Kulaç stated to the AA correspondent that correct and timely drying of hazelnuts is vital to preserve the quality, taste and market value of the product.
Explaining that the correct drying method reduces the formation of aflatoxin, a toxic and carcinogenic substance produced by some mold species in hot and humid environments, and that this is of vital importance in terms of health and aroma, Kulaç said, "Age, that is, newly collected hazelnuts, contain 40 percent moisture. This should be reduced below 10 percent. The correct drying method of hazelnuts should not be done in places that will directly receive moisture, such as soil or grass. The communication with the soil should be cut off and drying should be done on a tarpaulin in direct contact with the sun." he said.
Kulaç pointed out the importance of the correct moisture content in hazelnuts and said:
"During the drying process, the humidity rate should fall below 10 percent. The ideal rate for complete drying is 6 percent. When this rate is achieved, the shelf life of hazelnuts and the storage and storage period are extended. Moist hazelnuts that are not dried well are contaminated with aflatoxin, which we call mold. This mold, which is very harmful for health, gives hazelnuts a bitter taste. It should never be eaten and should be removed immediately when it gets into the mouth. If this hazelnut is consumed, it can cause liver failure and even damage the heart." "Aflatoxin-containing hazelnuts are very harmful to health and should never be eaten."
"If every village comes together and builds its own silo, it will guarantee its hazelnuts."
Kulaç emphasized that they are working on silo drying with academicians from the Hazelnut Application and Research Center and shared the following information:
"In recent years, we have been conducting research in other world countries that produce hazelnuts. We visited countries such as Chile, Italy, Serbia and Ukraine. Producers in these countries definitely practice silo drying due to their financial situation. After collecting the hazelnuts from the ground, sorting and cleaning them, they put them in silos and dry them. This practice also exists in Türkiye, but it is not widespread. There is a risky issue that needs to be taken into consideration between sun drying and silo drying. Drying should not be done above 35-40 degrees in the silo. "The hazelnuts become oily and cause spoilage. Those who try to dry hazelnuts in silos with their own means should be careful about this. Producers around the world dry the hazelnuts in silos, bring them to a moisture content of 6 percent and put them in crates and sell them to processing companies."
Kulaç explained that they have commissioned 2 drying silos in the center and carried out trial studies and said, "We are working on our drying laboratory to set an example. We want to complete these with a few silos. There is a lot of seasonal rainfall in this region. We raised the awareness of the producers in this sense and switched to the net method. The net prevents the occurrence of aflatoxin in the hazelnuts collected from the ground. Each headman in the villages can establish their own silos through cooperatives, we are carrying out studies in this sense. If each village comes together and establishes its own silo." "It guarantees the hazelnuts." made his assessment.
