Walnuts originate from Persia and were brought to the Mediterranean Region by Alexander the Great. Today the so-called “real walnuts” are particulary cultivated within the mountainous areas of California, Chile and France.

In early October, the fully ripened fruits are mechanically shaken from the trees, and then collected. Subsequently the green fruit shell surrounding the kernel gets mechanically removed before the walnuts are cleaned and dried. In order to prevent kernels from darkening due to high drying temperatures, the drying process is carried out between 25 and 35 degrees. A bright kernel is regarded as a quality indicator.  Nut shells are broken manually and the kernel is being extracted, before being cleaned and shell fragments being removed. Walnut kernels are classified by shape and brightness.

Walnut kernels are used in the food industry as well as in the cosmetics industry as walnut oil for example as a soap ingredient.

Their high content of omega-3 fatty acid makes walnuts to antioxidants against free radicals.

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