Minimum requirements1

• In all classes, subject to the special provisions for each class and the tolerances allowed, the hazelnut kernels must display the following characteristics:
• The kernel must be:
  
  • intact; however, the absence of part of the tegument or a scratch/ chafing and scraping less than 3 mm in diameter and 1.5 mm in depth shall not be considered as a defect;
  • Hazelnut kernels must not have any damage or injury spoiling the integrity of the produce.
  •  sound; produce affected by rotting or deterioration such as to make it unfit for human consumption is excluded;
  • Hazelnut kernels must be free from disease or serious deterioration, which appreciably affects their appearance, edibility or keeping quality.
  • In particular, hazelnut kernels affected by rotting, even if the signs are very slight but liable to make the hazelnut kernels unfit for consumption upon arrival at their destination, are to be excluded.
  •  clean; practically free of any visible foreign matter;
  • Hazelnut kernels must be practically free of soil, dust, chemical residue or other foreign matter.
  •  sufficiently developed; no shrunken or shrivelled kernels that are extremely flat and wrinkled, or with desiccated, dried out or tough portions affecting more than 50 per cent of the kernel; A kernel is regarded as not sufficiently developed if it is shrunken or shriveled.
  • A shrunken kernel is an undeveloped firm fruit which is obtained after fertilization during rapid kernel growth in extremely high temperatures.
  • A kernel is regarded as shriveled if more than 50 per cent of the fruit skin surface of the compact fruit is affected by wrinkling. This defect usually occurs in seasons where there are high crop yields, or where there is stress from drought or poor nutrition, or as an inherited trait.  photo 13
  • free from blemishes, areas of discoloration or spread stains in pronounced contrast with the rest of the kernel affecting in aggregate more than 25 per cent of the surface of the kernel; the presence of hazelnut kernels with a brown or dark brown centre, normally accompanied by a small separation of the cotyledons, which does not affect the taste or smell is not regarded as a defect2;
  • It means apparent localized alterations of the external or internal color, from any cause or source whatsoever (intrinsic or extrinsic), but excluding blemishes caused by a more serious defect such as mould, decay or damage by pests.
  • Blemishes that do not affect the edibility of the hazelnut kernels are not regarded as a defect. Therefore, in case of kernels showing blemishes a taste check is required.
  •  free from living pests, whatever their stage of development; Hazelnut kernels must be practically free from living insects or mites.
  • The presence of insects or mites can detract from commercial presentation and acceptance of hazelnut kernels.
• free from damage caused by pests, including the presence of dead insects and/or mites, their debris or excreta. However, pest damage caused by cimiciato is allowed, provided that there is only one spot on the kernel that does not exceed 3 mm in diameter by 3 mm in depth;
• Damage by insects or rodents/animal parasites can detract from the general appearance, keeping quality and edibility of hazelnut kernels.
• The visible damage caused by insects or animal parasites includes the presence of dead insects or insect’s debris. However only one healed calli tissue from cimiciatto damage on the kernel which does not exceed 3 mm in diameter by 3 mm in depth is allowed. 
•  free from mould filaments visible to the naked eye; Mould filaments visible to the naked eye, either on the inside or on the outside of fruit or kernel, are not allowed. 
• free from rancidity;
  
  • Hazelnut kernels must be free of oxidation of lipids or free fatty acid production giving a characteristic disagreeable flavour. An oily appearance of the flesh does not necessarily indicate a rancid condition.
  • Therefore, rancidity may only be checked by a taste test.
•  free of abnormal external moisture;
  
  • This provision applies to excessive moisture, for example, free water lying inside the package but does not include condensation on produce following release from cool storage or refrigerated vehicle.
•  free of any foreign smell and/or taste.
  
  • This provision applies to hazelnut kernels stored or transported under poor conditions, which have consequently resulted in their absorbing abnormal smells and/or tastes, in particular through the proximity of other product which give off volatile odours.
• The condition of the hazelnut kernels must be such as to enable them:
  
  •  to withstand transportation and handling,
  •  to arrive in satisfactory condition at the place of destination
• Development:
  • The hazelnut kernels must be sufficiently developed, according to varietal characteristic and growing conditions.
  • They must have reached a normal stage of development.