Hazelnuts: Packing, Transporting and Risk Factors

8/14/2019 Hazelnuts: Packing, Transporting and Risk Factors

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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


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Product information

Product Name

German Haselnsse

English Hazelnuts, cobnuts, filberts

French Noisettes

Spanish Avellanas

Scientific Corylus avellana, Corylus maxima

CN/HS number * 0802 21 ff.

(* EU Combined Nomenclature/Harmonized System)


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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-bearingseeds/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-ventilatedplace.


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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 nutsfrom various years' harvests are inadmissible.


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Hazelnuts may be kept for approx. 12 months at temperatures of -3 - 0C [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 - 8C 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 previousyear's harvest have a tendency to beetle infestation and rancidity.

Intended use

Most of the nuts produced are processed by the confectionery and bakeryindustries (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.


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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


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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 transportShip, truck, railroad


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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.


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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 m

3/t (unshelled in bags) [14]

Stowage space requirements

Cool, dry, good ventilation

Segregation

Fiber rope, thin fiber nets


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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 protectagainst 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.


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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.

Designation Temperaturerange

Source

2 - 4C [1]

2 - 8C [3]

-3 - 0C [5]

Favorable traveltemperature

range

2 - 4C [14]


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The stated travel temperatures are the ideal temperatures for achieving the

longest possible storage life, but travel temperatures of approx. 5 - 25C are

also feasible (depending on journey length), so it is not absolutely necessary

for the product to be transported as chilled goods.

Temperatures > 30C should not prevail for a long period, as suchtemperatures 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 "roasting" of the

hazelnut kernels.


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RF Humidity/Moisture



DesignationHumidity/water

contentSource

Relative

humidity60 - 70% [1]

4.3 - 12%

unshelled [1]

11 - 13%

unshelled[14]

5 - 6% shelled [1]

Water content

6% shelled [14]

Maximumequilibrium 65% [1]


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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. Atwater 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.


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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



Recommended ventilation conditions: air exchange rate: at least 10

changes/hour (airing)


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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 carriedout. The TLV for CO2 concentration is 0.49 vol.%.


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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.


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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 orby 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.


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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 atype 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.


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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 hasa 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 complyingwith 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.


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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 tostore 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

Activebehavior

Hazelnuts do not release anyodor.

Passive

behavior

Hazelnuts are sensitive to

unpleasant and/or pungent

odors.


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RF Contamination

Active

behavior

The high oil content of the goods frequently

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 accelerateself-heating processes.

Hazelnuts often also contain a high

proportion of fine dust or sand.

Passive

behavior

Hazelnuts are sensitive to dust, dirt, fats and

oils. The holds or containers must

accordingly be clean and in a thoroughly

hygienic condition before loading.


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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 andAspergillus 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 "country

damage", i.e. the toxin is already present in the hazelnut at the time ofharvesting. 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. Thetoxin may be detected using UV light.


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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 particularlyfrequently 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 alsomechanically post-treated.


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On acceptance of a consignment, particular attention should be paid to

"hidden" or "internal" infestation. Consult a surveyor and ensure that an

inspection certificate is issued.

During the voyage, infestation may also occur due to "defectors", 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.)


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WE SUPPLY THE FINEST TURKISH HAZELNUTS

(RAW, ROASTED, DICED & ORGANIC)


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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 advancedManufacturer business partners we cooperate.


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Our Commitments & ValuesOur Commitments to our esteemed Customers :

We believe that our customers come first, and that you are entitled toexpect excellent customer service from us. We strive to give youthis through personal accountability and professional commitment,working with you to ensure that our products and services meetyour 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


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Please contact us now!

Attn: Mr. Aytac SAMRIOGLU (Intl Sales)

Tel: +90 212 863 01 74

Fax: +90 212 8631719Mail: [email protected]

Documents

Hazelnuts: Packing, Transporting and Risk Factors