Epsilon Archive for Student Projects

Abstract

Hassel var en av de första arterna att etablera sig i Europa efter istiden och har spelat en viktig roll för människor genom historien . I Sverige var tillgången på hasselnötter en gång så stor att de under 1500- och 1600-talet kunde exporteras. Idag sker ingen kommersiell produktion eller export, då konkurrensen från de högkvalitativa sydeuropeiska nötterna anses vara för stor. År 2023 importerade Sverige 807 ton hasselnötter, där Turkiet stod för den största andelen. Hushållningssällskapet Halland bedömer att svensk odling av hasselnötter skulle kunna täcka upp till 5 % av importmarknaden.
Det finns ett intresse för gröna, omogna hasselnötter bland skandinaviska kockar. Nötterna konsumeras bäst färska och klarar därför inte långa transporter från Sydeuropa.
Detta kandidatarbete undersöker potentialen för gröna hasselnötter som en råvara inom restaurangbranschen. Lokalt odlade gröna hasselnötter kan utgöra ett hållbart alternativ till de torkade nötter som importeras från Sydeuropa. Genom kvalitativa intervj

Hazel was one of the first species to establish itself in Europe after the Ice Age and has played an important role for humans throughout history. In Sweden, hazelnuts were once so abundant that they could be exported during the 16th and 17th centuries. Today, there is no commercial production or export, as competition from high-quality southern European nuts is considered too strong. Sweden imported 807 tons of hazelnuts in 2023, with Turkey being the largest supplier. Hushållningssällskapet Halland estimates that Swedish hazelnut cultivation could potentially cover up to 5% of the import market.
There is an interest in green, unripe hazelnuts among Scandinavian chefs. The nuts are best consumed fresh and can therefore not withstand long transports from southern Europe.
This bachelor’s thesis explores the potential for green hazelnuts as a raw ingredient within the restaurant industry. Locally grown green hazelnuts could provide a sustainable alternative to the dried nuts imported from southern Europe. Through qualitative interviews with chefs, growers, and Gardeners a SWOT-analysis is conducted to identify the strengths, weaknesses, opportunities, and threats associated with the production and use of Scandinavian green hazelnuts.
The results show that Scandinavian hazelnuts are appreciated for their freshness and flavor. However, the analysis highlights challenges such as limited availability and labor-intensive processing to produce the final product. Gardeners emphasize the need for new hazel varieties that are better suited to the Scandinavian climate.
This work aims to shed light on how green hazelnuts can become a seasonal delicacy through collaboration between growers, plant breeders, and restaurants. The conclusion is that there is significant potential to develop a stronger market for Scandinavian green hazelnuts, but further research and variety development are necessary to achieve long-term profitability.