Pistachios
General Information
The Pistachio nut is indigenous to central Asia. Major exporting countries include Iran, Turkey, Greece, Syria and Italy. Pistachios grow on trees in grape-like clusters and are encased in an outer skin, or hull. When pistachios ripen, the hull turns rosy and the shell within splits naturally, indicating they are ready for harvest. Harvesting usually occurs in September. If the Pistachio nut is not then processed (hulled and dried) within 12 to 24 hours after harvest, the shell will be stained thereby decreasing its commercial value. California processors dye a small percentage of their pistachios not by necessity, but to meet the desires of those consumers who prefer the colorful shells. Pistachio trees produce their nut on an alternative year cycle: large crop one year, light crop the next year.
Grades:
- US Fancy
- US No 1
- US No 2
- US No 3
Inshell Sizes (# of nut per ounce):
- Extra Large; 20 or less
- Large: 21 -25
- Medium: 26 - 30
- Small: 31 or more
Pistachio Kernel Extra #1 Specifications
Pistachio Specifications
General
|
Grade |
Kernels Extra #1 |
|
Product Description |
Extra #1 pistachio meats are uniform in size, clean, well dried, free from excessive defects, damage, and free from foreigh material. Extra #1 grade pistachio meats are graded to the USDA standards for Extra #1 pistachio kernels. |
|
Organoleptic Characteristics |
Typical pistachio flavor, free from rancidity, off flavors and odors. |
|
Physical Characteristics |
|
|
Shelf Life |
At ambient conditions (75 degrees F.) is 18 months |
|
Recommended Storage |
Optimum storage conditions are 45 degrees F. with a relative humidity of 55% or less. |
Meat/Kernel Size Characteristics
|
|
Whole 80% |
Whole 70% |
Halves |
Whole & Broken |
|
Whole Kernels (%) |
80 min |
70 min |
NA |
NA |
|
Half Kernels (%) |
NA |
NA |
75 |
NA |
|
Through a 24/64” round hole screen (%) |
NA |
NA |
NA |
NA |
|
Through a 16/64” round hole screen (%) |
2 max |
2 max |
2 max |
2 max |
|
Through a 5/64” round hole screen (%) |
NA |
NA |
NA |
NA |
Chemical Characteristics
|
|
Raw |
Roasted |
Roasted Light Salt |
Roasted Regular Salt |
|
Moisture (%) |
3.5 – 6.0 |
1.5 – 2.5 |
1.5 – 2.5 |
1.5 – 2.5 |
|
Salt (%) |
NA |
NA |
.5 – 1.5 |
.5 – 1.5 |
|
Peroxide Value (meq/Kg.) |
3.0 |
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|
Free Fatty Acid (%) |
1.0 |
|||
|
Antioxidants |
None Added |
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|
Chemical Residues |
Complies with all Federal and State Regulations |
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|
Aflatoxin |
(Complies with the regulations of the importing country.) |
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Physical Characteristics
|
|
Maximum Allowable Tolerances |
|
Damage (%) |
2.5 |
|
Serious Damage, including gross (%) |
2.0 |
|
Insect Damage, including frass & web (%) |
.4 |
|
Foreign Matter (%) |
.04 |
|
Recommended Storage |
Optimum storage conditions are 45 degrees F. with a relative humidity of 55% or less. |
Pistachio Nutritional Information
|
1 ½ ounces / whole natural |
# |
|
Calories |
237 |
|
Protein (g) |
8.7 |
|
Total Fat (g) |
20 |
|
Dietary Fiber (g) |
4.4 |
|
Calcium (mg) |
45 |
|
Iron (mg) |
1.8 |
|
Magnesium (mg) |
51 |
|
Phosphorus (mg) |
209 |
|
Potassium (mg) |
437 |
|
Vitamin E-alpha- Tocopherol form (mg) |
1 |
|
Saturated Fat (g) |
2.25 |
|
Monounsaturated Fat (g) |
9.9 |
|
Polyunsaturated Fat (g) |
6.7 |
|
Cholesterol (mg) |
0 |
Source: USDA National Nutrient Database for Standard Reference,
Release 15, August 2002. All nuts are whole Natural.