Australia Harvest 2026 – Millions of Tons of Food Grown on Dry Land

追加: 2026-05-26

[00:00:02]With nearly 70% of its land classified as arid or semi-arid while holding just over 1% of the world's freshwater resources, Australia was once considered a land that [music] challenges the limits of agriculture where farmers constantly face extreme environmental risks. Yet despite these harsh conditions, [music] the country still generates nearly 100 billion USD annually from agriculture, turning hardship into value and disadvantages into productivity.

[00:00:32]So what has enabled a nation born [music] under scorching heat to build an agricultural system capable of competing directly with major producers like the United States, Canada, Brazil, and New [music] Zealand?

[00:00:45]In this video, agriculture insight will take you deep into Australia's agricultural industry where harsh nature has pushed people to develop a large-scale, [music] highly mechanized and worldclass modern farming system, generating more than $3 billion annually. Eucalyptus is also considered one of the key factors that turned the 2019 2020 black summer into one of the most devastating [music] wildfire seasons in history, causing an estimated 103 billion in damages.

[00:01:20]Eucalyptus is Australia's greatest paradox. A tree that supports millions of livelihoods while also acting like biological fuel, helping create some of the most intense firestorms on Earth due to the highly flammable oils contained in its leaves.

[00:01:37]Although nearly [music] 80% of Australia's eucalyptus forests are natural, the country still has to plant millions of seedlings every year to sustain its massive forestry industry.

[00:01:48]Between May and July, nurseries become filled with young eucalyptus [music] sprouts. And after around 10 years, the trees can grow taller than 30 meters, large enough to enter the industrial timber harvesting cycle.

[00:02:07]First, the harvesting machines move deep into industrial forests equipped with hydraulic cutting heads that operate like miniature mobile factories. Unlike many tree species with curved trunks or complex branching canopies, Australia's eucalyptus trees grow almost perfectly straight, making them far easier to harvest.

[00:02:30]Within seconds, two steel gripping arms clamp tightly around the trunk with a force of roughly 50 kons, equivalent to the pressure of several tons of weight, keeping the tree stable, while a chainsaw blade cuts cleanly through the base. Immediately afterward, steeltothed [music] feed rollers generate a powerful pulling force, dragging the trunk through a set of delimming knives [music] at speeds of up to 5 m/s, stripping away branches and leaves almost entirely in a single continuous pass.

[00:03:04][music] Afterward, the long logs are lifted and stacked on [music] massive trucks by specialized loaders for transport out of the harvesting sites. In some rugged and hard-to-reach areas, heavy lift helicopters are even used to airlift timber directly out of the forest.

[00:03:26]Eventually, the eucalyptus logs arrive at processing plants where hundreds of tons of wood are sawed, mil, and pressed every day into a wide range of products from pallets, furniture, paper, and engineered wood panels to even pencils.

[00:03:41]Thanks to its rapid growth, straight trunk structure, and ease of processing, eucalyptus has become one of the world's most widely used industrial raw materials, quietly surrounding people in everyday life without most even realizing it.

[00:03:58]Often described as an agricultural national treasure of Australia, [music] mangoes have turned the country's scorching sun, dry soils, and harsh climate into a true gold mine, generating more than $600 million annually and becoming [music] a premium delicacy sought after from Japan to the Middle East.

[00:04:22]To discover how this happens, we head to the Northern Territory, one of Australia's largest mango growing regions in the north. Each April, as mangoes begin turning golden beneath the intense heat of the top end, the bustling harvest season officially begins.

[00:04:40]For shorter trees, workers harvest entirely by hand, gently twisting and [music] lifting each mango to avoid bruising the soft flesh inside. When the fruit hangs out of reach, hydraulic lift platforms raise workers up to 5 to 6 m high to access [music] the dense canopies.

[00:05:00]Importantly, every mango must retain a short piece of stem to prevent sap from [music] leaking out and damaging the skin or spreading onto nearby fruit.

[00:05:08]This sap can even cause skin irritation upon direct contact. [music] As a result, almost immediately after being picked, each mango is quickly rinsed with a gentle stream of water before moving straight into a high-speed cleaning station.

[00:05:26]From the scorching mango orchards, the journey then continues into modern processing facilities where the fruit is sorted, treated, and transformed into premium export products, freeze-dried mangoes, and many other high value goods destined for global markets.

[00:05:47]Leaving behind the tropical mango orchards, we now head to Australia's avocado farms where more than 115,000 tons of avocados are produced each year, turning this fruit into one of the rising stars of the country's agricultural industry.

[00:06:06]Unlike many mass market avocados sold in the United States, which tend to soften quickly after long-d distanceance transport, Australian avocados are highly valued for their thick [music] flesh, high oil content, and rich, creamy texture.

[00:06:23]Here, avocado pickers do not focus on speed or quantity, but instead harvest with strict selection standards. Only fruits that have matured for 8 to 12 months, developed a glossy skin, maintained a firm structure, and show no signs of damage are [music] kept.

[00:06:43]To reach the towering canopies, workers use long poles fitted with sharp cutting blades combined with sturdy lifting platforms to access even the most difficult spots. Each avocado is carefully caught the moment it leaves the branch and gently placed into chestmounted picking bags to prevent bruising the delicate flesh inside before being neatly stacked beneath the rows of trees.

[00:07:10]At the processing plant, thousands of freshly delivered avocados are immediately fed into automated conveyor systems and moved into the cleaning section. After being washed with high-pressure spray nozzles and foodg gradede recirculating water tanks, they are further processed, peeled, and frozen to become frozen avocado products or blended into the globally famous guacamole, winning over international markets with its rich, [music] creamy texture and nutrient-packed flavor.

[00:07:43]Nicknamed the world's hardest nut to crack, macadamia creates one of the most fascinating contradictions in Australian agriculture. A shell almost as hard as stone on the outside, yet a rich, buttery [music] kernel inside so valuable that the industry generates more than $300 million in [music] export revenue each year.

[00:08:04]Few people realize that Australia is the only natural homeland of the macadamia tree before the nut became a luxury product sought after from the United States and China to South Africa. Even today, the country remains one of the world's largest centers for premium macadamia production.

[00:08:28]Between March and June each year, as harvest season begins, macadamia are not picked directly from the trees like [music] many other nuts. Instead, growers wait for the nuts to naturally fall to the ground once they reach perfect ripess.

[00:08:43]Soon after, sweeping machines equipped with continuously rotating rubber brush rollers gently comb thousands of macadamia into the center rows while causing almost no disturbance to the soil surface beneath.

[00:08:59]Next, collection machines move in using roller systems and conveyor belts to gather entire strips of macadamia spread beneath the tree rows within just minutes.

[00:09:10]Immediately after leaving the orchard floor, tons of macadamia are loaded onto large trucks, passed through screening systems, and transported straight to processing facilities.

[00:09:24]Here, streams of macadamia are poured into enormous receiving pits before being carried throughout the factory by automated conveyor systems. After sorting, the nuts are transferred into controlled drying silos. This process can take anywhere from 7 to 10 days because if the nuts are dried too quickly, the rich kernels inside can crack and burst apart like popcorn.

[00:09:51]But not everyone has the patience to conquer the rockhard shell of a macadamia. And that is exactly why pre-shelled macadamia became so popular.

[00:10:03]To achieve this, each nut passes through industrial shelling systems where metal compression rollers apply just enough [music] pressure to crack the shell open while keeping the delicate kernel inside almost perfectly intact.

[00:10:17]Finally, the macadamia undergo manual inspection, packaging, and distribution to markets all around the world.

[00:10:28]At the next stop on our journey, we head to Western Australia, the oat capital of the country, where the industry generates more than $500 million annually, approaching the scale of the US oat market at around $542 million and outperforming competitors such as [music] China and India.

[00:10:49][music] Across these vast endless fields, harvest season only truly begins when the oats shift from pale [music] green to straw gold and the grain moisture drops to the ideal level of around 15%.

[00:11:04]That is when gigantic combined harvesters roll into the fields. Their front cutting headers are lowered just enough [music] to gather the thin, lightweight oats before feeding them into the threshing chamber where the grains are separated from husks, straw, and dust within seconds.

[00:11:25]After harvest, the oats [music] are transported to modern processing facilities in Forest Field, Western Australia, where the grains that have just left the fields [music] immediately enter a fully integrated production line. Here they pass through vibrating screens, air blowers, and metal separation systems to remove any remaining [music] straw, dust, stones, and impurities left behind after harvesting.

[00:11:54]Next, the [music] oats are dried and heat steamed to stabilize moisture levels, preserve their natural aroma, and prevent enzymes from causing rancidity. The tough outer husk is then removed, while the inner [music] oat grows are rolled flat, chopped, or finely mil. From this point, the raw grain is rapidly transformed into granola, oatmeal cookies, and health focused breakfast cereals, widely known for supporting heart health and helping reduce cholesterol.

[00:12:24]Home to some of the world's most intensely aromatic hop varieties, Australia has become a key supplier for famous breweries such as Brew Dog and Sierra Nevada Brewing Company, generating more than $100 million in annual revenue.

[00:12:43]Many people assume the flavor and aroma of beer come mainly from barley. But in reality, the true soul of beer [music] lies within the tiny hop cones packed with highly volatile essential oils.

[00:12:58]Between February and April each year in Australia, as harvest season begins, gigantic machines move into hop fields where the climbing vines can reach heights of up to 6 m. Using powerful hook systems, the machines rip entire hop plants off their steel trelluses within seconds. The flowerladen vines are then pulled [music] onto conveyor belts like a massive green waterfall before rushing into high-speed hop separation [music] machines.

[00:13:27]Inside, rotating drums, brushes, and powerful air systems work continuously to strip thousands of delicate hop cones from the vines without rupturing the tiny oil glands inside. The very part responsible for the intense [music] aroma prized by brewers around the world.

[00:13:48]After harvest, the 6 to 8 m long hop vines are transported to processing facilities where millions of fresh green hop cones are rapidly separated from the stems. Soon after, the hops are dried for 8 to 12 hours to lock in the precious essential oils and aromatic compounds contained within each cone.

[00:14:13]Finally, the hops are compressed into massive bales before being shipped to breweries, ready to blend with malt and yeast to create the beverage that has captivated the world for thousands of years.

[00:14:34]With more than 24,000 farms spread across the southeast and southwest, [music] Australia does not merely raise sheep.

[00:14:41]It operates a vast natural fiber empire.

[00:14:45]Unlike the sunscorched north, these temperate and dry regions provide [music] the essential conditions needed to protect precious marino wool from moisture and mold.

[00:14:56]On extensive grazing farms, each sheep functions like a resilient fiber factory. At around 6 to 8 months of age, sheep undergo their first shearing, a milestone marking maturity. From then on, the fleece is harvested once a year using specialized electric clippers.

[00:15:14]With skilled [music] technique, an experienced shearer can handle more than 200 sheep per day, removing up to 5 kg of premium wool from each animal without harming the skin. If a minor cut occurs, a special antiseptic powder is immediately applied to stop bleeding and protect the animal on the spot, ensuring the process remains humane and safe.

[00:15:36][music] The wool is then bailed and becomes a strategic raw material for high-end textile mills in Italy and Japan. After washing and carting, it is transformed into ultrafine fabrics that are breathable and capable of naturally regulating temperature according to the wearer's body heat.

[00:15:55]While synthetic fibers can take decades [music] to decompose, marino wool can break down into the soil and become fertilizer in just [music] 12 months.

[00:16:04]This regenerative property makes Australian wool a top choice for sustainability commitments. Partnerships with brands like Smart Wool and Allirds are not only about quality, but also a statement of Australia's position as the country that holds up to 80% of global fine wool production.

[00:16:29]Leaving behind the livestock empires, we move on to the million-dollar fields. A sector that occupies less than 5% of the land, yet generates more than half of Australia's agricultural revenue, officially overtaking livestock to become the country's largest money-making [music] engine.

[00:16:47]From February to April each year, as temperatures in the Murray Darling Basin begin to ease, almond halls naturally split open, signaling perfect physiological maturity.

[00:17:00]To win the gamble against weather, where a sudden summer rain can trigger mold or prolonged heat can crack the kernels, the entire process has been fully mechanized to eliminate every element of chance.

[00:17:13]It all begins with self-propelled shakers. A single hydraulic clamp and a few seconds of highfrequency vibration are enough to detach ripe almonds from the trees, dropping them onto leveled ground to dry naturally. The region's harsh sun and wind reduce kernel moisture from around 25% to below the 6% standard within roughly 10 days.

[00:17:38]Once optimal dryness is reached, sweepers and harvesters move along the rows using powerful air flows to lift the almonds while keeping their protective shells intact. The smart part lies in the systems integrated centrifugal filters, which remove twigs, debris, and stones directly in the field, ensuring maximum purity for an annual output exceeding 100,000 tons.

[00:18:02]Strict control [music] of this golden window allows almonds to be processed and packaged within just 24 hours of harvest. A key factor in preserving natural crunchiness and minimizing the risk of moisture or discoloration.

[00:18:16]Few realize that Australia harvests almonds counter season to the northern hemisphere. When stockpiles in California, the world's largest almond hub, begin to age after months in storage, the market is instead supplied with freshly harvested Australian almonds. This seasonal advantage allows Australian almonds to compete on freshness and natural flavor rather than scale alone.

[00:18:48]When it comes to wine grapes, many people immediately think of France. Yet in Australia, fruit powers an industrial engine just as formidable. With more than 2,000 wineries, distributing over 1 billion L of wine each year, Australia has firmly held a top five global position for decades.

[00:19:08]Most Australian vineyards are located in hot, dry climates with high solar radiation. Conditions that challenge many European grape varieties, but instead favor the two pillars of Australian wine.

[00:19:20]Most notable is Shiraz, a thick-skinned, heat tolerant [music] grape that accumulates high levels of phenolic compounds, producing bold and fullbodied red wines. Alongside it stands Chardonnay, the backbone of Australian white wine. Valued for its high adaptability, solid structure, and resistance to being overpowered by oak.

[00:19:43]During harvest season, New Holland broad machines rated at 175 horsepower become the workh horses of large vineyards.

[00:19:51]Their high clearance chassis allows stable movement between vine rows, while highfrequency shaking units precisely detach ripe grapes without damaging the skins. immediately behind. Variable pressure fans continuously blow away leaves, stems, and debris in a single pass. Each machine can process more than 20 tons of grapes per hour, equivalent to the output of roughly 40 manual workers operating continuously.

[00:20:19]To manage temperature challenges in hot regions such as Barasa or Riverland, night harvesting is mandatory. The cooler pre-dawn temperatures help lock in grape condition, prevent oxidation and premature fermentation, and preserve natural acidity.

[00:20:37]This is a critical technical factor in maintaining freshness in wines from hot climates, something traditional methods struggle to achieve at scale. For old vine vineyards, handh harvesting is selectively maintained. Skilled workers carefully cut each cluster to preserve the natural bloom and aromatic depth required for the highest tier wines.

[00:21:00]This strategy creates a clear economic distinction. While French wines often rely on rarity and vintage variation to command prices of thousands of dollars, Australia leverages modern production systems to deliver consistent quality in the USD 20 to50 range. A practical price point for wines that are bold, variety expressive, [music] and clearly reflective of their regional character.

[00:21:33]Leaving behind the lush vineyard valleys, we head north to Australia, where the cotton industry operates like a roofless factory, exporting more than 600,000 tons of finished product and generating USD 2 billion in revenue [music] each year. Here, the role of human labor during harvest season has been completely replaced by massive machines. These are not merely harvesters, but mobile operating complexes. Rotating spindle systems fitted with ultrafine steel barbs penetrate each cotton plant to pluck the fluffy white fibers with absolute precision, removing impurities directly from the branches.

[00:22:13]As soon as the storage chamber is full, an integrated hydraulic compression system automatically forms the cotton into round modules weighing over two tons, wrapped in specialized plastic film to preserve moisture balance and fiber purity against all weather conditions. From this point, these giant cotton modules must be transported to processing facilities within a critical 24-hour window to prevent deterioration caused by residual moisture, ensuring the fibers remain in optimal condition before entering the jinning stage.

[00:22:54]At the mill, high-speed saw systems and powerful air flows carry out seed separation, fiber opening, and fine dust filtration. This process transforms rough fiber masses into raw material with uniform length and exceptional whiteness, up to 50% more durable than synthetic fibers and 20% more absorbent, making it the gold standard for luxury fashion brands.

[00:23:26]In Australia's vast grain belt, where annual rainfall can sometimes fall below 300 mm, wheat stands as a marvel of both biology and engineering.

[00:23:37]The varieties grown here are specially bred to become super warriors with exceptionally deep root systems that extract every last drop of water from the parched soil in order to survive and mature. When harvest season arrives, stretching from August through January [music] of the following year, the harsh heat is transformed into a strategic advantage.

[00:24:00]Wheat [music] dries naturally right in the field, reaching an ideal moisture level of below 12% without the need for costly industrial drying.

[00:24:11]This is precisely the privilege that allows Australian wheat to maintain some of the most competitive pricing on the global market.

[00:24:19]Across the endless golden fields, fleets of combined harvesters line up like a modern mechanical army. Each machine functions as a real-time analytical center, harvesting while simultaneously using sensors to measure protein content and instantly classify grain quality in real time. The key lies in seamless, uninterrupted coordination. Thanks to high precision GPS positioning systems, harvesters automatically navigate the fields and unload grain into tanker [music] trucks while still in motion, maintaining 24/7 operations in a race against time before incoming storms can degrade grain quality.

[00:24:58]However, the contest with nature is not always favorable. In recent years, scattered [music] late season rainfall across eastern and southern Australia has downgraded part of the harvest, forcing a shift from premium milling wheat to livestock feed. Even so, through early harvest strategies and rapid mechanimization, overall output has remained above the 10-year average.

[00:25:20]In the end, this is not merely a story of export revenues, but a testament to an agricultural system capable of turning harsh conditions into sustainable profit.

[00:26:11]>> [music] >> Creating a social media frenzy with millions of pre-orders, Dubai chocolate quickly became a rising food phenomenon, helping push confectionary [music] sales at Dubai duty-free to more than 200 million USD per year. So, what transformed a crispy chocolate bar into [music] a craze hunted from the Middle East to the United States in such a short time? [music] That journey begins in hot, dry pistachio fields where rich green kernels are carefully selected to become the signature ingredient of Dubai chocolate.

[00:26:44]From there, they move into modern factories where flavor, texture, and processing [music] technology are combined to create a filling that is smooth, crunchy, rich, and visually striking before becoming a [music] luxury chocolate bar that consumers around the world are endlessly curious to try. [music] Today, join Agriculture Insight as we explore how Dubai chocolate is made from its raw ingredients [music] to the processing journey along with many things you may not know about one of the most viral chocolates in the world. Now, let's begin.

[00:27:28]If M&M's was born from the Mars Empire and Hershey's grew up alongside America's iconic chocolate factories, [music] Dubai chocolate began with a very ordinary idea.

[00:27:39]In 2021, Sarah Hammuda, a British-born woman living in Dubai, wanted to turn the flavor of Natha tied to her childhood memories into a new kind of chocolate bar by combining.

[00:27:51]No one [music] expected that this handmade candy would later be amplified by Tik Tok into a craze with more than 120 million views, pulling the whole world into the hunt for this luxurious sweetness. [music] Dubai has always been a place where everything can be pushed to a level of extravagance. From supercars and goldplated hotels to goldplated [music] toilets made simply to assert wealth. So when Dubai chocolate appeared, it did not enter the market like [music] an ordinary candy bar. Each official bar costs around 18.6 USD, several times more expensive than common chocolate in the United [music] States. But the real shock is that this craze also helped push pistachio prices up [music] by more than 34%.

[00:28:36]Turning pistachios into the new viral star of the [music] global confectionary industry.

[00:28:50]The journey of Dubai chocolate does not begin only in luxury stores or million view videos, but in large-scale pistachio growing regions stretching across the hot, dry climate of California, the world's largest pistachio production center.

[00:29:06]Today, the United States accounts for about 61% of global pistachio production with nearly all of that output coming from California, especially hot, dry [music] valleys such as the Sanwaqin Valley.

[00:29:19]Iran and Turkey remain two major rivals.

[00:29:22]But California has risen to the top [music] thanks to farms spanning hundreds of thousands of acres, precision irrigation technology, and a harvesting system that is almost fully mechanized.

[00:29:35]There was a time when pistachio harvesting was an extremely laborintensive job with hundreds of workers using long poles to continuously knock the nuts from the trees under the late summer heat.

[00:29:47]But today, modern shaking machines have transformed the entire process into a high-speed production line where each tree [music] can be almost completely harvested in just a few seconds. In September, in California's Sanwaqin Valley, the pistachio harvest officially reaches its peak. Hundreds of thousands of hectares of pistachio orchards shake under temperatures nearing [music] 38° C, bringing in tens of thousands of tons pistachios in a single harvest day. All of this is made possible by these mechanized giants worth hundreds of thousands of dollars.

[00:30:26]First, the harvesting machine approaches and moves along perfectly aligned rows of trees. As it reaches the trunk, the hydraulic clamp opens and tightly grips the base with thick rubber pads, helping transfer the vibration without tearing the bark or damaging the wood tissue.

[00:30:44]Immediately afterward, the shaking system generates an extremely powerful vibration force that can exceed 35,000 ntons, equivalent to the combined pulling force of several small cars.

[00:30:57]This force travels from the trunk up into the branches, causing tens of thousands of ripe pistachios to detach from their stems all at once. In just a few seconds, the entire canopy seems to release a rain of pistachios. Below, large catching frames immediately close around the trunk, collecting the nuts before they touch the ground.

[00:31:20]From the giant catching frames, the pistachios are pushed onto the conveyor system built directly into the harvesting machine. As the conveyor vibrates gently, leaves, small twigs, dust, and empty nuts begin to separate from the main flow of pistachios.

[00:31:36]Some machines also use powerful air streams to blow away lighter debris, allowing the nuts to be roughly cleaned right in the orchard without stopping the machine. After that, the pistachios slide through guide shoots and drop straight into large plastic bins. This continuous process not only reduces losses in the orchard, but also minimizes the time the nuts spend [music] under the late summer heat. In 1 hour, this modern harvesting system can cover nearly two hectares of pistachio orchard, collecting more than 3 to six tons of fresh pistachios while requiring only two farmers to monitor the entire process.

[00:32:15]>> What makes pistachios special is that after harvesting, they must be processed extremely quickly. If the soft outer hole is left on too long, it can stain the hard shell underneath, directly affecting the selling price.

[00:32:29]As soon as the plastic bins are filled with pistachios, specialized forklifts quickly lift each bin onto large transport trucks.

[00:32:40]Some mega scale farms also use mobile pistachio receiving conveyors to transfer the nuts directly from the harvesting machine into trailers without the need for intermediate plastic bins.

[00:32:53]Within about 4 to 6 hours, the entire freshly harvested crop is transported to processing plants. Here, conveyor systems receive the pistachios from the trucks and carry them straight into the factory through enclosed chutes where the [music] continuous flow of nuts is spread evenly, speed controlled, and cleared of any remaining large debris before being dropped directly into large water tanks to wash away soil, [music] dry leaves, and fine dust still clinging to the soft outer hole. Immediately after washing, the nuts are sent through a system of high-speed rotating rubber rollers to remove the soft outer hull.

[00:33:31]This is an extremely important step because if this hull remains attached for too long, its pigments and moisture can stain the hard shell underneath or lead to mold growth.

[00:33:42]After float sink separation, the pistachios are dried and then transferred to vibrating screens and optical camera systems for sorting, combined with the hands of skilled workers to select the greenest, plumpest, and most perfect nuts.

[00:33:58]Finally, the hard shell is removed, leaving only the green kernel inside, which continues through manual sorting to eliminate any kernels that do not meet quality standards.

[00:34:09]The qualified kernels are then roasted with powerful streams of hot air in industrial ovens, allowing the signature rich aroma of pistachios to fully develop while making the kernels crunchier and more flavorful.

[00:34:24]After reaching the perfect crunch and richness for Dubai chocolate filling, pistachios can be packed whole for high-end restaurants to process themselves or ground before packaging.

[00:34:38]Another [music] form is to grind them directly into a smooth paste to be mixed with cream. The smoother, more naturally green, and more intensely roasted the pistachio cream is, the better it combines with crispy kifi, creating a rich, nutty [music] filling with the perfect contrast against the outer chocolate coating.

[00:35:04]The sole of the pistachio filling is now complete.

[00:35:08]Next comes Kafi, the crispy personality that creates the addictive crack and transforms Dubai chocolate from a rich candy bar into a global food phenomenon.

[00:35:19]The katifi strands in Dubai chocolate begin with [music] a mixture that may seem very simple but actually requires extremely high precision to create hair thin strands. Flour is poured [music] into a stainless steel mixing tank along with water. Then a small amount of salt and oil. [music] A mechanical mixing arm fitted with a round agitator continuously stirs in a swirling motion from the center toward the edges of the tank, allowing the batter to blend evenly without forming lumps.

[00:35:48]Once the mixture reaches a thick consistency, water is added little by little while the [music] batter continues to be stirred until it becomes thin, smooth, and flows evenly.

[00:36:00]After [music] that, the mixture is transferred to a batter homogenizing tank fitted with a vertical shaft and a round mixing disc at the bottom. During operation, the disc [music] continuously rotates while moving up and down, creating an even vortex inside the batter. This motion helps break down any remaining small lumps, keeps the mixture smooth, fluid, and prevents it from settling at the bottom before it is transferred to the Kafi strand spraying machine.

[00:36:27]When the batter is ready, the artisan pours the liquid mixture into a katify forming machine where dozens of tiny nozzles underneath [music] transform it into silk-like strands across the surface of a continuously rotating hot plate.

[00:36:42]After only a few dozen seconds, once the [music] strands fully cover the hot surface, the artisan skillfully lifts the thin layer of katy by hand or with a long stick, lets it cool, and gathers it into light bundles.

[00:36:55]Although it may look gentle and effortless, the process is actually extremely difficult. A small technical mistake can ruin the entire batch of kafi instantly.

[00:37:12]In large scale kafi factories, the process is generally the same. The difference is that the machinery is fully automated from batter mixing and filtering to strand spraying and cooling allowing production to run 10 to 20 times faster than traditional handmade workshops. However, handmade kafi is often more expensive because the strands have a more natural texture, [music] greater aireriness, and a more distinctive crispness. After being finished, the katei is sealed in airtight packaging to preserve its dryness, ready to be sent to chocolate workshops where it will be roasted with butter, mixed with pistachio cream, and transformed into the signature crispy filling that gives Dubai chocolate its unique appeal.

[00:38:00][music] As a premium product with a fresh filling and a complex multi-layered structure, Dubai chocolate is mostly made in artisal chocolate workshops, high-end bakeries or boutique dessert stores.

[00:38:16]After enough couvature chocolate, pistachio cream, tahini, butter and dried kafi have been prepared, the process begins by melting the chocolate in a tempering machine to create a smooth, glossy, and stable liquid mixture.

[00:38:29]Meanwhile, the kafifi is chopped into small pieces [music] and toasted with butter in a large pan until it turns golden, dry, and crispy. This kifi is then mixed with pistachio cream and a little [music] tahini, forming a rich green filling that is fragrant, creamy, smooth, and distinctly crunchy. Once the chocolate is ready, the chocolier pours a layer of liquid chocolate into the mold, spreads it evenly, and chills [music] it quickly to create a thin outer shell.

[00:38:57]Then the kafi pistachio filling is added to the center of the mold before a final layer of chocolate is poured on top to seal the entire filling inside.

[00:39:10]Finally, the chocolate bars are chilled until fully hardened, removed from the molds, checked for surface quality, decorated with a little edible gold leaf to enhance the luxurious feel, [music] and packed in premium packaging before being sent to stores or delivered to customers.

[00:39:29]Many people believe Dubai chocolate is too expensive for its actual taste and that its rich filling can even become overwhelming quickly. But many others are fascinated by its crisp chocolate shell, thick pistachio filling, and addictive [music] crack sound to the point that they are willing to pay a high price just [music] to try it. So, which team are you on?

[00:39:50]Team Dubai Chocolate is overhyped or team I'd hunt down this viral chocolate at any cost?