Walnut

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The ancient Greeks called walnuts “the fruit of Jupiter,” believing they were fit even for the gods. Not only do they taste great, but they also provide a significant amount of energy and offer numerous health benefits. All nuts are healthy, but compared to others, walnuts contain twice as many antioxidants. There are around twenty known walnut varieties, with the most well-known being the Persian walnut - native to Asia and the Far East - and the black walnut, which originates from North America. Today, walnuts are cultivated in regions stretching from Southeastern Europe to Japan, as well as parts of Canada, California, and Argentina.

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Nature’s Brain Food

Walnuts are a valued ingredient in the food industry, known for their rich flavor and high nutritional profile.
Traditionally associated with vitality and longevity, walnuts are now recognized as a source of omega-3 fatty acids, antioxidants, and minerals essential for heart and brain function.
Thanks to standardized processing and the kernel’s natural stability, walnuts are used across a wide range of industrial applications.

Originally from Central Asia, walnuts are now cultivated and exported on every continent.
According to average export data from the past five years, the leading exporters of shelled walnuts are: the United States (43%), Ukraine (11%), Chile (10%), China (6%), Moldova (5%), and Germany (5%).