The ISMEA report of February 2, 2026 analyzes the Italian hazelnut sector: record spending, 55% self-sufficiency and rising prices. What this means in practice for those buying hazelnuts.

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.

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

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.