Apricots and their kernels are typically harvested and processed in a multi-step method to ensure quality and efficiency. After the fruit is collected, the kernels are removed by first drying the apricots in the field. As the flesh loses moisture and begins to crack, the kernels can be easily extracted by squeezing or pressing. For both the fruit and the kernel, it's important to carefully cut along the suture line to remove the core and process the pulp. Once harvested, the apricots are air-dried and then rolled or beaten with wooden sticks to separate the flesh from the kernel. This process is repeated through sieving and other methods to ensure all remaining flesh is removed.
After being sun-dried, the fresh kernels still contain a high level of moisture. They must be fully dried in the drying field, turning them regularly to ensure even drying. After 5–6 days, the kernels are considered dry enough for storage. If not properly dried, they may develop mold during transportation or storage, which reduces their quality. Drying the kernels thoroughly not only improves their shelf life but also enhances their overall quality. Sun-drying is more effective than artificial methods in preserving the almond’s flavor and nutritional value.
To extract the kernels from the shells, two main methods are used: mechanical shelling and manual selection. For large-scale operations, machines like the apricot kernel crusher are employed. These devices resemble rolling noodle machines and can crush up to 1000–1500 kg per day. The machine is manually or power-driven, with an adjustable roller that helps break open the kernels. Before using the machine, the apricots should be sorted into large, medium, and small sizes to optimize the crushing process, increase efficiency, and reduce the risk of broken kernels.
Once the kernels are cracked open, the next step is to separate them from the shells. This is usually done using a windmill or fan to remove some of the debris, followed by manual sorting. Another technique involves sliding the kernels down a sloped wooden board at about a 35-degree angle, shaking it to let the almonds fall while the shells remain on the board. After this, the almonds are further sorted to remove any remaining shells, as well as impurities like coix seeds, insects, or unshelled kernels.
For packaging, strong and breathable sacks are recommended, with each bag holding around 75 kg. The bags should be sealed using a roll-seam method, ensuring at least 13 stitches per inch to prevent leaks. Any damaged bags must be repaired immediately. It is essential to use clean, non-toxic sacks that are free from odors or contamination. Sacks previously used for salt, chemicals, or pesticides should never be reused. Different varieties and harvest times should be packaged separately, with clear labels indicating the variety, grade, weight, and date of packing.
When storing and transporting almonds, it's crucial to protect them from moisture, heat, pests, and contamination. Vehicles must be cleaned before loading, and almonds should not be mixed with items such as livestock products, onions, garlic, spices, or chemicals. Storing the bags on wooden pallets, rather than directly on the ground, helps prevent dampness. Piles should be kept away from walls, and regular checks should be made for moisture, temperature, and signs of pests. In corners and cracks, lime powder or lime water can be applied to deter rodents and insects. If mildew or infestation is detected, the affected batches should be dried, fumigated, and treated in a sulfur warehouse to maintain quality.
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