A FOOD & BEVERAGE INTERNATIONAL EXCLUSIVE
Various Stages of Hazelnut developing

by Susan Sammon harvesting hazelnuts

For thousands of years, hazelnuts have been a safe, nutritious and flavorful part of the human diet. In ancient time, nuts provided a simple protein source for hunter gatherer societies. Today, hazelnuts are a culinary treasure, prized by chefs for their flavor and recommended by food scientists for their healthful properties. What is the secret to hazelnut's winning combination? It starts, as with so many natural foods, with good soil, favorable growing conditions and nurturing agricultural techniques.

Fresh from the Harvest

Hazelnuts are grown in the world's temperate zones. Some people are surprised to find that the largest producing region in the world, providing approximately 70% of world production, is Turkey. Both the Black Sea coast and farms outside of Istanbul provide excellent conditions for producing many varieties of premium hazelnuts. In the U.S., Oregon is the top producer, contributing more than 90% of the domestic crop from groves located in the rich Willamette Valley outside of Portland.

A quick glance at a world map confirms the link between these two powerful hazelnut production regions. Although they are separated by thousands of miles of land and sea, Portland, Oregon and Trabzon, Turkey are found in the same global band, between 40 and 45 degrees north latitude.

General climate conditions, however, are not similar. And, actual cultivating and harvesting are quite different. In Turkey, where hazelnut trees have been grown for two thousand years, culture, tradition and landscape have a direct effect on the harvest. The rugged Black Sea hills are dotted with hazelnut trees. Outside of Istanbul, a newly cultivated area of flatter, fertile land has been home to a growing number of hazelnut groves. In both places, the hazelnut trees are left to grow into shrub-like specimens, which are completely harvested by hand. The harvest begins in August and continues for several weeks until all the nuts are collected. After picking, hazelnut clusters are spread on large mats and sun dried. This drying process reduces the moisture content of the nut kernel and facilitates separation of nut from husk.

In contrast, America's hazelnut capital is a rich valley cooled by ocean breezes and nurtured by the classic wet weather of the Pacific Northwest. Willamette Valley farms were established in the early 1900's when the first hazelnut trees were brought to the U.S. by an English sailor. Trees are planted in neat rows on relatively flat land, which allows mechanical harvesting by tractor. Harvesting in Oregon is more weather-dependent than in Turkey. Because farmers wait for nuts to drop naturally from the trees, harvesting can take place any time during the months of September and October. After collecting, nut clusters are separated from their husks by mechanic means, then dried in large commercial dryers.

In both Turkey and Oregon, hazelnuts are dried in-shell to achieve a final kernel moisture content of less than 6%. After drying, nuts are typically referred to as "natural" or "raw" kernels. This is the most stable form of hazelnut with the longest shelf life.

Varieties of Hazelnuts

In Oregon's lush Willamette Valley, as many as eight varieties of hazelnuts are commercially grown, however, the Barcelona variety makes up the majority of sweet, buttery, crunchy kernels sold as bakery, candy and ice cream ingredients. In the fall, Americans typically purchase hazelnuts in the shell for snacking, a habit left over from a time when families gathered around the fireplace for holidays and cracked nuts to eat in their raw or natural form. Unshelled Oregon hazelnuts will stay fresh up to one year, but oven toasting brings out the flavor and aroma, much desired by culinarians. The Ennis variety of hazelnut is the largest Oregon nut grown, primarily for export.

In Turkey, there are three main varieties of hazelnuts: 1) Ordu, 2) Akcacoga and 3) Giresun. These varieties are further classified as either Levant quality (which includes Ordu and Akcacoga) or Giresun quality (which is named after the region in which it is grown). Giresun quality hazelnuts have a high oil content, 62%, which make them very flavorful and ideal for blanching. These premium quality nuts are preferred for confectionery goods like chocolate bars, truffles and chocolate-covered hazelnuts. But, the largest percentage of Turkish hazelnuts are Levant quality, with an oil content of 55%. Levant nuts are widely used as an ingredient in confectioneries, bakery goods, ice cream and mixed nuts.

"Findik," the Turkish work for hazelnuts, are so popular in Turkey, they are the official in-flight snack on Turkish Airlines.

Consumption
Worldwide, hazelnuts are among the most consumed nuts, in the same league as almonds and cashews. According to the Hazelnut Council, a trade group that represents hazelnut growers in Turkey, importers in the United States and the Oregon hazelnut industry,production of hazelnuts is increasing annually. The combined dry weight harvest for 1999 (weight before cracking) was estimated at 678,000 tons.

Although consumption is increasing in the United States, the vast majority of hazelnuts are sold to European Union countries. Germany is the leading importer of Turkish hazelnuts, using them as a prized ingredient in the confectionery business of producing chocolate candies and snacks.

Hazelnut Processing

The majority of all harvested hazelnuts are cracked and sold as kernels. This is the point where heritage and tradition are replaced by modern technologies. Hazelnut processing plants on both continents are modern facilities equipped with the latest in food processing advances including laser sorters, strict climate control and in-house laboratories.

Under strict care and the watchful eye of food science professionals, hazelnuts are cracked and processed in either natural of dry roasted form. The process of dry roasting gives hazelnuts a crunchier texture and a richer, more intense flavor. Some hazelnuts, mostly varieties from Turkey, are blanched to remove the skins. Unlike traditional blanching which utilizes water, hazelnuts are blanched via a light roasting.

Natural kernels contain between 4% and 6% moisture; dry roasted kernels contain between 2% to 3% moisture. Hazelnut's low moisture level and naturally high vitamin E level help deter fat oxidation and off-flavor development, as well as provide texture stability.

hazelnut tidbits Oven Roasting Roasting raw, natural hazelnut kernels will intensify their flavor. To roast whole kernels, spread in a single layer on a baking sheet and bake at 275 degrees F. for 15 to 20 minutes. To remove skins, rub kernels briskly with a rough cloth while nuts are still warm after roasting. Cold storage is advised for all roasted hazelnuts.  Sweet and Savory Recipes For the past three years, The Hazelnut Council has sponsored a recipe contest opened exclusively to food professional. The large number of entries received have included everything from soup and salads, to ice cream and pies. Here are a few of the outstanding hazelnut recipes submitted by chefs.

Hazelnuts are available in a variety of forms from foodservice suppliers throughout the United States. The most popular ready-to-use forms include: whole kernels (natural or dry roasted); large, medium and small diced (natural or dry roasted); sliced; blanched (skin removed); hazelnut meal (flour); hazelnut butter (unsweetened); hazelnut paste (sweetened). Commercial processors in both Oregon and Turkey can provide custom processing to meet customer specifications, such as size of dice or degree of roasting.

Storage and Handling

Keeping hazelnuts properly stored—cold, refrigerated or frozen—is essential to maintaining quality and flavor. Store them at no more than 40 degrees F. for up to one full year. Allow the hazelnuts to warm to room temperature in an unopened container before using.

Hazelnuts can also be stored at 27 degrees F. or lower for up to two years. For optimum product performance, allow hazelnuts to warm to room temperature in an unopened container, in a well-ventilated area away from odor-producing substances.

Nutrition and Health

Given their excellent nutritional profile, health professionals now recommend the regular inclusion of hazelnuts and other nuts in the daily diet.

Ancient lore has it that hazelnuts held the cure for everything from baldness to tummy aches. Modern science has shown that, while those claims may be somewhat overstated, hazelnuts are a good source of vital nutrients.

High in dietary fiber, calcium, magnesium, potassium, vitamin E, and one of the best nut sources of monounsaturated fats, hazelnuts are also an excellent source of protein. What's more, hazelnuts, like other plant foods, are naturally cholesterol-free.

Mounting scientific evidence suggests that monounsaturated fats may work to lower LDL cholesterol (the so-called "bad" cholesterol), thereby reducing the risk of coronary heart disease (CHD). New research shows that the antioxidant vitamin E could play a role in preventing certain kinds of cancer and CHD.

Hazelnuts are 78% monounsaturated. Of all tree nuts, hazelnuts are highest in folate and manganese.

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For more information on the harvesting, varieties, processing and nutritional benefits of hazelnuts, check out The Hazelnut Council's Web site at www.hazelnutcouncil.org. The "members" page provides excellent links to both the Turkish and Oregon industries. And, the "links" page puts you in touch with resource material on health facts via the International Tree Nut Council. The staff of Food and Beverage International would like to thank the Hazelnut Council for their assistance in preparing this feature.