Selling Black Walnuts, 1945

Written by F.H. Jeter, Extension Editor, N.C. State College, Raleigh, as published in the Wilmington Star, Nov. 5, 1945

Following the first heavy frost, black walnuts are ready be collected and hulled. R.W. Graeber, extension forester, says that many farm boys and girls find a ready market in the nearby towns for all the black walnut kernels that they can gather and prepare. Some ship the kernels in wholesale lots to the large cities where they are used in cakes, candies, or cookies—the three C’s of the Christmas season.

Gather the walnuts after the first heavy frost, Graeber advises. Early hulling prevents coloring of the kernels, which become strong and unmarketable if left moist. After hulling, the walnuts should be dried in the sun for at least 10 days, after which they may be stored in a well-ventilated place or sold in bulk.

In some areas, notably western North Carolina, most of the walnuts are now handled as whole or uncracked walnuts with only the hull removed. Local merchants are handling more of these walnuts each year and usually want more than they can get. In places where large quantities are available, the walnuts can be shipped to centers in Virginia and Tennessee where power cracking machinery is available. It is necessary for a bunch of folks to go in together in this case, establish a collection center, and then ship from 8 to 12 thousand pounds from one point, so as to furnish a truck load.

But these walnuts must meet specifications. They need to be of fair size, be hulled clean, be dry, test at least 90 per cent sound, and be packed in bags of 100 pounds each. Wet bag filled with undried nuts are likely to be rejected.

Markets do exist for both the whole, uncracked nuts and for the kernels, and no one can lose by gathering and hunting nuts at the right time.