Brazil nuts also have an incredibly hard shell that’s nearly impossible to crack without the right tools and expertise. Our trick? The so-called steam-cooking process, which works similarly to a traditional steamer using water vapor and pressure. Just one minute is enough to make the nuts – after an additional drying – ready to be cracked open.
From Tiny to Large
In the final processing step, the harvesters sort the kernels by size – the only class distinction when it comes to Brazil nuts. They are classified from smallest to largest as "Tiny," "Midget," "Small," "Medium," and "Large," with Seeberger selecting the two largest sizes. Just before our delicate nuts are packed in light-proof vacuum bags and shipped to us in Ulm, they undergo one last round of drying to reach the perfect moisture level, ensuring a smooth journey across the ocean.
Between Tradition and Future
The hard work of the local people also yields life-sustaining benefits: in the regions where Brazil nuts are collected and processed, hundreds of thousands of people make a living from the work surrounding the kernels. Cracking the nuts with machines would be more cost-effective, but jobs for manual cracking are still being maintained. This way, workers can continue to be employed, which secures their livelihood. This even extends beyond the harvest season, as workers find steady employment in the processing facilities.
