Complete Hazelnut Industry Glossary

Aflatoxin

Toxins produced by Aspergillus fungi. Regulations set strict maximum levels in hazelnuts for human consumption.

Ambient Storage

Storage at room temperature; impacts shelf life depending on humidity and oxygen exposure.

Appearance Defects

Includes stained, shriveled, dark, or poorly skinned kernels that may impact product aesthetics.

Blanching

Removal of skin from roasted kernels using thermal and mechanical processes.

Big Bags

Large flexible intermediate bulk containers (500–1000 kg) used for industrial hazelnut shipments.

Caliber

Size classification of kernels (e.g., 9–11 mm, 11–13 mm, 13–15 mm) used in industrial specifications.

CFR

“Cost & Freight”—supplier arranges sea transport while buyer handles insurance.

Cold-Pressed Oil

Oil obtained through mechanical pressing without heat, preserving aroma and nutrients.

Defect Tolerance

Maximum allowed percentage of damaged, mouldy, shriveled or stained kernels in a lot.

Drying

Post-harvest step reducing kernel moisture to safe storage levels.

EU Standards

European Union quality, pesticide, and aflatoxin regulations governing imported hazelnuts.

Extrusion

Process used in breakfast cereals and snacks often requiring chopped or milled hazelnuts.

FFA (Free Fatty Acids)

An indicator of oxidation; critical for oils and pastes.

FOB

“Free on Board”—goods are delivered to the exporting port; buyer takes responsibility afterward.

GFSI Schemes

Food safety certification programs (e.g., BRC, FSSC 22000) used in industrial facilities.

Harvest Window

The period (typically August–September in Türkiye) when hazelnuts are collected from orchards.

Hydraulic Pressing

A method of extracting hazelnut oil using slow mechanical pressure.

Incoterms

International trade rules specifying freight, insurance, and responsibility division.

In-shell Hazelnuts

Hazelnuts sold with their shell intact; used for cracking and further processing.

Kernel

The edible part of the hazelnut after shell removal.

Lot Number

Assigned to batches for traceability and QA documentation.

Moisture Content

Affects shelf life, roasting performance and microbial stability.

Microbiological Limits

Standards governing yeast, mould, TPC and pathogen presence in hazelnuts.

Natural Kernels

Raw, unprocessed kernels with skin intact.

Oxidation

Degradation of fats; causes off-flavors and reduced shelf life.

Peroxide Value

Measure of early oxidative rancidity, especially important in hazelnut oil and paste.

Praline

A mixture of roasted hazelnuts and sugar ground into a smooth paste.

QA (Quality Assurance)

Systems ensuring hazelnut lots meet defined specification standards.

Refined Hazelnut Oil

Highly filtered oil with neutral taste, used in cosmetics and food manufacturing.

Roasting Profile

Temperature and time curve determining flavor, color and crunch.

Shriveled Kernels

A common defect where kernels lose structure due to dehydration.

Sorting

Mechanical or optical systems separating kernels by size, defect, and foreign matter.

Tombul

Türkiye’s most recognized hazelnut variety known for high oil content and premium flavor.

Traceability

Ability to track hazelnuts back to orchard, processor, and lot history.

Unshelled Hazelnuts

Another term for in-shell hazelnuts before cracking.

Vacuum Packaging

Air removal process enhancing shelf life for kernels and paste.

Whole Kernels

Intact kernels used in chocolate inclusions and premium bakery items.

Yield

The proportion of usable kernels after shelling and defect sorting.