Once the almonds are harvested, the product starts to be prepared at the factory where the almonds are shelled. This industrial process consists of separating the kernel from the shell, thus obtaining their valuable fruit.
Firstly, the raw materials are pre-cleaned to separate any foreign matter brought from the field such as leaves, sticks and stones. The fruit is then shelled to separate the kernel from the shell; depending on the variety, around 30% is the edible part (the almond kernel) and around 70% is the shell which can be used as biomass fuel.
Calibration and selection
Once the shell is cleaned and separated, the kernel goes on to the next phase of the project, in which the kernel is classified by size to adapt to the clients’ specific needs, which is known as the calibration process. Based on their size, the almonds will belong to a specific type.
During the calibration process, the almonds will go through electronic machines and a manual selection table with qualified staff so that the kernels will be in line with the level demanded by the clients.
The almonds classified by size will finally be stored in cold-storage rooms to ensure freshness.