WE SUPPLY THE FINEST TURKISH HAZELNUTS (That produced, packed and delivered in hygienic conditions)

2. Hazelnuts
General:
Product information
Packaging
Transport
Container transport
Cargo securing
Risk factors and loss prevention:
Temperature Odor
Humidity/Moisture Contamination
Ventilation Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases Shrinkage/Shortage
Self-heating / Spontaneous combustion Insect infestation / Diseases

3. Product information
Product Name
German Haselnüsse
English Hazelnuts, cobnuts, filberts
French Noisettes
Spanish Avellanas
Scientific Corylus avellana, Corylus maxima
CN/HS number * 0802 21 ff.
(* EU Combined Nomenclature/Harmonized System)

4. Product description
The hazelnut is the single-seeded indehiscent fruit of the hazel tree (filbert
family, Corylaceae), which grows to a height of 7 m. The nut ripens from mid-
August, sits in a slit, cupule-type husk formed from bracts and has a relatively
thick, hard, woody shell, which constitutes approx. 55% of its weight. The
edible kernel within consists of delicious-tasting hard flesh enclosed in a
brownish seat coat.
The hazelnut kernel is surrounded by a brown seed coat, which contains
antioxidants which protect the oil-rich seed from atmospheric oxygen so
preventing it from becoming rancid (oxidative rancidity).
Hazelnuts are shell fruit (nut types). Because of their similar characteristics
with regard to transport, particularly their high oil content, their requirements
regarding care during storage and transport are the same as those of oil-bearing
seeds/fruits.
To harvest them, sheets of cloth are laid beneath the trees and the branches of
the trees are then shaken. The nuts are subsequently dried in a well-ventilated
place.

5. German-produced hazelnuts are generally sold with their shell on, but can only
meet a small proportion of German demand. For this reason, unshelled and
shelled hazelnuts (hazelnut kernels) are imported into Germany from the
countries of origin listed below.
Oil content:
hazelnuts (unshelled) 50 - 62% [1]
hazelnut kernels 60 - 68% [1]
Quality / Duration of storage
Depending on shape, a distinction is drawn between European hazelnuts or
filberts (cobnut, Corylus avellana), which are roundish, and Lambert's nuts
(giant filbert, Corylus maxima), which are oblong.
Hazelnuts must be clean, tender and fresh to the taste and have a large kernel
and a thin shell; they must not taste bitter, sour or rancid. Mixtures of nuts
from various years' harvests are inadmissible.

6. Hazelnuts may be kept for approx. 12 months at temperatures of -3 - 0°C [5]
(cold storage) and a relative humidity of 65 - 70% [1].
Hazelnut kernels, on the other hand, may be kept for just a few weeks at
temperatures of 2 - 8°C and approx. 65% relative humidity. At room
temperature there is a risk of the highly fatty kernels turning rancid.
It is very important for the surveyor to ascertain the year of harvest: it must be
taken into consideration that the nuts may be mixed with nuts from the
previous year's harvest. This possibility must not be disregarded when
determining whether or not loss has occurred in transit. Nuts from the previous
year's harvest have a tendency to beetle infestation and rancidity.
Intended use
Most of the nuts produced are processed by the confectionery and bakery
industries (lebkuchen, macaroons, hazelnut puree, hazelnut oil => nougat, etc.).
Apart from this industrial processing, hazelnuts are also eaten raw as snacks
(trail mix) and sold as kernels and grated or ground etc. for use in muesli,
salads and the like.

7. Figures
Figure 1 Figure 2 Figure 3
Countries of origin
This Table shows only a selection of the most important countries of origin and
should not be thought of as exhaustive.
Europe Turkey, Italy, France, Spain, Greece, Cyprus, Russia
America USA

8. Packaging
Hazelnuts are packaged in, among other things, woven polysacks (5 - 25 kg),
flat jute fabric bags (10 - 50 kg) and cartons (10 kg).
Vacuum packaging is best, as it protects the nuts from atmospheric oxygen.
The risk of rancidity is reduced if the packaging is lined with plastic.
Transport
Symbols
General cargo Temperature-controlled
Means of transport
Ship, truck, railroad

9. Container transport
Ventilated containers (coffee containers), if the lower limits set for the water
content of goods, packaging and flooring and the oil content of the goods are
complied with and if protection against solar radiation is ensured (risk of self-
heating).
Cargo handling
In damp weather (rain, snow), the cargo must be protected from moisture,
since it may lead to mold, spoilage and self-heating as a result of increased
respiratory activity.
No hooks should be used with bagged cargo, so as to prevent damage to the
bags and loss of volume.

10. Stowage factor
2.00 m3/t (flat jute fabric bags, 10 - 50 kg) [1]
1.98 - 2.12 m3/t (shelled in bags) [14]
2.41 m3/t (unshelled in bags) [14]
Stowage space requirements
Cool, dry, good ventilation
Segregation
Fiber rope, thin fiber nets

11. Cargo securing
In order to ensure safe transport, the bags must be stowed and secured in the
means of transport in such a manner that they cannot slip or shift during
transport. Attention must also be paid to stowage patterns which may be
required as a result of special considerations, such as ventilation measures.
In the event of loading as general cargo, dunnage should be used to protect
against damage:
Floor dunnage: criss-cross dunnage and
packing paper
Side dunnage: lining with wooden dunnage
and mats or jute coverings: protection from
metal parts of the ship, since traces of metal
promote cargo rancidity due to autoxidation.
Top dunnage: important for voyages to cold
regions (winter), since sweat may drip onto
the cargo.

12. Risk factors and loss prevention
RF Temperature
Hazelnuts require particular temperature, humidity/moisture and ventilation
conditions (SC VII) (storage climate conditions).
For this reason, precise details should be obtained from the consignor as to the
travel temperature to be maintained.
Temperature
Designation Source
range
2 - 4°C [1]
Favorable travel 2 - 8°C [3]
temperature
range -3 - 0°C [5]
2 - 4°C [14]

13. The stated travel temperatures are the ideal temperatures for achieving the
longest possible storage life, but travel temperatures of approx. 5 - 25°C are
also feasible (depending on journey length), so it is not absolutely necessary
for the product to be transported as chilled goods.
Temperatures > 30°C should not prevail for a long period, as such
temperatures promote respiration of the cargo and cause self-heating.
Heated nuts become inedible due to rancidity. Light turns shelled nuts
(hazelnut kernels) rancid more quickly than unshelled nuts.
Shelled nuts must not be stowed near heat sources. Stowing next to the engine
room bulkhead or on heated oil tanks causes drying-out or quot;roastingquot; of the
hazelnut kernels.

14. RF Humidity/Moisture
Hazelnuts require particular temperature, humidity/moisture and ventilation
conditions (SC VII) (storage climate conditions).
Humidity/water
Designation Source
content
Relative
60 - 70% [1]
humidity
4.3 - 12%
[1]
unshelled
11 - 13%
Water content [14]
unshelled
5 - 6% shelled [1]
6% shelled [14]
Maximum
65% [1]
equilibrium

15. Precise details should be obtained from the shipper as to the relative humidity
to be maintained during the journey.
Water contents of 4 - 12% are common; 6% is deemed dry for shipment. At
water contents > 12%, hazelnuts may become rancid. Damage due to moisture
and mold may be caused by ship and container sweat.
Sodden bags must be rejected. Seawater, rain and condensation water promote
hydrolytic/enzymatic fat cleavage, which may lead to self-heating as a result of
increased respiration (see RF Self-heating/Spontaneous combustion). Avoid
wettening liquids.
Hazelnut kernels should have a water content of 6% max., as an excessively
high water content may lead to self-heating, rapid spoilage due to anaerobic
respiration and mold.

16. The sorption isotherm for fresh hazelnuts rises gently, indicating relatively
weak sorption behavior. However, hazelnuts with a water content of 5 - 6% are
at equilibrium with a relative humidity of 70 - 75%, i.e. the mold growth
threshold is reached even at these low water contents.
Figure 4
RF Ventilation
Hazelnuts require particular temperature, humidity/moisture and ventilation
conditions (SC VII) (storage climate conditions).
Recommended ventilation conditions: air exchange rate: at least 10
changes/hour (airing)

17. RF Biotic activity
Hazelnuts display 2nd order biotic activity.
They are living organs in which respiration processes predominate, because
their supply of new nutrients has been cut off by separation from the parent
plant.
Care of the cargo during the voyage must be aimed at keeping decomposition
processes at the lowest possible level, so as to keep within limits any losses in
quality caused by the emission of CO2, heat and water vapor.
RF Gases
Hazelnuts (especially when fresh) produce ripening gases (particularly CO2) as
a result of the respiration processes which continue postharvest.
If ventilation has been inadequate (frost) or has failed owing to a defect, life-
threatening CO2 concentrations or O2 shortages may arise. Therefore, before
anybody enters the hold, it must be ventilated and a gas measurement carried
out. The TLV for CO2 concentration is 0.49 vol.%.

18. RF Self-heating / Spontaneous combustion
Oil content:
hazelnuts (unshelled) 50 - 62% [1]
hazelnut kernels 60 - 68% [1]
Because of their tendency to self-heating, hazelnuts may behave like
substances from Class 4.2 of the IMDG Code. See also IMO Code of Safe
Practice for Solid Bulk Cargoes.
However, self-heating occurs relatively seldom with hazelnuts and, if it does, it
is generally as a result of external influences such as heat and moisture.
Excessive stack pressure leads to self-heating, especially in the case of fresh,
crushed hazelnuts. Oils which have accumulated in the jute packaging fabric
encourage this behavior.

19. As a basic principle, a high oil content (especially in hazelnut kernels, see
above) encourages the tendency to self-heating.
Nuts from the previous year's harvest have a particular tendency to rancidity.
Fat decomposition in hazelnuts leads to the risk of self-heating and, ultimately,
to a cargo fire.
Fat decomposition may proceed as follows:
by hydrolytic/enzymatic fat cleavage or
by oxidative fat cleavage
Hydrolytic/enzymatic fat cleavage:
If the critical water content of the hazelnuts is exceeded, this promotes
hydrolytic/enzymatic fat cleavage. Fat-cleaving enzymes are activated by the
elevated water content.

20. The additional action of light and heat may accelerate this process. Free fatty
acids sometimes have an unpleasant odor and taste. In the event of extended
storage or improper cargo care, these cause the cargo to become rancid.
The free fatty acids formed are consumed by respiration processes in the
hazelnuts to form carbon dioxide and water, a process which is associated with
considerable evolution of heat.
Self-heating of hazelnuts is an extremely vigorous process, as the consumption
of fatty acids by respiration processes is associated with a considerably greater
evolution of heat than is the case with the respiration equation for
carbohydrates. Here too, as with cereals, the spoilage process proceeds in a
type of chain reaction, because heat and water are formed by the fatty acids
consumed by respiration, which in turn contribute to an intensification of the
process.
The self-heating of hazelnuts requires only a small seat of moisture, so that
within just a few hours heating may occur at moist points for which weeks or
months would be required in goods dry on shipment.

21. Fresh hazelnuts with a high water content tend in particular towards rapid self-
heating and may also ignite. Self-heating of hazelnuts leads not only to a
reduction in the utility value of this product (rancid odor and taste) but also has
a qualitative and quantitative effect on oil yield. The color and bleachability of
the oils are also negatively affected. The oil obtained complicates refining of
the crude oils in subsequent processing, because a higher free fatty acid content
makes decolorization substantially more difficult.
Hydrolytic/enzymatic fat cleavage and respiration may be limited by low
temperatures; however, this may only be affected to a limited degree during
transport. It is therefore important to ensure storage stability by complying
with the limit values for the water content of the goods.
Oxidative fat cleavage:
Food components frequently react with atmospheric oxygen in spoilage
processes. Atmospheric oxygen may enter into an addition reaction with
unsaturated fatty acids through the simultaneous assistance of light, heat and
certain fat companion substances, and possibly also traces of heavy metals.

22. Rancidity caused by oxidative fat cleavage is particularly noticeable in the case
of shelled hazelnuts, because the shelling process results to a certain degree in
exposure to atmospheric oxygen or to the steel parts of the ship or the
container walls, if not carefully covered. It is therefore absolutely essential to
store hazelnuts in the dark and to protect them from oxygen and metal parts,
since otherwise they become brown-colored and develop a rancid odor and
taste.
RF Odor
Active Hazelnuts do not release any
behavior odor.
Passive Hazelnuts are sensitive to
behavior unpleasant and/or pungent
odors.

23. RF Contamination
Active The high oil content of the goods frequently
behavior causes dark fat stains to appear on the bags,
which must therefore be kept from coming
into contact with goods sensitive to
contamination, such as baled goods, tea
chests, marble etc..
Hazelnuts in bags must not be stowed
together with fibers or fibrous materials,
either, since oil-impregnated fibers accelerate
self-heating processes.
Hazelnuts often also contain a high
proportion of fine dust or sand.
Passive Hazelnuts are sensitive to dust, dirt, fats and
behavior oils. The holds or containers must
accordingly be clean and in a thoroughly
hygienic condition before loading.

24. RF Mechanical influences
Hazelnuts are impact-sensitive and fragile and it is therefore necessary to avoid
particularly high stack pressure.
RF Toxicity / Hazards to health
Evolution of CO2 due to respiration, especially with fresh goods. Take care
when entering the hold. Use gas detector.
Danger: hazelnuts may contain aflatoxin. The molds Aspergillus flavus and
Aspergillus parasiticus produce the toxin aflatoxin, which may be present in
the cargo as a result of an attack by the above-mentioned mold types (see risk
factors Humidity/Moisture and Ventilation). In general, this is quot;country
damagequot;, i.e. the toxin is already present in the hazelnut at the time of
harvesting. As a rule, aflatoxin is only found in individual nuts. If batches of
hazelnuts intended as a human foodstuff are affected by this toxin, the product
can no longer be approved for human consumption. Hazelnuts affected by
aflatoxin cannot readily be distinguished from the other nuts in a batch. The
toxin may be detected using UV light.

25. RF Shrinkage/Shortage
Weight loss of up to 1% occurs due to moisture loss.
In the case of nuts which are empty, rotten or infested with the hazelnut
weevil, acceptable losses of approx. 7 - 12% per packing drum may occur.
Valuable cargo, so at high risk of theft.
RF Insect infestation / Diseases
On acceptance, the cargo must be inspected for insect infestation. An
inspection certificate should be issued.
Insect infestation (hazelnut weevil) is a problem occurring particularly
frequently in hazelnut kernels. It generally originates in the producing country
and makes the cargo inedible and worthless. Imports from Turkey exhibit an
elevated susceptibility to damage in the early summer (products from previous
harvest). As a consequence, the goods must be fumigated and often also
mechanically post-treated.

26. On acceptance of a consignment, particular attention should be paid to
quot;hiddenquot; or quot;internalquot; infestation. Consult a surveyor and ensure that an
inspection certificate is issued.
During the voyage, infestation may also occur due to quot;defectorsquot;, but then the
insects are to be found in the sacking and not in the product.
Mites, cockroaches, sawtoothed grain beetles, flour beetles, meal moths, dried
fruit moths and rats and mice may attack hazelnuts. Nuts from the previous
year's harvest have a particular tendency to beetle infestation.
The quarantine regulations of the country of destination must be complied with
and a phytosanitary certificate and fumigation certificate may have to be
enclosed with the shipping documents. Information may be obtained from the
phytosanitary authorities of the countries concerned.
Source : The Transport Information Service (TIS) from the German Insurance
Association (GDV e.V.)

27. WE SUPPLY THE FINEST TURKISH HAZELNUTS
(RAW, ROASTED, DICED & ORGANIC )

28. SIX GOOD REASONS FOR
CHOOSING SAMRIOGLU:
• Wide range of products; Dried Apricots, Dried
Figs, Raisins and Hazelnutkernels
( Conventional and Organics )
• Competitive prices
• Guaranteed product guality
• Flexibility with customer needs
• Professional Customer Relations
• Financially Strong and Technically advanced
Manufacturer business partners we cooperate.

30. Our Commitments & Values
Our Commitments to our esteemed Customers :
We believe that our customers come first, and that you are entitled to
expect excellent customer service from us. We strive to give you
this through personal accountability and professional commitment,
working with you to ensure that our products and services meet
your needs.
Our Corporate Values are:
• Guaranteed Product Qaulity
• Multi-Level Reliabilitiy
• Flexibility with Customers needs
• Competitive prices
• Timely delivery
• Accurate service before and after sale

31. Please contact us now!
Attn: Mr. Aytac SAMRIOGLU (Int’l Sales)
Tel: +90 212 863 01 74
Fax: +90 212 8631719
Mail: info@samrioglu.com