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The harvesting period of chestnuts varies depending on region and type. However, it normally begins with the ripening of the precocious species of the southern region in late August and ends with a variety of late ripening nuts in mid-October, covering about a two month interval in total.
Chestnuts are collected when they fall to the ground with or without the bur. Their self-preservation ability is strong and there is no chance unripened ones will be mixed in; the nut is full, shiny, and of high quality.

Bear in mind that the chestnuts could be damaged by being basked in the sun under high temperatures for hours or by wild animals, such as field rats or rabbits. Thus, fallen chestnuts on the ground are collected every day or every other day.

It is important to burn the bur after the harvest, as leaving them unattended will allow vermin to hibernate, causing serious damage the following year.
You can gather ripened chestnuts by slightly shaking them off the tree with a long stick. If they are shaken down with the bur attached, simply remove them at an appropriate spot.

Chestnuts harvested by this method are accepatable; they are of high quality and color. In comparison to shelled chestnut harvesting, it requires less manpower and there is no danger of chestnuts being damaged by wild animals or by the sun. Therefore, it is considered to be the best method of harvesting.
Chestnuts are shaken down with a long stick when about 30% of the tree's nuts begin to ripen. Once they are stacked in one place, in order to separate the bur from the fruit, they are covered with a dampened straw bag or weed for a certain period of time. This method has been handed down for ages in Korea.

When harvesting ripened chestnuts, to increase consumption and upgrade the quality, it is advisable to ship only ones with guaranteed quality.