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The semi
tropical plant of Anacardiaceous family and
pistachio kind that has been named by Line
in1737.Pistachio is one of the agricultural
products has mixed with Iran name in the
world with long time historical records in
Iran. Pistachio export has began from 70
years ago. Pistachio tree bringing out of
Iran word base in other languages such as
Greek, Latin, Arabic, Turkish, Russia,
Japanese, European languages, etc. In
ancient Persian this tree was named Pistcav
& it was Pistac in Pahlavi Persian time.
Then
it changed to pistachio. Some of researchers
believe that pistachio history returns To
4-5 thousand years ago which expand to other
parts of the world. Iran has first status in
pistachio export in the word with 249,000
Ton/year. American in stands in second
status and Turkey in third status. Iran
produces about 51.5% of global pistachio
production it self.
Most important of pistachio varieties:
Varieties of Pistachio are named based on
different on places, cities, and people.
Iran important varieties:
Akbari, Kale Ghoochi, Ahmad Aghai, in –Shell
pistachio,Ohadi, Zarand, Hazel shaped
pistachio, Momtaz, khangari Damghan,,
Momtaz,Shah pasand,Sefid pesteh Nogh,
Ghazvini. Hazel nut pistachio.
Akbari:
one of the commercial kinds of pistachio
with long hazelnut form available for taking
in middle of September.
Kale Ghochi:
Large peanut form, its advantages leaded to
be famous &vast distribution. this kind is
ready for taking at first of September.
Ahmad Aghai:
with large hazelnut form available for
taking in middle of September.
Ohadi:
so famous& commercial. ready for talking in
end of August.
Momtaz:
hazelnut form & its pulp is more
delicious relate to other kinds.
ready for talking in middle of September.
Khanjari
Damghan:
commercial kind in Damghan region with
hazelnut form & ready for taking at first of
September.
ShahPasand:
commercial kind in Damghan region with
hazelnut form & ready for taking at first of
September.
Food&neutrition
effects:
Pistachio pulp is powerful & full of
protein, fat, vitamins &salts.
Pulp
components:
|
protein18-22% |
suger15-16% |
fat15-16% |
cellulose 2.2% |
|
Ash 3% |
Humidity 5-6% |
|
|
Pulp content
of sexual hormones & it has so benefits for
heart, Gastro gastritis, memory.
|
Substance percentages in 100gr
pistachio pulp |
|
water |
6.1gr |
|
Fe |
14mg |
|
Protein |
20 g |
|
Fat |
53.5
53.5 g |
|
Ash |
2.7 g |
|
Fiber |
1.9 g |
|
P |
508 mg |
|
Ca |
140 mg |
|
Sugar |
15.5 g |
|
Niacin |
1.5mg |
|
Vitamin
A |
8 intl. |
|
Vitamin
B1 |
0.8 mg |
|
Vitamin
B2 |
0.24 mg |
|
Energy
|
637calmg |
|
|
Reference: Statistic general org &
Agriculture ministry information
Keeping:
Best condition for pistachio the temperature
lower than 10 c°&
RH
lower 65-70%.
Date availability seasons:
Notice: all kind of pistachio have taking in end of
September & fresh
Pistachio is available on November. Because of dry
form storage feature, pistachio is available
during the year.
Packaging:
Packing for presenting to market depends on
customer order in large contains (60 kg
Cannabis pouches) or in small contains
(Nylon, Selefon, small can 50-500gr)
packages & markets.
Inner faces of small contain packages made
of stable material against chemical &
physical effects in order to following
international standards for keeping hygienic
principals.
Outer faces of
package have high quality and strength for
transportation. |
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