Why are store bought roasted nuts and seeds often undercooked?

This is in Canada.

With the sole exception of peanuts, I've found that store bought roasted nuts and seeds tend to be undercooked. As in, they're clearly not raw, but have barely any toasted flavor to them. Almonds and walnuts especially suffer from this but the reason I decided to ask about this is due to a recently purchased pack of "roasted pumpkin seeds" which I can only describe as occupying the uncanny valley between being raw and cooked.

Why do factories tend to undercook nuts and seeds (except for peanuts)?

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