Shelling is the removal of husks, shells, or pods from foods such as nuts, eggs, and peas. It is a key primary-processing step: nuts are shelled for kernels, peas are shelled from pods, and eggs are shelled after boiling. Efficient shelling maximizes yield of the edible portion while minimizing breakage and contamination. Mechanical shellers handle large volumes in processing plants. It is simple but economically important work. Yield matters at every scale. Good shelling protects kernel quality. It is the first step for many nuts.