Hazelnuts

Hazelnuts are the edible nuts of the species in the genus Corylus. The nuts are appreciated for their flavor and crunchy texture. They are also rich in vitamins, minerals, protein and unsaturated fatty acids. Hazelnuts are consumed as a snack (raw or roasted) or as an ingredient for the confectionery and bakery industries. The commercially cultivated species is C. avellana. It has been grown in regions with temperate maritime climates provided by large bodies of water. Global hazelnut supply has been dominated by traditional hazelnut-growing regions in the northern hemisphere. However, rising demand from health-conscious consumers has been a driving force for the emergence of new areas as significant producers in both hemispheres. Interspecific hybrid varieties between C. heterophylla and C. americana with C. avellana enabled the expansion of production areas to regions with cooler climates in eastern Asia and North America. Thus, global hazelnut cultivation and associated industries are experiencing robust growth.

Working Group Hazelnuts was formed to address all aspects of basic and applied research in hazelnuts, including classical and molecular breeding, crop physiology and biology, planting systems, canopy management, pests and diseases, organic production, harvest and postharvest operations, processing for inshell, kernel and oil markets, health benefits, economics, climate change and sustainability, precision management, and new technologies. The main activity of the Working Group is the organization of the International Congress on Hazelnut every four years with the main purpose of bringing academics, researchers, extension agents, growers, processors and exporters together for sharing research results, discussions and fruitful collaborations. The group is also in charge of preparing Acta Horticulturae proceedings. We encourage all those involved in hazelnut research to join and become actively involved in this Working Group.