chestnuts of Chios
The chestnuts of Chios, the fruit of the chestnut tree (Castanea sativa), are a distinctive nut that is cultivated mainly in the mountainous areas of northern Chios. Their production on the island does not have the same reputation or volume as other major chestnut-producing regions of Greece, such as Pelion, Pieria or Crete; nevertheless, it constitutes a traditional agricultural activity in the highland and forest zone. The fruit is characterized by its high nutritional value, as its composition resembles that of starchy foods rather than that of typical nuts, due to its low fat content and high carbohydrate content.
The product concerns the fruit of the European chestnut (Castanea sativa), commonly known as the Sweet Chestnut. Synonyms or name variations that are often used are simply Chios Chestnut or Chios Chestnut Tree for the tree.
Chestnut cultivation on Chios is found mainly in the mountainous areas of the northern part of the island, where the altitude and soil-climatic conditions are more suitable for the development of this type of tree. The chestnut thrives in a slightly cool climate, with an ideal average temperature between 8°C and 15°C, tolerating low temperatures during dormancy, but being extremely sensitive to spring frosts. For this reason, it develops best in sloping locations (mountainous slopes), where cold air currents can escape. The soils required for its cultivation must be deep, sandy or sandy-loam, with excellent drainage, as the tree is highly sensitive to root asphyxia. The most critical soil characteristic is a low calcium (limestone) content, with the ideal soil pH ranging between 5.5 and 6.5. These characteristics are found mainly in the mountainous, non-limestone soils of northern Chios, far from the lowland areas where mastic and citrus dominate.
Cultivation Method
The cultivation of chestnut trees on Chios, as in most mountainous areas of Greece, is often non‑intensive, with the trees growing on steep slopes and rough, hard‑to‑access terrain. Chestnut trees are usually propagated by seed, cuttings, or grafting. For the smooth development of the fruits, especially during the period of size increase (July–September), irrigation is required, as the size of the chestnut is significantly affected by soil moisture. Cultivation care also includes fertilization and pruning. The trees enter their productive period after 3 years, while they reach their maximum yield after the 50th–60th year of age, a fact that indicates the long‑term commitment required for this crop.
Harvesting & Post‑Harvest Handling
The chestnut harvest on Chios takes place in the autumn, usually from mid‑September to the end of October (depending on the variety and conditions). Harvesting is carried out when the fruits have ripened, the burrs open, and the chestnuts fall to the ground. Due to the steep slopes and rough terrain that characterize chestnut groves in Greece, collection is carried out predominantly by hand and more rarely with mechanical means, which are used mainly in intensive plantations on gentle slopes. Producers must wear special boots and gloves for protection from the spiny outer casing of the fruit. It is critical that collection be done daily or at very frequent intervals so that the chestnuts do not remain on the ground for a long time, which increases the risk of infestation by soil fungi and the development of rots.
After harvesting, post‑harvest handling is essential for preserving the fruit, which has a high water content (about 50% in fresh form) and is particularly sensitive. To prevent rot, practices are applied such as destroying microorganisms on the surface of the fruit, as well as maintaining low temperature (below 0°C) and low relative humidity (less than 70%) during storage. A traditional preservation method used in certain chestnut‑producing villages of Greece, although not explicitly confirmed for Chios, is soaking the chestnuts in barrels for a few days.
The cultivation of chestnut trees on Chios, although not the island’s main agricultural product (like mastic or mandarins), has a significant environmental and social impact, especially for the mountainous communities of northern Chios. The chestnut forests help preserve the natural environment and protect the soil from erosion in sloping areas. Economically, chestnut cultivation provides a supplementary income for the inhabitants of the mountain villages, which often have poorer economies, based mainly on livestock farming and less intensive agricultural practices. The preservation and modernization of this cultivation can strengthen the dynamics of the semi-mountainous and mountainous areas, offering a respectable income to producers, even though Chios’s total production volume lags behind that of other regions.
The chestnut tree has a long history in Greece, as the European chestnut (Castanea sativa) is one of the main cultivated species, known as the sweet chestnut. In Chios, its cultivation is directly linked to the history of the mountainous settlements in the northern part of the island, which, in contrast to the prosperous south (the Mastihohoria) or the center (commerce), was always poorer and more isolated, with an economy based on more modest agricultural activities and animal husbandry. In these settlements, as well as in the area around Volissos, the chestnut was one of the basic staple foods for survival during the winter months for the mountain inhabitants, especially in times of deprivation or siege. The chestnut tree, apart from its fruit, also provided valuable, durable timber for construction and heating.
Although Chios is not as closely associated with chestnuts as other regions, chestnuts, as a fruit of autumn and winter, are traditionally linked to Christmas and winter festivities throughout Greece. In the mountain villages of Chios, the harvest marks the onset of winter. Roasting chestnuts in the fireplace or on the stove is a characteristic winter custom and a moment of family or friendly companionship. The boiled or roasted nut, rich in calories and starch, provided the necessary energy and warmth on cold nights.
The chestnut has a unique nutritional profile that sets it apart significantly from traditional nuts, as it resembles starchy foods more due to its high carbohydrate content (about 28–49 g per 100 g) and very low fat content (only 1.1–1.4 g). Although it is a food with high caloric value (about 131–224 kcal per 100 g), it provides fewer calories than other nuts, while being an excellent source of dietary fiber (up to 8.1 g), which greatly supports intestinal function. In addition, it stands out as one of the rare sources of vitamin C among nuts (about 26.7 mg per 100 g), while it is rich in important minerals such as Potassium (about 715 mg per 100 g), Magnesium and Iron, contributing to cardiovascular and nervous system health. Finally, chestnuts are naturally gluten-free, making them suitable for people with celiac disease.
The chestnut has a unique nutritional profile that sets it apart significantly from traditional nuts, as it resembles starchy foods more due to its high carbohydrate content (about 28–49 g per 100 g) and very low fat content (only 1.1–1.4 g). Although it is a food with high caloric value (about 131–224 kcal per 100 g), it provides fewer calories than other nuts, while being an excellent source of dietary fiber (up to 8.1 g), which greatly supports intestinal function. In addition, it stands out as one of the rare sources of vitamin C among nuts (about 26.7 mg per 100 g), while it is rich in important minerals such as Potassium (about 715 mg per 100 g), Magnesium and Iron, contributing to cardiovascular and nervous system health. Finally, chestnuts are naturally gluten-free, making them suitable for people with celiac disease.
