Nut spread scorecards are reshaping hazelnut and almond paste sourcing, tightening specs on sugar, nut %, additives, origin proof, and stability.

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.

Nominal price and real cost don't coincide: how to interpret harvest year, availability, format and quality, with price list examples and Ismea context.

What moves hazelnut prices and how to read a B2B quotation, with price list examples for Tonda Gentile Romana in Viterbo.

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.

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.