Pistachio in-shell
Available Sizes:
22-24/ounce
24-26/ounce
26-28/ounce
28-30/ounce
30-32/ounce
Packing: 50 kg. sack

Pistachio kernels
Skinless Pistachio Kernels

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

1. Round Pistachio : These are the primary product for export.
This type is the most famous kind of pistachio in the world. As it is round in
shape and small in size, it is well known among the other types of pistachios.
The taste is unique and has lower amount of aflatoxin.
Available sizes: 26-28 pcs/oz, 28-30 pcs/oz, 30-32 pcs/oz and 32-34 pcs/oz.

Specifications:
Тhe normal sorted Fandoghi pistachio, Grade 28-30 pcs/oz has:
Moisture: max 5%
Close mouth: max. 3%
Semi-open: max. 2.5%.

2. Super Long Pistachio : These are the most expensive and traditional
Iranian pistachio. This type is well known in East Asia, Europe specially Germany and Russia.
It has very unique taste and texture.
Available sizes: 18-20 pcs/oz, 20-22 pcs/oz, 22-24 pcs/oz, 24-26 pcs/oz.

Specifications:
The normal sorted Akbari pistachio, Grade 20-22 pcs/oz has:
Moisture: max. 5%
Close mouth: max. 2.5%
Semi-open: max. 2.5%.

3. Long Pistachio : These are a favorite amongst people in Eastern Asia.
This type is long pistachio with very white and very thin skin.
Available sizes: 22-24 pcs/oz, 24-26 pcs/oz, 26-28 pcs/oz, 28-30 pcs/oz, 30-32 pcs/oz, 32-34 pcs/oz.

Specifications:
The normal sorted Ahmad Aghaee pistachio, Grade 24-26 pcs/oz has:
Moisture: max 5%
Close mouth: max. 3%
Semi-open: max. 2.5%.

4. Long Pistachio : The oval shape of its kernel is similar to that of the almond.
Available Sizes: 24-26, 26-28, 28-30
Specifications:
The normal sorted Badami pistachio, Grade 26-28 pcs/oz has:
Moisture: max 5%
Close mouth: max. 3%
Semi-open: max. 2.5%.

5. Jumbo Pistachio : This kind is broad with an opened mouth.
Sizes: 18-20, 20-22, 22-24, 24-26
This kind is broad with an opened mouth. This type is bigger than the others.
The name is derived from the shape is this type which look likes rams head.
The unique taste of this pistachio is due to its high fat volume.
Available sizes: 18-20 pcs/oz, 20-22 pcs/oz, 22-24 pcs/oz, 24-26 pcs/oz.

Specifications:
The normal sorted Kalleh Ghouchi pistachio, Grade 20-22 pcs/oz has:
Moisture: max. 5%
Close mouth: max. 2%
Semi-open: max. 2.5%.
Natural Pistachio Kernels: These are shelled from closed pistachios.

Grades of skin-less pistachio kernels
Skin-less Pistachio Kernels: This kind is used to add flavor and/or green coloring
to ice cream, cookies and other cuisine.

AAA: ~95% whole + 5% split. Kernels are dark green.
AA: ~90% whole + 10% split. Kernels are very green.
A: ~85% whole + 15% split. Kernels are light green.
C: ~70% whole + 30% split. Kernels are very light green.

The Botany of the Pistachio
The pistachio belongs to the Ancardiaceae family. Pistachio trees usually grow up to 8 meters tall.
These trees can tolerate different extremes in temperature: up to 45°C and lower than 25°C.
Pistachio trees are second (after the date palm) which can survive for long periods of time without water.
Their roots reach deep into the soil to find water. Depending on the environment in which the tree is planted,
a pistachio tree will start to fruit between 7 to 10 years after being planted and continue to live and fruit for about 80 to 100 years.

Loading capacity
Type Packed in bags Packed in carton
20 foot container 14 tons 12 tons
40 foot container 24 tons 20tons
12 meter trailer 19,5 tons 19tons

The Nutritional Value of Pistachios
100 grams of the edible part of a pistachio contains about 600 calories and is 53% fat, 21% protein, 18%
carbohydrates, 2.2% fiber, and no cholesterol.

Per 100g. of edible protein:
Potassium 1.020 g.
Phosphorus 5.000 g.
Magnesium 158 mg.
Calcium 136 mg.
Iron 7300 mg.
Selenium 0.450 mg.
Nickel 0.080 mg.
Vitamin C 7.000 mg.
Vitamin E 5.200 mg.
Nicotinamide 1.450 mg.
Vitamin B1 0.690 mg.
Vitamin B2 0.200 mg.
Carotene 0.150 mg.
Folic Acid 0.058 mg.

Pistachio standards
The institute of Standard and Industrial Research 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%