SANJEEV YADAV HAZELNUT CULTIVATION,HOR-1303, Production Technology and Post-Harvest Management in Hazelnut Corylus avellana,Betulaceae,Hazelnut,European Filbert, Cobnut, Bhotia badam

1. Submitted To-
Dr. Harpal Singh
Assistant Professor
Submitted by-
Sanjeev Yadav
Id.No.- BGJ1562303
M.Sc. (Ag.) Horticulture
HOR-1303- Minor Fruit Production

2. Content…
 Introduction
 Area and production
 Climate and soil
 Botany
 Propagation
 Varieties
 Insect management
 Disease management
 Harvesting and Yield
 Post-Harvest Uses

3. Introduction
 Botanical Name- Corylus avellana
 Family- Betulaceae
 Chromosome number- 2n=22
 Origin- Asia Minor
 Common Name- Hazelnut
 Other Name- European Filbert, Cobnut, Bhotia badam
 Two species of filbert- C. americana and C. cornuta are native to North America.
 Although it is a introduced crop in India but native hazel (C. colurna) also exists in
forests of Jammu and Kashmir, Himachal Pradesh and Uttarakhand.

4. Area and production
 The main hazelnut producing countries are Turkey, Italy, Spain, USA
and Greece.
 Although hazelnut is also produced in the Former Soviet Union, Iran,
Romania and France, these countries do not have a major input in the
world hazelnut trade.
 Turkey is the first world hazelnut producer and exporter.
 In India the major areas having stands of seedling populations are in
Himachal Pradesh in some parts of Rampur, Rohru, Kotkhai tehsils;
Bahali, Sungri, Badseri, and Jareshi area of Shimla district, and Sangla
(Chansu), Nichar, and Katgaon of Kinnaur district and Pangi tehsil of
Chamba district.

5. Turkey
75%
Italy
7%
Azerbaijan
3%
USA
3%
Chile
3%
Georgia
2%
Iran
2%
Other
5%
Turkey Italy Azerbaijan USA Chile Georgia Iran Other

6. Climate and soil
 The preferred climate for hazelnut is mild summer and cool winter.
 It can be grown at elevation of 1,800-3,300 m.
 Longer periods of chilling are required to ensure fruit fullness and reliable nut yields.
 Chilling requirements vary for male catkins, female flowers and leaf buds but about
1,200 hours between 5-7°C are suitable. For female flowers, frost pockets and
temperatures below -5°C should be avoided when it begins to open.
 Low temperatures followed by warmer weather near the end of winter are ideal for
fruiting.
 More than 750 mm annual rainfall is required for good production, and supplementary
irrigation is useful during the establishment stage.
 Hazelnuts require a well-drained soil about 1.8 m deep.
 A neutral to slightly acidic soil (pH about 6) is suitable.
 Lime should be applied below pH 5.6

7. Botany
 Fruit type- Single seed nut
 Edible part- Cotyledon (Seed)
 Inflorescence- Catkin
 Monoecious flowers

8. Life Cycle of Hazelnut

9. Propagation
 Hazelnut trees are commonly raised from seed but show wide
variation.
 Grafting and budding methods are more superior and can be
used commercially.
 Rooted suckers of Corylus avellera species are used as
rootstocks.
 Mostly seedling of hazelnut are used as rootstock but Corylus
colurna species (Turkish hazel nut) has also been
recommended.

10. Varieties
 There are no standard named varieties under cultivation in
India.
 The trees are mostly of seedling origin.
 Some of the important varieties which could be cultivated
commercially in India.
 Daviana, Halsche reisun, romisch zeller, lambert filbert,
tonda giffoni, tonda romana, gentile delle langhe,
barcelona, duchilley.
 Other good varieties are Cosford Cob, Pearson's Prolific,
Atlas, Hempless and Tomollo.

11. Insect management
 In hazelnut Nut weevil is major insect.
 Aphid, eye spotted bud moth, Filbert bud mite, Filbert leaf roller,
Filbert worm are minor insect attacking hazelnut.
 Spray azadirachtin oil (Neem oil) for organic control.
 Growing insect pest registrant varieties.
 Dimethoate 30 EC or Methyldemeton 25 EC 1 ml/l for aphid
control.
 Spray application of Fenthion 100 EC 1 ml/l.

12. Disease management
 Filbert blight is caused by the bacterium Xanthomonas arboricola pv.
corylina (also called Xanthomonas campestris pv. corylina).
 Losses due to this disease are most commonly seen in young, establishing
trees less than 6 years of age, or in much stressed trees.
 The disease is lethal to commercially important European hazelnuts.

13. Harvesting and Yield
 It matures with nut turning brown but it is better to wait till the nuts start falling from the tree.
 Nuts are generally harvested with hand rakes. The removal of blank nuts or nuts with shriveled
kernels is essential to keep quality high but identification of blank nuts is difficult.
 With small quantities, nuts can be placed in water and the blanks floated off. Following
collection, the nuts should be cleaned and dried to approximately 8-10% moisture. In the case
of some confectionery companies, 6% moisture is the maximum requirement.
 Temperatures of 32-38°C are commonly used for drying. The bright colour of nut can be
retained by mixing them with common salt. The optimum temperature for roasting is 148-
155°C for 7 min.
 Hazelnuts begin to bear when approximately 3-year-old and yields at 6 yrs approach 2 to 2.5
kg/tree. Mature trees grown without irrigation or fertilisers can produce 20-25 kg/tree.
 With intensive management, yields can be up to 40 kg/tree.
 The trees are fairly reliable in cropping and are long living. Many trees give profitable yields
up to the age of 70-80 years.

14. Post-Harvest Uses
 Cookies
 Candies
 Cakes and chocolates
 Cereals
 Biscotti
 Breads and pasta
 Beverages
 Butters

15. Hazelnut Nutrition

16. thank you