Postharvest processing technology of hazelnut

(1) When manual harvesting is performed, it's essential to separate the nuts from their pods. The dislocation process involves the following steps:
1. Fermented and disassembled hazelnuts can be naturally dislocated after fermentation. To do this, stack the harvested fruits in layers of 40 to 50 cm and cover them with straw or other materials to allow fermentation for 1 to 2 days. During this time, monitor the temperature and humidity inside the pile. If they become too high, excessive fermentation may occur, resulting in dark, dull shells and even making the nuts inedible. Therefore, it's crucial to manage the conditions carefully. After fermenting, gently hit the fruit pods with a wooden stick to dislodge the nuts. Manual dislocation is also an option, but it tends to be more labor-intensive and costly.
2. Once the nuts are knocked loose, they can be placed on a drying area and tapped again with a wooden stick to ensure complete separation. For mechanized harvesting, this step is usually skipped since the nuts are already dislocated during the mechanical process.
(2) After de-stemming, hazelnuts often contain impurities such as dried fruit fragments, leaf pieces, soil clods, empty grains, and insects. Removing these impurities ensures the final product is clean and meets commercial standards. The process includes:
First, use a cleaning machine to remove any remaining branches and leaves. This machine works by winnowing, blowing away light debris like leaves and dried fruit while heavier particles like stones and soil fall to the bottom.
Second, wash the hazelnuts with water to remove dirt and sand, ensuring a cleaner finish.
(3) The moisture content of freshly harvested and dried hazelnuts ranges from 20% to 35%. Washing further increases this moisture level, so it’s necessary to dry them again to reduce the moisture content to between 6% and 7.5% for proper storage and further processing. Drying using traditional methods is cost-effective and practical.
1. Sun-drying is a common method. Spread the cleaned hazelnuts in the sun, but avoid direct exposure to prevent shell cracking and reduce shelf life. Turn the nuts regularly to ensure even drying.
2. Natural ventilation drying involves placing the hazelnuts on a raised platform made of boards and mats, about 70–80 cm above the ground. The layer should not exceed 5 cm in thickness, and it should be turned 1–2 times daily. Keep the area shaded and well-ventilated. In temperatures between 18°C and 22°C, drying takes 6–8 days, reducing the moisture to 5%–7%. If rain occurs, move the hazelnuts indoors. In dry northern rural areas, this method is particularly effective.
3. Using a dryer is another efficient option, especially in developed countries. Dryers blow hot air (36°C–40°C, with a maximum of 45°C) into the chamber, allowing large-scale drying—up to 2 tons at a time for larger machines, and 0.5 tons for smaller ones. Drying time varies depending on initial moisture levels, typically ranging from 9 to 27 hours. This method ensures high-quality results and faster processing.

OEM Service

OEM is commissioned production, which is actually a way of "OEM production". It means that brand producers do not directly produce products, but use their own "key core technology" to design and develop new products, control sales channels, and hand over specific processing tasks to other enterprises. The manufacturers undertaking this processing task are called OEM manufacturers, Its products are OEM products. According to the requirements of another manufacturer, one manufacturer produces products and accessories for it. In the Plant Extract industry, products are generally powder in shape, but we can provide customers with OEM services and finished products they need.