A FOOD & BEVERAGE INTERNATIONAL EXCLUSIVE
Various Stages of Hazelnut developing
by Susan Sammon

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.