Careful drying is a critical step in macadamia processing to maximise shelf life and quality of the end product. At harvest the nuts have a moisture content of up to 30%. Drying can take about 6-10 days and reduces the moisture content. The frist stage of drying should be ambient air, where nuts is dried down to 10% moisture level by the use of fans the suck the hot air from the top, and the final stage is heat drying until the moisture level falls to 1.5%. The kernel shrinks away from the inside of the shell and allows the shells to be cracked without damaging the kernel.