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There are five kinds of chestnuts: Chinese, Korean, Japanese, European, and American.
Numerous improved, home-grown strains of large chestnuts have been developed with clean and shiny rinds, coming in round, oval, and triangular shapes. Their pulp is high quality, solid, and perfect for processing.
In general, chestnuts are small and hairy, and their skin is not shiny. Their pulp is harder than that of other Korean nut varieties. Their inner rind peels easily, so they are better suited for broiling rather than for regular processing.
Japanese chestnuts are big like Korean ones, but are not fit for food processing, as they are not as firm.
European chestnuts, like the Chinese chestnuts, are small and not so firm, so they are not used for food processing.
In Korea, the main producing areas are the central and southern regions of the country. Annual production volume is around 10 tons. Kong-ju, San-chun, Ha-dong, and Ham-yang are famous as principal producing sites. The peeled chestnut is one of the main export products of Korea and is chiefly exported to Japan and America. |
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