As the campaign is being launched, Interfel, the trade association of fresh fruit and vegetables, has announced the reinforcement of its interprofessional agreement on fresh walnuts with new provisions, thus guaranteeing the quality and excellence of this unique product for the consumer.
The interprofessional agreement on fresh walnuts is evolving and consolidating, reflecting the commitment of the entire fresh fruit and vegetable sector. The agreement now includes labelling conditions on the preservation of the product, which contributes to spreading good practices better.
The ripeness criteria to respect in order to market fresh walnuts remain the same: a batch of fresh walnuts will only be allowed on the market if at least 80% of the inner median of the walnut is completely brown.
Like the Romans, there is a continuous to find a range of positives stemming from eating walnuts – from health to culinary delicacy. Modern research has found that a daily intake of walnuts can improve key cognitive functions like memory and speed. This is likely attributed to the alpha-linolenic acid found in walnuts, a type of omega-3 fatty acid.
On the culinary side, the walnut has graced some of the US’s most iconic dishes. Over time, it became a prized ingredient in the famous Waldorf Salad, first created in 1893 at the Waldorf Astoria Hotel in New York. In addition to salad, walnuts are now featured in a variety of preparations – candied, adding crunch to a loaf of bread or Thanksgiving stuffing, or as a snack on their own.