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The pistachio trees blooms during April and the kernel develops during the month of July. Pistachio usually ripens in 2nd half of September.
Once harvested, the pistachio is immediately transported to plant for processing (hulling, drying and sorting).
To see the flow chart in pistachio processing plant, please click here . (You will need Adobe Acrobat Reader 6 to view and print this diagram.)
Export packing
We export pistachio in shell and kernel in bulk with the following packing:
- Pistachio in shell, in double-layer polypropylene bags of 50 kg. N.W.
- Kernel, in cartons of 10 kg and or 12.5 kg N.W.
Quality checking
Before exporting pistachios and kernels undergo precise physical and microbiological tests in compliance with the international standards by health authorities of the region.
Sizing
Pistachios are calibrated by the number of pistachios in a weight unit of one avoirdupois ounce (28.3495 gr.) as under:
18/20, 20/22, 22/24, 24/26, 26/28, 28/30 and 30/32
Type of open shell
- Natural Open (the shell is opened on the tree naturally)
- Mechanical Open (the shell is opened mechanically in plant)
Merchandise
Pistachio in shell species
- Jumbo: Available in 18/20, 20/22 and 22/24
- Round: Available in 26/28, 28/30 and 30/32
- Badami: Available in 24/26, 26/28 and 28/30
- Akbari: Available in 18/20, 20/22 and 22/24
- Ahmad Aghaee: Available in 22/24, 24/26 and 26/28
Closed shell pistachios: It is available in sizes of 26/28, 28/30 and 30/32 and is exported to the clients who wish to open the shell at the destination.
Kernel species
- Blanched Pistachio Kernels: is also known as Green Kernels . The immature kernels contain a large amount of chlorophyll pigments– which yield the intense green color. It is mainly used in chocolate, pastry, ice cream and sausage industries.
The density of green color of the kernel determines the grade of the kernel as follows:
- Grade S: dense dark green
- Grade A: dark green
- Grade B: light green
- Grade C: very light green
- Grade P: split and halved
- Unblanched unripe Pistachio Kernel : This type is the same as above-mentioned kernel, however, it does not undergo the process for removing the peel. It is mainly used in the pastry and ice cream industries.
- Normal Pistachio Kernel: This type is obtained from ripped pistachios.
Helpful tips
We would be pleased to receive your enquiry by e-mail or fax, indicating exact quantities per item so that we could offer you our competitive prices promptly.
It would be highly appreciated if you could send us the following information along with your enquiry:
- The area of activity of your Company and your website address (if applicable)
- The quantity of pistachio consumed in your Country
- Your Company's annual
- Your intended destination port (
