Nut moisture is the water content of in-shell nuts or kernels, a critical quality parameter that governs storage stability, mould risk and texture, with maximum values defined per species in trade specifications.
In trade practice
At intake, QA teams measure moisture using a calibrated moisture meter or oven-drying method, and results are recorded against the specification limit. Kernels arriving above the agreed maximum are typically rejected or placed on hold pending re-drying. A common mistake is measuring surface moisture only rather than the equilibrium moisture of the kernel mass, which can mask elevated internal water activity. Suppliers should dry and condition nuts before packing to ensure moisture is stable throughout the lot.
In a specification
A specification should state the maximum nut moisture as a percentage on a wet-weight basis, the test method to be applied and the sampling frequency at intake.