Farm Processing facility

HARVEST

CLEANING

DRYING

Delivery To Processing Facility

SAMPLING FOR QUALITY CHECK

The gross quantity of hazelnuts delivered to the facility is recorded by weighing the means of transport (truck, trailer, etc.) with a truck scale, before and after the delivery of the product (Fig. 2.5). Specific scales automatically record the weight and there is no need for any calculation by the operator. In case the farmer delivers more than one variety, it is of utmost importance that each variety is delivered separately and not mixed with any other.

QUALITY ANALISYS

CLEANING & DRYING

When arrived at the processing facility, the first step is the sampling of the product for carrying out the qualitative analysis. The lot is sampled in different points by a special probe (manual, automatic or semi-automatic) exploring the entire profile of the trailer (Fig. 2.6 a,b,c). One sample is done per each variety.

STORAGE

Delivery to processing facility and sampling 2.1.

Packaging Storage

The hazelnuts can be delivered in small bags (Fig. 2.2), in big-bags (Fig. 2.3) or in bulk (Fig. 2.4).

The sample size is proportional to the quantity of product delivered (see table 2.1).

The sample obtained is then divided into three sub-samples of equal size: one sample is immediately analysed and the other two are kept in case of complaints about the quality results.

QUANTITY OF DELIVERED LOT FOR ONE VARIETY Tons

QUANTITY sample directly analyzed while the other two will be used in case the farmers complains about the first quality results)

The sample is weighed and shelled and all visual and hidden defects such as cimiciato and/or rotten are identified and measured through appropriate instruments. In this phase, the rough quantity of external bodies (such as stones, leaves, etc.) and moisture content of the product are also measured in order to assess the need for cleaning and drying process.

2.2.1. Quality parameters

The parameters evaluated on the sample when determining the quality of the delivered hazelnut are the following:

• Moisture: moisture content expressed as a % of the weight of the shelled hazelnut (seed or kernel), using an appropriate moisture meter instrument (i.e. electro moisture meter or similar, see 2.2.2).

• Empty nuts: nuts without kernel inside. This parameter when high can seriously affect the Randiman.

• Old hazelnuts: nuts from the previous year, easily recognizable by the typical black color.

• Rotten hazelnut: this term indicates any hazelnut having visible or hidden rot signs. Within this definition are included hazelnuts that are moldy, rotten and infested by worms, with a defect that can totally or partially affect the kernel. If the spoilage is inside the nuts (shelled) and is only visible after cutting, this will be defined as “hidden rot”. If the defect also affects the external part of the nuts and can therefore be seen from the outside, it is defined as “visible rotting” (Fig. 2.7).

• Corken hazelnut (cimiciato): the term “corken” indicates damage caused by insects from the Rhynchota family. These insects, commonly known as “bugs”, feed by piercing the hazelnut. Depending on the time the nut is pierced, the bugs’ activity will either kill the seed, resulting in an empty shell, or cause partial shrivelling which causes the affected seed to have a bitter flavour (cimiciato). Defects may be visible externally, “visible corken” or by cutting the seed “hidden corken”: this will normally appear as a round, whitish area of variable dimensions, with a darker edge: white edge of the same defect won’t be considered. Sometimes there may be malformations affecting all or part of the seed (Fig. 2.8).

• Shrivelled hazelnuts: “shrivelled” are seeds that for various reasons have not reached normal development and are smaller in size and whose surface is completely or partially wrinkled and shrivelled (Fig. 2.9).

• Hazelnuts out of shell and scrap: incorrect drying, may cause breakage of the hazelnut shell and a subsequent qualitative degradation.

• Foreign bodies: this term indicates anything that is neither hazelnut nor shell, such as stones, earth, splinters of wood etc. The most commonly found defect is the presence of stones.

2.2.2. Laboratory equipment for quality analysis of hazelnut

The laboratory equipment (Fig. 2.10) used for the evaluation on the nuts sample includes:

• Scale (Fig. 2.11) used for weighing the received nut samples (Max 4 / 10 kg – Min 40 gr – e=d= 2/5 g);

• Cracking machine suitable for small samples used for shelling the sample (Fig. 2.12);

• Moisture halogen analyzer used to check the moisture content of the kernels (Fig. 2.13);

• Professional blender (adapt to dry fruit) used to mince kernels for the moisture check (Fig. 2.14);

• Precision scale (Fig. 2.15) used for measuring the visible defects (including foreign bodies, visible rotting and shrivelled kernels, etc.) (200-0.05 g);

• Inner defects analyzer (Fig. 2.16) used to detect inner hazelnut defects like hidden rot and hidden cimiciato.

2.2.3. Randiman determination

The randiman determination is essential to evaluate the quality of the lot and also to define its value (price). The randiman calculation is done on a clean and dry sample. The steps to follow for randiman determination are (Fig. 2.14):

• Visual inspection of hazelnut in shells: in order to identify and isolate foreign bodies, hazelnuts detached from shells, wastage and possible varietal mix present in the lot.

• Shelling and inspection of visible defects: after the shells have been separated from the nuts, a further visual inspection will be carried out in order to identify and separate any hazelnut affected by visible rotting or shriveled seed.

• Weighing of hazelnut and calculation of actual randiman: after shelling and sorting of shells, foreign bodies and nuts with visible defects, the remaining hazelnut will be weighed to determine the randiman as follow:

RANDIMAN (%) = Weight of shelled nuts * x100 (2,000 gr.) **

* in grams, after shelling and sorting of foreign bodies, nuts detached from shells, wastage, shrivelled and those with visible rotting. ** weight of the clean and dry sample of in-shell nuts

The randiman may vary from 38-40% to 45-47%, depending on the varietal characteristics, seasonal trend, agronomic management and post-harvesting process.

2.2.3.1. Determination of visible defects

The determination of the rates of visible defects which are (i) visible rotting and (ii) shrivelled hazelnuts, is done at the same time as the determination of the randiman. As mentioned in the previous section, the weight of these two defects shall be subtracted from the weight of the shelled sample before proceeding with the determination of the randiman.

The rate of each visible defect on the total weight of the shelled sample is calculated as follows:

Weight (in gr) of nuts with visible rotting

(i) Visible rotting (%) = (ii) Shrivelled hazelnuts (%) =

Total weight (in gr) of the shelled sample

Weight (in gr) of shrivelled hazelnuts

Total weight (in gr) of the shelled sample

2.2.4. Determination of quality grade

2.3.

x100 x100

Other quality parameters

The price paid to the producer supplying the hazelnuts is determined on the basis of quality parameters defined by the confectionery industry. The varietal quality is the main parameter since the size and shape of nut, kernel percentage, peelability and organoleptic characteristics are parameters controlled mainly by the genotype. Consequently, the price of the lots is mainly established with reference to the cultivar. The main quality parameters controlled by the genotype are:

The quality grade is assessed through the determination of hazelnuts affected by visible corken defects, visible rotting defects and hidden defects and hidden defects (hidden rotting and hidden corked) (Fig. 2.17).

2.2.4.1. Determination of visible corken kernel (or cimiciato)

From the sample resulting from randiman determination process, the hazelnuts with visible corken damages are separated and weighed in order to establish the rate (%) of this defect:

Weight (in gr) of nuts with visible corken

Visible corken (%) =

Weight (in gr) of the shelled sample x100

2.2.4.2. Determination of the hidden

defects

Hidden defects are divided into “hidden rotting” and “hidden corken”. The determination of the rate (%) of these two defects is carried out on the cut seeds of the shelled sample, without the seeds affected by visible defects, previously assessed.

• Shape and size of the hazelnut: round shape is preferred by the confectionery industry, since less product losses at the time of shelling; whole kernels are used for the most valuable products. The calibers (diameters) of the seeds preferred by the industry are 12-14 mm; larger or smaller sizes can have particular uses (for example in thin chocolate bars for the smaller ones) or can be destined for the production of semi-finished products (especially pasta and grains).

• Kernel percentage (or shelling yield): each variety has a percent kernel that depends on the genotype (from 38 to 50% in some Turkish cultivars), but is also influenced by climate and management conditions, in particular by the availability of water.

• Peelability of the seed: the peelability refers to the ease of removal of the episperm from the seed after roasting (Fig. 2.18) and is considered as optimal when 80% of the seed surface is free of episperm. The peelability depends on genotype but can be influenced by the seasonal climatic trends and the correct orchard management (fertilization and irrigation). Poor peelability is considered a defect in the processing phases, and at the time of sorting the residual episperm could hide the possible presence of hidden defects.