And why Iranian pistachio (advantage of Iranian pistachio)?!

Pistachios produced in Iran have various advantages that separate it from its American and Turkish competitors. Iranian Pistachio

Iranian pistachios are world famous for their unique taste. Why do you think pistachios grown in Iran taste better than pistachios grown in America and Turkey?!

The main reason for this is the high amount of oil in Iranian pistachio, which makes it taste better than its competitors when roasted at high temperature.

Excellent Akbari Pistachio

Excellent raw Akbari pistachios

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Sour and salty pistachios

Sour and salty pistachios

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Raw Abbas Ali pistachios

Raw Abbas Ali pistachios

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In the following, we will discuss five differences and advantages of Iranian pistachios compared to other competitors:

Variety of pistachio cultivars

There are different types of Iranian pistachio cultivars. 4 of the commercial cultivars at the international level are: Fandagi pistachio (40% of pistachio orchards), Kale Ghochi pistachio (20% of pistachio orchards), Akbari pistachio (15% of pistachio orchards) and Ahmad Aghaei pistachio (12%). pistachio orchards).

In addition to the mentioned cultivars, cultivars such as: Abbas Ali Damghan pistachio, Shah Pasand Damghan pistachio, Khanjari Damghan pistachio, Farkhi Damghan pistachio, Ghanuri, Vahedi, Seyed Ali Aghaei Badami, Saif al-Dini, Paper skin, Rawer Badami, Khanjari Rawri, Ohadi , Sefid Nog, Badami Zarand, Qazvin, etc. are also available in Iran.

Each of the mentioned cultivars has a unique shape, size, taste and properties.

Higher ratio of brain to whole pistachio

Iranian pistachios have a higher brain ratio than other pistachios.

In simpler words, it can be said that by buying a fixed amount of Iranian pistachios and other pistachios, you will eat more Iranian pistachio kernels than other competitors.

The rate of fermentation is higher at high temperatures

Due to the high amount of unsaturated oil in Iranian pistachios, they have the capacity to be roasted (cooked) at temperatures between 160 and 180 degrees Celsius.

Good roasting gives these nuts a unique taste, while destroying any live bacteria in the product.

Obviously, a temperature lower than 120 degrees Celsius (in order to roast pistachios) recommended by some suppliers; It will not achieve the above two advantages (i.e. better taste and destruction of bacteria).

taste

Over a long period of time, consumers around the world have preferred the taste of Iranian pistachios.

All four commercial types of Iranian pistachios (Fanghi pistachio, Kale Ghochi pistachio, Akbari pistachio and Ahmad Aghaei pistachio) each have a rich, unique and special taste.

In this regard, Iranian pistachios offer a combination of unique flavors that give a special variety to the consumer's taste.

Ability to buy and sell

A large number of producers, buyers, exporters and importers of Iranian pistachios create perfect competition conditions in the market. As a result, commercial opportunities (buying and selling) are available to sellers and buyers of Iranian pistachios fairly.

In the absence of suitable conditions for competition, the market may face price fixing and market manipulation by influential players.