No additives 100% natural
Size: 18-34
Processing : Raw
Closed nuts: Maximum 5%
Small nuts : Maximum 5%
Deformed nuts : Maximum 2%
Nuts of another sort: Maximum 6%
Foreign objects : Maximum 1%
Mechanical open : Not allowed
Moisture content : Maximum 4,5%
Mold : Not allowed
Output kernel : At least 54%
Partially disclosed nuts (by weight) : Maximum 10%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%
DETAILS:
1.Sizing:
Pistachios are calibrated by the number of pistachios in a weight unit of one avoirdupois ounce (28.3495 gr.) as under:
18/20, 20/22, 22/24, 24/26, 26/28, 28/30 and 30/32
2.Type of open-shell:
- Natural Open (the shell is opened on the tree naturally)
- Mechanical Open (the shell is opened mechanically in the plant)
3.Pistachio in shell species
- Jumbo: Available on 18/20, 20/22 and 22/24
- Round: Available on 26/28, 28/30 and 30/32
- Badami: Available on 24/26, 26/28 and 28/30
- Akbari: Available on 18/20, 20/22 and 22/24
- Ahmad Aghaee: Available on 22/24, 24/26 and 26/28
Product Description
Pistachio nuts
Pistachio (Pistachio Vera), small tree of the cashew family (Anacardiaceous) and its edible seeds. Grown in dry lands in warm or temperate climates. The seed kernels can be eaten fresh or roasted and are commonly used in a variety of desserts, including baklava, halvah, and ice cream. They are also used for yellowish-green coloring in confections. The seeds are high in protein, fat, dietary fiber, and vitamin B6.
Explanations
Pistachios are a type of nut that is native to the Middle East and South Asia. They have a hard, outer shell that is typically
green or greenish-brown in color and an edible, pale green kernel inside. Pistachios are a popular snack food, and they are also used in a variety of dishes such as salads, desserts, and baked goods. They are high in nutrients and are a good source ofprotein, fiber, and healthy fats. They also contain a variety of vitamins and minerals, including vitamin Magnesium, and potassium..
No additives 100% natural
Size: 18-34
Processing : Raw
Closed nuts: Maximum 5%
Small nuts : Maximum 5%
Deformed nuts : Maximum 2%
Nuts of another sort: Maximum 6%
Foreign objects : Maximum 1%
Mechanical open : Not allowed
Moisture content : Maximum 4,5%
Mold : Not allowed
Output kernel : At least 54%
Partially disclosed nuts (by weight) : Maximum 10%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%
Product descriptions from the supplier
Specifications:
Types of pistachios:
1. Round (fandoghi)
2. Jumbo (kallequchi)
3. Long (akbari, ahmadaghaei, badami)
Each type of pistachios is classified into fifth group:
A. Open inshell
B. Closed shell
C. Loose kernel*
D. Shelling stock
E. Mechanically opened: Closed shells have been split mechanically
*note: Normal, green, and unripe are kinds of kernel.
Sizes:
The number of pistachios per ounce (28.4g) is counting unit for this
product and ranges are 18 to 34.
Processed pistachios:
Raw pistachios can be roasted with different flavors such as salted,
lemon, garlic, curry, pepper and mixed in automatic machinery and they
are packed in PP bags or printed cellophane by order
Pistachios are used:
As snack products, in ice-cream, chocolate, confectionery and some
other delicious foods.
Packing:
1. PP bags:50 KG net
2. Carton (for kernel):10 KG net in calico bags before encased in cartons.
3. Printed cellophane:50g to 2 KG net according to favorable design.
Any other packing by order accepted
Pistachio Nuts
HS Code 08025200
PRICE = US$1200/TON CIF
ORIGIN: SOUTH AFRICA
PACKAGE: 1KG,5KG,10KG,15KG,25KG,50KG
MIN ORDER:100 TONS
DESCRIPTION
The Pistachios inshell shall be of good general appearance and have a characteristic raw pistachio flavour without stale or foreign flavours/taints. They shall be free from live infestation and visible external mould. The goods shall comply to the Australian New Zealand Food Standards Code, as amended. The pistachios are natural and not genetically
modified. No added preservatives, flavours or colouring.
GENERAL SPECIFICATION ALLOWANCES
BROKEN/ SPLITS : Max 11%
INESECT DAMAGE : Max 0.8%
IMPURITIES : Max 0.05%
FOREIGN MATTER : Max 0.05%
CHEMICAL ALLOWANCES
MOISTURE : Max 6.5%
AFLATOXIN : Max 15 micrograms per kilogram (15 ppb).
MICROBIOLOGICAL
SALMONELLA Negative in 25g
E.COLI Max 10 cfu/g
TOTAL PLATE COUNT Max 50,000 cfu/g
COLIFORMS Max 500 cfu/g
YEASTS AND MOULDS Max 5,000 cfu/g
