Nugbari production is located in Tsnori, where 35 local residents are employed. At present, the capacity is up to 15,000 churchkhelas per day. Main raw material except nuts is concentrated juice from local grape varieties (Rkatsiteli and Saperavi). The production process, which adhere all standards of hygiene and sanitation, is as follows: a string of walnuts is dipped in mixture of flour and concentrated grape juice. Then several day double dry-out process begins, after which churchkhela is ready for packaging. The process might seem simple but many parameters such as relative humidity and circulation of air in the drying chambers and water activity and moisture content in product should be monitored. The whole production closely resembles traditional method of preparing churchkhela.