Walnut kernels

Botany and history
The deciduous walnut tree is widespread in many temperate regions of the world. The tree, which can grow up to 25 meters tall, originally comes from the area between present-day Iran, Kyrgyzstan and the foothills of the Himalayas. Historical finds show that the walnut was cultivated over 9,000 years ago and brought to the Mediterranean region by the ancient Greeks and Romans.

Spanish missionaries brought the walnut to the New World in 1770, where commercial walnut production began almost 100 years later in what is now the US state of California.

The walnut is spiritually significant in many cultures and religions, as it is seen as a symbol of new beginnings, rebirth, fertility, wisdom and creativity. It played a central role in Greek and Roman wedding rituals in ancient times. Walnuts were scattered around the bride and groom's room for a rich blessing of children. In the Christian West, the walnut symbolizes both the flesh of Christ, which grew in Mary's womb, and the institution of the church as a whole.

Main cultivation countries
The global production of walnut kernels is around 1,165,000 tons. China dominates the market with over 50% of global production and an average annual harvest of around 660,000 tons. The USA is the second largest producer with approx. 294,000 tons annually, followed by Chile with approx. 75,000 tons and Ukraine with approx. 34,000 tons.

France has a long tradition of growing walnuts and is the second most important producer of walnut kernels in the EU after Romania with around 12,000 tons of kernels per year. French kernels are prized for their high quality and fine taste. Chilean and Californian walnut kernels are in particularly high demand due to their size and light color.

Processing and use
Walnuts are harvested in October/November in the northern hemisphere and in January/February in the southern hemisphere. When the nuts are ripe, the outer green shell opens and the brown walnut falls to the ground on its own. After drying, the hard inner shell is broken before the kernels are calibrated and sorted by color.
Walnut kernels are used in a variety of ways: in the baking and confectionery industry, for example as an ingredient in cakes, tarts and pastries, in chocolate, as a decoration for pralines and in ice cream. Walnuts are particularly popular at Christmas time in Christmas cookies and on “colorful plates”.

The high potassium content in walnut kernels has a positive effect on muscles and nerves. Particularly noteworthy is the high content of triple unsaturated alpha-linoleic acid, which is higher than in any other nut. This fatty acid keeps the body's cells elastic, lowers blood pressure and protects the heart.