 |
 |
|
The pistachio (Pistacia
vera, Anacardiaceae; sometimes placed in
Pistaciaceae) is a small tree up to 10 m tall,
native to mountainous regions of central and
southwestern Asia such as the Kopet Dag
mountains of Turkmenistan southwest to
northeastern Iran and western Afghanistan. It
has deciduous pinnate leaves 10-20 cm long.The
plants are dioecious, with separate male and
female trees. The flowers are apetalous and
unisexual, and borne in panicles. The fruit is a
drupe, containing an elongated seed (a nut in
the culinary sense, but not a true botanical
nut) with a hard, whitish shell and a striking
light green kernel, having a very characteristic
flavour.When the fruit ripens, the shells split
open partially (see photo). This happens with an
audible pop, and legend has it that
lovers who stand under a pistachio tree at night
and hear the nuts popping open will have good
luck.The kernels are eaten whole, either fresh
or roasted and salted, and are also used in ice
cream and confections such as baklava.The shell
of the pistachio is naturally a beige colour,
but it is sometimes dyed red in commercial
pistachios. Originally the red dye was applied
by importers to hide stains on the shells caused
when the nuts were picked by hand. However most
pistachios are now picked by machine and the
shells remain unstained, making dyeing
unnecessary (except that some consumers have
been led to expect red pistachios). Roasted
pistachio nuts turn naturally red if they are
marinated before in a salt and strawberry
marinade, or salt and citrus salts [citation
needed].The trees are planted
in orchards, and take approximately seven to ten
years to reach significant production.
Production is alternate
bearing or biennial bearing, meaning the
harvest is heavier in alternate years. Peak
production is reached at approximately 20 years.
Trees are usually pruned to size to make the
harvest easier. One male tree produces enough
pollen for eight to twelve nut-bearing females.
Pistachio orchards can be damaged by the fungal
disease Botryosphaeria panicle and shoot
blight, which kills the flowers and young
shoots.Pistachio
nuts are highly flammable when stored in large
quantities, and are prone to self heating and
spontaneous combustion (see Cargo container's
handbook). |
 |
|
Pistachio nuts from Iran are considered in the
world to be first-class due to their delicious
taste having no competition. These pistachios
are irreplaceable for a lot of gourmets. The
Iranian top quality is well-known all over the
world. Nowadays pistachios are supplied in a
large quantity above all due to the support and
efforts of Iranian pistachio growers.
Traditional agriculture connected with modern
methods provides pistachios from Iran with a
guarantee of full taste and preserves their full
and natural taste. Iranian pistachio growers
have decided on achieving crops of an even
better-quality and they also want to enlarge the
pistachio growing area. Pesticides are used to a
minimum extent in order to preserve the natural
quality of the crop – approximately twice a
year. Iranian pistachios do not need any other
treatment or whitening, neither their appearance
nor their taste need improving. Since 1982 the
export of Iranian pistachios has had an
increasing trend, the welcomed sign being that
they are more and more easily available
throughout the world; consumers are captivated
by Iranian pistachios. In Kerman, the southern
heart of Iran, pistachio orchids spread
throughout the whole country. Originated in
Iran, these wide and massive trees receive their
nutrients from the special composition of the
Kerman soil. When the harvest time is
approaching, pistachio trees become heavy with
violet-pink bunches – the outer protective
skeleton of pistachios. Nuts develop under this
cover and grow well in the heat, in the hot
climate of southern Iran. Pistachio nuts are
picked just before the fine violet peel gets
cracked, i.e. as long as pistachios are on
trees, their kernels are still protected.
Farmers growing pistachios see that their
precious crop comes to customers throughout the
world in the same excellent conditionWith regard
to the ever increasing interest that the
international trade market shows towards the
pistachio product of Iran; the potential to
introduce this valuable agricultural product of
Iran to the world; demands the evaluation of its
role in the trade and agriculture history of
Iran. The present article has been written, with
the goal to furnish more data about the
pistachio of Iran. Certainly, the primary
recognition of pistachio in Iran, by man
occurred after observation of the wild trees.
According to the historical documents, the
primary growth areas of wild pistachio trees,
were in the northeast of Iran.
These growth areas,
extended from west to the present Neishabur, and
from east to Balkh, on both sides of Jeyhoon
river. Since long time ago, the Iranians, by
observing the wild pistachio trees and eating
the fruit, have learned about the nutritious
qualities of pistachio; such as hematopoiesis,
livability, energizing, and inducing the
intelligence. For example, as narrated by
ancient sources, the non Iranian tribes, called
Iranians as the pistachio eaters |
 |
|
Name |
Size |
Code |
Order |
|
Jumbo
Pistachio |
|
Natural
Open Shell |
20-22 To
32-34 |
|
|
|
Mechanical
Opened |
20-22 To
32-34 |
|
|
|
Closed |
20-22 To
32-34 |
|
|
|
Roasted and
Unsalted |
20-22 To
32-34 |
|
|
|
Roasted and
Salted |
20-22 To
32-34 |
|
|
|
Roasted
,Salted and Lime Added |
20-22 To
32-34 |
|
|
|
Round
Pistachio |
|
Natural
Open Shell |
18-20 To
24-26 |
|
|
|
Mechanical
Opened |
18-20 To
24-26 |
|
|
|
Closed |
18-20 To
24-26 |
|
|
|
Roasted and
Unsalted |
18-20 To
24-26 |
|
|
|
Roasted and
Salted |
18-20 To
24-26 |
|
|
|
Roasted
,Salted and Lime Added |
18-20 To
24-26 |
|
|
|
Long
Pistachio |
|
Natural
Open Shell |
20-22 To
32-34 |
|
|
|
Mechanical
Opened |
20-22 To
32-34 |
|
|
|
Closed |
20-22 To
32-34 |
|
|
|
Roasted and
Unsalted |
20-22 To
32-34 |
|
|
|
Roasted and
Salted |
20-22 To
32-34 |
|
|
|
Roasted
,Salted and Lime Added |
20-22 To
32-34 |
|
|
|
|
|
|
|
|
 |
|
The
measurement unit of pistachio is : Nuts per
ounce = 28/35gr. |
 |
AAA: ~95% whole + 5% split.
AA: ~90% whole + 10% split.
A: ~85% whole + 15% split.
C: ~70% whole + 30% split. |
 |
From the time that the pistachio single is
planted in the ground , implementing all the
controlling processes
such as watering , fertilizing , tillage ,
aspersing , etc , for 3 years , the time of tree
mingling will come and
after this step , for the time duration that the
tree branches have grown , after about 2 or 3
months , the tree
should be ready to graft a kind of pistachio (At
pleasure of the farmer) . It is necessary to
mention that this
step is of the most sensitive steps of the
pistachio tree life and after grafting one of
the varieties of pistachio
(Long (Akbari) , Long (Ahmad Aghayi) , Jumbo ,
Round or Almond type) it lasts for about 2 years
that
pistachio tree bears fruit , (Of course with the
caring issues that were mentioned at the
beginning.
Note that the farmer can change the tree
grafting after 2 years any time at pleasure. |
|
Note: Pistachio tree is resistive in climate
conditions of 20 degrees centigrade below zero
and 40 degrees centigrade above zero and it also
resistes against water saltiness. |
 |
Iran
:
Nearly %48 of the world whole production
U.S.A:
Nearly %23 of the world whole production
Turkey :
nearly %15 of the world whole production
Syria :
nearly %10 of the world whole prodution
Italy :
nearly %2 of the world whole prodution
Greece :
nearly %2 of the world whole prodution.
The
reason of Iranian pistachio's preference to the
others:
Three major factors deal with the quality ,
flavour , taste and smell of Iranian pistachio
which are as the following: Desert sand -
Mid-Warm and dry weather - Mid-salty water
Pistachio kernel is the varieties of the fruit
of pistachio tree with scientific name Pistachio
Vera L. of
Anacardia Ceae family , which its first and
second skins are completely removed. |
 |
Pistachio kernel should have the following
characteristics:
-
Without unnatural colour or flavour or hot
flavour
-
Less than 1 Mili Eki Valan per kg the amount
of
-
peroxide in the extracted oil.
-
Devoid of live pest
-
Less than %5 weight of calamity and less
than %1 of moulding
-
Less than %1 weight of external materials
-
Less than %5 of moisture
-
Lessthan
5 Micrograms per Kg for B1 and less than 15
Micrograms per Kg for B1 , B2 , G1 , G2
types
for the total aphlatoxin.
Classifying: Pistachio kernel is classified into
the 3 following categories.
Large: Less than 160 singles in 100gr.
Medium : Between 161 to 230 singles in 100gr.
Small: 231 singles and more in 100gr.
|
|
|
 |
A one-ounce serving of pistachios equals 49 nuts
-- more nuts per serving than any other nut and
contains more than 10% of the Daily Value for
dietary fiber, vitamin B-6, thiamin, phosphorus
and copper.
2. You can get more dietary fiber from a serving
of pistachios than a 1/2 cup of broccoli or
spinach.
3. Pistachios are especially rich in
phytosterols, which are directly associated with
lowering cholesterol levels, and may offer
protection from certain types of cancer.
4. A serving of pistachios has as much thiamin
as a 1/2 cup serving of cooked rice.
5. The amount of vitamin B-6 in a one-ounce
serving of pistachios is comparable to a
standard three-ounce serving of pork or chicken.
6. One serving of pistachios has as much
potassium as half a large banana.
7. Pistachios are a very high quality plant
source of protein, providing adequate and
balanced amounts of essential amino acids. In
addition, pistachios are relatively high in a
nonessential amino acid, arginine, which may
play a potential role in prevention or reduction
of cardiovascular disease.
8. While pistachios contain fat, the fat is
predominantly monounsaturated, similar to that
found in olive oil. |
 |
|
Serving Size 30g (~1.1 oz.)
(Approx. 15.2 Servings/Pound)
|
|
Amount Per Serving |
|
Calories
170 |
Calories From Fat 110 |
|
% Daily Value * |
|
Total Fat
13g |
20% |
|
Saturated Fat 1.5g |
8% |
|
Cholesterol
0mg |
0% |
|
Sodium
190mg |
8% |
|
Total Carbohydrate
9g |
3% |
|
Dietary Fiber 3g |
12% |
|
Sugars 2g |
|
|
Protein
6g |
|
|
Vitamin A 4% |
Vitamin C 2% |
|
Calcium 4% |
Iron 6% |
|
** Contains less than 2 percent of the
Daily Value of these nutrients. |
|
* Percent Daily Values are based on a
2,000 calorie diet |
|
|
|
 |
|
Iran, Iraq, Syria, Turkey, Greece, Tunisia,
Italy, California, Arizona |
|
Nevertheless the leading world regions growing
pistachios include above all Iran, Turkey, and
the San Joaquin Valley in California. Varieties
of Iranian pistachios are nearly impossible to
be found in the USA due to hard commercial
directives with Iran. The import tax amounts to
more than 300%. At present the largest supplier
of pistachios to the USA is Turkey. Most Turkish
produce comes from the foothills of dry arid
mountains in the west and south-west of Turkey,
particularly from the Gaziantep and Urfa
regions. |
|
|
