Oregon, a leader in hazelnut production, accounts for 99% of the hazelnuts grown in the United States, with nearly 1,000 farm families cultivating the crop across approximately 97,000 acres. The farm gate value of this production has averaged over $120 million annually. The state's success is attributed to its favorable climate and rich volcanic soils.
Oregon State University (OSU) plays a pivotal role in supporting the hazelnut industry through its Agricultural Experiment Station and Extension Service. OSU's investments in research and development focus on enhancing production practices, improving yields, and ensuring nut quality, thereby supporting the economic viability of hazelnut farming.
Emerging strains of Eastern Filbert Blight (EFB) are affecting hazelnut trees with the Gasaway resistance gene in Oregon and Washington. Genetic analysis reveals that these strains differ from those in the eastern United States and are evolving regionally. Cultivars such as Jefferson, McDonald, and Yamhill are among those impacted. OSU's ongoing fungicide research and breeding programs aim to develop quantitative resistance against EFB, and new promising varieties are under development. The OSU Extension guides managing the disease, including scouting for cankers, pruning infected wood, implementing fungicide spray programs, and submitting samples for testing.
OSU's research extends beyond breeding new varieties. It focuses on improving tree health, pest and disease management, and enhancing yield and quality. Collaborations with industry partners like Ferrero fund research projects addressing key challenges faced by hazelnut growers, ensuring the sustainability and profitability of the industry.
Key research initiatives include biological pest control, integrated weed management, and irrigation studies led by researchers such as Nik Wiman, Marcelo Moretti, and María Isabel Zamora Re. OSU is also developing effective integrated pest management strategies for new and existing pests, optimizing nutrient management practices, and exploring precision agriculture technologies. The university partners with the U.S. Department of Agriculture's IR-4 Program to provide growers with access to new crop protection tools, supporting sustainable production.
Additionally, OSU's exploration of hazelnut organoleptics, conducted by the Department of Food Science and Technology and the OSU Food Innovation Center, aims to improve product quality through consumer sensory panels. These comprehensive research and extension programs are vital to Oregon's hazelnut industry, ensuring higher yields, improved kernel quality, and sustainable farming practices.
Source: OSU