CALIFORNIA WALNUTS

Research and Product Development Guidefor the European Industry

Top Quality from California Walnuts are considered to be one of the oldest forms of food known to man, dating back as far as 7000 BCE. Today, California is one of the leading commercial producers in the world. Its high growing and hand-ling standards differentiate California walnuts from walnuts grown elsewhere. The Central Valley region’s ideal growing conditions offer the European food industry superior quality walnuts.

TasteWalnuts from California are light in color and have a sweet mild taste that makes savory sweet and sweet savory.

VersatilityThe mild fl avor and soft texture of walnuts make them a versatile ingredient for flavor profiles in recipes and processed products.

ValueWalnuts are a nutrient-rich food and add value that consumers will recognize and appreciate. As a topping in a salad, as ingredient in a slider or in an oatmeal cookie, California walnuts raise the customer’s perception of value without substanti-ally raising food costs.

NutritionWalnuts are the only nuts with a signifi cant amount of alpha linolenic acid (ALA), an omega-3 fatty acid. Consumers are aware of the benefits of omega-3s. Offer your customers the value-added benefits of a daily dose of omega-3s, with just a handful of walnuts in their favorite foods.

fatty acid. Consumers are aware of the benefits of omega-3s. Offer your customers the value-added benefits of a daily dose of omega-3s, with just a

Research and Product Development Guide for the European Industry

CALIFORNIA WALNUTS

Processing – HullingOnce the walnuts are harvested, pre-cleaners are used to clean the walnuts so they are ready for hulling. A huller removes the outer green hull and the nut is me-chanically dehydrated (air dried) to the optimum 8 % moisture level, preventing deterioration of the nut and protecting its quality during storage. Hulled walnuts are transported to nearby packing plants and are stored until needed for cracking.

GradingWalnuts are transported to a packing plant where they are graded based on usage, in-shell or shelled. Shelled walnuts are further graded by color, as shown in the offi cial walnut color chart. Walnut kernels are screened and separated into different sizes.

Shelled WalnutsWalnuts are mechanically cracked as needed. The shelled material is air separated and screened for size and sent to electronic laser-sorting units for kernel color and shell removal. The walnuts are certifi ed to meet USDA grade standards and customer speci fi cations. Product is then packed for shipment to the marketplace.

Food SafetyCalifornia Walnuts are grown, harvested, and pro-cessed following strict Federal and State food safety regulations. Walnut growers are following establis-hed “Best Practices” in the orchards known as Good Agricultural Practices (GAP’s). Throughout the shel-ling process, rules established by the FDA called Good Manufacturing Practices (GMP’s), are stringently followed ensuring that walnuts are produced under the cleanest manufacturing conditions.

TraceabilityThe receiving, processing, packaging and shipping pro-cesses work seamlessly with internal lot trace ability systems, enabling the packers to trace walnuts from the grower to the customer.

Nutrition FactsServing Size 100 g California Walnuts, raw

Calories 654 (2738 kJ)

Protein 15.2 g

Total Fat 65.2 g

Saturated Fat 6.1 g

Monounsaturated Fat 8.9 g

Polyunsaturated Fat 47.2 g

Total Omega-3 fatty acids 9079 mg

Total Omega-6 fatty acids 38092 mg

Carbohydrate 13.7 g

Water 4.1 g

Dietary Fiber 6.7 g

Cholesterol 0.0 mg

Source: http://nutritiondata.self.com/facts/nut-and-seed-

products/3138/2

Chemical Standards

Moisture 5 % max.

Afl atoxin 2 ppb B1, 4 ppb max.

Microbiological StandardsStandard plate count < 50,000 / g

Yeast < 5,000 / g

Mold < 20,000 / g

Coliforms < 1,000 / g

E. coli, generic 3.0 cfu max/g

E. coli O157:H7, negative/375 g

Salmonella negative/375 g

Microbiological

< 50,000 / g

Research and Product Development Guide for the European Industry

CALIFORNIA WALNUTS

HalvesBAKERYpies

tarts

pancakes

waffles

French toast

carrot cake

maple walnut cake

apple walnut cake

cupcakes

CONFECTIONERYcandied walnuts

pralines

cinnamon walnuts

roasted walnuts

organic walnuts

chocolate-covered walnuts

walnut date rolls

truffles/chocolates with walnut

centres or walnut coating

SAVORYsalad toppings in place

of croutons

pizza toppings

seasoned or spiced walnuts

stir-fries

frozen entrées

salted walnuts

roasted walnuts

Pieces

breads – olives and walnut focaccia

bagels – cinnamon walnut

cookies – walnut chocolate chip

walnut shortbread

cereal bars – walnut and cranberry

muffins – maple walnut or

banana walnut

cupcakes

biscotti

coffee cake

chocolate/candy bars

ice cream

ice cream topping

granola bars

trail mix

fudge

chocolate confections

rice pilaf

meat pies

asiago and walnut biscotti

salad dressings

stuffing mixes

antipasti

appetizers

ravioli

Ground

crusts

savory breads

pastries – baklava

maple walnut cake

Greek-style honey balls

maple butter walnut

biscotti

gluten-free cakes and

cookies

walnut strudel

truffles

chocolates with walnut

coating

nougats

confection fillings

walnut butter

spreads and dips

hummus

pesto

ravioli filling

coating for meat, poultry

and seafood

Popular Uses

Research and Product Development Guide for the European Industry

CALIFORNIA WALNUTS

California walnuts may be color sorted to meet specifi c product needs.

Classifi cation California shelled walnuts are available in a variety of sizes and colors. Descriptions and size tolerances are based on the USDA Standards for Grades of Shelled Walnuts. Screen sizes are for reference only. Consult your California walnut supplier for exact specifi cations.

Extra light No more than 15 % shall be darker than extra light of which only 2 % (included in the 15 %) may be darker than light.

Light No more than 15 % shall be darker than light of which only 2 % (included in the 15 %) may be darker than light amber.

Light Amber No more than 15 % shall be darker than light amber of which only 2 % (included in the 15 %) may be darker than amber.

Amber No more than 10 % shall be darker than amber.

No more than 15 % shall be darker

Walnut Color Classifi cation Chart

Research and Product Development Guide for the European Industry

CALIFORNIA WALNUTS

USDA Standard Sizes for Shelled Walnuts

7/8 or more oft he kernel is intact. 85 % or more of lot, by weight, are half kernels with the remainder ¾ half kernels.

7/8 or more oft he kernel is intact. 85 % or more of lot, by weight, are half kernels with the remainder ¾ half kernels.

The smallest form of the California walnut comes in various consistencies ranging from a coarse meal to a fine powder.

20 % or more of lot, by weight, are half kernels (7/8 or more of the kernel is intact).

Portions of kernels in lot pass through 24/64 inch (9.53 mm) round openings but cannot pass through 8/64 inch (3.18 mm) round openings.

Walnut Halves

Walnut Pieces

Walnut Meal (double diced)

Walnut Pieces and Halves

Walnut Small Pieces

Research and Product Development Guide for the European Industry

CALIFORNIA WALNUTS

StorageStore walnuts in low moisture, (55 to 65 % relative humidity), and low temperature 0-4 °C conditions. To ensure maximum shelf life and freshness, keep walnuts in an odor free environment. Walnuts keep well in refrigerated conditions, away from excessive heat, moisture and light.

Packaging California walnuts are available as pieces and halves in 25 lb. (11.34 kg) corrugated boxes with or without polylined bags. Smaller kernel sizes are usually available in 30 lb. (13.25 kg) boxes. In-shell walnuts are packed in 50 lb. (22.50 kg) sacks.

Research and Product Development Guide for the European Industry

CALIFORNIA WALNUTS

Contact California Walnut Commission - Trade Representation Europec/o mk² marketing & kommunikation gmbhOxfordstr. 24 · 53111 Bonn, Germanye-mail: CWC@californiawalnuts.euPhone: +49-228-9437870

www.californiawalnuts.eu