1. Grading — raw nuts sized for even shelling. Grading machine →
  2. Steaming — 20–25 min steam softens shells. Steaming machine →
  3. Shelling — automatic cutters release the kernel. Shelling machine →
  4. Drying — borma drying to ~3% moisture. Dryer →
  5. Peeling — dry removal of the testa skin. Peeling machine →
  6. Grading & sorting — W-grades and colour. Grading machine →
  7. Packing — nitrogen-flush vacuum packing. Packing machine →

Between steps, shell waste is routed to the shell burner for energy, and every stage is tuned to protect whole-kernel yield.