1. Honey Process:
After cherries are weighed and sorted (floaters removed), they are processed through the depulper that removes the skin of the cherries, exposing the sticky mucilage. The skinless cherries are placed onto raised beds, where they are left to dry naturally for an average of 11 – 17 days. They are intermittently agitated and inverted by hand, to prevent mould and fungal growth, and for uniform drying. The dried mucilage is then taken to the milling factory where it is hulled (mucilage and parchment removed) and then graded for export.

2. Natural Process:
No machine intervention at the washing (processing) station. After cherries are weighed and sorted (floaters removed), they are placed on raised beds. The cherries are left to dry naturally for an average of 20 – 30 days. Cherries are intermittently agitated and inverted by hand, to prevent mold and fungal growth, and for uniform drying. The dried cherries are then taken to the milling factory where it is hulled (dried cherry skin and parchment removed) and graded for export purposes.