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We provide high quality Ethiopia chestnuts to the local and export market. We source the raw fresh Ethiopia chestnuts from family growers in the country.

Ethiopia produces two types of chestnuts, namely sweet chestnut (Castanea saliva) and Cape chestnut (Colodendrum capense. The latter variety is exotic to South Africa and Kenya but adopted to the horn of Africa. However, only the sweet variety is edible. The cape species is actually more citrus than chestnut but it has the same appearance with a hard outer cover and black seeds inside the shell. The main use of the latter variety is for its seed oil that is highly lucrative for family growers. Many Ethiopian farmers grow it for its revenue source. It features a high oil content that features in cosmetics. The oil extract comes off the juicy nut through cold pressing methods.

The sweet chestnut that grows in Ethiopia dates back to 10000 B.C., from the Swiss mountains near northern Italy. In modern times, the main use of the plant is for its sumptuous nuts that are webbed by thorny covering in the exterior. Many people either consume them raw or feature them in bakery products. The produce, despite its hardy exterior has 40% water content, extremely minimal fat and a high-level of starch at 32% of the daily value.

We source our sweet Ethiopia chestnut from the western, central and northern highlands that have some temperate weather patterns conducive to nuts. Though chestnuts like the cape version is sub-tropical, the sweet type is native to European temperate regions, which is copied by the equatorial climate of the Ethiopian highlands. When combining tropical and temperate elements, the fruit is therefore available in a different season than its European counterpart.

The Ethiopia chestnut contains pinkish red or onion-colored fruit that lies beneath a thick leathery covering over the shells. The fruits are usually spikily green when they are thriving on the tree that sheds leaves frequently but turn into a brown outer appearance when mature and dry. During a typical harvest, farmhands carry bags to put the fruits after shelling them from the outer hairy and thorny covering.

We keep the edible Ethiopia chestnut under well-ventilated storage during the post-harvest process. This helps prevent the formation of mold, rot or germination which often happens when the fruits comes into contact with moisture. As an extra precaution, the transportation packages come with extra holes than those of other fresh produce boxes. We keep the fruits pre-cooled to at least 0° Celsius.

Instead of waiting for them to dry and turn into nuts, we immediately transport the freshly harvested Ethiopia chestnuts to the shipping locale. This is because the 40% water content makes them highly vulnerable to rotting or accumulating pungent smell. In other cases, we request the farmers to sun-dry them before transportation as this is a better processing method than artificial drying.

We transport our Ethiopia chestnuts under cooled vehicles to maintain the water levels and freshness. Depending on the urgency of the order, you can receive the order within the same day by air or two days thereafter depending on the destination. You can order during the middle months of the year as the European chestnut season does not start, especially in France, until September through October.

If you would like to avail some of the best chestnuts from Africa, look no further than those from the semi-temperate highlands of Ethiopia. We source them from family growers who have only followed traditional growing methods similar to the wild thriving conditions of nut plants. Our prices are quite fair, and consider such parameters as seasonal supply to provide a true reflection of cost. If you would like to learn more about our Ethiopia chestnuts or make an order, email us today with your details!

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