Quality Factors

1. BOILED NUTS :Maturity, color, glossy appearance, moisture contains, weight etc., determine the quality of boiled nut. The best nuts of this type are prepared from tendered mature nuts, outside color, glossy look are also important, bright, dark brown color is an indicator of freshness and of good quality, while dull appearance reflects the poor quality. At the same time, the inside color of the kernel is also very significant. The best aapi should show creamy white color when it is cut. Moisture content and percentage of brokens have same bearing on the quality in case of other varieties. In U.K. Dist. Sirsi, Siddapur, and Yellapur are the famous market centers for boiled nuts.
2. BETTE: Maturity, color, appearance, moisture content, strongness tenacity and weight, are quality factors. Sirsi, Siddapur, Yellapur, Joida and to some extent Bhatkal are suppliers of Bette quality nuts in the Dist.
3. CHIKANI: Nuts should be harvested a little earlier to the correct stage of normal harvest. Colour, size and shape also contributing factors towards the quality. Yellapur area is famous for chikani quality nuts, and it attracts many traders and CAS because of quality chikani nuts. Markets like Sirsi, Siddapur, also supply sufficient chikani items.
4. CHALI VARIETIES: Colour, weight, maturity, percentage of brokens, inside colour smell, size and shape are the major constituents of the quality. In Bilegotu variety the strong ness weight, size, colour, of the skin etc.,are the indicators of quality. Koka variety is judged, based on its thickness, color, smell and utility. In vadaku variety, color, brokens, inside moisture contents etc., will determine the quality of nuts. Coastal region of the Dist. supplies the good quality of chali varieties. However, Malnadu region also not lagging behind. Due to the labour problems, majority farmers in the Malnadu region go for chali varieties.