Giresun Hazelnut Paste Product Description and Distinguishing Features: Giresun Hazelnut Paste is a sweet hazelnut spread made using geographically certified varieties, including Giresun Tombul Hazelnut (code 31), Giresun Sivri Hazelnut (code 455), and Giresun Kalınkara Hazelnut (code 456). This paste is created by blending roasted hazelnuts with powdered white sugar derived from sugar beets, combined in precise ratios during production. Because the hazelnuts are ground into particles measuring between 4-6 mm in diameter, the paste contains distinct hazelnut pieces that can be clearly felt while eating. In earlier times, Giresun Hazelnut Paste was traditionally made by crushing or pounding roasted hazelnuts together with powdered sugar to create a paste known as “merdane”. However, with the advancement of industrialization, the production methods have evolved into a more mechanized and large-scale process. Production Method: Giresun Tombul Hazelnuts, Giresun Sivri Hazelnuts, and Giresun Kalınkara Hazelnuts are harvested in-shell and then shelled at processing facilities. During this process, naturally defective inner hazelnuts—such as those that are rotten, shriveled, or damaged (including insect holes or incomplete development)—are removed. The remaining hazelnuts are roasted in ovens. After roasting, the brown skins between the double-roasted layer and the inner nuts naturally separate. The roasted hazelnuts should maintain a moisture level between 1.8% and 2.5%, and 80% of their skins should be detached. The initial grinding of the roasted inner hazelnuts is done using a mincer equipped with an 8 mm diameter perforated plate. At the same time, white sugar derived from sugar beets is ground into powdered sugar measuring between 40-60 microns. Since packaged powdered sugar tends to clump due to moisture and does not adequately mix with the hazelnuts, the powdered sugar must be freshly ground from white sugar during the hazelnut paste production. No additional sweeteners or additives other than this powdered sugar are used in the manufacturing process. During the second grinding stage, 70% hazelnuts and 30% powdered sugar are combined and ground through a mincer with a 4 mm diameter perforated plate. This process releases the natural oils in the hazelnuts, allowing the powdered sugar to blend thoroughly, resulting in a dough-like texture. The hazelnut particles in the final Giresun Hazelnut Paste after the second grinding are sized between 4-6 mm.