Malik
Ranch Nuts
Walnut Facts
Walnut is the common name for about 20 species
of deciduous trees of the genus Juglans in the walnut family, Juglandaceae.
About six species are native to the United States; others occur in South
America, the West Indies, southern Europe and Asia. The leaves of walnuts
are spaced alternately along the branches, and each is divided into an
odd number -- usually from 7 to 23 -- of small leaflets. Walnuts are monoecious,
meaning the male flowers are in long, unbranched, drooping catkins; the
female flowers are borne singly or in short spikes. The fruit is a drupelike
nut, with an outer leathery husk and an inner hard and furrowed stone,
or nut.
California’s high growing and handling standards, coupled with the
Central Valley region’s ideal growing conditions, result in walnuts
that excel in taste and appearance.
In contrast to product originating elsewhere, California walnuts are large,
plump, tan in colour and have a mild sweet taste. California Walnuts are
stored in-shell under controlled temperatures for optimal shelf life.
They are shipped upon demand and only cracked when ordered for the shelled
market.
California Walnut Industry
The first commercial plantings began in 1867 when Joseph Sexton, an orchardist
and nurseryman in the Santa Barbara County town of
Goleta, planted English walnuts. For several years, walnuts were predominantly
planted in the southern areas of California, accounting for 65 per cent
of all bearing acreage.
Some 70 years after Sexton's first planting, the centre of California’s walnut production moved northward to the Stockton area in one of the most dramatic horticultural moves in history. Better growing areas, improved irrigation and better pest control methods in the north resulted in greater yields, which gradually increased each year.
The Central Valley of California is now the state's
prime walnut growing region. Its mild climate and deep fertile soils provide
ideal growing conditions for the California walnut. California walnuts
account for 99 per cent of the commercial US supply and two-thirds of
world supply.
California Walnut Growing
Walnuts are commercially grown throughout the
Central Valley of California and in the Coastal Valleys, from Redding
in the north to Bakersfield in the south. Current walnut acreage tops
more than 200,000 acres.
After an orchard is planted, it takes approximately six to eight years until its first yield. Constant attention is given to each tree every step of the way – from pruning, spraying and fertilizing to irrigation – to ensure a healthy orchard. Once a walnut tree has been planted and stabilized, it will continue to bear fine quality fruit for as long as a century.
In late August, boughs of California walnut trees hang heavy with walnuts, protected by nature in thick green hulls. The harvest begins in late August when the protective green hulls split, signaling that the nuts are ready to be removed from the trees. The harvesting methods used depend on the size of the orchard and the equipment and crew available to the grower. The harvest season usually continues into early November.
Harvesting operations are largely automated. First, the orchard floor is rolled or dragged clean of twigs, rocks and other orchard debris. Then the nuts are removed from the tree by a mechanical shaker. After they have been shaken to the ground, walnuts are blown into a row to allow mechanical harvesters to pick them up for cleaning and hulling.
Drying
After hulling and washing, the nuts are transferred
from the mechanical harvester into a hopper where they are mechanically
dehydrated (air-dried) to the desirable eight-per-cent moisture level.
This prevents deterioration of the nut and protects its quality during
storage. Mechanical dehydration – quick, thorough and scientifically
controlled – represents a major improvement over the sun-drying
method formerly used.
Quality Standards
All walnuts must meet or exceed the standards set by
the Walnut Marketing Board, enforced by the Dried Fruit and Tree Nut Association
of California (DFA), ensuring that California walnuts are truly the world's
finest.
Storage
Shelled walnuts should be kept in an odor-free environment,
away from excessive heat, moisture, light and air to ensure maximum shelf
life. To maintain optimum freshness, shelled walnut kernels should be
kept in refrigerated storage at 32 to 38 degrees F and at 55 to 65 per
cent relative humidity.
Source: www.walnutinfo.com