Description

Quality Grade A Raw Dried Preserved Pistachio Nuts 

Physical and Chemical Examination:
 
Pistachios in shell and creamy shell:
 
Non-opened:                           <1 %
Stained nuts:                           <*5 %
Insect damage, mould,
rancidity and decay                 <2.5 %
Shell pieces and blanks           <1 %
Foreign material:                      <0.5 %
Particles and dust:                   <0.*5 %
Loose meats:                           <6 %
Moisture:                                 <6 %
FFA:                                        <2.5 %
PV:                                          <5 meq\kg
 
 
Pistachio meats:  
 
Shell, shell pieces and,
blanks                                    <1 %
Adhering hull:                         <3 %
Moisture:                                <6 %
FFA:                                       <2.5 %
PV:                                         <5 meq\kg
 
Microbiological Examination:     

Total Plate Count:               <*0 **0 cfu\g

Total Aflatoxin:                     <*0 ppb
Coli forms:                           <**0 cfu\g
E.coli:                                  <Absent
Salmonella:                          <Absent
Staphylococcus:                  <Absent
Yeast and Mould:                 <*0 **0 cfu\g