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

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

Post code :
1997855449

Tel:
+9821 - 22365723 +9821 - 22365724

Fax:
+9821 – 89774992

info@irandriedfruit.com

Pistachio Growing

Pistachio trees will often grow in poor soil where other trees will not survive. More important to their survival is the proper climate. Pistachio trees thrive in hot dry summer weather and prefer cool winters.
They do not do well in humid or damp areas .Considered small trees, pistachio trees typically grow from16 feet to 32 feet high.
The pistachio tree takes five to eight years to begin producing "fruit,' but between the 15th and 20th year they reach maturity and bear fully. Alternate years produce a heavy crop, the off year bearing very little fruit and sometimes no fruit at all. The familiar pistachio nut is actually the seed of the plant.
The trees, like many humans, are sensitive to extreme conditions such as drought, or excessive rain, heat, cold, and high winds. The trees develop a brownish green flower in early summer.
When ripe, in late summer or early autumn, pistachios split open along their seams called sutures. Those trees that bear a predominance of pistachios that are closed indicate growth conditions that were less than perfect, such as irregular watering.
The bright green coloring of the pistachio is completely natural. A deep green color is an indicator of the highest quality nut and brings the best prices. Lesser valued are those that range from yellow to light green.
The pistachio is a deciduous tree that can survive for hundreds of years, and even as long as a century in just the right climate. Sometimes introduced into landscapes as ornamentals, pistachio trees stand out with their attractive large, pointed, gray-green foliage that grows two to four inches long.
Harvesting pistachios takes place in the late summer or early autumn when the hulls that cover the shell become loosened from the nut or "seed," indicating a fully mature crop. Large tarps are then spread out under the trees. The trees are shaken while the tarps capture the bulk of the ripe pistachios that fall to the ground.
The outer hulls are then quickly removed by rubbing them with coarse burlap in order to preserve the clean, white appearance of the shells and prevent staining.
Next, the nut processors soak the shells in water-based brine followed by sun drying, a process that opens the shells even wider. In Turkey, where the pistachios are a little smaller and the shells are not as wide open as the California varieties, the nuts are placed in brine, hulls and all. Brining with the hulls on leaves a pinkish coloring on the shells. Some nut authorities believe that the California growers attempted to copy-cat the appearance of the Turkish pistachios by dying them with red food coloring.
Others claim the red dye is used to distract from imperfections and discoloration on the shells due to poor quality of the nuts. The red dyed pistachios were more available 40 to 60 years ago than they are today. Often, unopened pistachios are cracked open by machine. These, too, are considered lower in quality or from trees that were not properly maintained and irrigated.
In years past, the sorting of cracked nuts and those unopened was all done by hand, which may explain why pistachios were always more expensive than most other nuts.
To salt pistachios, the processor boils them in a salt solution. The nut s are then dried fully and stored in plastic bags. Because of the pistachio's split shell, processors are easily able to roast the nuts without first shelling them.


• Are California pistachios available year 'round?
Absolutely. Pistachios are harvested in September, but sufficient supply and state-of-the-art storage systems allow the industry to provide pistachios throughout the year.

• How should pistachios be stored?
To maintain peak freshness for
Pistachios, store them in an airtight container. Pistachios tend to draw moisture from the air, and may otherwise lose their crunch. Kept in the refrigerator or freezer, pistachios can be stored for as long as a year.
• How do I know if I'm buying pistachios from California?
First, look for the pistachios logo shown above. Second, note the distinguishing characteristics of the California pistachio variety: large, vibrant green nuts with open, naturally tan shells. California pistachios are available salted or unsalted. Some are dyed red for consumers who prefer the colorful shells. And, shelled pistachio kernels are also available. Look for California pistachios in both the grocery and the produce departments of your supermarket.
Can pistachios be substituted for other nuts in baking and cooking?
Most definitely. Pistachios can make a good thing even better. They add a distinctively delicate flavor, as well as unique color and texture, to appetizers, salads, entrees and desserts. Add them to your favorite creations or try some of these delicious recipes

• How many in shell pistachios do I need for a cup of kernels?
Two cups of in shell pistachios will yield about a cup of kernels.
Pistachios, with their characteristic widely split shells, are easy to open. It takes just 15 minutes to shell about two cups of in shell pistachios.

• How does the pistachio kernel get its green color?
Plants make a variety of pigments, which contribute color to plant parts such as the flowers, leaves and fruit. The green in the pistachio nut is the result of chlorophyll, the same pigment that makes the leaves green.
• How and when do I harvest and process the pistachio trees in my yard?
Home harvesting and processing is not complicated. For more information.
• How long does it take a pistachio tree to produce a crop?
A five-year-old pistachio tree will begin producing a small crop, and will reach full bearing when it is 7-10 years old.
Important: Pistachios are wind pollinated, so both a male and a female tree are needed to produce edible nuts.
• How long do pistachio trees live? How long do they produce?
The pistachio trees planted in are still fairly young, but there are pistachio trees in the Middle East that are over 200 years old and are still producing!
• Where can I locate a source for pistachio trees?
If you cannot find nut-bearing pistachio trees locally, there are a number of nurseries that sell pistachio rootstock in for a nursery list.
• Where can I locate a source for pistachio nut oil, paste, flour, butter, etc.?
For a list of companies that sell pistachio food products
• Are there different varieties of pistachios?
There are many varieties growing in other countries; however,
Pistachios are predominantly of the Kerman variety.
• How can I open slightly split or nonsolid pistachios?

As the pistachio kernel grows, it naturally expands within the shell until it splits open. Nonsolid shells usually contain immature kernels and should be discarded.

Tip: Slightly split shells can be opened using one half of the shell from an already-opened pistachio. Wedge the tip of a half shell into the split and turn it until you can retrieve the kernel.

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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