What are the methods for storing hazelnut?
According to the Codex Alimentarius, storage facilities should be clean and dry (if possible, with a relative humidity < 70%), well-ventilated structures should provide protection from rain, entry of rodents and birds, drainage of groundwater, and have minimum temperature and humidity fluctuations. If possible, the temperature should be kept between 0 ºC and 10 ºC to minimize fungal growth during storage.
Good storage practices should be implemented to minimize the incidence of insects and fungi in storage facilities. This may include: the use of suitable, registered insecticides and fungicides or appropriate alternative methods, and the control of moisture content and temperature, if required.
In-shell hazelnuts and hazelnut kernels must be packed in such a way as to protect the produce properly, as stated in UNECE Standards DPP-03 and DPP-04 concerning the marketing and commercial quality control of in-shell hazelnuts and hazelnut kernels. The materials used inside the package must be clean and of quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications is allowed, provided that the printing or labeling has been done with non-toxic ink or glue. Packages must be free of foreign matter.
Although it depends on buyers and suppliers, according to industry sources it is common to find hazelnuts packed in the following forms:
Source: