In 2012, Germans consumed an average of 4.3 kg of nuts (including peanuts). Fruit nuts fruit hazelnut kernels The distinctive qualities and unique features you're aware of Germany imported a total of 304,459 tons of hazelnuts (including peanuts) in 2013, with shelled almonds (92,669 tons) and shelled almonds (75,372 tons) accounting for the largest share, followed by shelled hazelnuts (61,321 tons) and pistachios. (22,762 tons) followed.heap). tons) and cashews, beans (22,604 tons). A major transformer is the confectionery industry. Walnuts and walnuts are primarily used as snacks, granola mixes, cooking or oil extraction ingredients. Many influences during growing, harvesting and processing influence the quality and organoleptic properties of nuts and fruits. Sensory evaluation and classification require deep experience and specific knowledge of nuts and fruits, which is of great importance to retailers, processing industries and consumers. The purpose of this DLG Expert Report is to examine the most important hazelnut family organoleptic properties and the key factors in the value chain that may influence the organoleptic quality and evaluation of the final product. We focus on shelled hazelnuts, not shelled walnuts.The quality criteria for all nuts are appearance (size, color, shape), aroma and taste, and texture. In addition to positive quality criteria, the percentage of damaged or cracked nuts, for example, is important for sensory evaluation.
- Description of dried fruits and nuts
The nut is an immature fruit (when ripe, it does not open to reveal the seeds) with her three layers of pericarp, i.e. the pericarp is lignified. A walnut is the usual trade definition of a stone fruit surrounded by a hard, often woody skin that contains seeds suitable for human consumption. considered. Nuts include almonds, pistachios, hazelnuts, walnuts, macadamias, and cashews. To direct and facilitate international trade in commodities, the United Nations Economic Commission for Europe (UNECE) has issued standards for hazelnuts in international trade. A brief interpretation is given below. 
- Nuts/Nuts: Product specific information ・Cultivation/processing ・Sensory test
2.1 Nuts (HNK) 2.1.1 Specific Product Information The hazelnut (hazel, hazel) fruit consists of a seed and a seamless lignified pericarp. There are two varieties, the round variety geranus and the elongated cylindrical variety called hazelnut. Tall varieties (subjectively) taste better than round varieties. 2.1.2 Culture and processing In Turkey, hazelnuts are mostly hand-picked and the surrounding leaves are removed after a few days. Nuts should be dried to approximate moisture content. 6% (see Turkish standards that also apply to other nuts!). It is placed in a shell until it is cracked by a conical stone disc. Reclassification is then mechanical and partly manual. - Turkish HNK - Turkey is currently the world's largest producer. The breeding range extends along the entire Black Sea coast. Levant HNK growing regions in Turkey are Trabzon, Giresun, Unye, Samsun, Akchakoca and Ordu. Giresun products are the most oily and discolored products. All other original nuts are low in oil and can be difficult to blanch. -Italy HNK-Italy is the second largest producer of hazel her nuts. Italian hazelnuts are divided into the following qualities: Long Neapolitan (hollow grain, dry taste), Haban (similar to Romana but darker), Round Romana (wide, full and light grain). ), a small amount of Sicilian hazelnuts. The taste of individual qualities also varies greatly depending on soil conditions. Kernels also vary greatly in structure, shape, and shell thickness. 
2.2.3 Sensory analysis Almonds from California, Australia and Chile have a sweet almond flavor, while almonds from the Mediterranean countries have a stronger and more aromatic almond flavor. The maximum moisture content for optimum quality is 6%. 80% of Italian almonds are used in the production of liqueurs and in everyday life. The UNECE Standard "DDP-06 Almonds" can be used to evaluate the organoleptic qualities of almonds. It also defines and describes minimum requirements, ratings, dimensions, quality tolerances, and defects. See also USDA standards for shelled almonds (grade, size, etc.). - California almonds. California is the world's largest producer of sweet almonds. California almonds are 100% sweet almonds and contain no bitter almond components. California (medium brown), Nonpareil (uniform, light brown beans, characteristic grain pattern), Ne Plus (long, cut, slightly darker brown beans), Mission (strong, round, tear-shaped skin, relatively darker brown) etc. grains, hard branches, flour), butte/padre (medium brown) and carmel (medium brown grains, asymmetric shape) have different organoleptic properties. , and because of the age of the crop. California almonds meet USDA standards. - Spanish almonds - Spanish almonds contain 1-2% bitter almonds. they have a strong taste. Valencia (brown skin, usually almond-shaped kernels) and Largota (brown skin, elongated kernels) are the most common varieties of almonds. In general, Spanish almonds tend to stick to dust (more hairy skin than Californian almonds). 
- Italian almonds - Italian almonds have a very strong and aromatic almond flavor, slightly bitter and dark in color. The main growing regions are Bari (common section) and Sicily. - OTHER REGIONS - Almond kernels from Australia and Chile are comparable to California crops but with lower yields. - Bitter almonds - Bitter almonds are grown mainly in North Africa (Morocco, Algeria). A small amount is produced in the Mediterranean region. Nuts are small, brittle, dusty, contaminated (shell fragments, small seeds). 2.3 Walnuts 2.3.1 Knowledge of specific products The walnut (Juglans regia) is considered a drupe by botanists because its hard, dicotyledonous shell has a fibrous green layer. The name "walnut" comes from the German compound word "wal-hnutu", which means "foreign nut". 2.3 Walnuts 2.3.1 Knowledge of specific products The walnut (Juglans regia) is considered a drupe by botanists because its hard, dicotyledonous shell has a fibrous green layer. The name "walnut" comes from the German compound word "wal-hnutu", which means "foreign nut". 2.3.2 Cultivation and processing Nuts are grown all over the world, including California, China, Eastern Europe and France. The tree bears fruit after 7 years and reaches full fertility after 15 years. 
About 10% of the nuts are harvested before they are fully ripe. Very soft, bitter-skinned beans are considered a delicacy, especially in France, Italy, and Belgium. - California walnut: California walnut growing areas are found in the Sacramento and San Joaquin Valleys, as well as in some valleys in the Coast Mountains. - Chinese walnuts: Chinese walnuts vary greatly in size and color, have a unique bitter taste, and can quickly become moldy due to local conditions. - French Walnut Kernels: French walnut kernels have a strong nutty flavor and a slightly bitter taste. Available in various colors from clear to amber. The varieties are called Marbo, Cornet and Flanket. - Cashews - India is the largest producer of organic cashews. The fruit has a unique bitter component and a relatively small size. - Other regions - Chilean walnuts are available in small quantities and are used for coating, etc. Its quality is similar to California products. 2.3.3 Sensory analysis Walnut kernels 2-3 cm round, light brown, amorphous, yellowish white inside, slightly bitter (Eastern Europe: strong, China: moderate, Europe: weak, California: weak). Color can be assessed using the "Walnut Kernel Colorimeter". according to international standardization. Walnut kernels quickly turn sour under the influence of oxygen and heat, but have a very high fat content - about 70%. The maximum humidity should be 6%. The percentage, size and color of broken balloons also affect the sensory analysis of the cargo.