Hazelnut

Hazelnuts can be eaten dry and toasted (as an appetizer), and are commonly used in sweets such as nougat, pastries, chocolates, covered in chocolate, ice cream and also as ingredients for sauces and fillings in the kitchen. Hazelnuts are used in products such as muesli, as they are high in fiber and have fewer carbohydrates than other nuts. From the hazelnut, in addition, oil suitable for food consumption can be extracted, and ground and crushed can be mixed with water and sugar to make a kind of horchata. Other uses are also made of the hazelnut: the shell of the hazelnut can be used to obtain fuel; its leaves are also used as livestock feed; and its wood is used for fuel (it burns very well), and above all for the construction and decoration of all kinds of furniture and utensils. Hazelnut cultivation in Georgia is spread in small orchards around the Black Sea.

The name “hazelnut” comes from the city of Avella, in the Italian region of Campania, where this fruit tree was grown. The hazelnut (Corylus avellana) is a dried fruit that has important health benefits and properties. Although they are characteristic of autumn, they can be found in supermarkets practically all year round. Hazelnuts are essentially rich in omega 9 fatty acids, they contain a high degree of vitamin E and vitamin B6, and minerals such as iron and calcium; In addition, they are a true source of protein and fiber. Its composition also highlights folic acid, necessary during pregnancy for the development of the fetus, and zinc, an important element during child development. The main hazelnut producing countries are Turkey, Italy, Spain, the United States, Georgia and France, among others. Turkey is currently the main producer and exporter of hazelnuts, since it controls practically 75% of the world harvest. The Turkish hazelnut production structure is made up of very small producers who basically carry out a subsistence economy. Hazelnut cultivation in Turkey is widespread in the regions around the Black Sea. The Turkish hazelnut ripens during the month of August. The hazelnut is a dry fruit that is characterized by a productive alternation (it has a good yield one year and a lower production the next), so prices tend to fluctuate widely, especially influenced by the Turkish offer. Most of the world harvest is marketed shelled, for use in chocolate and pastry products. The rest, which does not reach 10%, is sold in shell mainly during the Christmas season. The hazelnut, in addition to being consumed raw as a snack, can be consumed processed: toasted, peeled, chopped, or powdered. However, it is widely consumed as hazelnut paste for the confectionery industry.

The hazelnut is native to AsiA. It is the fruit of the hazelnut tree, a tree that measures between 2 and 5 meters in height and has a wide, highly branched crown. It is a tree typical of temperate climates, very sensitive to long periods with temperatures below zero and to drought. Humidity, however, favors its fruit. Hazelnut harvesting should be done as quickly as possible and with less than 7% humidity. Once collected, it is stored with the shell and placed in shallow and thick piles in a ventilated and protected place. The hazelnut must be removed every so often to avoid the accumulation of fungi. Once the shell has been removed and the hazelnut has been roasted, it can be stored packaged and in special conditions for up to 6 months. In France, hazelnuts are known as noisettes, and they are an important ingredient in Norman cuisine. The hazelnut industry is relatively recent in France, since it was not until the 1970s that the first commercial plantations were created.

The name “hazelnut” comes from the city of Avella, in the Italian region of Campania, where this fruit tree was grown. The hazelnut (Corylus avellana) is a dried fruit that has important health benefits and properties. Although they are characteristic of autumn, they can be found in supermarkets practically all year round. Hazelnuts are essentially rich in omega 9 fatty acids, they contain a high degree of vitamin E and vitamin B6, and minerals such as iron and calcium; In addition, they are a true source of protein and fiber. Its composition also highlights folic acid, necessary during pregnancy for the development of the fetus, and zinc, an important element during child development. The main hazelnut producing countries are Turkey, Italy, Spain, the United States, Georgia and France, among others. In the United States, Oregon produces more than 99% of the nation's hazelnuts; Its cultivation in this state is so important that even the hazelnut is its official dried fruit. Most of the world harvest is marketed shelled, for use in chocolate and pastry products. The rest, which does not reach 10%, is sold in shell mainly during the Christmas season.