Farm2Fork-19: SafeNut – Sustainable Food Safety Solutions for Hazelnut Production from Pre-Harvest to Market

Hazelnut is an economically significant agricultural product cultivated across extensive areas worldwide, widely utilized in industries such as chocolate, confectionery, cosmetics, and pharmaceuticals. However, hazelnut production faces critical food safety challenges, primarily aflatoxin contamination caused by Aspergillus fungal species, and pesticide residues. Aflatoxins are toxic and carcinogenic mycotoxins, posing severe risks to human health while limiting international trade opportunities due to stringent regulatory standards. Similarly, pesticide residues resulting from improper pest management practices create health concerns and complicate compliance with export regulations.

To address these issues effectively, raising awareness among hazelnut farmers and promoting the widespread adoption of good agricultural practices (GAP) are essential steps. Training producers on proper pesticide application techniques, correct dosage, and compliance with required waiting periods before harvest is crucial. Post-harvest measures, including modern drying and storage technologies to control moisture levels, should also be implemented to minimize aflatoxin formation. Additionally, employing biological control methods to inhibit aflatoxin-producing fungi provides a sustainable and environmentally friendly alternative.

Regular monitoring and analysis throughout the production chain are vital for early detection and mitigation of aflatoxin and pesticide risks. Establishing cooperative platforms involving producers, research institutions, public authorities, and industry stakeholders will foster knowledge-sharing, enhance food safety standards, and ensure sustainable solutions. Consequently, these integrated measures will protect consumer health, strengthen compliance with international food safety requirements, and significantly enhance the competitiveness of hazelnuts in global markets.

We are looking for partners with expertise in one or more of the following areas:

• Research institutions working on plant health, aflatoxin detection, soil microbiology, or sustainable input management

• Agri-tech SMEs offering solutions for drying, storage, or digital monitoring systems

• Food safety laboratories and universities experienced in mycotoxin analysis or carbon accounting

• NGOs, farmer cooperatives, or agencies involved in sustainable agriculture, certification, or farmer training