Iran is one of the biggest pistachio exporting countries. The best type of pistachio that Iran exports in bulk is called jumbo. California pistachios are produced in the United States, jumbo pistachios are also cultivated, but Iran produces 70% of the world’s jumbo pistachios, and experts say that its taste is better than Californian jumbos.
The Persian name of pistachio is the root of the English word pistachio. It is also called green almond. Pistachio has deep roots in Iranian culture and is found in all aspects of Iranian life.
Pistachio is mentioned in Iranian literature. They are used in stories, beliefs, ceremonies, holidays such as Yalda and Nowruz (Iranian New Year), weddings and mourning. Summer temperatures range from -15 to -45 degrees Celsius, which is ideal for growth. Iran is currently at the top of the list with a high-quality production of 472,097 tons.
Studies have shown that kulfi and ice cream use 60% pistachios and nuts and are served roasted and salted. One of the health benefits of this dry fruit is reducing blood cholesterol levels in humans. E is also found in seeds and has many benefits, including a healthy antioxidant for skin cells.
Iran is currently at the top of the list with 472,097 tons of quality production. Iranian pistachio stands out from its competitors due to several advantages. Customers have more options thanks to four main business types. Also, meat with high meat content is cheaper. Iranian pistachio is famous for its unique taste.
The superior taste of Iranian pistachio is enhanced by roasting it at higher temperatures due to its high unsaturated oil content. Roasting at high temperature eliminates the possibility of bacterial contamination of the ingredients. Here are the top five benefits of Iranian pistachios:
Varieties There are many varieties of Iranian pistachios. The next four people with the last two climbs are Fandghi (40% of pistachios), Kaleh Ghochi (20%), Akbari (15%) and Ahmad Aghaei (12%). Each type has a unique quality and taste.
Nut-to-skin ratio Iranian pistachios have a higher nut-to-shell ratio, so for every pound of pistachios you buy, you get more edible nuts.
Iranian pistachio can be roasted at a temperature between 160 and 180 degrees Celsius due to its high unsaturated oil (warm air temperature). A thorough roasting process destroys active microorganisms while bringing out the nut’s unique flavor.
Taste and taste Customers around the world consistently prefer the taste of Iranian pistachios. Iranian pistachios are available in four commercial varieties, each of which has its own taste. Iranian pistachio offers a unique taste combination that allows the consumer to choose and adapt in this field.
The marketability of many Iranian pistachio producers, consumers, exporters and importers creates ideal market conditions for competition. As a result, Iranian pistachio traders have access to fairer business opportunities. Without perfect competition, markets can be subject to price fixing and market manipulation by powerful firms.
The United States currently ranks second on the list with a production of 231,000 tons. Imported pistachios became popular in the United States around the 1880s, especially among Middle Eastern immigrants. The idea of an American pistachio industry was taking shape after years of experimentation.
As word of the new crop spread, plants appeared in Arizona and New Mexico and throughout California in the 1960s. Iranian and American pistachios are very similar, but American pistachios differ slightly in terms of size, quality, and quality.
California Pistachios
California produces almost all of the pistachios consumed in the United States. In 2020, 1.05 billion pounds of pistachios were produced on his 372,000 acres, bringing significant sales to the US pistachio industry.
Most pistachios are sold in the shell. Only 180 million pounds of shelled pistachios were sold in 2020 compared to 865 million pounds of shelled pistachios (NASS 2021).
Unsalted roasted almonds are usually served as a snack at home. A small portion of the nuts is used as an ingredient in candies, baked goods, ice cream, pastries, and flavorings. It can also be used in sauces, stews and other dishes.
Nutritionally, a 2-ounce serving contains 12 grams of protein, more than a similarly sized cooked halibut. It also contains 570 mg of potassium, which is more than a banana.
Value added products for export of pistachio paste and oil and ethnic markets are growing.
Pistachios are sold in various shapes and sizes from snack packs to bulk and for various uses, making packaging design an important factor in the industry.
From the trees, the pistachios are mechanically shaken and then transported to a processing plant where they are shelled and dried.
According to the American Pistachio Growers Association, 13 farms have pistachio processing facilities on site. Pistachios must be processed within 12 to 24 hours of harvest, so growers must have access to nearby processing facilities.
To effectively meet the expected future demand, this sector needs to establish processing facilities and/or co-processing facilities.
The United States is the second producer and exporter of pistachios after Iran, with 24% of the world’s production and export of pistachios.
Hong Kong was the main destination for pistachio exports, followed by Belgium. Most of the exports to Hong Kong are made to China, which has increased the demand for this product in baking and confectionery. Canada, the Netherlands, and China are important markets for pistachios in the United States.
The largest producer and exporter of pistachios in the world is the United States. In 2018, about 450 thousand tons of pistachios were produced in America. The United States produces 47 percent of the world’s crops, followed by Iran (27 percent), Turkey (20 percent), and Turkey (27 percent).
The United States is the largest exporter of pistachios in the world, with approximately 70% of its production exported to other countries. In 2018, US pistachio exports totaled 193,000 tons, accounting for 50% of global exports.
However, given that the United States has held an average share of 36 percent over the past five years, this large share of global exports is largely due to Iran’s very small output. China (including Hong Kong with 42%) was the main market for pistachios produced in the United States and Germany (10%). The majority of US exports (nearly 96%) are shelled pistachios.
The European Union imports about a third of the pistachios exported from the United States. Exports from the US to the EU have been steadily increasing, reaching 64,000 tons in 2018. Germany is the main destination of European exports with 30% of all European exports, followed by Belgium (27%) and the Netherlands (14%). ). ).
Germany is also the fastest growing market for pistachios in the United States. US shipments to Germany more than quadrupled in five years, from 8,600 tons in 2014 to about 19,000 tons in 2018.
California produces 98 percent of the nation’s pistachios, with the remaining 2 percent grown in Arizona, New Mexico, and West Texas. Kerman cultivars account for almost all (99%) of the total pistachio production. Fully automatic harvesting takes place from late August to early October.
Currently, the estimated area for pistachio production is 125,000 hectares in the United States, with an average of 6,000 hectares of land under pistachio bush cultivation annually, and production is increasing.
The American Pistachio Growers Association brings together American growers to maintain dominance in the pistachio supply (APG). APG invests heavily in research and development to improve pistachio yield, quality and production methods.
APG also supports clinical health research initiatives to promote pistachio consumption globally. USDA actively supports APG’s export marketing efforts. APG’s Market Access Program (in conjunction with Cal-Pure Produce) will fund $1.7 million annually for export marketing initiatives.
