Macadamia Nut Dehusking And Processing Techniques Training

Objectives:
• Understand the global and South African macadamia nut industry context.
• Identify quality standards and grading criteria for macadamia nuts.
• Recognize the importance of food safety and hygiene in processing.
• Outline the overall dehusking and processing workflow.

Topics:
• Overview of macadamia nut cultivation and market trends.
• Quality parameters: kernel recovery, moisture content, defects.
• Food safety regulations and HACCP principles.
• Introduction to processing equipment and flow.
• Personal protective equipment (PPE) and safety protocols.
• Record keeping and traceability basics.

Objectives:
• Describe procedures for receiving and inspecting incoming nuts-in-shell.
• Explain sampling methods and quality checks.
• Understand storage conditions to maintain nut quality.
• Identify common defects and contamination risks.

Topics:
• Receiving protocols: documentation, weight verification.
• Sampling techniques for moisture and quality assessment.
• Storage requirements: temperature, humidity, ventilation.
• Sorting out foreign material and damaged nuts.
• Pre-cleaning equipment: destoners, magnets, screens.
• Hygiene practices during intake.

Objectives:
• Describe the dehusking process and its importance.
• Operate dehusking machinery safely and efficiently.
• Adjust machine settings for optimal kernel recovery.
• Monitor dehusking output and identify issues.

Topics:
• Types of dehuskers: drum, roller, centrifugal.
• Operating principles and adjustments for nut size.
• Safety features and lockout/tagout procedures.
• Troubleshooting common problems: jamming, kernel damage.
• Quality checks post-dehusking: kernel integrity.
• Cleaning and maintenance of dehuskers.

Objectives:
• Explain the role of drying in kernel quality and shelf life.
• Operate drying equipment according to specifications.
• Monitor moisture content using appropriate instruments.
• Implement drying schedules to achieve target moisture.

Topics:
• Drying principles: moisture migration, equilibrium.
• Drying methods: hot air, solar, silo drying.
• Temperature and airflow control.
• Moisture measurement: oven method, moisture meters.
• Drying curves and batch management.
• Effects of over-drying or under-drying.
• Energy efficiency and fire safety.

Objectives:
• Describe cracking techniques to maximize whole kernel yield.
• Operate cracking machines and adjust for nut size.
• Separate kernels from shells using mechanical and pneumatic systems.
• Grade kernels based on size and quality.

Topics:
• Cracking mechanisms: impact, compression, shear.
• Calibration for different nut sizes.
• Kernel separation: gravity tables, air classifiers.
• Optical sorting for color and defects.
• Kernel grading standards: whole, halves, pieces.
• Yield optimization and waste reduction.
• Maintenance of cracking and separation equipment.

Objectives:
• Understand roasting parameters for flavor development and shelf stability.
• Apply flavoring techniques safely and consistently.
• Operate packaging machinery and maintain product integrity.
• Implement quality checks during packaging.

Topics:
• Roasting profiles: temperature, time, batch vs. continuous.
• Oil roasting vs. dry roasting.
• Flavoring application: salt, spices, coatings.
• Packaging materials: vacuum, nitrogen flushing.
• Labeling requirements: nutritional info, batch codes.
• Shelf life testing and storage conditions.
• Hygiene in packaging area.

Objectives:
• Perform routine quality tests on kernels and finished products.
• Interpret test results and take corrective actions.
• Understand microbiological and chemical hazards.
• Maintain laboratory equipment and records.

Topics:
• Sensory evaluation: taste, texture, appearance.
• Moisture and oil content analysis.
• Aflatoxin testing and mycotoxin control.
• Microbiological testing: E. coli, Salmonella.
• Rancidity tests: peroxide value, free fatty acids.
• Calibration of lab instruments.
• Documentation and reporting.

Objectives:
• Develop preventive maintenance schedules for processing equipment.
• Implement cleaning and sanitation procedures.
• Comply with occupational health and safety regulations.
• Conduct risk assessments and incident reporting.

Topics:
• Preventive maintenance plans: lubrication, belt tension.
• Cleaning-in-place (CIP) and sanitization.
• Pest control programs.
• Safety audits and hazard identification.
• Fire extinguisher use and emergency procedures.
• Personal hygiene and handwashing protocols.
• Legal compliance: OHS Act, food safety standards.

Objectives:
• Integrate all processing steps into a coherent workflow.
• Complete a practical assessment demonstrating competence.
• Identify areas for process improvement.
• Develop an action plan for continuous learning.

Topics:
• Simulated production run: from receiving to packaging.
• Troubleshooting scenarios and problem-solving.
• Data analysis: yield, downtime, quality metrics.
• Root cause analysis for defects.
• Lean principles and waste reduction.
• Recap of unit standard outcomes.
• Final assessment and feedback session.