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.

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

How to eat almonds with criteria: why "natural" matters, how rancidity develops, what foreign odors do and why roasting doesn't "solve" allergies.

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

From field to post-harvest: what changes in hazelnuts during the season and why it affects quality, availability and batch consistency.

Practical indications for daily consumption, product stability and sensory quality, with a clear reference to Romana Hazelnut.