Nut storage

Until about 1965, most nuts were stored from season to season or exported in the shell. Since then, with the availability of refrigerated storage and transportation, Brazil nuts, coconuts, pecans, walnuts, almonds and others have been shelled near the point of origin (to reduce the volume and weight about 60%) and stored at 9.8°C (48 F) for 1 year or at —17.8°C (0 F) for 3 years. Fumigation, refrigeration and proper packaging make it possible for all nuts to be available at any place in the world at any time of the year. 

Agricultural Statistics (1991) United States Government Printing Office, Washington, DC. 

Beuchat, L.R. and Worthington, R.E. (1978) Technical note fatty acid composition of tree nut oils. J. Food Technol. 13, 355-358. 

Cunningham, S. (1992) Vitamin E facts from fiction, in Tree Nut News, Almond Research Center, Sacramento, CA (Winter). 

Dandik, L., Sahin, E., Karaosmanoglu, F., Isigigur, A. and Aksoy, H.A. (1992) Characteristics of beechnut oil Fagus orientatis Lipsky) of Turkish origin. J. Am. Oil Chem. Soc. 69, 1277. 

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