Turkish hazelnut generally grows ripe between the beginning and the end of August, depending on the altitude of the field. Timely harvest is done by picking up the hazelnuts with leaves that fall to ground when the branches are shaken off. Another method of harvesting is the one where the hazelnuts are picked one by one from the branches. After being collected from the fields, hazelnuts are blended on the same day or a few days later depending on the field status and laid to make a bed of 10-15 cm thickness to be pre-dried under the sun until their leaves turn brown. After drying, hazelnuts are separated from their leaves using harvesting machine (thresher) and laid over canopies in thin layers to be dried under the sun. Total period of drying, including the pre-drying, can be maximum 15-20 days depending on the weather conditions.
Drying naturally and under the sun is an important factor that gives the Turkish hazelnut its special taste.
OZ STAR FOOD PROCESSING AND EQUIPMENT COMPANY / TURKEY
Besides being consumed as snack both in Turkey and in the world, about 90% of hazelnuts are used in roasted
, blanched, chopped, sliced, mea and paste form as a side-ingredient in chocolate, biscuit, confectionary industry, in making sweets, pastries and ice-cream and in meals and salads. With a background of about five thousand years, hazelnut has great benefits for humankind through many ways such as its fruit and wood. Hazelnut shell is used as a very valuable and high calorie fuel particularly in hazelnut growing areas in our country. Furthermore, hazelnut wood is used in making baskets, walking sticks, chairs, fences and hand tools. Some types of hazelnut are grown as decorative plants in parks and gardens. Hazelnut leaves and fruit leaves are used as fertilizer. Hazelnut oil is made from the excess amount of hazelnut. Crude hazelnut oil is refined to be used in meals and hazelnut pulp is used as additive in the animal food industry.