Deshelling

Deshelling involves separation of kernels from the nut

shells. In conventional DC processing plants, deshelling
is often performed manually by skilled laborers, while
modern plants employ mechanized deshelling operation.
The personnel involved in deshelling are called hatcheters;
a skilled hatcheter can deshell an average of 3,000 nuts
per day.
Paring
After deshelling, the kernel with the dark brown testa is
ready for paring. Paring is the process of peeling off the
thin brown testa covering the kernel. It is done manually
using paring knives and requires skilled laborers. In the
conventional DC manufacture, an average of 18% kernel
is lost during paring operation. After peeling, the white
kernel can be split opened to release water inside the nuts.
With this, the wet kernel would be ready for washing and
sterilization.