Drying is the most critical step in maximizing the quality of the end product. After harvesting, macadamias have a moisture content of up to 30%. In this step, the goal is to reduce kernel moisture content to below 1.5%. We use dryers that are heated at 40 to ensure that we achieve the desired moisture content. We have installed cracking machines that crack the nuts while ensuring that the kernel is not destroyed. In addition, during drying the kernels shrink in size thus ensuring minimum kernel damage during cracking. Mechanical equipment and hand sorting are used for sorting inshell and shelled nuts according to size, color and the presence of defects. The macadamia kernels are stored in aluminum foil bags which are flushed with Nitrogen to prevent moisture and oxygen which can affect the product crispiness. Product Physical Qualities Macadamia Kernels Intact Free from living pests Sound Free from damage caused by pests Clean Free from visible mold filaments Sufficiently developed Free from rancidity Free from blemishes, areas of discoloration, or spread stains Free from abnormal external moisture Well formed Free from foreign smell and/or taste