Raw Hazelnut Kernels

The industrial default, and why

Raw kernels are where most industrial buyers start. The pellicle is intact, no heat has been applied, and the roast curve stays entirely yours — so the flavour identity of the finished product is decided on your line, not at origin. For anything that is baked or roasted downstream anyway, paying for a roast at origin is paying twice.

Advantages worth pricing in

• Longest kernel shelf life. An intact pellicle and no applied heat mean less exposed surface than roasted, blanched or diced product. We specify 12 months in original packaging under cool, dry storage.
• One input, four outputs. The same lot feeds roasting, blanching, paste and flour, which simplifies purchasing and stock.
• Calibre you actually need. Bands from 9-11 mm to 14-16 mm, so you can buy down when the kernel is going to be milled — one of the easiest costs to remove from a recipe. The calibre and grading guide explains how the bands and defect classes interact.
• Packaging matched to holding time. 25 kg, 50 kg, vacuum or big bag; vacuum is what we recommend when the lot will sit rather than move straight into production — see packaging and container loading.

Before you specify

Four clauses do most of the work: the calibre band in millimetres, the grade class, maximum moisture as a number, and the aflatoxin category matched to your intended use. Everything ships from our own orchards in Giresun, so a lot traces back to the block it was harvested from — why that matters.