REGULATING COUNCIL
TIGER NUT OF VALENCIA
TIGER NUT MILK OF VALENCIA
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NEWS

Once clean, tiger nuts must loose humidity with dry up. During this process, the humidity lowers from 50% to 11%. This process, which duration used to be 3 months, it is done in dry up chambers, carefully and slowly, with the purpose to obtain that tiger nut acquires his typical characteristics.
During this operation, tubers are stir continuously, in order that dry up would be uniform. The tubers are disposed in cloaks of 10-20 cm of thickness, realising two daily stirs, decreasing the frequency of these according to loosing humidity. Once dried, they are cleaned and classified, with the aim of separate the tiger nut of impurity, failed or small tiger nuts. These remains compound the select.
After that, a complementary manual selection is done, eliminating the damaged tubers and some impurity that could remain. Reached this moment, tiger nuts are putted in bags and now they are ready for the elaboration of tiger nut milk