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