The hazelnut industry is one of Georgia’s agricultural cornerstones, especially in the country’s western regions. With its potential for both domestic value and export-driven growth, the sector has long stood at a crossroads. Despite its potential, the sector has been undercut by fragmented land ownership, aging orchards, pest infestations, and gaps in post-harvest infrastructure.
In a push to modernize and professionalize this vital industry, the Food and Agriculture Organization of the United Nations (FAO), in partnership with AgriGeorgia (Ferrero’s hazelnut company), and with the financial support of the European Union and Sweden through the ENPARD IV programme, has launched a new series of technical trainings for hazelnut producers. These workshops, recently held in Zugdidi and Telavi, brought together more than 130 farmers, processors, and food business operators.
The initiative covers everything from orchard maintenance to food safety standards, bridging the knowledge gap between traditional Georgian farming methods and global market demands.
“Hazelnut production represents one of the most important sectors of Georgia’s agriculture industry,” said Guido Agostinucci, FAO Programme Manager. “And it’s not just about exports—it’s a direct source of income for thousands of small-scale farmers.”
Turning Point for a Sector Long in Transition
Despite being one of Georgia’s top agricultural exports, the hazelnut sector has struggled to fulfill its potential. A 2015 outbreak of the brown marmorated stink bug (BMSB) devastated yields, with some farmers reporting losses of up to 70%. Meanwhile, the sector has faced chronic underinvestment, lack of mechanization, and limited access to modern know-how on pest control, soil management, and post-harvest management and processing.
“Farmers often operate with little support or access to updated techniques,” said Agostinucci. “Many hazelnut orchards are small, with fragmented plots, which makes it difficult to scale up the production or introduce mechanization.”
Yet the demand for high-quality hazelnuts — especially in the European Union, where Ferrero sources nuts for its Nutella and Ferrero Rocher lines — has created a clear opportunity. Quality and food safety standards are tightening globally, and these trainings are essential to ensure Georgian hazelnuts meet those standards and remain competitive.
Science Meets Soil – The New Curriculum
The FAO-led workshops were designed to introduce practical, hands-on knowledge tailored to local conditions. The curriculum was built around four core areas:
Sustainable Orchard Management: Best practices in pruning, fertilization, irrigation, and the use of certified planting material. Integrated Pest Management (IPM): Emphasizing reduced chemical use, biological controls, and safe pesticide application.
Mechanization and Orchard Floor Management: Demonstrating time- and labor-saving tools for weeding, mowing, and harvesting.
Organic and Regenerative Farming: Strategies to build long-term soil health, increase biodiversity, and adapt to climate change.
The trainings emphasized modern orchard management techniques to help farmers boost productivity and reduce losses from diseases and pests such as the brown marmorated stink bug (BMSB). IPM methods and Good Agricultural Practices (GAP) were central to these sessions, offering guidance on sustainable pesticide use and effective disease control. Additionally, the sessions introduced regenerative agriculture approaches to improve soil resilience.
The questions asked at the trainings varied by region. In Samegrelo, farmers were mainly interested in planning the right measures to combat diseases. In Kakheti, the focus was on irrigation and fertigation issues, as well as hazelnut varieties and related tree pollination. However, in both regions, post-harvest measures, such as drying and cleaning hazelnuts from foreign bodies, remain an important issue.
What Farmers Are Saying
Otar Sherozia, a hazelnut grower from Senaki, said the training changed how he thinks about day-to-day farm management.
“I used to rely on traditional methods, passed down from my parents,” he said. “But after the training, I began checking the pH and the electrical conductivity of my irrigation water before applying fertilizers. I’ve already seen improvements in my orchard’s overall health.”
Sherozia said his main challenge remains the speed of harvest, especially when competing with environmental conditions. “BMSB (Brown Marmorated Stink Bug) can cause real damage if we delay harvesting. And since we stop using pesticides by harvesting period, it’s a race against time,” he said.
Meanwhile, Kakheti-based farmers were more concerned with irrigation infrastructure and the use of pollinator trees. In Samegrelo, the main focus was disease and pest control. In Kakheti, irrigation and pollination were hot topics. But one thing united both regions—everyone wanted better post-harvest handling solutions.
Food Safety – The Invisible Challenge
One of the more technical but critical components of the training involved aflatoxin prevention—a food safety hazard caused by poor drying or storage. While invisible to the naked eye, aflatoxins can pose serious health risks and are strictly regulated in the EU.
“If hazelnuts aren’t timely and properly dried or are attacked by pests, they can become unfit for sale,” Agostinucci explained. “This is where small mistakes can result in big financial losses.”
Agostinucci emphasized that post-harvest issues, such as cleaning, drying, and storage of Hazelnut, remain some of the most persistent challenges. “Farmers could really benefit from proper drying facilities or modern sorting machines,” he said. “Investment in rural infrastructure and stronger linkages between growers and processors would be useful.” He also stressed the need for year-round support, not just short-term projects. “Timely guidance is critical. Farmers need to know what to do not just during harvest, but before and after.”
Building Toward Export Readiness
Beyond boosting productivity, the ultimate goal of the initiative is to make Georgian hazelnuts a trusted product in high-end markets. Aligning with EU standards is both a necessity and an opportunity. “We want to see Georgian hazelnuts sold as a premium product with traceable origins,” Agostinucci said. “That requires quality control, certification systems, and farmer education.” Sherozia agrees. “If we want to compete with Turkey or Italy, we need to keep improving. That means investing in better practices, and also in each other.”
Looking Ahead
This is only the beginning. In the coming months, FAO and AgriGeorgia will organize Hazelnut Machinery Demonstration Day, giving farmers a closer look at tools that can transform orchard management from weed control to mechanical harvesters. “This event will provide and opportunity for farmers to see new technologies in action and meet equipment suppliers,” said Agostinucci. “It’s part of building a complete support system.” The long-term goal is to connect Georgian farmers more directly with processors, exporters, and buyers, ensuring that the benefits of growth are shared fairly across the value chain.
Investing in Georgia’s Green Gold
Georgia’s hazelnut sector is now better positioned than ever to capitalize on its export potential, attract investment, and improve livelihoods across rural regions. Importantly, progress depends on embracing sustainability, technology, and continuous learning. “FAO, through the support of the EU and Sweden, aids farmers in receiving timely and accurate guidance,” said Agostinucci. “Ultimately, there is great potential in improving export readiness and quality, which in turn supports Georgia’s economic resilience and raises farmers’ incomes.”
With strategic support from FAO, AgriGeorgia, the European Union, and Sweden, farmers are gaining not just knowledge, but confidence. By blending traditional expertise with modern science, they’re building a more resilient, sustainable, and profitable industry. Hazelnuts are part of Georgia’s agricultural identity. But their future depends on continued learning, adapting, and investment in better practices. For thousands of smallholders across Georgia, the message is clear: the world is ready for Georgian hazelnuts, but only if Georgia is ready for the world.
By Kesaria Katcharava
