Chestnut, 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 chestnut, in-shell under HS 080241.
Chestnut, In-Shell Price
Published reference · Jun 1, 2026
Chestnut, in-shell is quoted in USD/t at ITA. Historical customs values may differ from the headline reference.
Explore chestnut, in-shell pricesChestnut, In-Shell Exports and Imports
Italy led reported chestnut, in-shell exports in 2025, at $77.2M.
Compare chestnut, in-shell exporting countriesChestnut, In-Shell Specifications and Quality
Chestnut, in-shell grading factors include Shell integrity, Nut condition, and Size uniformity.
Grading Factors
Quality assessment for chestnut, 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
Chestnut, 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 chestnut, 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 chestnut, 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.
Chestnut, In-Shell Facts and HS Code
Chestnut, in-shell belongs to tree nuts within produce, nuts, spices and food ingredients. Its customs classification covers HS 080241.
Chestnut, 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 |
| Quoted in | USD/t |
| Reference location | ITA |
Production & Handling
Chestnut, in-shell storage guidance: Cool, dry environment
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Ambient |
| Storage conditions | Cool, dry environment |
| Processing steps |
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Packaging
Typical chestnut, 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
Chestnut, 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 |
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Sourcing risks
| Risk | 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. | |
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. | 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. | Implement integrated pest management, including monitoring traps and timely application of approved biological controls. |
Chestnut, 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.