Hazelnuts are being studied for their potential as a healthy oil source and biofuel material. Researchers compared the oil content and fatty acid profiles of different hazelnut species and hybrids. They found that wild and hybrid hazelnuts had slightly lower oil content than cultivated ones, but all had similar fatty acid profiles high in oleic and linoleic acids. This suggests that hazelnuts could be good for both biofuels and cooking oil. By selecting specific breeding parents, hazelnuts could be improved for these purposes.