<P> Two different timing strategies are used for collecting the fallen nuts . The first is to harvest early, when about half of the nuts have fallen . With less material on the ground, the harvester can work faster with less chance of a breakdown . The second option is to wait for all the nuts to fall before harvesting . Although the first option is considered the better of the two, two or three passes do take more time to complete than one . Weather also must be a consideration . Rain inhibits harvest and should a farmer wait for all the nuts to fall after a rainy season, it becomes much more difficult to harvest . Pickup also varies with how many acres are being farmed as well as the number of sweepers, harvesters, nut carts, and forklifts available . </P> <P> In 2016, world production of hazelnuts (in shells) was 743,455 tonnes, a 20% decrease from 2015 . Turkey produced 57% of the world total, followed by Italy, the United States, Azerbaijan and Georgia (table). </P> <P> In the United States, Oregon accounted for 99% of the nation's production in 2014, having a crop value of $129 million that is purchased mainly by the snack food industry . </P> <P> In a 100 - gram reference amount, raw hazelnuts supply 2,630 kilojoules (628 kcal) and are a rich source (20% or more of the Daily Value, DV) of numerous essential nutrients (see table). Particularly in high amounts are protein, dietary fiber, vitamin E, thiamin, phosphorus, manganese, and magnesium, all exceeding 30% DV (table). Several B vitamins have appreciable content . In lesser, but still significant amounts (moderate content, 10 - 19% DV), are vitamin K, calcium, zinc, and potassium (table). Hazelnuts are a significant source of total fat, accounting for 93% DV in a 100 - gram amount . The fat components are monounsaturated fat as oleic acid (75% of total), polyunsaturated fat mainly as linoleic acid (13% of total), and saturated fat, mainly as palmitic acid and stearic acid (together, 7% of total). </P>

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