why Iranian pistachio?

Iranian pistachios offer various advantages that set them apart. The main four commercial varieties provide the opportunity of choice for the customers. Iranian pistachios have an unrivaled, world-famous taste. Iranian pistachios are roasted at higher temperatures, which is made possible by their higher unsaturated fat content. High tenperature roasting eliminates any bacterial contamination that may be present in raw product.

Five major advantages of Iranian pistachios are:

Variety: There are many different cultivars of Iranian pistachios . The following four are available for international trade: Fandoghi pistachio (40% of pistachio orchards). Kalleh-Gbouchi (20%), Akbari pistachio(5%) und Ahmad Aghaei opistachio (12%), with the last two on the rise. Each variety has its distinct and flavour and unique properties.

High Kernel to In-Shell Ratio: Iranian pistachios have a high kernel to in-shell ratio, which means that you are buying a higher amount of edible kernels relative to the total amount or pistachios.

Roastability: Due to their higher unsaturated fat content, Iranian pistachios can be roasted at 160 to 180°C. This brings out the unique flavour of the nut, while eliminating any bacteria from the end product. Lower roasting temperatures of around 120°C recommended by some suppliers will not load to the same result.

Taste: For quite a long time, consumers around the world have shown a preference for the taste of Iranian pistachios. All four commercial varieties of Iranian pistachios have a rich, unique and distinctive llavour.

Tradability: The large number of producers, buyers, exporters and importers of Iranian pistachios creates ideal conditions for a competitive market. As a result, fair trade opportunities present themselves to all involved.

Ahmad Aghaei (Long Pistachio)

size: 20-22

22-24 24-26

Akbari Pistachio ( Long Pistachio )

size: 18-20  20-22

22-24 24-26

kalleh ghouchi pistachio (jumbo)

size: 18-20  20-22

22-24 24-26

Fandoqi Pistachio ( Fandoghi )

size: 26-28  28-30

30-32   32-34

pistachio grades

Our standards are in accordance with the regulations of the Institute of Standards and Industrial Research of Iran (ISIRI). the institute defines standards for all kinds of Iranians pistachio products. the following table contains an abridged version of specifications for our six pistachio grades for all kind of natural in-shell pistachio nuts. (including raw, dried and roasted pistachios ):

Grades Superior Grade Excellent Grade Premiun Grade Grade1 Grade2 Grade3
Shell Defects (WI (allowed tulle rances h4 %weight)
Closed shell and blanks 1 2 3 4 5 7-10
Blanks 0.5 0.75 0.75 1 1 2
Adhering, Hull 0.5 0.75 1 1.25 1.5 2
Stained Shell 1 1.5 4 5 6 7
Deformity (Incl. opened from bottom) 1 2 3 5 6 7
Slightly open in-shell 5 10 18 25 N/A N/A
Total shell defects 7 13 22 28 N/A N/A
Kernel defects (%), (allowed tolerances by weight)
Loose kernels 1 2 2.5 3 3.5 4
Pest Damage 3 4 5 5 6 6
Obvious Pest Damage 1 2 3 3 3 4
Total kernel defects. 3 4 5 6 7 8
Other defects (%)(allowed tolerances by weight)
Foreign material 0.25 0.3 0.4 0.6 0.8 0.9
Foreign material excluding shells 0.2  0.2 0.25 0.25 0.3 0.3
Non-uniformaty of variety 1 2 3 4 5 7
Non-uniformity of size 1.5 1.6 1.8 2 2.4 5

Maximum free water content allow for raw dried pistachios is 5% , with a 3% maximum for roasted pistachios.

Foreign material: glass, metal and live insects have been considered completely prohibited. Acceptable foreign material are pistachio-related like the hull, stems,shells and sand.

variety: Iranian pistachios have divided int two categories according to their shape : long pistachios with the ratio more than 1.52 and rounded pistachios with the ratio less than 1.52.

Non-uniformity of  variety : the percentage of  round pistachios in a sample of long pistachio or vice versa.

Non-uniformity of  size: ratio of the total weight of the 10 largest nuts in a sample of 100 nuts to the weight of the smallest 10.