Hazelnut pistachio is one of the most popular and economical types of pistachio in Iran, which includes the mostamount of Iran’s pistachio exports.This type of pistachio is hazelnut-shaped and spherical, has a smaller size than other types, and its size is smaller than hazelnuts.

Because of its small size, hazelnut pistachio is higher than other Iranian pistachios and includes more pistachios per kilogram.Hazelnut pistachiois usually found in sizes 28-30, 32-34 and 30-32.

Jumbopistachio is one of the most delicious and largesttypes of commercial pistachio in Iran.This type of pistachio is round and spherical and is similar to hazelnut pistachio, but its size is larger and its weight is heavier than hazelnut pistachio.

The popularity of jumbo pistachio is because ofitslarge kernel and its very delicious taste.This type of pistachiois available in sizes 20-22/22-24/24-26.

Harvesting is done by hand and worker. Two-layered special clothis spread under the pistachio trees and the harvested crop is thrown on it. One side of the cloth which is marked is alwaysplaced on the soil so that the product does not mix with the soil.
The harvested pistachios should be transferred to processing terminals as soon as possible. In order to produce the final dry pistachio, first the product imported from the garden is entered the peeling machine, then the soft shell, cluster tail, leaves and other additional parts are separated and removed from the line.
Afterwards, the peeled pistachios are immersed and washed in clean water pools; the unripe and semi-kernel pistachios are separated from the fully ripe pistachios (unripe pistachios are placed on the water surface and ripe pistachios are placed under the water). The washed ripe pistachios are then controlled by manpower and the broken pistachios or those brokenby the machine during the peeling operation are separated.
Then, in the mechanized state, the cleaned pistachios enter the dryerand their excess water and some of the pistachio kernel moisture is removed. The pistachios are then placed into the dryeror spread on the groundto be dried by the heat of the sun. Pistachios should be left in the dryer for about 8 hours at a temperature of 50-60℃,and during heating, they should be stirred and ventilated so that the heat and air flow areblownto all parts of the product evenly.
The dried product is graded to become more uniform. Grading involves separating smiling pistachios from the non-smiling (closed mouth) ones as well as separating and classifying each pistachio according to itsounce (size), which is done by screensspecific for grading pistachio or by skilled manpower.
The prepared product is packaged in hemp bags or small containers in the forms of nylon, cellophane and cansto be marketed. The packaged product should be stored in a warehouse at a temperature of 5-10℃ and be kept in a low humidity condition with impermeable floors and walls.Ventilation is also necessary for air conditioning. It is necessary to place the pallet on the floor of the warehouse to prevent moisture transfer from the floor of the warehouse to the product and its possible contamination.

Pistachio is a complete food and is full of nutrients that play an important role in maintaining human health. Pistachio asa kind of healthy and organic snack is one of the most popular foods among all ages and itis recommended to be usedby children, adolescents, athletes, and pregnant and lactating women, but pistachiohas high calorie,it has 570 calories per 100 grams, and each pistachio has about 8 calories. Therefore, consuming about 50 grams of raw pistachio per day is beneficial and will not cause the accumulation of excess fat in the body. If you use too much pistachio in one meal,create the necessary balancewith aerobic exercise, walking and team games.
Properties and benefits of eating pistachio
1. Pistachiohas low calorie, low cholesterol, and low saturated fat. Fat is an energy source that helps absorb vitamins K, A, E, and D.
2. Pistachio contains a lot of fiber, which helps digest food and regulate cholesterol and blood glucose.
3. Pistachio is one of the best sources of potassium, which has the same amount of potassium as orange. The potassium of pistachio helps balance body fluids, regulate heart rate and lower blood pressure.
4. Pistachio has phosphorus. Phosphorus is very useful for reinforcing bone and tooth tissue and strengthening the body muscles.
5. One of the reasons people develop anemia is iron deficiency. Pistachio, which contains iron, is a very useful fruit to compensate for iron deficiency and relieve dizziness and fatigue caused by anemia.
6. Eating pistachio increases sexuality.
7. Balanced consumption of pistachio strengthens hair and prevents hair loss, because it is a very good source of biotin. Biotin is a kind ofvitaminB that plays a critical role in hair strength and health.
8. Pistachioisfull of copper, magnesium, and different kinds of vitamin B that strengthen the immune system and prevent many diseases. Vitamin B6 is essential for maintaining immunesystem function. The deficiency of vitamin B6 leads to immune system dysfunction to fight infections.
9. The proverb “Still waters run deep” may beappropriate for pistachio. Although pistachiois small in size, it is very rich in minerals and vitamins.

Pistachio and its products are a rich source of high nutrients (energy, fat, and protein), vitamins and minerals, but should not be consumed in excess. Pistachiois hot-temperament and its consumption can cause allergies for hot-temperamentindividuals. But it is useful for cold-temperamentpeople and the elderly. Due to its high protein,the excessive consumption of pistachio may cause side effects in human body such as weight gain, high blood pressure, and gastrointestinal diseases. Pistachiohas a lot of fat and may not be easily digested for individualswho have stomach problems. Pistachio kernel is a rich source of essential fatty acids, but is not recommended for people with high blood triglycerides.

Sensitivity or allergy to edible nuts such as almond kernel and pistachio kernel is the most common allergy among children. This allergy may also be seen in adults. Symptoms of food allergies include hives, swelling of the tissues around the mouth, and skin rashes. To prevent such problems, the related food should be removed from the diet or its consumption should be controlled in coordination with a specialist.

Pistachiomust be kept in a cool, near-zero temperature to preserve its flavor and also to prevent the growth of Aflatoxinfungus on its surfaces. At home, it is better to keep pistachio in closed containers so that moisture cannot enter it, and keep it in the freezer. But people who sell and store pistachios in warehousesshould maintain this product in well-equipped and mechanized refrigerators.

As you know, pistachio, like many other agricultural products, has fresh and old states. Usually, high-quality pistachios are pistachios that have been harvested in the same year.Pistachios remained in the warehouse for several years for any reason do not have the same taste and quality of fresh pistachios. The way to distinguishfresh pistachio is by the shell of its kernel. Therefore, first look at the pistachio’ssmiling part, the kernelshell should be complete,in purple-brown and green color, and should not be corroded;also, the pistachio mouth should not be too open. Then, peel the pistachio;fresh and high-quality pistachio has a white shell without rust, the shell on its kernel is purple, and the underside of the kernel is green and brown. This shellshould be complete.If it has cracks and corrosion in some places and the green pistachio kernel is recognizable with a little corrosion, the pistachio has been probably stored in the warehouse and it is old.

Pistachio is a delicious and tasty fruit.There are several ways to use it which we will explain here:
• Raw or roasted pistachios,mixed with condiments such as salt and saffron, are always among the favorite snacks of most people.
• Pistachio kernels and pistachio slices: Pistachio kernels and slices are known as main products in most confectionery, chocolate, ice cream, and sausage industries due to their interesting taste and smell, high durability, marketability, and high productivity. They are used in many homemade products like traditional sweets such as Turkish baklava, cakes, desserts, and delicious and energetic juices.
• Pistachio oil: Pistachio oil is in golden-yellow or greenish-yellow color and contains 20% of different fatty acids. Pistachio oil is obtained from pistachio kernel extract as clear and yellow oil, and is widely used in the cosmetic and traditional medicine industries. Pistachio oil is a desirable moisturizer, is quickly absorbed, does not cause adhesion, and is appropriate for massaging the face and body.
• Pistachio paste: Pistachio paste is a product processed from Iranian high-quality pistachio kernels with 99% purity and without any additives. Pistachio’sdifferent tastes and special capabilities have led to varioususages in different industries including confectionery, cooking, chocolate, and dairy.
• Pistachio butter: Due to the nutritional value and benefits of pistachio, many people eat pistachio butter as an amazing and appetizing breakfast or snack. Pistachio butter, like pistachio paste, is a processed product of pistachio kernels that is used as breakfast or dinner with a variety of fruits.