Hazelnuts are regarded as a health food, being high in monounsaturated fats, oleic acid, protein, vitamin E, calcium and potassium. Hazelnuts can be eaten whole, raw or roasted; or they may be crushed or ground and used as an ingredient in confectionery and baked goods.

Hazelnuts have been grown commercially, but not to a large extent, in Australia for over 100 years. Interest in hazelnut production reignited in the 1970s, with a new suite of varieties introduced and some level of industry coordination was achieved by the 1990s. However, hazelnut production in Australia has only averaged about 170 tonnes per year and there has been a market deficit between local production and estimated domestic market requirements. In late 2013, a large global confectioner announced a AU$70 million hazelnut project in Australia. The group, which makes chocolates and hazelnut spread, planted one million hazelnut trees on 2,600 hectares in the Riverina of New South Wales. This significantly dwarfs the previous total industry growth target of 200ha by 2015, as estimated by the Australian Nut Industry Council.

Hazelnut production is a small and developing industry in Australia, and its growers are represented by the Hazelnut Growers of Australia.

Facts and figures

• Hazelnuts were introduced into Australia more than 150 years ago
• Hazelnuts have traditionally been a crop for cool temperate regions of southern Australia, however a very large orchard was planted in 2014 in the warm temperate region of western New South Wales
• Hazelnuts can be used whole as a table food, or processed in a range of confectionery and bakery products
• Global production is approximately 800,000 tonnes, 54% of which was produced in Turkey

Hazelnuts are enjoyed as a whole nut, raw or roasted; or they can be used in a wide range of food products, such as muesli and salads. Ground or crushed, it is a key ingredient in confectionery such as gelato, bakery goods and chocolates. Praline is a paste made from hazelnut meal and has a wide range of uses. Oil obtained from cold pressed raw kernels is high in vitamin E and monounsaturated fatty acids and can be used in salad dressing and cooking. Flour from residual meal after oil extraction can be used as a flour substitute and is gluten free. Noisette (hazelnut) liqueur is made from green hazelnuts.

Hazelnuts are regarded as a health food, being high in monounsaturated fats, protein, vitamin E, calcium and potassium. Their high oleic acid content has been linked to lowering levels of blood cholesterol and the risk of death from coronary heart disease is reduced by 50% in people consuming hazelnuts at least once per day.

Growing regions

In Australia, the main hazelnut production areas are the Central Tablelands of New South Wales and the alpine valleys of north east Victoria. However, hazelnuts are also grown in the Dandenongs and Gippsland in Victoria; the northern and southern districts of Tasmania; and the Southern Highlands and South Coast of New South Wales. Other potential areas identified for hazelnut production include the Mount Gambier district and parts of the Adelaide Hills in South Australia, and the Manjimup district of Western Australia.

Soil type

Soil characteristics are a key factor for successful hazelnut production in Australia. Clay loams and loamy clays that are well structured and have a loam texture to a depth of at least 500mm, are the most suitable soils. Hazelnuts will grow on heavy clay soils and shallow soils, but they will be less productive.

The ideal soil pH for hazelnuts is considered 6.5–7.5. High levels of soil manganese on some red volcanic soils with low soil pH may have an adverse effect on trees but both problems can be overcome with liming.

Climate

Generally, hazelnuts require a relatively cool temperate and typically Mediterranean climate, with winter and spring dominant rainfall, and a dry autumn.

Average annual rainfall should be greater than 850mm, but supplementary irrigation should be available to ensure consistent soil moisture during key growth stages.

There are varietal differences for ideal temperatures but generally, the mean maximum temperature for the hottest month should be less than 31°C. A mean maximum temperature in the coldest month of less than 10°C, and about 1,200 hours below 7°C, is sufficient chilling to initiate kernel production.

When dormant, hazelnuts can tolerate temperatures as low as –15°C. During the time of pollination, June–August, the pollen and stigmas can be harmed by temperatures below –10°C and above 20°C. While frost damage can occur in Australia, frosts are generally not a limiting factor for production.

Varieties

There are a number of characteristics to consider when selecting a hazelnut variety or varieties to grow, including high yield potential, high percentage kernel weight, shape, free-falling from tree, maturity, time to bear and resistance to pests and diseases. End use will also be an important consideration, as the nuts best suited to processing may come from different varieties to those best suited to the fresh table nut market.

Variety evaluations and grower experience have shown five varieties — Barcelona, TBC, Lewis, Ennis and Tonda di Giffoni — that consistently perform and yield well in the cooler temperate areas of New South Wales, Victoria and Tasmania. Australian growers have reported that varieties grown in one region may not be suited to another, suggesting an interaction between climate and/or soils and varietal performance. This observation is consistent with overseas experience. In Italy, for example, the cultivars grown in the central and southern parts of the country appear to have lower chilling requirements for flowering and bud burst, compared with some varieties grown in much colder climates, such as Oregon, in the United States of America.

Hazelnuts are not self-fertile and depend on wind pollination for fertilisation of the flowers. Therefore, the planting has to be a mixture of the main (target) variety along with a genetically compatible pollenising variety. The selection of appropriate pollinisers is a critical aspect of hazelnut production, and as well as being genetically compatible, the polliniser must shed pollen at a time when the female flowers of the main variety are receptive.

A ratio of one polliniser tree to nine main crop trees is generally recommended to ensure sufficient pollen is spread throughout the grove. The polliniser trees can be planted in rows of their own or within rows of the main variety. The Hazelnut Growers Handbook discusses planting options in more detail.

Useful information on varieties and nut characteristics for Australian growers was gained from a 12-year variety assessment for south-eastern Australia. Prospective growers are also advised to speak with industry advisors, specialist nurseries and potential buyers about suitable varieties for their location.

Planting and crop management

There are several key considerations for site selection for a hazelnut grove. Flat or gently sloping sites are preferable to facilitate operations within the grove, particularly mechanical harvesting.

Standard equipment and machinery used on horticultural farms for maintenance and weed control will also be required for hazelnut production. Netting of orchards may be necessary to protect from bird predation.

An irrigation system is important to supplement rainfall deficiencies at key stages of tree and nut development. Micro-sprinklers and drip irrigation have been used successfully in commercial orchards. Tensiometers should be used to monitor soil moisture levels and determine irrigation requirements. A secure source of water is also required.

Hazelnuts will bear fruit about three or four years after planting and by six years should be yielding about 2.0–2.5kg/tree. Annual yields of 2.5–3.5t/ha would be considered an acceptable level of production.

The nuts ripen in late summer with most varieties falling free from their husks to the ground during March. Nuts should be harvested promptly, by hand or mechanically, when ripe—nuts left on damp ground for over a week will gradually darken, become less attractive and be prone to fungal attack. Rain at harvest time can cause discolouration of the shell.

After harvest, the nuts are cleaned (brushed) and dried to approximately 8% moisture, depending on the end use of the nut and storage time. Some confectionery companies may require a maximum moisture level of 6%. Nuts are dried on open-air racks or in fan-forced ovens, where the amount of heat required is relatively small and the speed of drying is not critical. Once dried, the nuts may be stored under dry, vermin-proof conditions for up to 12 months.

Hazelnuts are marketed as two products, nuts in-shell and kernels. Nuts in-shell, marketed mainly for home or table consumption, account for less than 10% of the total market. Most hazelnuts are cracked and sold as kernels, which can be eaten fresh, but the vast majority are either blanched or roasted and then used in confectionery products, cakes and biscuits.

Market research is important when establishing a hazelnut grove, as with any agricultural enterprise. Growers planning to sell to the kernel market should talk to buyers (processors) to determine if a particular variety or varietal characteristics are sought, such as kernel size, shape, texture, taste, oil content and blanching or roasting characteristics. Some processors have very specific requirements for their products.

Risks/challenges

A newly planted hazelnut orchard takes many years to come into full production and provide a return on invested capital. Developers of hazelnut groves will need to carefully assess their ability to finance inputs throughout the establishment phase, as well as their ability to service debt if development capital was sourced through borrowing. Hazelnuts can have biennial bearing patterns, i.e. trees bear a heavy crop one year, followed by a light crop in the subsequent year. The income stream from this production pattern may impact on cash flow and budgeting.

A challenge for the industry is to achieve greater expansion and coordination so that networks or cooperatives of smaller growers could collectively supply Australian confectionery processors with their hazelnut requirements.

Individual growers take some risk when selecting varieties for new locations. While considerable variety assessment work has been done, there needs to be continued research to fine-tune the interactions between region, variety and end product. There also needs to be more R&D on irrigation methods, especially to achieve better results during kernel fill.

Publications/information

Emerging animal and plant industries: Their value to Australia RIRDC report (2014)

Hazelnut market profile Wealth from Water program, Combined Tasmanian government agencies (2013)

Hazelnuts: variety assessment for south-eastern Australia RIRDC report (2009)

Hazelnut production Primefact 765, NSW Department Primary Industries (2008)

Hazelnut variety assessment for south-eastern Australia RIRDC report (2007)

Pest and disease analysis in hazelnuts Lester Snare, NSW Department Primary Industries, published by Horticulture Australia (2006)

Hazelnut variety assessment for south-eastern Australia RIRDC report (2003)

Hazelnut Growers of Australia – the peak industry body for hazelnut growers in Australia