pistachio fruit

The pistachio fruit: the reddish, wrinkled fruits are borne in heavy clusters somewhat like grapes. Although known as a nut, the fruit of the pistachio is botanically a drupe, the edible portion of which is the seed. The oblong kernel is about 1 inch in length and 1/2 inch in diameter and protected by a thin, ivory-colored, bony shell Normally the shells split longitudinally along their sutures when mature. Under unfavorable conditions during nut growth, the shells may not split open. 
The color of the kernel varies from yellowish to shades of green, which extends throughout the kernel. In general the deeper the shade of green, the more the nuts are esteemed. Pistachio nuts are rich in oil, with an average content of about 55%.

The pistachio fruit trees begin bearing in 5 to 8 years, but full bearing is not attained until the 15th or 20th year. Pistachios tend toward biennial bearing, producing heavy crops one year followed by little or none the next. 
Production of nuts is also influenced by drought, excessive rain, heat or cold, and high winds

Iran is the largest producer and exporter of pistachio with a production of more than 113,000 MT. Iranian pistachios also have the best taste and quality among other pistachio-producing countries like the United States and Turkey.

Iran’s Pistachio is also a very high source of protein, nutrition, and energy and also has a high percentage of potassium, calcium, and phosphorous in it.

Iranian pistachios have different names according to their shapes and sizes.

The Institute of Standard and Industrial Research of Iran requires that all pistachio producers must observe the following standards in order to export their product:

• Without live vermin
• Without unnatural hot smell or flavor
• Of uniform size
• Maximum of other kinds and forms: 6%
• Maximum external material: 1%
• Maximum free pistachio kernels: 1%
• Maximum closed and hollow pistachios: 6%
• Maximum unripe pistachios: 8%
• Maximum verminous pistachios: 5%
• Maximum various colored: 2%
• Maximum malformed pistachios: 5%

Total aflatoxin poison: adapt to importer country law

Note: In addition to the above conditions, processed pistachios must have the following characteristics:

• Maximum salt in salted pistachios: 3%
• Maximum moisture in roasted pistachios: 2%
• Maximum burnt in roasted pistachios: 1%

Commercial packing: Pistachio packs are available in 20 kg cartons or bulk in 50 kg sacks.

Small packing: Pistachio packages are available in 250g. to 2kg packs.

some links: http://iranfreshfruit.net/