Blanched pistachio kernels

Harvest

Pistachios being used for the production of blanched green kernels are being harvested approximately one month before the regular Pistachio harvest takes place to ensure the dark green color of the kernels. The later the pistachio is being harvested, the riper it becomes, and therefore the bigger the kernel will be, but at the same time the color fades from dark green to a light green/yellow.

Harvesting of Pistachios for the production of green kernels happens manually. As the wooden shell is still closed at that time, the kernel is naturally protected against insect damage and contamination (for example by Aflatoxin).

Processing

After harvesting at first the fruit flesh is being removed mechanically by rubber mills from the pistachios.

All pistachios being used for the blanched pistachio kernel production are sorted manually afterwards and only the fully closed shell pistachios are being used for further processing to provide the safest possible product. Thereafter the shell is being cracked mechanically in a mill and the kernels are being separated from the shells.

To remove the violet skin from the kernel, they are being blanched at approximately 80°C. This process scales off the skin from the kernel and thereafter the skin, which is lighter than the kernels, can be sucked away.

All remaining skin is being wiped and rubbed off manually during the visual control on the conveyor belt. During this step inferior kernels are also being sorted out.

Thereafter the peeled kernels are being dried mechanically with warm air.

In the next step the kernels are being sorted manually according to the color in different grades: Super, AA, A, B, C, D, E, Splits.

During this process impurities and inferior kernels are being sorted out.

Before packing the kernels pass another visual quality control and a metal detector.