Natural pistachio kernels are a pure, high-quality product with stable physical and chemical characteristics, ensuring consistent performance in industrial and culinary use.
| Parameter |
Value |
| Ingredients |
100% raw pistachios |
| Color |
Violet-brown skin, light green to yellowish-green inside |
| Appearance |
Whole, normally developed kernels |
| Aroma |
Typical for pistachio kernels, without foreign odors |
| Taste |
Typical, clean, without foreign aftertastes |
| Moisture |
Max. 6.5% |
| Salt |
Max. 0.02% |
| Peroxide value |
Max. 3.0 meq/kg |
| Free fatty acids |
Max. 1.0% |
| Aflatoxin B1 |
Max. 8 µg/kg |
| Total aflatoxins (B1 + B2 + G1 + G2) |
Max. 10 µg/kg |
| Ochratoxin A |
Max. 5 µg/kg |
| Cadmium |
Max. 0.3 mg/kg |
| Lead |
Max. 0.5 mg/kg |
| Total plate count |
< 100,000 cfu/g |
| Moulds and yeasts |
< 10,000 cfu/g |
| Escherichia coli |
< 10 cfu/g |
| Salmonella |
Absent in 25 g |
| Listeria monocytogenes |
Absent in 25 g |
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