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Scientific names:
Species: Pistacia Vera L.
Family: Anacardiacea
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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.
Although nuts contain on average twice the fat content of animal
products, the type of fat is very different. They have a higher
proportion of unsaturated fat as well as the antioxidant vitamin
E and dietary fibre, which can help to reduce cholesterol levels
and has been associated with a reduction of the risk of bowel cancer.
In a long term American study of 26000 healthy people, 7000 were
given nuts to eat at least five times a week. It was proved that
the inclusion of nuts in the regular diet can halve the risk of
heart disease.
Nuts are filling, not fattening
Until recently, popular opinion held that nuts were fattening. But
having a high fat content is not the same thing as "being fattening".
There is no evidence to suggest that eating nuts can lead to weight
gain when eaten in moderate amounts as part of a calorie-controlled
diet. As an alternative to most refined, carbohydrate based snack
foods, pistachios are the ideal choice for those on a calorie -controlled
diet, as they satisfy hunger pangs quickly and on fewer calories.
In fact , given that nuts are so filling, overeating is less likely.
Total fat of pistachios 48.4 gr/100 gr
% total fat:
Saturated 13%
Mono-unsaturated 68%
Poly-unsaturated 15%
Dietary fiber 10.8 gr/100 gr
Vitamin E 5.2 mgr/100 gr
The major producers in the world
1)Iran 2)USA 3)Turkey 4)Syria
| Importer/Exporter |
Iran |
US |
Turkey |
Syria |
Greece |
Total |
| UK |
4,883.684 |
195.618 |
- |
5.205 |
- |
5,084.507 |
| Germany |
28,356.3 |
435.4 |
58.2 |
- |
- |
28,849.9 |
| Belgium (Luxembourg) |
5,064.5 |
441.1 |
- |
- |
- |
5,505.6 |
| Netherlands |
1,152.2 |
29.4 |
19.2 |
- |
- |
1,200.8 |
| Austria |
1,911.7 |
- |
42.1 |
- |
- |
5,798.966 |
| Spain |
5,677.917 |
85.891 |
35.188 |
- |
- |
1,953.8 |
| France |
8,026.9 |
417.40 |
31.9 |
0.2 |
- |
8,476.4 |
| Italy |
6,647.215 |
47.17 |
5 |
- |
- |
6,699.385 |
| Canada |
1,638.928 |
437.654 |
0.091 |
- |
- |
2,076.673 |
| Portugal |
705.071 |
951.838 |
0.55 |
- |
- |
8,009.04 |
| Total |
71,121.067 |
3,062.471 |
192.229 |
5.405 |
- |
74,381.172 |
TYPES OF PISTACHIOS
Natural* inshell or closed
Pistachios are in different shapes:
Round(Fandoghi)
Jumbo(Kalleqouchi)
Long (Akbari, Ahmadaighaei Badami)
*Note: mechanical opened pistachio also available by order .
Size :
Ranges from smallest count, 33 to biggest 18.
The figures show the number of pistachios per ounce ( 28 .4 grms
) unit .
Different available sizes :
Smaller than 32:
30-32
28-30
26-28
24-26
22-24
20-22
18-20
Other characteristics of Pistachio
Other characteristics if required , may be determined as per following:
-Percentages of nonsplit;
-Percentages of stick - tight;
-Percentages of discoloration of shell;
-Percentages of empty shell and shell pieces;
-Percentages of loose kernels ;
-Percentages of foreign materials;
-Max aflatoxin for B1 and total ;
-Percentages of under size and over size pistachios;
Packing:
Normal packing Jute bag, other packing such as carton…,by order
is available.
Other Characteristics of kernel
If required, may be determined according to the following:
-Percentages of :Minor defects (spotted, shrirelled, or immature
kernels )
-Percentages of damaged kernels;
-Percentages of insect;
-Percentages of moisture
DATE OF HARVESTING:
AUGUST
PRICE: CONTACT US
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