Risks and solutions for harvesting, storage and processing of organic hazelnuts
Today, poor nutrition is among the major contributors to obesity, diabetes, cancer and cardiovascular disease. Consumers have become aware of the importance of nutrition and are demanding a safe food supply. In response to the demand for healthy, high-quality food, organic products are being produced in larger quantities. The most important organic products that Turkey grows and exports are dried grapes, dried figs, frozen fruits, apricots, and hazelnuts. When the value of kernels and processed hazelnut products are combined, the most important and most profitable organic product is hazelnut. Organic hazelnut production is concentrated in the coastal zone of the Black Sea Region. In recent years, the organic hazelnut production has increased in response to an increased demand. In organic food production, food safety risks include pesticides, chemicals, environmental pollutants, nitrates, natural toxins, pathogens and mycotoxins. In this study, the harvesting, storage and processing methods for organic hazelnuts are compared with those of conventionally-grown hazelnuts.
Üstün, N.Ş., Karaosmaoğlu, H. and Turan, A. (2018). Risks and solutions for harvesting, storage and processing of organic hazelnuts. Acta Hortic. 1226, 365-368
Corylus avellana, food safety, environmental pollutants, organic food, conventional food