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Major ProducersMajor world production is from the USA and China, followed by France, Italy, with Turkey, Chile, Romania, Spain as substantial players. While China is close behind the US in total production, there is a question whether it will remain a nett exporter with internal consumption rising to meet total production. Most walnut production is consumed in that year of the harvest, with the exception of the USA that keeps a "strategic reserve" of 20-25% of annual production to smooth out annual variability in crop yields. The problem with this "reserve" is that there are substantial quantities of "old" nuts coming onto the market each year. Considering the high concentration of polyunsaturated fats in walnut kernels, lipid peroxides are inevitably formed in aged nuts. This is the primary cause of rancidity and the "off" flavour of nuts that have been kept too long. Far too many people associate the strong and unpleasant flavour of rancid nuts as the "true" taste of walnuts. (With the older generation in the UK this is apparently extremely widespread due to post-war shortages and rationing with importation of nuts well past any reasonable use-by date.) The best way to avoid less palatable older nuts is to ensure that any walnuts you purchase are from local production where all nuts are typically sold well within the harvest year. The walnut industry has a major task in educating significant numbers of people as to the true taste and flavour of walnuts. |
Why Australian Walnuts are better:
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Australian Walnut Industry Association: Working to benefit both industry and consumers Site by DeadHorseCreek.com |
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