Export products

Pistachio

Pistachio standards

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

Culture

Pistachio location
Pistachios should be planted in full sun. The size of the slow growing trees can be further controlled by pruning. When planting, avoid rough handling since the budded tops are easily broken away from the under stock.

Soil
The trees do best on soils that are deep, friable and well drained but moisture retaining. It can, however, survive in poor, stony, calcareous, highly alkaline or slightly acid, or even saline soils. The root is deeply penetrating.

Irrigation
Pistachios will tolerate considerable drought but do best with deep, infrequent watering.

Fertilization
Since pistachios grow slowly, they do not require large quantities of nitrogen fertilizer. A spring feeding of a complete fertilizer such as 10-10-10 NPK should be adequate.

Pruning
Pruning can be important to commercial growers in order to shape the trees for mechanical harvesting, but less so for the home orchards.
The trees should be trained to a modified central leader with 4 or 5 main scaffold limbs branching about 4 ft. from the ground. After initial training, Little pruning is needed except to remove interfering branches. Heavy pruning reduces yield.

Propagation
The pistachio is usually propagated in California by budding or grafting selected scions onto seedling stocks of P. atlantics, P. terebinthus and P. integerrima. These rootstock species are used because of their vigor and resistance to nematodes and soil borne fungi.

Pests and diseases
A number of fungi attack the pistachio. The most serious fungal disease in California is vertically wilt, which can quickly kill trees of varying age.
Most pistachios are now grafted to vertically resistant P. integerrima rootstock.
The trees are also sensitive to the oak root fungus, Armillary melee. Insect pests include the aphid, Ana pleura lentissimo and several species of leaf-footed bugs and stink bugs.
The nuts are also very attractive to squirrels and some birds, including blue jays and woodpeckers.

Harvest
The nuts are harvested when the husk or hull covering the shell becomes fairly loose. A single shaking will bring down the bulk of the matured nuts, which can be caught on a tarp or canvas.
A fully mature tree may produce as much as 50 pounds of dry, hulled nuts. The hulls should be removed soon after to prevent staining of the shells. To enhance splitting, the hulled nuts may then be dipped into water to moisten the shell and spread out in the sun to dry.
One method of salting the split nuts is to boil them in a salt solution for a few minutes, then retry and store them. Stored in plastic bags pistachios will last for at least 4 to 6 weeks in the refrigerator. Frozen they will last for months.
The pistachio is unique in the nut trade due to its semi-split shell which enables the processor to roast and salt the kernel without removing the shell, and which at the same time serves as a convenient form of packaging.
About 90% of California pistachios are consumed as in-shell snacks. Shelled pistachios are utilized commercially in confectionery, ice cream, candies, sausages, bakery goods and flavoring for puddings. They can also be added to dressings, casseroles and other dishes.

Commercial potential
Pistachio nuts are considered one of the prime edible nuts, along with almonds, macadamias and cashews.
The production of pistachio nuts in California has increased dramatically in recent years, from some 4-1/2 million pounds in 1977 to over 80 million today. With additional promotion, production is estimated to ultimately exceed 129 million pounds.

Countries of origin
This Table shows only a selection of the most important countries of origin and should not be thought of as exhaustive.

Europe Turkey, Greece, Italy, South of France
Africa Tunisia
Asia Iran, Afghanistan, India, Syria, Iraq
America USA (California), Mexico
Australia  

Packaging
Pistachio nuts are packaged in, among other things, wooden boxes cartons, playbacks (25-60 kg) and in jute bags (60 kg).

Airtight packaging is ideal because pistachio kernels readily absorb moisture from the air, so becoming limp and beau.

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.

Iran pistachio
Iran akbari pistachio
Iran round pistachio
Iran long ahmad aghaee pistachio
Iran kale ghouchi pistachio
Iran badami pistachio
Iran green kernel pistachio
Iran natural kernel pistachio
Iran roasted and salted pistachio
Iran long badami pistachio
Iranian pistachio supplier
Persian pistachio producer and supplier
adaptation of Pistachio in Iran
Iran dried pistachio sex life
pistachio growth habits
history of pistachio
Pistachio grower supplier in Iran
major producers of pistachios
pistachios export
nutrition of pistachio
origin of pistachio main pistachios producers
Persian pistachio
risk factor for pistachios
how to storage pistachios
pistachio links

live help chat