Hazelnut Chemical&physical Appearance Regular-shaped, whole Taste/smell Clear and unmistakable of hazelnut Texture Solid Colour Brown, typical for variety Moisture % 7 max (if grinded with shell max 12 % ) Fat content 55 - 68 % Free fatty acids 0.7 % max Peroxide 0.7 meq/kg max Aflatoxin b1 2 ppb max Aflatoxin b1+b2+g1+g2 4 ppb max Foreign matters 0, 25 % Shell, skin parts 0.2 % max (shell&skin parts, hazelnut crumbs&powder) Defects 8 % max (insect damaged, shrivelled, moulded, rancid-lemony, sour) Other group ratio 15 % max Under/over calibre (+/-) 10 % max Shell defects 5 % max ( broken, ununiform, etc) Empty ratio 6 pcs / 100 pcs Vacuum+cartons 25 kg g/n paper/jute bags, 50-80 kg g/n jute bags 500, 800, 1000 kg net big bags
Turkish origin hazelnut. Type of Giresun. Available as roasted, natural and inshell.
Historical documents indicate that hazelnuts were produced on the Black Sea shores in the northern part of Turkey 2300 years ago and that hazelnut has been exported to other countries from Turkey since the last 6 centuries. It is one of the few countries with suitable weather conditions for world hazelnut production, It carries 75% of world production and 70-75% of exports. Type : Shelled Hazelnut Naturel Hazelnut Kernels Blanched Hazelnut Kernels Roasted Hazelnut Kernels Hazelnut Flour Chopped Hazelnuts Branched Cracked Hazelnut Origin : Turkey
Roasted A quality without shell, shelled
