Product name. German Walnüsse English Walnuts French Noix Spanish Nuéz Scientific Juglans regia CN/HS number * 0802 30 ff. (* EU Combined Nomenclature/Harmonized System) Product description. Walnuts are the rounded, single-seeded stone fruits of the walnut tree native to southern Europe, which is a member of Juglandaceae family. The walnut is enclosed in a green, leathery, fleshy husk which is inedible. Removal of the husk reveals the wrinkly walnut shell, which is in two halves, and encloses the kernel, which is likewise in two halves separated by a partition (see Figures 2 and 3). The seed kernels are enclosed in a brown seed coat which contains antioxidants. The antioxidants protect the oil-rich seed from atmospheric oxygen so preventing rancidity (oxidative rancidity). Walnuts are shell fruit (nut types). Because of their similar characteristics with regard to transport, particularly their high oil content, their requirements regarding care during storage and transport are the same as those of oil-bearing seeds/fruits.Due to their high fat content, walnuts have a significant nutritional value. They are of the following composition: • water: 5% • protein: 15% • fat: 63% • carbohydrates: 13% • fiber: 2% • minerals: 2% Oil content: • 50 - 65% • 40 - 65% Quality / Duration of storage. Characteristic indicators of good quality are: large seeds (nuts), thin shell, pleasant flavor (not rancid) and a light shell color. On acceptance, particular attention must be paid to inspecting the cargo for insect infestation. The nut shells may also become unattractive due to tannin which makes black stains on the outer shell in particular. For this reason, walnuts are sulfur-treated and, now, are bleached only with sodium hypochlorite. Walnuts must be neither rancid nor moldy and at most 10 - 15% may be empty (10% of empty walnuts is considered normal).  It is very important for the surveyor to ascertain the year of harvest: it must be taken into consideration that the nuts may be mixed with nuts from the previous year's harvest. This possibility must not be disregarded when determining whether or not loss has occurred in transit. Nuts from the previous year's harvest have a tendency to beetle infestation and rancidity. Dried walnuts may be kept for up to 12 months at temperatures of -3 - 0°C, while fresh walnuts may only be kept for a very short time. Intended use. Walnuts are primarily eaten raw and are also used in trail mixes. Walnuts are also processed into walnut paste for the confectionery and bakery industries. Walnut oil is obtained by pressing fully ripened walnuts; this oil is ideal for salad dressings. Countries of origin. Europe Italy, France, former Yugoslavia, Turkey, Romania, Bulgaria Africa   - Asia China, India America Chile, USA (California) Australia   - This Table shows only a selection of the most important countries of origin and should not be thought of as exhaustive.

Walnuts - product information