I have read scientific literature on this subject, but you will see that my approach has been more intuitive.
Manketti (aka Mongongo) nuts are traditionally harvested from the dung of elephants, who do the work of picking the tree.
http://elephantswithoutborders.org/blog/?p=662(I assume that Afrikaaners did it the hard way, when I saw them featured in scones.)
It has been suggested that germination is improved by bagging them with an avocado, which releases ethylene. The starchy portion of the seeds apparently goes through a ripening process, somewhat akin to the oxidation of a banana. (This is, perhaps, one reason why the water keeps turning brown, when used to germinate very-clean avocado or mango pits.)
The gas would also seem to act like a hormone, in plants, encouraging them to root.
I watched tomatoes being grown under increased pressure, and wondered whether that would make the treatment more effective.
So, I enclosed my Manketti nuts in a clean bottle, with a threaded cap, with two sliced apples, and a similar proportion of grass clippings and manure.
I also had some Argan nuts, and remembered pictures of goats eating them, in trees.
Could the same treatment work on these?
I had five Argan nuts stuck in the surface of moist clay. One had opened, and just stayed that way, for months. Under increased pressure, it expanded to 3-4 times it's normal size. Yielding to the touch but not slimy mush!
None of the Mongongo nuts rattled loosely in their shells, any more. One was even starting open at the edge of the shell. Planted about twenty today.
It has been claimed that Shea and Brazil nuts (Para) grow wherever, so are harvested in the wild. I would like to try the same technique on them, someday.