Hazelnuts Technical Information Hazelnuts 1

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Hazelnuts Technical Information Hazelnuts 1. General Information

Hazelnuts, the edible seeds of the hazel, have been a feature of the human1 Hazelnuts / General Information diet since prehistory. They are thought to have originated in Asia, from where they spread to Europe, making them one of the oldest crops in the region. The hazelnut tree was considered a symbol of fecundity and fertility in Eurasian, Germanic and Northern European cultures. Hazelnuts often featured in wedding traditions in Germany and Russia1. The main producing countries are Turkey, Italy, Georgia, Azerbaijan, the USA, Spain, Chile, France and Iran. Turkey, the largest producer, accounts for approximately 70% of world production.

Picture courtesy of IRTA.

The hazelnut tree is a deciduous tree or shrub belonging to the Betulaceae family, the major commercial species being the European or common hazelnut (Corylus avellana L.). Other closely related species with edible fruit are Corylus maxima (filbert) and Corylus colurna (Turkish hazel or Turkish filbert). It is slow-growing, reaching heights of 4-6 m, and long-lived. Hazel is monoecious, i.e., male and female flowers are formed separately on the same tree, and dichogamous, in other words, the maturation of the flowers occurs at different times, meaning that hazel flowers must be pollinated by pollen from other hazel trees (cross-pollination).

Although hazels can survive in various climatic conditions, their favorite climate is characterized by a mild summer and cool winter, with a balanced rainfall pattern throughout the year higher than 700 mm. Additional water application is beneficial during the stage of pollination, floral induction and fruit growth (May-July in the Northern Picture courtesy of the Institute of Agrifood Re- Hemisphere). Deep, well drained soils with a pH around 6 are preferred for hazels. search and Technology (IRTA).

The nutritional and sensory properties of hazelnuts make them a unique and ideal ingredient for various food products, and are particularly delicious when combined with chocolate. Hazelnuts are available in a wide variety of forms and add unique flavor and texture to chocolate, pastry, confectionary, bakery, dairy, cereal, salad, entree, sauces and desserts.

Hazelnuts are high in monounsaturated fat, more specifically oleic acid, which is considered to have cholesterol-lowering effects. Hence, because of their fatty acid composition, mostly based on monounsaturated fatty acids (MUFA), hazelnuts have been associated with cardiovascular disease prevention2.

1 Göreci, A. (2004). Fındık Kültürü, 112. Image by Myriams-Fotos from Pixabay. 2 Perna, S., Giacosa, A., Bonitta, G., Bologna, C., Isu, A., Guido, D., & Rondanelli, M. (2016). Effects of Hazelnut Consumption on Blood Lipids and Body Weight: A Systematic Review and Bayesian Meta-Analysis. Nutrients, 8(12), 747. Hazelnuts / 1. General Information

Overview of Hazelnut Production World hazelnut production has fluctuated between 357,000 and 510,000 metric tons (kernel basis) over the last 5 years. Turkey, the main producer, with 304,000 MT (kernel basis) per year on average, accounts for approx. 70% of the world crop. Italy (with an average of 50,800 MT), Azerbaijan (21,000 MT), Georgia (19,000 MT), USA (14,300 MT), Spain (8,700 MT) and Chile (8,500 MT) follow as Main Hazelnut Growing Areas (Source: INC) main producing countries.

Seasons

The hazel has both male and female flowers on each shrub (monoecious), being the two flowers very different. The male flowers are gathered within the long, yellow catkins which are made up of many individual flowers, while female flowers are tiny and bud-like with red styles.

In the Northern Hemisphere, male flower induction occurs in mid-May, more than one month before female flower induction. The floral organs grow slowly until flowering, which takes place throughout the winter. courtesy of IRTA. Pictures Male flowers Female flowers Once pollinated by wind (anemophilous pollination), the female flowers develop into oval fruits, which hang in groups of one to four. They mature into a nut with a woody shell surrounded by a cup of leafy bracts (modified leaves). Hazelnuts ripen in the autumn.

Northern Hemisphere Flowering Harvesting Southern Hemisphere

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

This chart shows the higher concentration months of flowering and harvesting, which may vary depending on the tree variety and the area.

Sources: • Göreci, A. (2004). Fındık Kültürü, 112. • Perna, S., Giacosa, A., Bonitta, G., Bologna, C., Isu, A., Guido, D., & Rondanelli, M. (2016). Effects of Hazelnut Consumption on Blood Lipids and Body Weight: A Systematic Review and Bayesian Meta-Analysis. Nutrients, 8(12), 747.

Copyright © INC International Nut and Dried Fruit Council, November 2019. www.nutfruit.org Hazelnuts 2. Products Hazelnuts / Products Hazelnuts are within the top 5 most consumed tree nuts. They are found2 in almost every market and in gourmet shops, offering a high versatility as a snack and as an ingredient in many recipes, especially desserts. Hazelnuts are widely used in the bakery industry: turned into hazelnut paste, cream, chocolate, shavings and flour for various applications. Hazelnuts are packed with nutrients, including fiber, vitamins, minerals, antioxidant compounds and especially monounsaturated fats.

Hazelnuts are consumed as the whole nut (raw or roasted) or used as an ingredient in a huge variety of NUTRIENTS IN 100 g OF DRY ROASTED foods such as chocolates, snacks, cereals, bakery HAZELNUTS WITHOUT SALT ADDED and dairy products, salads, sauces, ice creams and Energy 646 kcal desserts. Hazelnuts are famous for being ground into Protein 15.03 g paste and mixed with chocolate in processed spreads. Saturated fat 4.511 g In addition, hazelnut oil is becoming popular and is Monounsaturated fat 46.608 g being used for cooking, salad dressings and flavoring Polyunsaturated fat 8.463 g ingredients, among other things. Carbohydrate 17.60 g Hazelnuts are high in monounsaturated fat, fiber, Fiber 9.4 g thiamin (vitamin B1), vitamin B6, vitamin E (alpha- Iron 4.38 mg tocopherol) and minerals such as potassium, iron, Phosphorus 310 mg magnesium, phosphorus, copper and manganese. Magnesium 173 mg They are also a source of pantothenic acid (vitamin Potassium 755 mg B5), zinc and vitamin K. Thiamin 0.338 mg Niacin 2.050 mg Vitamin B6 0.620 mg

Source: U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Hazelnuts / 2. Products

Used as a Snack Examples of Hazelnut Snacks Commercialized In-shell hazelnuts Roasted hazelnuts Raw hazelnuts Hazelnuts in nut and dried fruit mixtures

Uses in Bakery and Confectionery Industry Used as Ice Cream Hazelnuts are used both to make and as topping on ice creams. Baked Goods Hazelnuts are a common ingredient in the elaboration of cookies, cakes and pastries.

Confectionary Hazelnuts are used as ingredient in chocolates, pralines, spreads and cereal bars, among others.

Other Uses Industry Used as

Oil Industry The oil made from hazelnuts can be used for dressing and baking. Cosmetics Hazelnut oil is part of the formulation of cosmetic products, one of its major uses being as a moisturizer for the skin. Some examples are skin oils, shampoos and creams.

Beverages Hazelnuts are used to make liqueurs and hazelnut-based drinks.

Hazelnuts are marketed both as in-shell and shelled. In addition, hazelnut3 kernels can be found in various forms such as raw, roasted, blanched or with skin. For the confectionary industry, hazelnuts are presented in various forms, e.g. diced, ground or as a paste.

In-shell

According to the UNECE Standard DDP-03, sizing is mandatory for Extra Class and Class I, but optional for Class II. The size is determined by the maximum diameter of the equatorial section of the shell.

The minimum size is 12 mm in diameter for Extra Class and Class I.

Uniformity in size is expressed in one of the following ways: • A size range (minimum and maximum size) not exceeding 3 mm of difference. o E.g., 12/14 mm, 13/15 mm. • Screening, i.e. a minimum size in diameter. o E.g., 15 mm/UP, 17 mm/UP.

Hazelnuts / 3. Forms

Whole kernels (unblanched/ blanched)

According to the UNECE Standard DDP-04, sizing is mandatory for Extra Class and Class I, but optional for Class II. The size is determined by the maximum diameter of the equatorial section of the kernel3.

The minimum size is 9 mm in diameter for Extra Class and Class I (diameter of 6 mm to 9 mm is allowed for hazelnut kernels of the piccolo type or types of equivalent denomination).

Uniformity in size is expressed in one of the following ways: • A size range (minimum and maximum size) not exceeding 3 mm of difference. o E.g., 9/11 mm, 10/12 mm. • Screening, i.e. a minimum or maximum size in diameter. o E.g., 9 mm/UP, 11 mm/UP.

Product applications (examples) Raw, roasted (salted or unsalted) and coated snacks. Nut and dried fruit mixtures.

3 Organizations such as the US Association of Food Industries (AFI) have also developed industry standards. AFI Specifications for Shelled Hazelnuts are available at www.afius.org/AFI-Food-Standards.

Processed hazelnuts

Product applications (examples)

Diced/Chopped Snacking, baking, cooking Sliced Snacking, baking, cooking Ground/Flour/Meal Baking, cooking Paste Spreads Oil Cosmetic products, seasoning

Photos © Oregon Hazelnut Marketing Board

Sources: • UNECE STANDARD DDP-03 concerning the marketing and commercial quality control of inshell hazelnuts, Edition 2007. • UNECE STANDARD DDP-04 concerning the marketing and commercial quality control of hazelnuts kernels, Edition 2010.

4. Processing Hazelnuts / Processing Hazelnuts are harvested before falling to the ground. The trees are shaken,4 manually or mechanically, causing the nuts to fall to the ground or into a catch frame. In mechanized systems, the hazelnuts on the orchard floor are gathered by harvesting machines which lift and separate the nuts from the debris.

Product storage, processing, packaging and transport conditions are key to ensuring the quality of the final product.

RECOMMENDATIONS FOR PROCESSING, STORAGE, PACKAGING, AND TRANSPORT

PROCESSING

Processing hazelnuts comprises the following steps (Figure 1): (i) dehusking, (ii) drying, (iii) cracking, (iv) sorting, (v) blanching and/or roasting, and (vi) packaging.

Firstly, if required, the husk has to be mechanically removed from the in- © Oregon Hazelnut Marketing Board shell nuts. In-husk hazelnuts are dried to facilitate the removal of the husk. Some harvesting equipment have built-in dehuskers. After dehusking, in- shell hazelnuts are sorted, cleaned and dried until the optimal moisture content (≤ 12%) to maximize the safety and quality of the end product. The in-shell hazelnuts may be sold directly to consumers or wholesale to retailers.

Once the in-shell hazelnuts have been sized, they are cracked/shelled to free the kernel. The main aim of this step is to minimize the breakage and mechanical damage of the kernels. After cracking, the whole and split kernels are separated from the shell fragments by aspiration and mechanical sorting. © Oregon Hazelnut Marketing Board

Finally, the whole hazelnut kernels can be blanched and/or roasted before packing or directly packed.

Hazelnuts / 4. Processing

STORAGE

According to the Codex Alimentarius, storage facilities should be clean and dry (if possible, with a relative humidity < 70%), well ventilated structures should provide Hazelnut protection from rain, entry of rodents and birds, drainage of ground water and have minimum temperature and humidity fluctuations. If possible, the temperature should Husk Organic be kept between 0 ºC and 10 ºC to minimize fungal growth during storage. (i) Dehusking material mulch

Good storage practices should be implemented to minimize the incidence of insects and fungi in storage facilities. This may include: the use of suitable, registered In-shell hazelnut insecticides and fungicides or appropriate alternative methods, and the control of moisture content and temperature, if required. Foreign matter, Sorting inadequate nuts PACKAGING

In-shell hazelnuts and hazelnut kernels must be packed in such a way as to protect the (ii) Drying (vi) Packaging produce properly, as stated in UNECE Standards DPP-03 and DPP-04 concerning the marketing and commercial quality control of in-shell hazelnuts and hazelnut kernels. (iii) Cracking Shell The materials used inside the package must be clean and of a quality such as to

avoid causing any external or internal damage to the produce. The use of materials, Hazelnut particularly of paper or stamps bearing trade specifications is allowed, provided that kernel the printing or labeling has been done with non-toxic ink or glue.

(iv) Sorting Packages must be free of foreign matter.

Although it depends on buyers and suppliers, according to industry sources it is (v) Blanching, roasting common to find hazelnuts packed in the following forms:

In-shell hazelnuts - Jute bags (25, 50 or 80 kg) (vi) Packaging Raw hazelnut - Big bags (500, 800, 1000 kg) kernels - Jute bags (25, 50 or 80 kg) Figure 1. This flow chart gives an overview of the steps - Plastic or aluminum vacuum bags with or involved in processing hazelnuts, but does not include many of the additional food safety steps undertaken by without carton box (5, 10, 12.5, 20, 25 kg) shellers and processors. - Carton boxes (in non-vacuum polyethylene bags or directly in carton boxes) (10, 12.5, 20, 25 kg) - Paper bags (25, 40 kg) Processed - Big bags (500, 800, 1000 kg) hazelnut kernels - Nylon bags (25, 50, 80 kg) - Paper bags (25, 40 kg) - Plastic or aluminum vacuum bags with or without carton box (5, 10, 12.5, 20, 25 kg) - Carton boxes in non-vacuum polyethylene bags (10, 12.5, 20, 25 kg)

TRANSPORT

According to the Codex, transport containers should be clean, dry and free of visible fungal growth, insects and any contaminated material. The containers should be well constructed to withstand handling abuse without breaking or puncturing, and tightly sealed to prevent the entry of any dust, fungal spores, insects or other foreign material. Sources: • Codex Alimentarius. Code of practice for the prevention and reduction of aflatoxin contamination in tree nuts. (CAC/RCP 59-2005). • UNECE STANDARD DDP-03 concerning the marketing and commercial quality control of inshell hazelnuts, Edition 2007. • UNECE STANDARD DDP-04 concerning the marketing and commercial quality control of hazelnuts kernels, Edition 2010.

To ensure the safety of hazelnuts, growers and processors should follow 5Hazelnuts / Quality Requirements good agricultural, manufacturing and storage practices. Hazelnuts should be produced with consideration for quality control and international food-safety standards. Careful practices have been established to control the chemical, microbiological, pesticide and contaminant content.

QUALITY - MINIMUM REQUIREMENTS (UNECE)

IN-SHELL HAZELNUTS HAZELNUT KERNELS Whole Product: • intact (scraping < 3 mm in diameter and 1.5 mm in depth shall not be considered as a defect) • dried • sound • sound • clean (practically free of foreign matter) • free from visible mold filaments • free from living pests • sufficiently developed (desiccated, dried out or tough portions < 50% of the kernel) • free from damage caused by pests (including their presence, debris or excreta) • free from blemishes, areas of discoloration or spread • free from abnormal external moisture stains (< 25% of the surface of the shell) • free from foreign smell and/or taste • free from living pests • free from damage caused by pests (including their Shell: presence, debris or excreta. However, pest damage • intact (slight superficial damage is not considered a caused by cimiciato is allowed, provided that there defect) is only one pot on the kernel < 3 mm in diameter and in depth) • clean (adhering husk ≤ 5% of the total shell surface) • free from blemishes, areas of discoloration or spread • free from visible mold filaments stains (≤ 20% of the surface of the shell) • free from rancidity • well formed • free of abnormal external moisture Kernel: • free of foreign smell and/or taste

• free from rancidity • sufficiently developed (fill at least 50% of the shell cavity) • not desiccated (< 25% of the surface of the kernel) • free from blemishes, areas of discoloration or spread stains (< 25% of the surface of the kernel) • well formed

Hazelnuts / 5. Quality Requirements

CHEMICAL PARAMETERS

Most common parameters 4 (values for hazelnut kernels) Chemical Moisture Kernel < 6% Whole nut ≤ 12% (with kernel ≤ 7%) Free fatty acids < 1% Peroxide value < 5 meq/kg

4 Subject to national regulations and operators.

PESTICIDES The use of chemicals is carefully regulated and so they must be used responsibly. Producers should be aware of all rules regarding the products they use and the maximum residue limits in the destination market.

CONTAMINANTS

International Maximum Levels for Aflatoxins in Hazelnuts Aflatoxin B1 Total Aflatoxins Country (ppb) (B1-B2-G1-G2) (ppb) Source

Brazil 10 (RTE & FP) Resolução Nº7, de 18 de fevereiro de 2011. Ministério da Saúde da Brasil. Government of Canada. List of Contaminants and Other Adulterating Substances in Foods. Canada 15 (RTE & FP) Updated on September 17, 2018. China 5 (RTE & FP) GB 2761-2017 Food Safety National Standard for Maximum Levels of Mycotoxins in Foods. 10 (RTE) Codex Alimentarius. General Standard for Contaminants and Toxins in Food and Feed Codex 15 (FP) (CODEX STAN 193-1995). Last amended 2018. 5 (RTE) 10 (FP) EU 8 (FP) 15 (RTE) Commission Regulation (EU) Nº 165/2010. 10 (RTE) Food Safety and Standards (Contaminants, Toxins and Residues) (Amendment) Regulation, India 15 (FP) 2015 regarding crop contaminants and naturally occurring toxic substances. USA 20 (RTE & FP) U.S. Food and Drug Administration Compliance Policy Guides (CPG) Sec. 555.400.

RTE: Ready-to-eat. FP: For further processing.

QUALITY ASSURANCE The following programs are endorsed by the industry: • Good Agricultural Practices (GAP), which provide growers guidelines and principles to apply to on-farm production and post- production processes, to provide safe and healthy nuts, minimizing potential hazards, such as pathogens, contaminants and pest management materials. • Good Manufacturing Practices (GMP), which define procedures to be used in the processing, packaging, storing and transport stages by handlers to ensure the quality of the product. GMP are used by handlers to treat hazelnuts under the best sanitary conditions. • Good Storage Practices (GSP), which provide procedures that should be in place in the post-harvest, processing and transport stages by handlers to control the moisture content and temperature and to minimize the levels of fungi (especially aflatoxins) and insects. • Hazard Analysis Critical Control Point (HACCP), which provides a systematic preventive approach to food safety that identifies, assesses and controls the risk of biological, chemical and physical hazards in production processes.

These standards and grades apply to in-shell hazelnuts and hazelnut kernels of 6varieties (cultivars) grown from Corylus avellana L., Corylus maxima Mill. and their hybrids. Both in- and Grades Hazelnuts / Standards shell hazelnuts and hazelnut kernels are classified based on the defects allowed. The following is extracted from the United Nations Economic Commission for Europe (UNECE) Standard DDP-03 and DDP-04 concerning the marketing and commercial quality control of in-shell hazelnuts and hazelnut kernels, respectively. These UNECE Standards were created by the Specialized Section on Standardization of Dry and Dried Produce of the United Nations Economic Commission for Europe (UNECE) with the help and recommendations of the International Nut and Dried Fruit Council (INC).

Companies may set quality standards of their own. This kit merely gives the UNECE Standards as the internationally recognized minimum requirements for dry and dried produce. UNECE Standards are voluntary and operators are free to choose which standards they use in their business practice, subject to national regulations5.

CLASSIFICATION

Classification is made according to the defects allowed, which are listed in the following tables.

IN-SHELL HAZELNUTS Tolerances allowed* Defects allowed Extra Class Class I Class II (a) Tolerances for produce not satisfying the minimum requirements, of which no more than: 10 15 20 Not sufficiently developed or empty shells (by number) 6 9 12 Moldy, rancid, damaged by pests, rotting or deterioration 3 5 6 Living pests 0 0 0 (b) Size tolerances For produce not conforming to the provisions concerning sizing and the size indicated 10 10 10 (c) Tolerances for other defects Foreign matter, loose shells, shell fragments, fragments of hull, dust 1 1 2 In-shell hazelnuts belonging to varieties or commercial types other than that indicated 10 10 10

* Percentage of defective in-shell hazelnuts by count/number or weight (with regard to the total in-shell weight basis).

5 Organizations such as the US Association of Food Industries (AFI) have also developed industry standards. AFI Specifications for Shelled Hazelnuts are available at www.afius.org/AFI-Food-Standards.

Hazelnuts / 6. Standards and Grades

HAZELNUT KERNELS Tolerances allowed* Defects allowed Extra Class Class I Class II (a) Tolerances for hazelnut kernels not satisfying the minimum requirements, of which no more than: 5 14 18 Not sufficiently developed including shrunken and shriveled kernels 2 4 8 Moldy 0.5 1.5 2.5 Rancid or damaged by pest, rotting, deterioration 2 4 6 of which rancid not more than 1 2 3 Damaged kernels and pieces not passing through a 5 mm round meshed sieve 3 8 10 Pieces passing through a 5 mm round meshed sieve 0.5 1 2 Living pests 0 0 0 (b) Size tolerances** For produce not conforming to the size indicated, if sized for round 10 10 10 for pointed and oblong 15 15 15 If sized with 1 mm intervals for round 15 15 15 for pointed and oblong 20 20 20 (c) Tolerances for other defects Foreign matter, loose shells, shell fragments, fragments of hull, dust (by weight) 0.25 0.25 0.25 Twin kernels 2 5 8 Hazelnut kernels belonging to varieties or commercial types other than that indicated 10 10 10

*Percentage of defective hazelnut kernels by number or weight (with regard to the total hazelnut kernels weight basis). **The presence of hazelnuts 0.2 mm above or below the size laid down shall not be regarded as a defect.

SIZING

Sizing or screening of in-shell hazelnuts and hazelnut kernels is mandatory for Extra Class and Class I, but optional for Class II. The size is determined by the maximum diameter of the equatorial section of the shell or kernel.

In-shell Hazelnuts: Hazelnut Kernels: The minimum size is 9 mm in diameter for Extra Class and Class I. The minimum size is 12 mm in diameter for Extra (Diameter of 6 mm to 9 mm is allowed for hazelnut Class and Class I. kernels of the piccolo type or types of equivalent denomination) Uniformity in size is expressed in one of the following ways: • a size range (minimum and maximum size) not exceeding 3 mm of difference. • screening, i.e. a minimum size in diameter (in the case of in-shell hazelnuts). • screening, i.e. a minimum or maximum size in diameter (in the case of hazelnuts kernels).