Catalan hazelnut is a vigorous Spanish variety originating from Catalonia, characterized by a dense crown and medium height of bushes reaching 4-4.5 meters with a diameter of 4-5 meters. The bushes have a spreading form, sometimes grown as trees. Leaves are medium-sized, oval or broadly elliptical, densely covering branches. Flowers are small, numerous, gray-green in color, acquiring a gray-yellow hue during blooming. Fruits form clusters of 2-6 nuts, large in size, round or slightly elongated with a clearly defined apex. The shell is of medium thickness, brown with dark stripes, glossy and brittle. The kernel is large, sweet, and juicy, although sometimes does not fully fill the shell. Fruit-bearing begins from 2-3-year-old grafts, while commercial fruiting occurs around 12 years, with yields reaching about 25 kg per bush. The variety is distinguished by stable and high yield — 7-10 kg per bush per year. Ripening period falls in mid to late September. Catalan hazelnut prefers sunny locations but grows well in partial shade. For successful cultivation, neutral, light, slightly acidic soils with pH levels from 5.5 to 6.5 are required. Due to its flavor and rich composition, the nuts are widely used in the confectionery industry as a source of amino acids and vitamins. For pollination, varieties Gala, Barcelona, and Cosford are recommended.
