Description

Opened and closed pistachios
Naturally and mechanically opened pistachios
Raw and roasted pistachios

No additives **0% natural
Size: ****4
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 *4%
Partially disclosed nuts (by weight) : Maximum *0%
kernels without shell : Maximum 1%
Empty shells : Maximum 1%

Grades of Pistachios

AAA: ~*5% whole + 5% split.                         
AA: ~*0% whole + *0% split.
A: ~*5% whole + *5% split.
C: ~*0% whole + *0% split.