Description
Raw Pistachios (In Shell)
USA grown, produced, graded, stored, and shipped in accordance with the Good Manufacturing Practices of the USDA standards.
Uniform in size, clean, well dried, free from excessive defects, damage, glass or live insects.
Base shell color & kernel colour varies from year to year.
In addition, all products are screened by metal detection equipment to assure it is free from metal contamination.
Size:
Pistachio size is specified by the number of whole pistachios per ounce.
Size ranges from 16-18 per ounce to 30 plus per ounce.
Availability of particular sizes varies year to year.
We can also provide “Heavy” salt recipe (1.5% to 2.5%) upon customer written request prior to shipment.
Organoleptic Characteristics:
Typical pistachio flavor, free from rancidity, off flavors, and odors.
Physical Characteristics:
USDA Grade | US Fancy | US Extra #1 | US #1 | US Select |
|---|---|---|---|---|
Nonsplits (%) | 1 | 2 | 3 | 4 |
Adhering Hull (%) | 1 | 1 | 1 | 2 |
Light Stain, including Dark Stain (%) | 7 | 11 | 25 | N/A |
Dark Stain (%) | 2 | 2 | 3 | 3 |
Damage by other Means (%) | 1 | 1 | 2 | 3 |
Damage (%) | 3 | 4 | 6 | 6 |
Serious Damage (%) (minor insect or vertebrate injury, mold, rancid, decay) | 3 | 3 | 4 | 4 |
Insect Damage (%), included in serious damage | 1 | 1 | 2 | 2 |
Loose Meats (%) | 4 | 5 | 6 | 6 |
Loose Shell (%) | 2 | 2 | 2 | 2 |
Foreign Matter (%) (No glass, metal or live insects shall be permitted) | 0.25 | 0.25 | 0.25 | 0.25 |
Particles & Dust | 0.25 | 0.25 | 0.25 | 0.25 |
Chemical Characteristics:
Raw | Roasted | Roasted Light Salt | Roasted Regular Salt | |
|---|---|---|---|---|
Moisture (%) MCPC Method | 3.5 to 7.0 | 1.0 to 3.5 | 1.0 to 3.5 | 1.0 to 3.5 |
Sea Salt (%) Quantab Test | N/A | N/A | 0.5 to 1.0 | 0.8 to 1.5 |
Antioxidants | None Added | |||
Chemical Residues | Complies with all Federal and State Regulations | |||
Aflatoxin | Complies with regulations of importing country | |||
Standard Testing:
Salmonella | Negative/375g | (AOACRI010803, AOAC071101, AOAC2004.03) |
|---|---|---|
E. Coli | Negative | (AOAC 991.14) |
Aflatoxin | Complies with regulations of importing country | (AOAC 991.31, AOAC994.08) |
Product Quality Analysis | Complies with USDA standards | |
Raw – Unpasteurized
Peroxide Value <5 meg/kg (AOAC 965.33)
Free Fatty Acid <1.5 % (AOAC 940.28)
Aerobic Plate Count <10,000 cfu/g (AOAC 966.23)
Total Coliforms < 100 cfu/g (AOAC 966.24)
Staphylococcus Aureus < 0.3/g MPN (AOAC 987.09)
Yeast & Mold <2000 cfu/g (FDA/BAM ED. 8-A, 1998)
Roasted, Treated or Pasteurized:
Peroxide Value <5 meg/kg (AOAC 965.33)
Free Fatty Acid <1.5 % (AOAC 940.28)
Aerobic Plate Count <2,000 cfu/g (AOAC 966.23)
Total Coliforms < 100 cfu/g (AOAC 966.24)
Staphylococcus Aureus < 0.3/g MPN (AOAC 987.09)
Yeast & Mold <1000 cfu/g (FDA/BAM ED. 8-A, 1998)
References:
USDA grades of Pistachio Nuts (http://ucfoodsafety.ucdavis.edu/files/175745.pdf)
APG Specifications for Food Services and Food Manufacturing
Packaging Options:
Available in 2200-lb, 2000-lb, 1500-lb Super Sacks or Metric Ton Tri Wall bins.
Also, available in 50 lb Sacks, 25-lb, 30-lb vacuum packed, nitrogen flush polylined corrugated cardboard Cartons.
Storage Conditions:
Best store in a dry place and away from direct sunlight; at 45°F. with a relative humidity of 55% or less & in sealed poly liner.
Keep cases sealed with inner poly liner until ready to use.
Shelf life:
18 months from production date for product that is in sealed and recommended storage condition.
Laboratory:
Samples will be analyzed by ISO 17025 Accredited laboratories unless customers state otherwise.
