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.