Walnuts Australia

Walnuts are sold either as in-shell or as kernel with value adding opportunities such as roasting, coated with various coatings such as chocolate or even walnut oil production.

Walnuts Australia has adopted the latest growing techniques and varieties from California and France, the recognised world leaders in walnut production.

These techniques, combined with the cool temperate climate in Tasmania and a longer growing season, help to create a high quality, premium walnut, with the sought-after French-style flavour. Our Riverina based development, situated in a hotter climate, will mirror more the Californian style walnut. In effect, it is new world technology creating an old world flavour.

Some Facts about Walnuts

Modern high yielding varieties can bear walnuts in their first year.
The first commercial mechanical harvest is expected around year 4 or 5.
A walnut tree grown in the open can reach a height of 25 metres.
A walnut tree, given the right conditions, can live for up to 200 years.
Walnuts have long been a part of the human diet with older civilisations believing that, as the walnut kernel looks like a miniature brain, it is believed to symbolise intelligence.
A number of studies done in the USA on a group of people over many years and published in the New England Journal of Medicine have proven that eating walnuts significantly lowers cholesterol in human blood.
The leaves and the green skin or husks around the walnut can be used as a dye for wool, paper and other fabric.
Pickled walnuts are a delicacy the world over (see recipe).
Walnuts are a great source of protein, vitamins and minerals including Vitamin A, potassium and magnesium.
It is difficult to find Australian grown walnuts in the market. The demand is strong and the supply is limited.
Walnut kernels can be crushed and cold-pressed to produce walnut oil for cooking and a salad dressing.
Walnuts are the most commonly used nut in the baking industry.
The botanical name for the English walnut is Juglans regia.
Walnuts are one of the oldest foods known to man. They are believed to have originated in Persia, now Iran - in fact, the English walnut was once called the Persian walnut.
Explorers like Marco Polo are credited with the dissemination of the walnut through eastern Asia.
California has about 90,000 hectares of walnut orchards producing up to 300,000 tonnes of in-shell walnuts per year. China produces about the same quantity annually, mainly from many seedling trees scattered over a huge area.

Another Fearless web