After three weeks, the chestnuts are ready to be unloaded. They lose a third of their weight during the process as the water within them evaporates. The still warm chestnuts are then placed in long canvas sacks to be beaten. According to tradition, the sacks are beaten with pieces of wood to break the chestnut skins, a physically demanding exercise. This part is now entrusted to the schoolchildren. Once they have been beaten, the chestnuts are placed in the “val” to separate them from the now powdered skins. The remains of the skins will be used the following year to cover the fire in the grà. The last part consists of polishing the chestnuts by hand, picking out the best ones – preserved whole for consumption – and leave the shattered ones to make flour.
The unloading of the grà also provides an important opportunity to teach children more about the culture of the chestnut. During the unloading, the schoolchildren participate in the beating as well as learning about the history of the chestnut tradition and about Moghegno.