Description
Raw Pistachios – Kernels (Shelled)
USA grown, produced, graded, stored, and shipped in accordance with the Good Manufacturing Practices of the USDA standards.
Clean, well dried, free from excessive defects, damage, glass or live insects.
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.
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.
Table #1 • Sizing
Large Whole | Halves & Pieces | Whole & Broken | |
Whole Kernels (%) | 80% | NA | NA |
Half Kernels (%) | NA | 40-80% | NA |
Kernel Pieces (%) | NA | NA | NA |
Through a 24/64 ” round hole screen (%) | NA | NA | NA |
Through a 16/64 ” round hole screen (%) | 2 max | 5 max. | NA |
Through a 5/64 ” round hole screen (%) | NA | NA | 5 max. |
Table #2 • Physical Characteristics: Maximum Allowable Tolerances
USDA Grade | Candy/Ice Cream (USDA Fancy) | Snack (USDA Extra #1) | Industrial |
Damage (%) | 2% | 2.5% | 2.5% |
Serious Damage (%) (Minor insect or vertebrate injury, mold, decay) | 1.5% | 2.0% | 5.0% |
Insect Damage (%) included in Serious Damage | 0.3% | 0.4% | 1.0% |
Foreign Matter (%) (No glass, metal or live insects shall be permitted) | 1 piece per 500 lbs | .05% | 1 piece per 300 lbs |
Table #3 • Chemical Characteristics:
Raw | Roasted | Roasted Light Salt | Roasted Regular Salt | |
|---|---|---|---|---|
Moisture (%) MCPC Method | 3.5 to 6.0 | 1.0 to 3.0 | 1.0 to 2.5 | 1.0 to 2.5 |
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 the regulations of the importing country | |||
Standard Testing:
Salmonella | Raw Treated – Negative/375gRoasted – Negative 2/x375g | (AOACRI010803, AOAC071101, AOAC2004.03) |
|---|---|---|
E. Coli | Negative | (AOAC 991.14) |
Aflatoxin | Complies with the regulations of the importing country | (AOAC 991.31, AOAC994.08) |
Product Quality Analysis | Complies with USDA standards or better | |
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.
Shelf life:
18 months from production date for product that is in sealed condition.
Laboratory:
Samples will be analyzed by ISO 17025 Accredited laboratories unless customers state otherwise.
