable moisture meters. The target indicator for completion is a moisture level of about 10%, which can be determined either instrumentally or by a traditional method — the appearance of a characteristic ringing sound during unloading, caused by nuts colliding with each other.
After completing the drying cycle, it is important not to delay further packaging and transfer of the product to storage. Reabsorption of moisture from the air can reactivate microflora development, and delays at the start of the season often mean losing the premium price typically formed during the initial phase of mass sales.
In the nut business, moisture is not just a physical parameter — it is a direct price regulator. If the drying process is delayed or temperature conditions are violated, the kernel inevitably darkens. For the global market, this means a shift from the premium category to the industrial one.
For large farms, it is especially important to have centralized drying systems with a capacity of two to four tons per day. Given the seasonality of the nut business, planning such infrastructure should begin in spring — in March or April. This allows installation and commissioning to be completed before the harvest season in September and helps avoid logistical challenges during peak periods.
High-quality drying creates optimal conditions for further shelling — properly dried nuts crack easily and yield whole kernels. However, the final result largely depends on storage conditions.
Nuts in shell require a moisture level of approximately 8%, a temperature range from 0 to +10°C, and stable ventilation. Kernels are much more sensitive and require stricter conditions: moisture should not exceed 5%, and they should ideally be stored in airtight containers or in a vacuum environment.
Technological Solutions for Efficient Drying: Types of Equipment
To turn theoretical moisture requirements into real profit, a farm needs to choose the right type of equipment. The choice depends on harvest volume, available labor, and the required level of automation.
1. Dryer for 1-2 ton (without auger)
This is a basic solution for small volumes of walnuts. It is ideal for those who are just starting to scale their business and are looking for compact equipment.
Operating principle:
The nuts are loaded into a hopper, where they are dried by flows of warm air. The finished product is unloaded manually directly into bags or boxes.
Key advantages:
Versatility:Suitable for walnuts, hazelnuts, and almonds.
2. Dryer for 2–4 tons (with auger)
An upgraded version designed to achieve maximum uniformity when drying large batches of nuts.
Feature:
The presence of a mixing system (auger) ensures even heat distribution throughout the entire mass of nuts.
Key advantages:
Auxiliary Equipment for Process Automation
To ensure the drying complex operates smoothly and minimizes manual labor costs, additional logistical equipment is used:
Noria for nuts
Specialized equipment for vertical transportation of nuts. Thanks to a reversible drive, it performs a dual function: loading raw material into the dryer and unloading it after the cycle. The tray design ensures gentle handling without damaging the shell.
Loading conveyor:
An optimal solution for feeding nuts into the dryer hopper. The use of a conveyor reduces personnel requirements to just one operator and significantly speeds up the loading process, which is critical during peak season.
Drying is not just a technical operation but a strategic management decision that determines the commercial potential of the harvest. It is at this stage that the key product characteristics are formed — color, taste, and quality — which directly affect the export price.
In nut production, there are no minor details, and high-quality drying becomes the dividing line between consistently profitable production and a constant struggle to maintain product quality.
