Learn everything you need to know about the best price for hazelnut kernels. The rate of production throughout the world They are loved by adults and children, they are good for health and in Italy, they support one of the best sectors in the world.
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As for hazelnuts, we are the first producer in Europe, and our varieties are the most famous. But global demand is growing so strongly (world production has increased by 35% since 2000 to about 900,000 tons per year) that our production is not enough. Therefore, we are looking to other markets, mainly Turkey, but also Chile, South Africa and Australia, which allow for a second off-season crop due to the reverse climate zone. What makes us different? This includes certification of our varieties, IGP and DOP, and control of the entire supply chain. Note that in recent years the European Union has also hosted types that originate from other continents. For example, EFSA (European Food Safety Authority) regarding the acceptable level of aflatoxins (fungal molds that can infect some types of dried fruits) and compliance or non-compliance with the provisions of international organizations such as the FAO Codex Alimentarius and the Rise of Astana, discusses. From 4 mcg/kg to 10 mcg/kg The discussion is open. World production The variable that most affects hazelnut trees is the weather. Very dry summers, late frosts or very cold winters jeopardize production and lead to price fluctuations, as happened in Turkey during the March frost that nearly halved production. In any case, the country between Asia and Europe has a share of milk with a production equal to 70% of the world. After that, Italy is in second place with 13% from America with 4 percent. And from such countries as Azerbaijan, Georgia and Spain, each of which accounts for 3% of world production. The remainder is distributed to emerging markets in other hemispheres such as Chile, Australia and South Africa (FAO data 2014). The main developing countries specializing in hazelnuts are Chile and Georgia. 80% of national production comes from Lazio and Campania. made in Italy Fragrant and suitable for ripening. Italian hazelnuts fall from the tree without their shells and are perfectly ripe. This allows you to optimize harvesting, which is mostly mechanized, and increase productivity per hectare. According to ISTAT, in 2015, 71,520 hectares of stone are cultivated in our country, of which 68,600 hectares are mined. The Italian core geography sees Lazio as the first region of production with 45,967 tons per year, of which 45,000 tons are concentrated in the province of Viterbo. Next comes Campania with 39,590 tons per year, of which 15,200 tons come from the province of Avellino. Piedmont, although its Tonda Gentile delle Langhe is the most famous, comes in third with an annual production of 20,027 pieces. 
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Among the growing regions is Sicily with 11,978 tons, of which 9 tons. 600 in the province of Messina. Suggested typologies: Giffoni IGP Hazelnut (Campania), Tonda Gentile Romana DOP (Lazio), Tonda Gentile Trilobata PGI (Piedmont) and Sicilian or Nostrale (Sicily). The scientific name of the hazel, Corylus avellana, comes from the Greek word còrys, which means helmet. Indeed, the fruit remembers its shape, which gave the Kurilicula supply chain its name. Italian excellence starts from the ground and goes through innovative methods that combine performance and sustainability. A few examples? From plants that trap harmful insects, reduce the use of pesticides, to rational use of water. With ever-improving methods, the hazelnut tree bears fruit in the third or fourth year after planting, reaches maturity in the seventh year, and lasts for decades through pruning to rejuvenate the foliage. hazelnut properties FFVH is a protocol designed to ensure quality and help farmers. four Collection and selection Harvest time from early August to late October. With a difference between Turkey and the rest of the world: Turkish-type hazelnuts are not actually peeled (outer green skin) after ripening. As a result, harvesting is done by hand, as each husk must be removed from the plant. Then we start drying. A very important method, since residual moisture promotes the development of aflatoxins. The first step is exposure to sunlight to dry the shells (in the case of Turkish varieties) and the hazelnuts while still in the shell. But to reduce risks and optimize the process in Italy, mechanical dryers are used, guaranteeing a safer product. This was followed by shelling with special vehicles, sorting. The final quality of hazelnuts depends on precise parameters such as moisture content, microbiological characteristics and defects. 
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