About Gabala Nut Processing


A hazelnut roasting and chipping section was constructed in June 2008, producing nuts with the required humidity in three different sizes. They are produced in both roasted and blanched variants, in addition to hazelnut flour.

The hazelnut-processing factory is equipped with state-of-the-art processing and packaging machinery, its hourly capacity being five tonnes of hazelnuts (1300kg of shelled hazelnuts).

Integral To The Region

The factory is located in the Gabala hazelnut planting area, making the harvest sale easier for farmers. The HACCP system is applied throughout the process, and the resultant produce satisfies international standards. Products are mainly exported to the EU, particularly to Italy and Germany.

The facility is equipped with a state-of-the-art air-conditioning system, which ensures a comfortable working environment for staff and a consistent product quality. One product line has organic certification. Sunflower seed production began in April 2009, following Gilan's partnerships with numerous companies based in Turkey. The company is also diversifying its product offerings to include hazelnut purée, chocolate cream, salty and sweet hazelnuts, and chocolate-coated hazelnuts.

The Production Process

The production process is divided between five areas:

  • Reception – cleaning and weighing
  • Drying Centre – dried using a relative humidity regulator
  • Sifting System – sieving and gauging process
  • Selection and Cleansing department – quality control process
  • Packaging department – vacuum-packed: one tonne and 30kg polypropylene sacks; 50 and 70kg fabric sacks; and 25kg cardboard boxes
  • The different stages of production are stringently regulated, with product quality and humidity content being laboratory-tested continuously. All products processed in satisfaction with EC quality standards.

Top-Quality Finished Products

The nuts exhibit the following qualities:

  • excellent aesthetics – the hazelnuts should be devoid of blemishes
  • the required taste and smell
  • average hazelnut masses – must be greater than 0.8g
  • humidity – between 0.4–6 per cent
  • hazelnut size – round shape, classification diameters are 9–11, 11–13 and 13–15mm
  • maximum proportion of embryonic hazelnuts – 2 per cent
  • maximum proportion of damaged hazelnuts – 1 per cent
  • maximum proportion of inferior hazelnuts – 1 per cent
  • maximum proportion of shells and other extraneous materials – 0.2 per cent
  • elimination of insects

Established: 2005
Hourly capacity: five tonnes
Food safety management: Hazard Analysis & Critical Control Points (HACCP)