ALL ABOUT WALNUTS
Walnuts, which originated in Central Asia, are the oldest tree fruit known to man, dating back to 7000 B. C. The leading commercial producers of walnuts are China, Iran, The United States (California produces 99%), Turkey, Mexico... In California, harvest time of walnuts falls under September through October depending on each varieties.
Chandlers are late bloomers and harvest toward the end of September to the middle of October.
Large Nut with thick shell and greater that 90% light kernels
Hartleys are harvested in mid-late season.
Large Nut with thick, well-sealed, heart shaped shell with 90% light kennels
Howard is harvested in mid-season from the middle to end of September.
Medium to large size nut with good shell seal, 85-90% light kernels
Tulare is harvested in mid-season. This variety is known for high quality kernels at 7.5 grams. Nuts are large, mostly round and well-sealed.
Vina harvest is early to mid-season. It produces a high quality, medium sized kernel. Shells are pointed and well-sealed.
The Livermore is a specialty variety. Its pricing is significantly higher than the more traditional English walnut varieties, and it is used primarily as a showpiece in white tablecloth restaurant settings as a dessert garnish or the perfect salad walnut.
The internal and external quality, color and variety are determined based on USDA grade standards and inspected by the Dried Fruit Association of California (DFA).
Mammoth (+38mm), Jumbo (+32mm), Large (+30mm), Medium (+28mm), or Baby (+24mm)
Kernel walnuts are sorted with different dimensions, forms and mixing ratio to fit your individual needs
7/8 inch or more of the kernel is intact.
85% (by weight) or more of lot are half kernels with the remainder three-fourths half kernels
Walnut pieces and halves
20% or more of lot (by weight), are half kernels (7/8 inch or more of the kernel is intact)
Portions of kernels in lot cannot pass through 24/64 inch (9.53 mm) round openings.
Walnut medium pieces
No less than 98% may pass through a 32/64 inch (12.7 mm) screen.
No more than 3% may pass through 16/64 inch (6.35 mm) screen.
No more than 1% may pass through 8/64 inch (3.18 mm) screen.
Walnut small pieces
Portions of kernels in lot pass through 24/64 inch (9.53 mm) round openings but cannot pass through 8/64 inch (3.18 mm) round openings.
The smallest form of the California walnut comes in various consistencies ranging from a coarse meal to a fine powder.
Walnuts have always been considered as ‘brain food’, perhaps because the surface structure of the walnut has a crinkly appearance like that of the brain. While this consumption is only derived from visual association, recent studies have proven that it actually does help in promoting brain function.
1 ounce of walnuts provide our body with
2.5g Alpha-linolenic acid (ALA)
13g Polyunsaturated fat
0.5mg Copper (22% DV)
1.3mcg Selenium (2% DV)
Walnuts contain omega-3 fatty acids and Selenium, which increase the activity of the brain, and also treat cognitive disorders like dementia and epilepsy.
Walnuts have the capability of controlling the growth of cancer cells in the body including breast, prostate, and pancreatic cancer…thanks to the high amount of the phenolic compounds, omega-3 fatty acids, gamma-tocopherol, and other antioxidants.
People suffering from diabetes can have walnuts on a regular basis without any significant weight gain since they contain a mass of polyunsaturated and monounsaturated fats. Researchers say that the intake of nuts is inversely proportional to the risk of developing type-II diabetes.
Improve heart function
Walnut contains essential fatty acid like linoleic acid, alpha-linolenic acid (ALA), and arachidonic acids. The inclusion of walnuts in any diet helps prevent coronary heart diseases by favoring a healthy lipid supply. Their consumption lowers the LDL (bad) cholesterol and increases the level of HDL (good) cholesterol. Consuming walnuts daily also helps lower the risk of high blood pressure.
Keeping them cold will further protect them from rancidity and prolong their freshness. In the refrigerator, walnuts will keep for several months; while in the freezer, they can be kept for up to one year.
Store walnuts in low moisture, (55- 65% relative humidity), and low temperature (0-4°C) conditions.
To ensure maximum shelf life and freshness, keep walnuts in an odor free environment.
Walnuts keep well in refrigerated conditions, away from excessive heat, moisture and light.