The hazelnut, “fındık” in Turkish, is the perfect nourishing snack and an ideal ingredient for chocolate and confectionery.
Hazelnuts are rich in nutrients and have a high content of protein, fats, vitamins, minerals, and fiber. With 70% of the global production, Türkiye is the world’s leading hazelnut producer and exports to more than 150 countries.The history of hazelnut production in Türkiye can be traced back over 2,300 years to the Black Sea coast. The region’s unique climate provides the necessary setting for delicious hazelnuts. More than just a nutrient nut, the hazelnut has an important role in Turkish lifestyle and is mentioned in literature, folklore, and in the field of medicine. The region’s lush green hills overflow with hazelnuts, in anticipation of the harvest in the late summer. Once collected, hazelnuts are pre-dried under the sun until their leaves turn brown. They are then separated from their leaves and laid over canopies to be dried once again under the sun. This natural drying is an important factor in the quality and taste of the Turkish hazelnut. Türkiye’s hazelnut exports come in different forms, such as shelled, roasted, chopped, natural, in the shell, blanched, sliced, and as a hazelnut paste. Hazelnuts from Türkiye are classified between two categories based on crop location, skin separation and fat content. 1-Giresun Quality: Grown in Giresun and part of Trabzon provinces. These are the hazelnuts that have the highest level of skin separation and quality among the types in the world. 2-Levant Quality: This is the common name given to all hazelnuts that are grown in regions other than the region of Giresun quality hazelnut. These hazelnuts have a lower level of fat than the Giresun quality hazelnuts but a higher level of fat than those grown in the other countries and a better taste.”