Export products

Pistachio standards

The institute of Standard and Industrial Research of Iran requires that all pistachio producers must observe the fallowing standards in order to export their product:

• Without live vermin

• Without unnatural hot smell or flavor

• Of uniform size

• Maximum of other kinds and forms: 6%

•Maximum external material: 1%

• Maximum free pistachio kernels: 1%

• Maximum closed and hollow pistachios: 6%

• Maximum unripe pistachios: 8%

• Maximum verminous pistachios: 5%

• Maximum various colored: 2%

• Maximum malformed pistachios: 5%

Total aphlatoxin poison
adapt to importer country law

Note: In addition to the above conditions, processed pistachios must have the fallowing characteristics:

• Maximum salt in salted pistachios: 3%

• Maximum moisture in roasted pistachios: 2%

• Maximum burnt in roasted pistachios: 1%

Commercial packing Pistachio packs are available in 20 kg cartons or bulk in 50 kg sacks.

Small packing
Pistachio packages are available in 250g. to 2kg packs.

Contact information

Unit#E,2nd Floor No.55,Allameh Tower, North Allameh St, East Sarv St.kaj Square,Saadat-Abad Ave,Tehran, Iran

Post code :

+9821 - 22365723 +9821 - 22365724

+9821 – 89774992


Iran Pistachio

Iranian pistachios have different names according to their sizes and shapes. The major varieties of Iranian Pistachios are as follows:

Round Pistachio (Fandoghi): These are the primary product for export.
Available in sizes 26-28, 28-30, 30-32
Iran Pistachio, round fandoghi pistachio, Iranian Pistachio
Long Pistachio (Akbari): These are the most expensive and traditional Iranian Pistachio.
Available in sizes 20-22, 22-24
Iran Pistachio, long akbari pistachio, Iranian Pistachio
Long Pistachio (Ahmad aghaee): These are a favorite Pistachio amongst people in Eastern Asia.
Available in sizes 22-24, 24-26
Iran Pistachio, long ahmad aghaee pistachio, Iranian Pistachio
Long Pistachio (Badami): The shape of its kernel is similar to that of the almond.
Available in sizes 24-26, 26-28, 28-30
Iran Pistachio, long badami pistachio, Iranian Pistachio
Jumbo Pistachio (Kale ghuchi): This kindof Pistachio  is broad with an opened mouth.
Available in sizes 18-20, 20-22, 22-24, 24-26
Iran Pistachio, jumbo pistachio, Iranian Pistachio
Natural Pistachio kernel (red and cream color): These are shelled from closed pistachios.
Iran Pistachio, natural kernel pistachio, Iranian Pistachio
Green kernel Pistachio: Green kernel Pistachio: This kind is used to add flavor and/or green coloring to ice cream, cookies and other cuisine.
Iran Pistachio, green kernel pistachio, Iranian Pistachio
Roasted and Salted Pistachio: These boast a very favorable taste.
green kernel pistachio
Roasted and Unsalted Pistachio: These are quite suitable for individuals who are on a salt free diet.
We can also prepare all kinds of Iranian pistachios in the following grades:

Grades of Iranian kernel pistachios
AAA: ~95% whole + 5% split.
AA: ~90% whole + 10% split.
A: ~85% whole + 15% split.
C: ~70% whole + 30% split.

Sicilian Pistachios

Today, most of the pistachios consumed in Italy are imported from Iran and Iraq. That wasn't always the case. Throughout the middle Ages, the pistachios eaten by Sicilians came from eastern Sicily, where they are still grown, particularly around Mount Etna and in the Bronte area.
Traditionally cultivated in India, central Asia, the Middle East and the eastern Mediterranean, pistachios were introduced in Sicily in ancient times, probably by the Phoenicians, the Sisals or the earliest Greek colonizers. There is little doubt that the ninth-century Arab rulers of Sicily encouraged the wider cultivation of the tasty nuts.
It was probably the Saracen Arabs who began the practice of radically pruning pistachio trees every two years to increase nut production.

Pistachios found their way into many of the sweet confections still made today, created in Arab Sicily using cane sugar.

That's how most of Sicily's pistachio production is now used --either in pastries or in pistachio ice cream.
Sicilian pistachios are slightly longer and thinner than those grown in the Middle East. They also seem to have a stronger, sharper taste, due perhaps in part to the volcanic soil in which they're grown.
They are not exported in large quantities. Unlike olive growers, pistachio farmers receive little economic support from the Italian government. Here in Sicily, almonds seem to have been preferred to pistachios, probably because the cultivation of pistachios was historically more difficult.
Almond trees, which require somewhat less water, seem generally hardier than pistachio plants. Sicily is suffering an extended drought; in recent years, decreased annual precipitation has reduced the quantity, but not the quality, of Sicilian pistachios.

Pistachio Vera is the edible variety of pistachio grown in warm, dry climates around the world, even in California. The pistachio tree is an evergreen native to Asia, and the very word traces the fruit's origin. The English word pistachio comes to us from the Old Italian pistachio ("pistachio" in modern Italian), from the Greek pistachio, which in turn derives from an Old Persian word.

Pistachios are a good source of protein, fat, fiber, vitamin B6 and thiamine. The mature kernels are generally greenish with reddish areas, assuming a brownish color when toasted. However, it is possible to eat them dried rather than toasted.
Widely regarded as a snack food, pistachios are well-suited to Italian recipes, including some that call for pine nuts. Pistachios are excellent in rice dishes or as a garnish in main courses.

To prepare pistachios in this way, simply remove them from the shell, allowing the kernels to soak for at least an hour in cold water flavored with lemon juice. In this way, the tender pistachios will reveal their truest flavor.
A restaurant in Palermo serves tender Sicilian pistachios over gnocchi as part of a delicious gorgonzola (blue cheese) sauce.

Some useful information about pistachio

Common names: Pesteh (Persian), Pistachio (English), Pistache (French) , Pistazie(Germany) , Pistacchio (Italian) , Pistacho (Spanish) , Pista (Indian)

Iranian Pistachio: Pistachio is one of the principal traditional export products of Iran and, since ancient times, has always occupied a special position in the foreign trade of the country. Thumbing back through the pages of history, we can observe that pistachio trees have existed since thousands of years ago, but were so rare that only the royal and rich families could possess some. Today the finest pistachio is native to Iran. In Kerman province, especially the region surrounding Rafsanjan city, more than 160000 hectares of land are under pistachio cultivation, and about 95% of the pistachio of the country is produced here. The ideal climatic conditions of this area, with abundance of sunshine and perfect soil for the growth of pistachio trees, gives the pistachio the most natural taste and flavour that no other type of pistachio can equal.

A natural snack for health-conscious individuals, Iranian pistachio constitutes an ideal ingredient in the preparation of a variety of dishes and sweets and is served during party receptions and family gatherings. Pistachio has the highest protein content and nutritional value, and is second to none in the world for its high energy content. It contains a high percentage of potassium, phosphorus, calcium, and all the essential amino acids. It is believed that the consumption of pistachio reduces the risk of heart attack and death from coronary diseases. To enjoy its unique taste , the pistachio nuts should be salted, roasted and eaten out of the shell. In the years following the Islamic revolution of Iran, from the view point of job creation and export earnings, pistachio has always been the prime non-oil export product of Iran. Consequently, changes that occur in the international market of this product have a profound effect on the economy of the country.

During the last decade, the global production of pistachio has increased by 90% and some of the main reasons for this , in Iran and the USA, are the employment of new cultivation lands, effective pest and disease control and the prevention of wastage of the product. Iran not only produces the finest variety of pistachio, but can also boast to be the highest producer of this product with an annual average output of 130000 tons during the past several years. In the previous year, the pistachio production in Iran amounted to 113000 tons and it has been forecasted that the production would increase by 50 percent in the coming five years. While during this same period, the global production of pistachio is expected to reach 400000 tons.

Choosing and using pistachios: Usually presented ready to eat, with their distinctive spilt shell revealing the delicate purple skin and pale green flesh, pistachios are irresistible.
No preparation is needed. Simply buy them roasted as an accompaniment to other foods, or roasted and lightly salted as a sophisticated snack.
Unlike the heavier feel of other nuts, Iranian pistachios have a light, crisp texture and a fresh, satisfying taste. Immediately recognisable for their subtle flavour, they complement rather than overpower other food and drink.

Availability:There are two different types of Iranian pistachio, round and long. They range in size from 18 to 32 nuts per 28 grams(1 oz).

Pistachio, Nutrition and Health: Iranian pistachios are an excellent source of many nutrients, including potassium, phosphorous, calcium, protein, vitamins, minerals and amino acids essential for good health.

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