Each fall in Northern and Central California, the walnut harvest begins. At this exciting time of year, the state’s annual harvest provides 99% of the United States crop and 75% of the world’s walnut trade
The process begins in September and continues until early November. Orchard floors are first swept clean, then mechanical shakers vigorously shake each tree. After thousands of walnuts fall to the ground, they are carefully guided into windrows to allow harvesters to collect them for cleaning, husking, and dehydration down to an optimum 8% moisture level.
The walnuts are then separated into shelled and in-shell quantities. Once both groups are inspected for quality, the shelled nuts are further sorted by size and color. The walnuts may then be cracked, stored, or shipped directly in their shells to consumers around the world.
Grown, harvested, and processed following strict federal and state food safety regulations, California walnuts often exceed quality standards set by the USDA.
Did you know…?
Walnuts are versatile, delicious, and offer 2 grams of fiber and 4 grams of protein per ounce. The walnut is also the only nut that contains a significant source of plant-based omega-3 fatty acids (2.5 grams of ALA per ounce).
If you plan to use your California walnuts within one month, store the nuts in your refrigerator in an airtight plastic bag. However, if you will be storing the walnuts for longer than a month (and up to one year), freeze them in an airtight plastic bag or container. You can use the nuts directly out of the freezer.
Please reach out to enordee@ehy.com if you would like additional literature on the harvest and/or sizes and coloring.
