R&D Book of Turkish Hazelnut Types The book of “Turkish Hazelnut Types” containing information about types of hazelnut, characteristics, production areas, ecologic values, types of processed hazelnut and processing industry was prepared and published in 2002 in English and Turkish languages. On the other hand, a study was initiated in March 2005 with Ankara University Faculty of Agriculture Department of Garden Plants in order to analyse the hazelnut types in Akçakoca and to compare the quality characteristics of “Akçakoca” hazelnut to those of the types grown particularly in the Eastern Black Sea Region. Aflatoxin Project The project about "Factors Influencing Aflatoxin Formation in Hazelnuts and Taking Preventive Measures" performed by Tübitak MAM is aimed at determining the factors that influence aflatoxin formation in hazelnut from the hazelnut fields to the exportation phase as well as defining the preventive measures.

Shelf Life Project The project about "Determining and Extending the Shelf Life of Hazelnuts and Hazelnut Products" performed by Tübitak MAM is aimed at determining the changes in superior quality and taste properties of hazelnut during the shelf life under different storage conditions and defining the measures to be taken to increase its shelf life. Hazelnut Sampling for Aflatoxin Analysis The project about “Hazelnut Sampling for Aflatoxin Analysis” was performed by Tübitak Marmara Research Centre in cooperation with the International Nut Council (INC) and it was aimed at analysing the aflatoxin distribution in a lot, starting from taking samples to determine the aflatoxin level in a hazelnut lot and calculating the errors made in the sample preparation and quantity determination steps. The most important added value of this project is to ensure that the non-homogeneous aflatoxin distribution in a hazelnut lot is determined with minimum error and that samples taken using correct methods are analysed to make a decision representing the whole lot during the boundary checks in international trading. Researches about the Nutritional Values and Health Benefits of Hazelnut Studies have been concluded in Hacettepe University about the importance of hazelnut with regard to nutritional content and about its effects on cholesterol and serum lipids that lead to coronary diseases. Studies about the nutritional value and health benefits of hazelnut performed by a scientific committee composed of research assistants from University of Lincolnshire in England, Memorial University of Newfoundland in Canada, Tokyo University of Fisheries in Japan, and University of Florida in the USA have been completed and the results are included in the table attached. These studies were published in “Journal of Agriculture and Food Chemistry” which is an international scientific publication and in “Journal of Food Science” magazine. 1- Turkish Fat Hazelnut ( Corylus avellana L.). 1. Composition and Nutritional Values http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2003/51/i13/abs/jf0212385.html 2- Turkish Fat Hazelnut ( Corylus avellana L.). 2. Fat Characteristics and Oxidation Stability http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2003/51/i13/abs/jf021239x.html 3- Comparison of Volatile Gas Compounds and Aromas of Natural and Roasted Turkish Fat Hazelnuts ( Corylus avellana L.) using DHA/GC/MS and Description Sensory Analysis Methods http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/2003/51/i17/abs/jf0300846.html 4- Comparison of Five Types of Turkish Hazelnut using Descriptive Sensory Analysis, Electronic Nose and DHA/GC- MS Methods http://bookstore.ift.org/store/iftstore/newstore.cgi?itemid=21319&view=item&page= 1&loginid=4447848&priority=none&words=alasalvar&method=and& The study about “Phyto-chemical Substances in Hazelnut” performed by Prof. Dr. Fereidoon Shahidi from New Foundland University was completed in June 2004. A summary has been attached for the study which demonstrated that fat hazelnut and its by-products can play a very important role in the improvement of human health and the prevention of diseases.