pistachio

Iranian Pistachio Varieties:

Some 90 varieties of pistachio are known in Iran. A number of them are cultivated extensively and
commercially and some of them are cultivated sporadically. The specifications of the most important
commercial pistachios destined for exportation are as follows:

 

Jumbo Pistachio (Kale ghuchi):
Relatively high yield and large kernel are the contributing factors in its selection and expansion. It has stronger and stiffer branches compared with "Fandoghi" .It is round and relatively large.
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Round Pistachio (Fandoghi):
It is one of the most important commercial cultivars of pistachio. It is well-established and adaptable to most regions in which pistachio is cultivated. It is produced in 60% to 70% of pistachio orchards of Rafsanjan.

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Long Pistachio (Akbari):
It is one of the commercial types of pistachio and economically has the highest value. Its kernel is long and large. It can be harvested in the middle of September.
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Long Pistachio (Ahmad aghaee):
It is one of the commercial and high quality cultivars. It is long and its shell is white in color. Its kernel skin is red and the kernel is green.
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Long Pistachio (Badami):
The shape of its kernel is similar to that of the almond.
Available in sizes 24-26, 26-28, 28-30
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Natural Pistachio kernel (red and cream color):
 It is the kernel of pistachio removed from the shell. Pistachio kernel is used in bakery, making ice cream and cookery.
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Green kernel Pistachio:
This kind is used to add flavor and/or green coloring to ice cream, cookies and other cuisine.
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 Pistachio History:

The pistachio, Pistacia vera in the Anacardiaceae family, is a small tree originally from Persia (Iran), which now can also be found in to regions of Syria, Lebanon, Turkey, Greece, Kyrgyzstan, Turkmenistan, India, Pakistan, Egypt, Sicily and possibly Afghanistan (especially in the provinces of Samangan and Badghis).
The tree produces an important culinary nut.Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio.
These species can be distinguished from P. vera by their geographic distributions (in the wild) and their nuts.Their nuts are much smaller, have a strong flavor of turpentine, and have a shell that is not hard.

 

 About Pistachio Grade:
The number of pistachios per ounce (28.4g) is counting unit for this product and ranges are 18 to 34.
Sizes are as follows:
18 – 20,   20 – 22,  22 – 24,  24 – 26,   26 – 28, 30 – 32, 32 – 34

 

 

Nutritional Value of Pistachios:
100 grams of the edible part of a pistachio contains about 600 calories and is 53% fat, 21% protein, 18%
carbohydrates, 2.2% fiber, and no cholesterol.

 

Per 100g of edible protein:

Potassiumm

1.020 g

Phosphorus

5.000 g

Magnesium

158 mg

Calcium

136 mg

Iron

7300 mg

Selenium

0.450 mg

Nickel

0.080 mg

Vitamin C

7.000 mg

Vitamin E

5.200 mg

Nicotinamide

1.450 mg

Vitamin B1

0.690 mg

Vitamin B2

0.200 mg

Carotene

0.150 mg

Folic Acid

0.058 mg



 

Pistachio production:

Pistachio Production (ton)

Country

2005

2006

2007

2008

Iran

229,657

250,000

315,500

192,269

United Stated

128,367

107955

188,696

126,100

Turkey

60,000

110,000

73,416

120,113

Syria

44,642

73,183

52,066

52,600

China

34,000

36,000

38,000

40,000

Greece

8,847

8,233

8,148

8,100

 

 

 

 


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