The pistachio is originally cultivated in the Middle East, Iran, where it has dry lands and a desert climate to grow, pistachio has been cultivated in this area for about 3,000 years and has spread to other countries, including the United States.
Iran is the largest producer of pistachios with exclusive flavors in the world, and about 90% of these products are exported to other countries.
Pistachios can be consumed fresh or dried. The moisture content of fresh pistachios is about 20%, which should be less than 5% after drying.
The fruit of pistachio’ trees is also divided into two groups in terms of shape and appearance, which have different types itself, some of which have a high commercial and export aspect.
The common commercial cultivars of Iranian pistachios are:
Akbari (Super long pistachio)
Ahmad Aghaei (Long pistachio)
Kalleh ghochi (Jumbo pistachio)
Fandoghi (Round pistachio)
Usually, exported pistachios are about 70% smily, 5% closed shell, 5% small size, finely chopped and the rest closed-mouthed.