Dehulling

Dehulling, also called hulling, is the removal of the tough outer hull from fruits or seeds before they are eaten. Grains like oats and barley, oilseeds like sunflower, and legumes like soybeans all pass through dehullers that crack and separate the inedible coat from the kernel. The step improves digestibility and appearance, and it strips away the fraction where mycotoxins and pesticide residues tend to concentrate. Millers watch hull-removal efficiency closely, since it directly affects yield, colour and the eating quality of the finished food.