Fandoghi (round) Mechanically-Opened Pistachio
08025100Fandoghi (round) Mechanically-Opened Pistachio are dried pistachios that are not naturally opened, but have been mechanically opened by various methods and are available raw or roasted. Fandoghi (round) Mechanically-Opened Pistachio is more cost-convenient than natural open Ahmad Aghaei pistachios. This product is grown in most of the pistachio growing areas and has less restrictions than other types. It is known by this name because of its round and hazelnut-shaped appearance, and in recent years it has accounted for about 50% of Iran's pistachio production. Fandoghi Pistachio has a high nutritional value and a very good taste. Due to its small size, reasonable price, high production volume, variety of quality, dispersion of production and variety of suppliers, compared to other types of pistachios available in Iran, it has became more popular in the international market.
Product Technical Specifications:
Fandoghi (round) Mechanically-Opened Pistachio Technical Specifications | ||||
No. | Characteristics | Unit | Measurement Limit | |
Raw Pistachio | Roasted Pistachio | |||
1 | Taste and Smell | - | Natural | |
2 | Impurity | - | Negative | Negative |
3 | The Effect of Mold | - | Negative | Negative |
4 | Insect Damage | - | Negative | Negative |
5 | Foreign Material | - | Negative | Negative |
6 | Kernel without Shell | Weight percentage | Max 2 | |
7 | Kernel Content | Weight percentage | Min 46 | |
8 | Salt | Weight percentage | - | Max 2 |
9 | Moisture | Weight percentage | Max 5 | Max 3 |
10 | Closed Shell | Unit percentage | Max 2 | Max 1 |
11 | Blank | Weight percentage | Negative | Negative |
12 | Pistachios with Soft Skin (First Skin) | Unit percentage | Max 0.2 | Max 0.2 |
13 | Bad Color | Unit percentage | Max 0.8 | Max 0.5 |
14 | Bad Shape and End Open | Unit percentage | Max 1 | Max 1 |
15 | Open Less than 2mm | Unit percentage | Max 3.5 | Max 5 |
16 | Mixed Type | Weight percentage | Max 1 | Max 1 |
17 | Mixed Size | Unit percentage | Max 1.2 | Max 1.2 |
18 | Burnt Taste | Unit percentage | - | Max 1 |
19 | The Peroxide Value of the Extractive Oil | milliequivalent grams per kilogram | Max 1 | |
Microbiology:
Microbiology of Fandoghi (round) Mechanically-Opened Pistachio | ||
No. | Characteristics | Measurement Limit (CFU/g) |
1 | Total count of microorganisms | 105 for raw pistachio |
104 for roasted pistachio | ||
2 | Coliforms | 102 for raw pistachio |
10 for roasted pistachio | ||
3 | Mold | 103 for raw pistachio |
102 for roasted pistachio | ||
4 | Escherichia coli | Negative |
5 | Salmonella | Negative |
Maximum tolerated level of Aflatoxin:
Maximum tolerated level of Aflatoxin (µg/kg) | ||||
No. | Product Name | Aflatoxins | ||
B1 | Total B1+B2+G1+G2 | M1 | ||
1 | Fandoghi (round) Mechanically-Opened Pistachio | 8 | 10 | - |
Packaging Information:
No. | Product Name | Package Type | Net weight of each package (kg) | Container Type | Number of packages per container | Net weight per container (kg) |
1 | Pistachio | Bag | 50 | 20 FT | 240 | 12,000 |
2 | Pistachio | Bag | 50 | 40 FT | 500 | 25,000 |
3 | Pistachio | Carton | 10 | 20 FT | 1100 | 11,000 |
4 | Pistachio | Carton | 10 | 40 FT | 2200 | 22,000 |
5 | Pistachio | Carton | 12 | 20 FT | 1000 | 12,000 |
6 | Pistachio | Carton | 12 | 40 FT | 2000 | 24,000 |
7 | Pistachio Kernel | Carton | 10 | 20 FT | 1100 | 11,000 |
8 | Pistachio Kernel | Carton | 10 | 40 FT | 2200 | 22,000 |
9 | Pistachio Kernel | Carton | 12 | 20 FT | 1000 | 12,000 |
10 | Pistachio Kernel | Carton | 12 | 40 FT | 2000 | 24,000 |
Incoterms:
Storage Conditions: Mechanically-Opened Pistachio should be stored in a dry and cool place. The suitable storage temperature for storing Mechanically-Opened Pistachio is between 0 and 10 degrees Celsius. If stored in proper conditions, it can be stored for 12 months.
Certifications:
- Iran National Standards Organization
- Iran Plant Protection Organization
- Standard of Good Agricultural Practices
- Organic Agricultural Products Certification
- physical, chemical and microbial analyzes from the most reliable laboratories
- HACCP
- ISO
- FSSC
- IFS
- SGS
- BRC
Pesticide Residues:
The residual amount of pesticides should be according to the national standard of Iran No. 13117.
Further Details 1
Pistachio Size: For calculating the pistachio size you need a digital scale. We separate 142 grams of pistachios and divide them into groups of 5. Now we call each bunch of 5 pistachios 1 ounce. By counting the number of bunches of 5, you can calculate the number of ounces of pistachios.
For example, if you had 26 bunches of 5, you can say that your pistachios are 26 ounces. The smaller the number of bunches, which is the pistachio ounce, shows that our pistachios were bigger and the fewer pistachios are in 142 grams.
Further Details 2
Diminished Aflatoxin Risk Pistachios (DARP):
DARPs are different from normal pistachios traded internationally in two respects:
- Drastically improved consistency of Aflatoxin test results. In particular in commercial lots undergoing repeated sampling at different stages of clearance.
- Improved quality in terms of physical characteristic specified below:
- Uniformity of commercial lot in size
- The miniscule presence of foreign material
- The good appearance of pistachios being devoid of colored, deformed and unripe nuts
Aria Export can accept responsibility of passing defined sampling and testing control regimes in Iran or abroad. This control regime can be based on inspections from Health Authorities in entry points or final buyer’s premises by an independent inspection team. Eventually this control regime can be based on any independent inspection team at origin.
| Serving Size | 100g |
|---|---|
| Calories | 560 |
| Total Fat 45.3g | 58% |
| Saturated Fat 5.9g | 30% |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 27.2g | 10% |
| Dietary Fiber 10.6g | 38% |
| Total Sugars 7.7g | 15% |
| Protein 20.2g | 40% |
| Vitamin C 5.6mg | 6% |
| Vitamin D 0mcg | 0% |
| Iron 3.9mg | 22% |
| Calcium 105mg | 8% |
| Potassium 1025mg | 22% |
| Phosphorus 490mg | 39% |
