What are the quality criteria for whole chestnuts in-shell?

Whole chestnuts must be pellicled or unpellicled, with no more than 20 % of the units broken or split. They should have a uniform thick texture, normal colour, flavour and odour, and be free from shell fragments, pellicle remnants, blemishes, and discoloured units. Minor syneresis in puree is acceptable, but excessive defects are not permitted.

How should in-shell chestnuts be stored to maintain freshness?

In-shell chestnuts should be kept cool and dry, protected from moisture that can cause mould or premature sprouting. Maintaining a stable temperature helps preserve their texture and prevents the development of off‑flavours or discoloration.

Can chestnut puree contain added sugars or salt, and what are the limits?

Chestnut puree may include sugars up to 2 % of the total net contents and salt (sodium chloride) up to 1 % of the total net contents. These additions must not alter the normal colour, flavour, or odour of the product.

Chestnuts in Shell

Chestnut, in-shell is a tree nut harvested with its hard outer shell intact. It is consumed as a fresh produce item and used in culinary applications after shelling.

Prices, specifications and international trade for chestnuts in shell under HS 080241.

Chestnuts in Shell Price

$2,353USD/t

Published reference · Jun 1, 2026

Chestnuts in shell is quoted in USD/t at ITA. Historical customs values may differ from the headline reference.

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Chestnuts in Shell Historical Unit Values

Chestnuts in Shell Suppliers

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Chestnuts in Shell Exports and Imports

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Italy led reported chestnuts in shell exports in 2025, at $77.2M.

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Chestnuts in Shell Specifications and Quality

Chestnuts in shell grading factors include Shell integrity, Nut condition, and Size uniformity.

Grading Factors

Quality assessment for chestnuts in shell considers Shell integrity, Nut condition, and Size uniformity.

Shell integrity
Buyers verify that the shells are intact, not cracked or split, to ensure protection of the nut inside.
Nut condition
The chestnut kernels should be sound, free from mold, rot, or insect damage.
Size uniformity
Uniform size is preferred; size grades are often defined by the diameter of the nut.
Moisture content
Moisture should be within acceptable limits to prevent spoilage during storage.

Typical Specification Ranges

Chestnuts in shell specifications record maximum moisture content, maximum foreign material (e.g., stones, debris), maximum split or cracked shells. These are typical ranges, not guarantees for an individual lot.

Maximum moisture content	up to 30 %
Maximum foreign material (e.g., stones, debris)	up to 1.00 %
Maximum split or cracked shells	up to 5.00 %

Common Defects

Recorded defects for chestnuts in shell include Mold or fungal growth, Insect damage, and Shell cracks or splits.

Mold or fungal growth
Visible mold on the shell or kernel is a defect and should be rejected.
Insect damage
Presence of insect holes or larvae inside the nut constitutes a defect.
Shell cracks or splits
Cracked shells expose the kernel and are considered a quality defect.
Discoloration
Abnormal browning or discoloration of the shell or kernel indicates spoilage.

Certifications

Certifications documented for chestnuts in shell include ISO 22000 and Organic certification. Their applicability depends on the individual product and shipment.

ISO 22000
Food safety management system certification applicable to chestnut production.
Organic certification
Certification for chestnuts grown without synthetic pesticides or fertilizers.

Chestnuts in Shell Facts and HS Code

Chestnuts in shell belongs to tree nuts within produce, nuts, spices and food ingredients. Its customs classification covers HS 080241.

Chestnuts in Shell HS Code

Scientific name	Castanea sativa
Product type	Raw
Form	Fresh
Position in the chain	Primary
Category	Tree nuts — Produce, nuts, spices and food ingredients
HS codes	080241
HS6 description	Nuts, edible; chestnuts (Castanea spp.), fresh or dried, in shell
Quoted in	USD/t
Reference location	ITA

Production & Handling

Chestnuts in shell storage guidance: Cool, dry environment

Production and Storage

Perishability	High
Temperature regime	Ambient
Storage conditions	Cool, dry environment
Processing steps	Harvesting Field cleaning (removal of debris and damaged nuts) Mechanical sorting by size and weight Drying to reduce moisture content Grading by size and quality Bulk packaging for transport

Packaging

Typical chestnuts in shell packaging includes Mesh bags and Cardboard cartons.

Mesh bags
Perforated polypropylene or jute bags that allow airflow while protecting the nuts.
Cardboard cartons
Rigid cartons with internal dividers to prevent crushing during transport.

Uses & Risks

Chestnuts in shell is used in Roasted chestnuts, Chestnut flour, and Candied chestnuts.

End Uses

Roasted chestnuts
Chestnut, in-shell is roasted and sold as a ready‑to‑eat snack.
Chestnut flour
Dried, shelled chestnuts are milled into flour for use in bakery and confectionery products.
Candied chestnuts
In‑shell chestnuts are boiled in sugar syrup and later dried for confectionery.
Animal feed
Lower‑grade chestnuts may be processed into feed for livestock.

Uses and Related Commodities

Downstream industries	Food processing, Confectionery manufacturing, Bakery and pastry production, Snack food manufacturing, Livestock feed production
Standards	codex CXS 145-1985 — Standard for Canned Chestnuts and Canned Chestnut Purée

Sourcing risks

Risk	Category	Severity	Mitigation
Aspergillus mold contamination Food safetyHigh Improper drying or storage can allow Aspergillus species to grow on in-shell chestnuts, producing aflatoxins that are hazardous to human health.	Food safety	High
Moisture‑related spoilage during transport LogisticsMedium High humidity or condensation in transport containers can cause rapid moisture uptake by in-shell chestnuts, promoting microbial growth and sprouting.	Logistics	Medium	Use ventilated, moisture‑controlled containers, and limit transit time; inspect and dry nuts if condensation is observed.
Chestnut gall wasp (Dryocosmus kuriphilus) PestMedium Infestations of the gall wasp can damage chestnut trees and lead to reduced nut quality, with galls sometimes remaining on the shell and affecting marketability.	Pest	Medium	Implement integrated pest management, including monitoring traps and timely application of approved biological controls.

Chestnuts in Shell Questions

What are the quality criteria for whole chestnuts in-shell?: Whole chestnuts must be pellicled or unpellicled, with no more than 20 % of the units broken or split. They should have a uniform thick texture, normal colour, flavour and odour, and be free from shell fragments, pellicle remnants, blemishes, and discoloured units. Minor syneresis in puree is acceptable, but excessive defects are not permitted.
How should in-shell chestnuts be stored to maintain freshness?: In-shell chestnuts should be kept cool and dry, protected from moisture that can cause mould or premature sprouting. Maintaining a stable temperature helps preserve their texture and prevents the development of off‑flavours or discoloration.
Can chestnut puree contain added sugars or salt, and what are the limits?: Chestnut puree may include sugars up to 2 % of the total net contents and salt (sodium chloride) up to 1 % of the total net contents. These additions must not alter the normal colour, flavour, or odour of the product.