Description
Size: 18-34
Processing : Raw
Closed nuts: Maximum 5%
Small nuts : Maximum 5%
Deformed nuts : Maximum 2%
Nuts of another sort: Maximum 6%
Foreign objects : Maximum 1%
Mechanical open : Not allowed
Moisture content : Maximum 4,5%
Mold : Not allowed
Output kernel : At least 54%
No additives 100% natural
Partially disclosed nuts (by weight) : Maximum 10%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%
Grades of Pistachios
AAA: 95% whole + 5% split.
AA: 90% whole + 10% split.
A: 85% whole + 15% split.
C: 70% whole + 30% split.
