Dried Fruits #5140859

Pistachios include many local name and each name represent a region shape or quality type. However in term of shapes there are in four main groups. All types can be founded in market in raw or roasted with several production offers such as mechanically, opened or closed pistachio, roasted and salted, roasted and salted with added lime.Long PistachiosThe most famous local brands of long pistachio are as the following: Akbari: This type is the highest economic value. Its fruits are large and almond shaped. It can be harvested in late September. This is a newer variety with good yield and with long, large nuts.Momtaz: The fruit of this nut is almond shaped. It is very delicious compared to other types of pistachios. It can be harvested in late September.Badami: This nut is generally small. It mainly grows in gardens of Zarand, Kerman. It can be harvested in early summer.Ahmad Aghaei: This nut is rather large and its fruit is almond shaped. It can be harvested in late September. The newest commercial variety, very popular with the farmers, because of high yield and its shorter time to reach production. It is very popular in some markets like India and Greece. Production of this variety is increasing. It also has the whitest shell hue among the four.Jumbo PistachiosKaleh Qouchi: This nut is famous for being large. It is sensitive to shortage of water and its leaves are complex. This type of nut is vulnerable to cold weather in spring. It can be harvested in mid September.Round PistachiosFandoghi: This cultivar is the most widely available pistachio variety. Fandoghi is of round type and has the lowest shape index among the four cultivars. The reason is its limited yield, the new orchards are seldom planted with this variety.Kernel Pistachio and green skinned pistachiosThis type of pistachio has totally green color which is used in food industrial. Commonly use to color and flavor the ice cream, chocolate or cake.

The almond is truly one of nature's finest foods. Recent scientific studies have concluded that almonds provide many healthy benefits. Scientific research shows that the consumption of almonds, as part of a low saturated fat diet, may help reduce the risk of cardiovascular disease by dramatically lowering blood cholesterol levels in the body. Furthermore, almonds are a nutrient packed nut that are excellent sources of the daily vitamins, minerals, and nutrients your body needs. California is the only place in North America where almonds are grown commercially. There are 49 varieties of almonds grown in the United States. Four varieties make up 85% of all almonds grown in California. The four main varieties are Nonpareil, Carmel, California types, and Mission types. Almonds are sorted into 4 grades. These grades measure the quality of the almond in terms of chips and scratches, amount of foreign material, and splits and broken almonds. The four grades of almonds are Extra No. 1, No. 1 Supreme, U.S. Select Sheller Run, and U.S. Standard Sheller Run. Almonds are also manufactured into 6 types of Almonds. These processed almonds are produced in two ways, blanched and natural. Blanched almonds are manufactured almonds with the skins removed. Almonds are sorted based on the number of almond kernels per ounce.

India is one of the largest producer of peanuts in the world. Indian peanuts are available in different varieties: Bolds or Runners, Javas or Spanish and Red Natals; and have a rich nutty flavour, sweet taste, crunchy texture and a relatively longer shelf life. Peanuts in India are available throughout the year due to a two-crop cycle harvested in March and October. On an average, India produces 7- 8 million tonnes of peanuts (unshelled) every year. In fact, considering the current export figures, India has a much larger potential to supply high quality groundnuts to the international buyer. The awareness and concern for quality amongst the Indian peanut shellers and processors are growing steadily. Multiple sorting and grading are fast becoming a norm. Indian shippers have the capability to prepare and supply edible peanuts conforming to highest standards. Peanut in ShellThe Peanut consists of an external hull (or shell) (21-29%) surrounding the nut (79-71%). Peanut hulls, not to be confounded with peanut skins (which are the thin paper-like seed coats enclosing the kernel), are a by-product of peanut processing. The shelling of peanuts is often the second operation (after cleaning) of peanut processing, as both the production of peanut oil and the production of peanut snacks, peanut butter and other peanut-based foods require kernels without hulls (except the production of in-shell peanuts). Peanut hulls usually consist of fragmented hulls with variable amounts of whole or broken kernels.

Macadamia Nuts grow on evergreen trees with dark, glossy green leaves. The trees can reach 30 to 40 feet tall (9 to 12 metres), and be nearly as wide. They can be grown from seed, but because they will take 8 to 12 years to bear nuts this way, they are most often propagated by grafting, so that they will bear nuts reliably in 2 to 8 years. The roots of the tree spread out below the surface, rather than producing a large tap root like other trees. An average grafted tree will produce up to 50 pounds of nuts (22.5 kg) a year by the time it is 10 years old. There are about 9 different species of Macadamia trees. Only two of these, "Macadamia Integrifolia" and "Macadamia Tetraphylla", produce nuts that are edible. The other 7 just produce nuts that are too small and that taste very bitter. The nut of the "Macadamia Integrifolia" has a smooth shell, and is up to 80% oil. The "Macadamia Tetraphylla" nut has a rough shell and a bit of a lower fat content (65 to 75%.) There are now over 40 different cultivars that have been bred from these two species. The nuts grow with a very hard shell surrounded by a dark green husk. Inside the marble-sized nut is white. They are usually harvested by waiting for the nuts to fall to the ground, because shaking the tree can bring down nuts that aren't ripe yet. When eaten fresh off the tree, the texture of Macadamia Nut is creamy, almost like the inside of a fresh coconut. They must be dried for storage and shipping, however. Even when dried, they still end up with a rich, buttery flavour.