But first Richard shows me the mound of unshelled nuts filtering down to the industrial-strength nutcracker. It's like he's toying with me. From the outside, the operation looks just like any old factory. "My consultants tell me I'm not selling enough water," he says, meaning nuts with higher water content, "but I'd rather sell more delicious nuts." Water content below 1 percent, he says, gives you much better-tasting nuts. Macs absorb atmospheric moisture, so there's a drying limit. Even Chile's Atacama Desert, one of the driest regions on earth, has relative humidity above 2%, and the Big Island is a lot wetter than Atacama. When the weather gets humid, the nuts get humid. And humid nuts don't taste as good. They're not as crisp. The oil and water don't mix well.