How to Choose
Chandler or Serr?
The choice usually comes down to where the walnut ends up. Chandler's kernel runs 80–85% Extra Light — that pale cream color is what retail buyers in Europe and the Middle East pay a premium for. Serr sits closer to 55–57% kernel yield, sometimes reaching 61%. That ratio is what makes it attractive for processors, confectioners, and industrial buyers where the color range is wider and the volume matters more than appearance.
In-Shell or Shelled?
In-shell is simpler on paper: lower cost per ton, longer shelf life, and the shell protects the kernel during transit. Most of Turkey's purchases from Chile arrive in-shell — they have the cracking infrastructure in place. Shelled comes at a higher FOB price but eliminates all processing on the buyer's end. For a bakery or food manufacturer working with tight production schedules, that convenience offsets the premium.