In order to make use of the dry betel nut, the nut fruit has
firstly to be dehusked into a nut. Fig. 1 depicts the structure of
the dry over-mature betel nut fruit. As can be seen, it
comprises of a nut firmly attached to a husk on the side that is
closest to the stem, while a gap exists on the other side
because of the separation of the nut from the husk as a result
of loss of moisture.