A practical B2B guide to avoid confusion between cultivars and protected names: how to write clear hazelnut specifications.

How to store in-shell hazelnuts: manage humidity, airflow, and odors to reduce rancidity and mold risk in professional storage.

Practical checks on almond batches: technical and sensory signals, stability over time, typical defects and what to ask the supplier.

The three main hazelnut-producing Italian regions represent 81% of national production but follow very different production models. What distinguishes Tonda Gentile delle Langhe, Tonda di Giffoni and Tonda Gentile Romana beyond the name.

What happens to hazelnuts during roasting: the effect of temperature and time on aromatic profile, stability and quality. What roasting reveals about a batch, and what it cannot correct.

From hull dehiscence to shelling and drying: what happens during the season and why the batch is the basis for planning.

Heat, light, oxygen and humidity change almond aroma over time: how to set up solid storage and practical controls.

Practical criteria for evaluating a batch of in-shell hazelnuts: sensory checks, common defects, and key questions for buyers and processors.

Xylella fastidiosa threatens almond production in Italy: analysis of risks, economic impact and defense strategies for almond growers.