Pistachio

One of Tidots’s specialties in the food industry is Pistachios. Let’s get to know
this product a bit more! 

I. Identifications

Producers categorize pistachios in two different types as well which is more technical:

  1. Naturally Open Pistachios: pistachios grow on trees. if farmers leave the pistachios on the tree so that their kernels grow to crack open the hard shell, it will be naturally opened without any outside force. So, in other words, the shell opens on its own as the pistachio nut grows. This type is more expensive than the Mechanically opened pistachios.
  2. Mechanically Opened Pistachios: if the farmers harvest the pistachios before their kernels mature enough to crack open the shells, their shell is closed. As a result, the kernels of this type are smaller than the first category. Then, producers with the help of machines and some Technics, open the shells mechanically. 

This type of Pistachio is the least expensive type among all the pistachios. The reason why its price is lower than other types is because of its shape and high production volume in addition to low domestic demand. So, Round Fandoghi Pistachio forms most of the volume of pistachio exported from Iran. The color of the Round Pistachio shell is naturally light cream. Also, it has the greenest kernel. Therefore, the greenness of its kernel and the reasonable price is the reason why producers mostly use Fandoghi to produce GPPK.

Farmers grow pistachios in provinces that have a proper climate for pistachios, such as Kerman, Khorasan, Yazd, Markazi o, r cities like Damghan.

The harvest season for necropsop is late September until Mid- October each year.

This type of Pistachio is the most delicious type among all the pistachios. The reason why it is tastier than the other type of pistachio is that it is fattier.  The color of the Jumbo Pistachio shell is naturally light cream. As it is clear from its name, it has one of the largest kernels, and producers categorize it as extra-large pistachio. This type of pistachio (Iranian Jumbo Pistachio | Kale-Ghuchi Pistachio) is most similar to California pistachios. Also. it is one of the the high-demanded pistachios in Iran`s Market.

The name “Kale-ghuchi” in Farsi means the head of the animal Ovis Orientalis. Because this pistachio looks like the rams head.

A normal sort of Kaleghouchi pistachio:

  • up to 7% moisture
  • Max 2% close mouth pistachios
  • Max 2.5% Semi-open pistachios

Farmers grow pistachios in provinces that have a proper climate for pistachios, such as Kerman, Khorasan, Yazd, Markazi, or cities like Damghan

This type of Pistachio (Long Ahmad Aghaei Pistachio) is one of the popular types. The reason why it is more popular than the other types of pistachio is that it has the lightest shell color. The color of the Pistachio shell is naturally light cream. However, Ahmadaghaie shell is brighter than the other types.  As it is clear from its name, it is one of the long shape types of pistachios.

 

A normal sort of Ahmadaghaee pistachio:

  • up to 7% moisture
  • Max 2% close mouth pistachios
  • Max 2.5% Semi-open pistachios

Farmers grow pistachios in provinces that have a proper climate for pistachios, such as Kerman, Khorasan, Yazd, , Markazi or cities like Damghan

Another name for Long Akbari Pistachio is Super Long Pistachio. This name is based on the shape of the pistachio. This type of Pistachio is the most expensive and the oldest pistachio type in Iran. The reason why this type is more expensive than others, is that this type is bigger than other pistachio types, even bigger than Jumbo Pistachio. The local demand for this pistachio is extremely high because of the form of this pistachio.

The color of the Pistachio shell is naturally light cream. However, the Akbari shell is darker than the other types and it is closer to cream. Also, it has natural brownish spots on the shell. As it is clear from its name, it is one of the long shape types of pistachios.

 

A normal sort of Pistachio Akbari | Super Long type :

  • up to 7% moisture
  • Max 2% close mouth pistachios
  • Max 2.5% Semi-open pistachios

Farmers grow pistachios in provinces that have a proper climate for pistachios, such as Kerman, Khorasan, Yazd, Markazi o, r cities like Damghan.

Producers make Pistachio Kernel from all types of Pistachios. A quality factor for kernels is size. The more the color of the kernel`s second skin is violet and sharp the more it is popular among people. The higher the level of fat in pistachio kernels the tastier it is. Another interesting fact about pistachios shells is that as the kernel size grows the color the of kernel tends to be more yellow-ish. So, if the kernel is premature its color is more green.

Farmers grow pistachios in provinces that have a proper climate for pistachios, such as Kerman, Khorasan, Yazd, Markazi or cities like Damghan.

Grades Pistachio Kernels:

  1. Round Pistachio Kernel from Round Fanfoghi Pistachio, this type is more popular because of the competitive price.
  2. Jumbo Pistachio Kernel from Jumbo Kaleghouchi pistachio
  3. Long Pistachio Kernel, from Long Ahmadaghaee (Ahmad Aghaei) Pistachioor from Long Akbari Pistachio

III. Standards

Some predominant standards:

1. UNECE STANDARD DDP-09 & UNECE STANDARD DDP-10

2. IFS Food

3. FSSC 22000 Certification

4. BRC

5. HALAL WORLD

6. Fairtrade

7. Rainforest alliance

IV. Seasanoality

RegionsJanFebMchAprMayJunJulAugSepOctNovDec
Turkey-------√√√√√√---
Syria-------√√√√√√√√√--
South Africa--√√√√√√--------
USA-------√√√√√√√√√--
Khorasan(Iran)--------√√√√√√--
Markazi & Semnan(Iran)--------√√√√√√--
Kerman(Iran)-------√√√√√√---
Yazd(Iran)--------√√√√√√--

V. Storage & Dimensions

Storage

The optimum conditions for bulk storage of pistachio nuts were between 0 and 10 °C and relative humidity (RH) of 65-70 % or kept at higher than 10 °C (e.g. 15 °C) and less than 32 % RH, and monolayer moisture content had the longest shelf life due to the minimum changes in its lipid quality factors. The higher temperatures and longer storage times will accelerate deteriorative reactions in pistachio nuts, especially on fat components, and nylon under vacuum is the best package.

Shell > Shelled

– Storing period must be maximum of 12 months after the harvest

– Low humidity levels must be maintained at 50-60%

– Storage areas must be free from odors 

– Storages must have the license for operating

Shell > In-shell

– Storing period must be maximum of 24 months after the harvest

– Low humidity levels must be maintained at 50-60% 

– Storage areas must be free from odors 

– Storages must have a license for operating. 

Dimensions

sizes of Round Pistachios

  1. 28-30 pieces/ounce (pcs/oz)
  2. 30-32 pieces/ounce (pcs/oz)
  3. 32-34 pieces/ounce (pcs/oz) 

sizes of Jumbo Pistachios

  1. 20-22 pieces/ounce (pcs/oz)
  2. 22-24 pieces/ounce (pcs/oz)
  3. 24-26 pieces/ounce (pcs/oz) 

sizes of Long(AhmadAghaei)Pistachios:

  1. 24-26 pieces/ounce (pcs/oz)
  2. 26-28 pieces/ounce (pcs/oz)
  3. 28-30 pieces/ounce (pcs/oz)
  4. 30-32 pieces/ounce (pcs/oz) 

sizes of Long(Akbari) Pistachios:

  1. 20-22 pieces/ounce (pcs/oz)
  2. 22-24 pieces/ounce (pcs/oz)
  3. 24-26 pieces/ounce (pcs/oz)  
Bulk Packaging
Vacuum Packaging
Bulk Cartoon Packaging
Aluminum and cellophane packing
Vacuum packing (1 to 5 kg)
Metal Can packing
Cardboard packing with illuminate laminate
Cardboard packing
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VI. Packaging

VII. Processed Products

Pistachio Butter
Pistachio Oil
Pistachio Kernel
Calc Pistachio Kernel
Pistachio split
Pistachio fin
Pistachio Slice
Pistachio Powder
Pistachio kernel jam
Pistachio skin jam
Pistachio skin pickle
Flavored Pistachio
Pistachio shell Charcoal
Grill Pistachio
Pistachio milk
Pistachio chocolate
Pistachio Baghlava
Pistachio Halva
GOL MATIKI kernel pistachio
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VIII. Health Benefits

These are some important Pistachio benefits: 

  1. Loaded with nutrients
  2. High in antioxidants
  3. Low in calories yet high in protein
  4. May aid weight loss
  5. Promote healthy gut bacteria
  6. May lower cholesterol and blood pressure
  7. May promote blood vessel health
  8. May help lower blood sugar
  9. Delicious and fun to eat
  10. Eyes Protection
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