Traditional hand‑picking still dominates Pulwama almond collection despite mechanisation

Even as modern machinery finds its way into Pulwama's almond groves, the majority of harvesters cling to time‑tested tribal methods. Farmers climb each tree, using long, pliable wooden rods to tap the branches gently, allowing the nuts to drop onto expansive woven mats laid on the soil.

The practice minimizes damage to the almonds and prevents them from becoming soiled, which is crucial for maintaining their market value. Once collected, the nuts are separated from their green husks, a step traditionally performed by families gathered around courtyards.

To speed up processing, some orchard owners have introduced mechanised de‑husking equipment, but the core of the harvesting ritual remains manual. After cleaning, the almonds are spread under direct sunlight to dry, resulting in a crisp texture and a rich, buttery flavor.

Two specialty varieties stand out: the paper‑thin "kagzi" almond, prized for its delicate skin that breaks easily by hand, and the small, curled "Kashmiri mamra," known for its high oil content and premium pricing.