South Middlesex Times

Ferrero Group, the Italian confectionery company known for Nutella and Ferrero Rocher, is collaborating with Rutgers University–New Brunswick to advance hazelnut farming in the United States. The partnership includes a $170,000 research grant aimed at developing hazelnut cultivars resistant to eastern filbert blight, a fungal disease that has challenged U.S. hazelnut production. This funding will also support educational initiatives for local farmers on growing hazelnuts and developing cultivars suitable for colder climates.

Thomas Molnar, an associate professor at Rutgers University's School of Environmental and Biological Sciences, leads this research effort. With nearly three decades of experience studying hazelnuts, Molnar has focused on addressing the fungal disease affecting hazelnut trees in North America.

The majority of the U.S. hazelnut industry is based in Oregon, which produces 99% of the country's crop. However, much of the consumption relies on imports due to increasing demand. A new strain of eastern filbert blight emerging in Oregon could impact production significantly. Molnar sees potential for the East Coast to expand production to meet demand and reduce reliance on imports.

Rutgers' breeding program has made progress in combating eastern filbert blight by planting tens of thousands of trees over two decades. In collaboration with Oregon State University researchers, they have developed productive hazelnut cultivars adapted to New Jersey's climate that combine disease resistance with good nut size and flavor.

In 2020, Rutgers released four cultivars—Raritan, Somerset, Monmouth, and Hunterdon—named after New Jersey counties and landmarks. These cultivars are expected to support a growing mid-Atlantic hazelnut industry.

Molnar noted that more than 30 growers are cultivating these trees in New Jersey. Across parts of Pennsylvania and New York as well, over 150 acres of resistant hazelnuts are being grown in the mid-Atlantic region.

Education is a key focus for Molnar's team as they guide farmers through growing and harvesting these new crops. "There’s a steep learning curve because... very few have ever grown hazelnuts before," said Molnar.

Support from the New Jersey Agricultural Experiment Station and a grant from the New Jersey Department of Agriculture has enabled the purchase of commercial-scale harvesting equipment to aid growers.

Researchers continue efforts to breed better trees capable of thriving in colder climates with plans to release new cultivars next year. "Our plants are best suited... but won’t grow well in colder places like upstate New York," said Molnar.

Molnar hopes these developments will broaden U.S. cultivation areas and improve food supply sustainability.

The program's success dates back to work initiated by Rutgers professor C. Reed Funk in the 1990s alongside then-student Molnar. Today it stands as one of two major U.S.-based programs dedicated to this cause.

Ferrero has supported these efforts for over 15 years; representatives frequently visit Rutgers for updates on progress toward expanding global planting opportunities."With Ferrero's generous support... we're helping unlock hazelnut production," stated Molnar.

The program benefits from partnerships with chefs from restaurants such as Razza (Jersey City) or Blue Hill at Stone Barns (Tarrytown), along with chocolatiers including Thomas Sweets (New Brunswick) or Shane Confectionery (Philadelphia), who source locally grown nuts regularly.

Molnar highlighted how well-positioned hazelnuts are within changing climatic conditions across New Jersey: "They’re resilient...offering stability." He further emphasized their versatility beyond traditional uses into products like nut butters or milks: “In addition...they feature prominently.”

Looking ahead towards establishing New Jersey’s prominence within East Coast farming circles requires patience given current limitations: “Growers have now planted nearly 100 acres…but reaching full maturity takes time,” said Molnar.“We’ll need significant scaling-up regarding both harvest/processing operations while navigating marketing challenges together,” he added optimistically noting discussions underway among stakeholders about future strategies aimed at maximizing growth potential."

"We're getting there," concluded Molnar hopefully envisioning locally sourced ingredients becoming commonplace amongst regional Nutella enthusiasts soon enough."