Brazil NutsTechnical Information

The Brazil nut tree, Bertholletia excelsa, family Lecithidaceae, is one of the most important economic plants of the Amazonian forest due to its valuable edible seeds, commonly known as Brazil nuts. It is one of the tallest trees of the Amazon Basin’s tropical rainforest, reaching up to 50 m in height, and can reach an age of 1,000 years. Its straight cylindrical unbranched trunk has a rough gray-brown bark with longitudinal fissures and its canopy may have a diameter of 20-30 m.

Nearly all Brazil nuts come from natural forests. They represent one of the most important non-timber forest products and have an important role in the preservation of the Amazonian rainforest. The nuts are an important source of income for the local communities, which depend directly or indirectly on the Brazil nut trade.

Brazil nuts have a tender, rich and mild flavor and can be used for direct consumption, as a snack, or used as an ingredient in chocolate bars, cakes or biscuits.

The Brazil nut, the edible seed of the Brazil nut tree, is a triangular nut which comes from the Amazonian rainforest. They are collected mainly by natives from wild trees in the forest since there are no economically viable plantations. Today the largest producer of Brazil nuts is Bolivia, representing about 75% of world total production, followed by Peru and Brazil. These nuts are consumed directly (raw, salted, roasted, etc.) or as an ingredient in chocolate and cereal bars, cakes or biscuits, as well as in a variety of recipes.

Brazil Nuts1. General Information 1

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Brazil Nuts / 1. General Information

The fruit of the Brazil nut tree is a large, round capsule (10-12 cm in both diameters), with a hard, woody capsule wall. Each fruit (pod) weighs 0.5-2.5 kg and contains 10-25 seeds, which have a hard shell and triangular shape (three-sided) of about 3.5-5 cm long and 2 cm wide. The outer woody casing is so hard that only one animal, the agouti, can crack it open with its sharp, chisel-like teeth. The survival of Brazil nut trees is dependent on bees, which help pollination, and agouti, which help the dispersal of seeds.

Seasons

Main Brazil Nut Growing Areas. Source: INC

Southern Hemisphere

Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec

CollectingFlowering

Brazil nuts are almost exclusively harvested in natural forests, making them one of the most important products of extractive reserves in Amazonia. Although some plantations have been developed, the production is still low and not economically viable.

Brazil nut flowers during the dry season with the greatest intensity in October-December. Since Brazil nut trees are angiosperms, their flowers need to be pollinated by specific bees. Once the flower has been pollinated, the fruit takes 15 months to maturate, so the fruit starts to fall at the beginning of the rainy season (January - February).

The chart shows the most common flowering and harvesting months in eastern Amazonia. However, as the Brazil nut flowers during the dry season, the fruit takes 15 months to maturate and falls during the wet season, flowering and collecting times vary depending on the area.

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Sources:• Arrus, K., Blank, G., Clear, R., Holley, R. A., & Abramson, D. (2005). Microbiological and aflatoxin evaluation of Brazil nut pods and the effects of unit processing operations.

Journal of food protection, 68(5), 1060-1065.• Clay, J. W., & Clement, C. R. (1993). Selected species and strategies to enhance income generation from Amazonian forests. Rome: Food and agriculture organization of the

United Nations.• Mori, S. A. (1992). The Brazil nut industry-past, present and future. Sustainable harvest and marketing of rain forest products, 241-251.• Taitson B. (2007). Harvesting nuts improving lives in Brazil. WWF (World Wide Fund for Nature). http://wwf.panda.org/?92320/Harvesting-nuts-improving-lives-in-Brazil

Overview of Brazil Nut Production

The Brazil nut is the most economically important plan product that is sustainably harvested in the Amazonian rainforest. Close to 70% of the world’s supply comes from the Pando region, an area that represents only 3% of the Amazon forest.

On average, world Brazil nut production was 24,350 metric tons annually during the period 2013/14-2017/18. Bolivia, with 19,000 MT, accounted for 78% of world production, followed by Peru (16% share) and Brazil (6% share).

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The Brazil nut tree produces round pods with a hard, woody wall which contains 10-25 angular seeds (nuts) protected by a hard shell. Brazil nuts are a great snack (raw or processed) and a good ingredient to complement pastries, salads, ice creams and yogurts. They are high in unsaturated fat, fiber, vitamin E, thiamin and minerals such as selenium, potassium, zinc, magnesium, phosphorus, copper and manganese. They are also a source of calcium and iron.

Brazil Nuts2. Products

Brazil nuts are a delicious nut with a tender, rich and mild flavor. They can be consumed directly as a snack or in mixed-ingredient snacks without further processing, salting, sugaring, flavoring or roasting. They also combine perfectly with confectionary and baked goods. Brazil nuts are easily adaptable to many different dishes.

Of all nuts, Brazil nuts contain the highest amount of magnesium (376 mg/100 g). Moreover, they contain more selenium (1,917 µg /100 g) than any other food. In fact, a Brazil nut kernel (5 g) provides 95.8 µg of selenium and the Recommended Dietary Allowance (RDA) of selenium for both men and women is 55 µg/day (1,2).

When crushed, Brazil nuts produce a clear yellowish oil which is attractive for culinary uses and for the manufacture of soaps, shampoos, hair conditioning products, as well as for skin-care products, since it acts as a good moisturizer.

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NUTRIENTS IN 100 g OF DRIED UNBLANCHED BRAZIL NUTSEnergy 659 kcalProteins 14.32 gSaturated fat 16.134 gMonounsaturated fat 23.879 gPolyunsaturated fat 24.399 gCarbohydrate 11.74 gFiber 7.5 gCalcium 160 mgSelenium 1,917 µgPhosphorus 725 mgMagnesium 376 mgZinc 4.06 mgPotassium 659 mgVitamin E 5.65 mgThiamin 0.617 mg

Source: USDA National Nutrient Database for Standard Reference 1 Release April, 2018

Brazil Nuts / 2. Products

Used as a Snack

Uses as an Ingredient

Uses as an Oil

Baked Goods Industry Brazil nuts are a good ingredient in bread, cookies, cakes and pastries.

Confectionary Industry Brazil nuts are used as an ingredient in chocolates and chocolate bars.

Recipes Salads, rice, vegetable dishes, smoothies.

Spreads Brazil-nut butter.

Oil Industry The oil made from Brazil nuts can be raw used or for cooking. Its nutty flavor and aroma are perfect for a variety of foods and recipes and make it great for drizzling on salads.

Cosmetic The oil obtained from Brazil nuts can be used in cosmetic products such as moisturizing milk and shampoo.

Sources:(1) USDA National Nutrient Database for Standard Reference 1 Release April, 2018.(2) U.S. Department of Health & Human Services, National Institutes of Health, Selenium Fact Sheet for Health Professionals. https://www.ncbi.nlm.nih.gov/books/NBK225470/

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Examples of Brazil Nut Snacks Commercialized

Raw Brazil nuts

Brazil nuts in nut and dried fruit mixtures

Chocolate-coated Brazil nuts

Roasted and salted Brazil nuts

Brazil nuts are mainly marketed as shelled nuts. Due to their delicate buttery taste and smooth texture, they are excellent as a snack but can also be found chopped, in baked goods, salads and different recipes.

Brazil Nuts3. Varieties & Forms

1. Whole Kernels:

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Some applications:• Raw, roasted (salted or unsalted) and coated snacks.

• Nut and dried fruit mixtures.

Large size

Medium size

Midget size

Tiny size

Size Code Kernels per kg Kernels per lb

Large or Giants 176 - 242 80 - 110

Mediums 242 - 286 110 - 130

Smalls 308 - 352 140 - 160

Midgets 352 - 396 160 - 180

Tiny 396 - 484 180 - 220

1Organizations, such as the US Association of Food Industries Inc. (AFI), have developed industry standards available on the internet: AFI Specifications for Shelled Brazil Nuts. https://www.afius.org/AFI-Food-Standards

According to the UNECE Standard DDP-271, whole kernels can be sized as follows:

Pictures by courtesy of Tahuamanu S.A.

Brazil Nuts / 3. Varieties & Forms

Sources:• UNECE STANDARD DDP-27 concerning the marketing and commercial quality control of Brazil nut kernels, 2013 Edition.• Pictures by courtesy of Tahuamanu S.A.

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2. Pieces:

3. Flour/Meal:

4. Paste:

5. Oil:

Some applications:• Snacking

• Baking

• Cooking

Some applications:• Snacking

• Baking

Some applications:• Cosmetic products: moisturizing milk, shampoo, etc.

Some applications:• Baking

• Cooking

Brazil nut pieces

Brazil nut meal

Brazil nuts are collected from the ground during the rainy season. Thus, it is important to pick them up as soon as possible in order to protect them from heat and humidity, which can jeopardize their quality. Residual pods from the former crop should never be mixed with pods from the present crop. Their transportation to the storage facility should be also completed as soon as possible.

Brazil Nuts4. Processing

RECOMMENDATIONS FOR PROCESSING, PACKAGING, AND STORAGE

PROCESSING

Processing Brazil nuts into kernels comprises the following steps (Figure 1): cylinder pre-drying, sorting conveyor belt, in-shell size sorting, thermal shock (autoclave), drying, shelling, grading, oven drying, hand sorting/selection and packaging.

After the Brazil nut pods have been collected, they are cut open with a machete or axe. Damaged and empty pods should be removed. The nuts (10-25 per pod) are stored in jute bags and transported to a shelling facility via truck or boat.

The nuts must be dried as soon as possible to minimize the development of mold growth and, therefore, the incidence of aflatoxins. It is recommended to dry the nuts within 10 days of collection.

Once in the facility, the in-shell Brazil nuts are pre-dried before being pre-sorted by visual inspection in order to remove the damaged and diseased nuts. After that, they are classified by size with vibratory screens.

Before shelling, the in-shell nuts are passed through a steam autoclave process to loosen the inner kernels from the outer shell, which reduces the number of nuts broken during the cracking process. They are mechanically (although sometimes manually) cracked and the shells are usually removed by hand.

The shelled nuts are then graded by size (large, medium, small, midget and tiny) and quality (Class I, Class II and Class III) or as per the customer’s quality requirements. They are then further oven-dried to a moisture content of about 5% to stabilize them and produce a great-tasting finished product.

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Brazil Nuts / 4. Processing

STORAGEAccording to the Codex Alimentarius, storage facilities should be clean and dry (if possible, with a relative humidity < 70%), well-ventilated structures should provide protection from rain, entry of rodents and birds, drainage of ground water and have minimum temperature and humidity fluctuations. If possible, the temperature should be kept between 0 ºC and 10 ºC to minimize fungal growth during storage.

Good storage practices should be implemented to minimize the incidence of insects and fungi in storage facilities. This may include: the use of suitable, registered insecticides and fungicides or appropriate alternative methods, and the control of moisture content and temperature, if required.

PACKAGING

Modern packaging employs laminated plastic bags which are vacuum-sealed. Bag sizes vary from 20 to 50 kg. The introduction of nitrogen gas into the package enables better conservation of quality.

According to the UNECE Standards DDP-26 and DDP-27, concerning the marketing and commercial quality control of in-shell Brazil nuts and Brazil nuts kernels, respectively, they must be packed in such a way as to properly protect the produce.

The materials used inside the package must be clean and of a quality such as to avoid causing any external or internal damage to the produce. The use of materials, particularly of paper or stamps bearing trade specifications, is allowed, provided the printing or labeling has been done with non-toxic ink or glue.

TRANSPORT

According to the Codex, transport containers should be clean, dry and free of visible fungal growth, insects and any contaminated material. The containers should be well constructed to withstand handling abuse without breaking or puncturing, and tightly sealed to prevent the entry of any dust, fungal spores, insects or other foreign material.

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Sources:• Arrus, K., Blank, G., Clear, R., Holley, R. A., & Abramson, D. (2005). Microbiological and aflatoxin evaluation of Brazil nut pods and the effects of unit processing operations. Journal of food protection, 68(5), 1060-1065.• Clay, J. W., & Clement, C. R. (1993). Selected species and strategies to enhance income generation from Amazonian forests. Rome: Food and agriculture organization of the United Nations.• Codex Alimentarius. Code of practice for the prevention and reduction of aflatoxin contamination in tree nuts. (CAC/RCP 59-2005).• UNECE STANDARD DDP-26 concerning the marketing and commercial quality control of inshell Brazil nuts, Edition 2013.• UNECE STANDARD DDP-27 concerning the marketing and commercial quality control of Brazil nut kernels, Edition 2013.

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Shelling

Drying

Opening

Brazil nut pods

Brazil nuts (in-shell)

Brazil nutkernel

Foreign matterInadequate nuts

Grading

Oven drying

In-shell size sorting

Thermal shock(autoclave)

Sorting conveyor belt

Cylinder pre-drying

Hand sorting

Packaging

Shell

Figure 1. This flow chart gives an overview of the steps involved in processing Brazil nuts but does not include many of the additional food safety steps undertaken by shellers and processors.

To ensure the safety of Brazil nuts, international growers and processors are developing a wide range of good agricultural, manufacturing and storage practices. Brazil nuts should be produced with consideration for quality control and international food safety standards. Careful practices have been established to control the chemical, microbiological, pesticide and contaminant content.

Brazil Nuts5. Quality Requirements 5

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Quality - Minimum Requirements (UNECE)

Whole Product:• sound• free from visible mold filaments • free from living pests • free from damage caused by pests (including

their presence, debris or excreta)• free of abnormal external moisture• free of foreign smell and/or taste

Kernel:• intact (kernel is considered as whole with < 25%

missing)• sound• clean (practically free of foreign matter)• sufficiently developed (desiccated, dried out or

tough portions < 25% of the kernel)• free from blemishes, areas of discoloration,

yellowing, fat diffusion or spread stains (≤ 20% of the surface of the kernel)

• well formed• free from living pests• free from damage caused by pests (including

their presence, debris or excreta) • free from visible mold filaments • free from rancidity• free of abnormal external moisture• free of foreign smell and/or taste

Shell:• intact (slight superficial damage is not

considered a defect)• clean (adhering hull ≤ 10% of the total shell

surface)• free from blemishes, areas of discoloration or

spread stains (≤ 20% of the surface of the shell)• well formed

Kernel:• free from rancidity• sufficiently developed• free from blemishes, areas of discoloration, oil

stains or spread stains (≤ 20% of the surface of the kernel)

IN-SHELL BRAZIL NUTS BRAZIL NUTS KERNELS

Brazil Nuts / 5. Quality Requirements

International Maximum Levels for Aflatoxins in Brazil Nuts:

Country Aflatoxin B1 (ppb)

Total Aflatoxins (B1-B2-G1-G2) (ppb) Source

Brazil20 (in-shell RTE)10 (shelled RTE)15 (shelled FP)

Resolução Nº7, de 18 de fevereiro de 2011. Ministério da Saúde da Brasil.

Canada 15 (RTE & FP) Government of Canada. List of Contaminants and Other Adulterating Substances in Foods. Updated on September 17, 2018.

Codex 10 (RTE)15 (FP)

Codex Alimentarius. General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995). Last amended 2018.

EU 5 (RTE)8 (FP)

10 (RTE)15 (FP) Commission Regulation (EU) Nº 165/2010.

India 10 (RTE)15 (FP) Food Safety and Standards Authority of India (FSSAI).

USA 20 (RTE & FP) U.S. Food and Drug Administration Compliance Policy Guides (CPG) Sec. 555.400.

SOME CHEMICAL AND MICROBIOLOGICAL PARAMETERS

CONTAMINANTS

QUALITY ASSURANCE

The following programs are endorsed by the industry:• Good Agricultural Practices (GAPs), which provide growers guidelines and principles to apply for on-farm production and post-

production processes, to provide safe and healthy nuts, minimizing potential hazards, such as pathogens, contaminants and pest-management materials.

• Good Manufacturing Practices (GMPs), which define procedures to be used in the processing, packaging, storing and transport stages by handlers to ensure the quality of the product. GMPs are used by handlers to treat Brazil nuts under the best sanitary conditions.

• Good Storage Practices (GSP), which provide procedures that should be in place in the post-harvest, processing and transport stages by handlers to control the moisture content and temperature and to minimize the levels of fungi (especially aflatoxins) and insects.

• Hazard Analysis Critical Control Point (HACCP), which provides a systematic preventive approach to food safety that identifies, assesses and controls the risk of biological, chemical and physical hazards in production processes.

1BAM, 1984, 6th Ed., pp. 7.01-7.182BAM, 1984, 6th Ed., pp. 5.01-5.07

RTE: ready-to-eat. FP: for further processing.

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Sources:• Association of Food Industries (AFI) Specifications for Shelled Brazil Nuts.• UNECE STANDARD DDP-26 concerning the marketing and commercial quality control of inshell Brazil nuts, Edition 2013.• UNECE STANDARD DDP-27 concerning the marketing and commercial quality control of Brazil nut kernels, Edition 2013.

UNECE Association of Food Industries (AFI)

ChemicalMoisture Whole nut ≤ 12%

Kernel ≤ 4.5%Between 1.5% - 6.0%

Free fatty acids - ≤ 0.5%Peroxide value - ≤ 10 mg/kg

MicrobiologicalE. coli - Negative1

Salmonella - Negative2

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These standards and grades apply to in-shell Brazil nuts and Brazil nut kernels of varieties (cultivars) grown from Bertholletia excels (L.). Both Brazil nuts in-shell and kernels are classified based on the defects allowed.

The following is extracted from the United Nations Economic Commission for Europe (UNECE) Standard DDP-26 and DDP-27 concerning the marketing and commercial quality control of in-shell Brazil nuts and Brazil nut kernels, respectively. These UNECE Standards were created by the Specialized Section on Standardization of Dry and Dried Produce of the UNECE with the help and recommendations of the INC.

Companies may set quality standards of their own1. This kit merely gives the UNECE Standards as the internationally recognized minimum requirements for dry and dried produce. UNECE Standards are voluntary and operators are free to choose which standards they use in their business practice, subject to national regulations.

Brazil Nuts6. Standards and Grades

Classification

Classification is made according to the defects allowed, which are listed in the following tables.

*Percentage of defective in-shell Brazil nuts by number or weight.

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Defects allowedTolerances allowed*

Class I Class II Class III(a) Tolerances for produce not satisfying the minimum requirements, of which no more than: 7 10 15

Not sufficiently developed or empty shells 1 2 3Cracked/punctures 1 2 3Broken/split shells 1 1 2Moldy 3 3 5Rancid or slight foreign flavor, rotting or deterioration 1 1 2

Damaged by pests 1 2 2Living pests 0 0 0Oil stains 2 3 3

(b) Size tolerances (if sized)For produce not conforming to the size indicated, in total 10 10 10

(c) Tolerances for other defectsForeign matter, loose shells, shell fragments, fragments of hull, dust (by weight) 1 2 2

Brazil Nuts / 6. Standards and Grades

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1Organizations, such as the US Association of Food Industries Inc. (AFI), have developed industry standards for the US imports, which are available online: AFI Specifications for Shelled Brazil Nuts. https://www.afius.org/AFI-Food-Standards

Sources:• UNECE STANDARD DDP-26 concerning the marketing and commercial quality control of inshell Brazil nuts, Edition 2013.• UNECE STANDARD DDP-27 concerning the marketing and commercial quality control of Brazil nut kernels, Edition 2013.

BRAZIL NUT KERNELS

Defects allowedTolerances allowed*

Class I Class II Class III(a) Tolerances for produce not satisfying the minimum requirements, of which no more than: 8 12 15

Not sufficiently developed, shrunken and shriveled 1 1 2Moldy 1 2 2Rancid or foreign smell or taste rotting or deterioration 1 2 3Damaged by pests 1 1 2Living pests 0 0 0Blemishes, areas of discoloration, yellowing, brown center, of which no more than: 5 5 5

Scorched - due to overheating while drying 1 1 1Fat diffusion or spread stains 1 1 1

Superficial damage, chipped 5 5 5Broken 1 3 5Pieces 1 2 2Adhering shell 1 2 3

(b) Size tolerances (if sized)For produce not conforming to the size indicated, in total 10 10 10

(c) Tolerances for other defectsForeign matter, loose shells, shell fragments, fragments of hull, dust (by weight) 0.5 1 1

IN-SHELL BRAZIL NUTS (by minimum diameter)

Size Code Diameter (mm) Diameter (inches)Extra large > 31 mm >78/64Large 29 - 31 mm 73/64 - 78/64Medium 23 - 29 mm 59/64 - 73/64

IN-SHELL BRAZIL NUTS (by number units/pieces per unit of weight)

Size Code Nuts per kg Nuts per lbExtra large 88 - 99 40/45Large 101 - 110 46/50Medium 112 - 143 51 - 65

BRAZIL NUT KERNELS (by number units/pieces per unit of weight)

Size Code Kernels per kg Kernels per lbLarge or Giants 176 - 242 80 - 110Mediums 242 - 286 110 - 130Smalls 308 - 352 140 - 160Midgets 352 - 396 160 - 180Tiny 396 - 484 180 - 220

Sizing

Sizing is optional in all classes. However, when sized, in-shell Brazil nut size is deter-mined by the minimum diameter or by the number of units/pieces per unit of weight. In the case of Brazil nut kernels, size is determined by the number of units/pieces per unit of weight.

*Percentage of defective Brazil nut kernels by number or weight.