In Hall 5.2 Aile K No: 040

No market is changing as rapidly as the confectionery market and AHT as the exporter of some of the sweetest ingredients for this market is attending this fair as part of it’s strategic expansion in to new and important market.

We will be pleased to see you there
Regards
AHT Team

information more

Alert notifications are sent when the food or feed presenting a risk is on the European market and when immediate action is required.

Most pistachio imports enter the EU via countries with huge port and storage facilities like Germany.

However, after the recent EU enlargement, food control laboratories with essential technical expertise were established in the 10 newly joined border countries.

Both Iranian and EU officials have dismissed media insinuation that political motives are behind the EU action against Iran’s pistachio.

“I deny in strongest terms any political considerations. Public health issues are not based on any political considerations but on scientific evidence,” stressed Gonzalez.

“Although the problem with the Iranian pistachio is mainly technical, a small percentage of rejected pistachio consignments should not affect the whole pistachio trade with the EU, and Iranian pistachio exporters have to know that the competition in the EU market is a reality too,” underlined Rezayat.

In 2002, world production of pistachio reached 571,000 tons.

Iran, with 248,000 tons, was the top producer of the tasty nuts followed by the US with 136,000 tons.

The EU absorbs about 25 percent of Iranian pistachio exports.

However, Iran’s pistachio output will decline by 150,000 tons this year compared to last year’s due to the unexpected changes in ecological conditions, according to the Director General of the Pistachio Affairs Department of the Iranian Ministry of Agriculture Jihad Behrouz Gheybi.

He told IRNA in Tehran that Iran’s pistachio production will not exceed 60,000 tons this year and pistachio exports will be about 50,000 tons.

A natural snack for health-conscious individuals, Iranian pistachio constitutes an ideal ingredient in the preparation of a variety of dishes and sweets and is served during party receptions and family gatherings. Pistachio has the highest protein content and nutritional value, and is second to none in the world for its high energy content. It contains a high percentage of potassium, phosphorus, calcium, and all the essential amino acids. It is believed that the consumption of pistachio reduces the risk of heart attack and death from coronary diseases. To enjoy its unique taste, the pistachio nuts should be salted, roasted and eaten out of the shell. In the years following the Islamic revolution of Iran, from the view point of job creation and export earnings, pistachio has always been the prime non-oil export product of Iran. Consequently, changes that occur in the international market of this product have a profound effect on the economy of the country.

Iranian exporter of Iranian pistachio in Iran
During the last decade, the global production of pistachio has increased by 90% and some of the main reasons for this, in Iran and the USA, are the employment of new cultivation lands, effective pest and disease control and the prevention of wastage of the product. Iran not only produces the finest variety of pistachio, but can also boast to be the highest producer of this product with an annual average output of 130,000 tons during the past several years. In the previous year, the pistachio production in Iran amounted to 113,000 tons and it has been forecasted that the production would increase by 50 percent in the coming five years. While during this same period, the global production of pistachio is expected to reach 400,000 tons. Presently the USA, Turkey, and Syria are the main competitors of Iranian pistachio in the world markets.

Future Policies of Iran Regarding Pistachio

- Continuation of the program for promotion and expansion of market;
- Efforts to reduce pollution and wastage by adoption of ACCP method;
- Continuation of discussions with European countries; Maintenance and strengthening of sales markets in the European community.

Anacardiaceae

Common Names: Pistachio, Pistache.

Related Species: Mt. Atlas Pistache (Pistacia atlantica), Chinese Pistache (P. chinesis), Terebinth Pistache (P. terebinthus)

Distant Affinity: Cashew (Anacardium occidentale), Mango (Mangifera indica), Ambarella (Spondias cytherea), Yellow Mombin (Spondias mombin), Red Mombin (Spondias purpurea), Imbu (Spondias tuberosa) and others.

Origin: The pistachio tree is native to western Asia and Asia Minor,from Syria to the Caucasus and Afghanistan. Archaeological evidence in Turkey indicate the nuts were being used for food as early as 7,000 B.C. The pistachio was introduced to Italy from Syria early in the first century A.D. Subsequently its cultivation spread to other Mediterranean countries. The tree was first introduced into the United States in 1854 by Charles Mason, who distributed seed for experimental plantings in California, Texas and some southern states. In 1875 a few small pistachio trees, imported from France were planted in Sonoma, Calif. In the early 1900’s the U.S. Dept. of Agriculture assembled a collection of Pistacia species and pistachio nut varieties at the Plant Introduction Station in Chico, Calif. Commercial production of pistachio nuts began in the late 1970’s and rapidly expanded to a major operation in the San Joaquin Valley. Other major pistachio producing areas are Iran and Turkey and to a lesser extent, Syria, India, Greece, Pakistan and elsewhere.

Adaptation: Pistachios thrive in areas which have winters cool enough to break bud dormancy and hot, long summers. They are drought resistant and very tolerant of high summer temperatures, but cannot tolerate excessive dampness and high humidity. The tree has about the same cold resistance as almonds and olives but flowers later in spring than almonds. Chill requirements are estimated at 600 to 1,500 hours. In this country the pistachio is best adapted to the hot, drier regions of California and the Southwest, especially California’s central valley and southern California inland areas. Pistachio trees are not particularly suitable as container plants.

DESCRIPTION

Growth Habits: The pistachio is a broad, bushy, deciduous tree which grows slowly to a height and spread of 25 to 30 feet, with one or several trunks. The trees are inclined to spread and droop, and may initially need staking. Their open habit and attractive foliage make them valuable ornamentals. Under favorable conditions pistachio trees live and produce for centuries.

Foliage: The large, grayish leaves have 3 to 5 roundish, 2 to 4 inch-long leaflets.

Flowers: Pistachios are dioecious with male and female flowers on separate trees. Male and female trees must be present for fruit to set, or a branch from a male tree may be grafted on a female tree. The small, brownish green flowers are without petals and borne on axillary racemes or panicles in early summer. Wind carries the pollen from the male to the female flowers.

Fruit: The reddish, wrinkled fruits are borne in heavy clusters somewhat like grapes. Although known as a nut, the fruit of the pistachio is botanically a drupe, the edible portion of which is the seed. The oblong kernel is about 1 inch in length and 1/2 inch in diameter and protected by a thin, ivory-colored, bony shell. Normally the shells split longitudinally along their sutures when mature. Under unfavorable conditions during nut growth, the shells may not split open. The color of the kernel varies from yellowish through shades of green, which extends throughout the kernel. In general the deeper the shade of green, the more the nuts are esteemed. Pistachio nuts are rich in oil, with an average content of about 55%. The trees begin bearing in 5 to 8 years, but full bearing is not attained until the 15th or 20th year. Pistachios tend toward biennial bearing, producing heavy crop one year followed by little or none the next. Production of nuts is also influenced by drought, excessive rain, heat or cold and high winds.

CULTURE

Location: Pistachios should be planted in full sun. The size of the slow growing trees can be further controlled by pruning. When planting, avoid rough handling since the budded tops are easily broken away from the understock.

Soil: The trees do best on soils that are deep, friable and well drained but moisture retaining. It can, however, survive in poor, stony, calcareous, highly alkaline or slightly acid, or even saline soils. The root is deeply penetrating.

Irrigation: Pistachios will tolerate considerable drought but do best with deep, infrequent waterings.

Fertilization: Since pistachios grow slowly, they do not require large quantities of nitrogen fertilizer. A spring feeding of a complete fertilizer such as 10-10-10 NPK should be adequate.

Pruning: Pruning can be important to commercial growers in order to shape the trees for mechanical harvesting, but less so for the home orchardist. The trees should be trained to a modified central leader with 4 or 5 main scaffold limbs branching about 4 ft. from the ground. After initial training, little pruning is needed except to remove interfering branches. Heavy pruning reduces yield.

Propagation: The pistachio is usually propagated in California by budding or grafting selected scions onto seedling stocks of P. atlantica, P. terebinthus and P. integerrima. These rootstock species are used because of their vigor and resistance to nematodes and soil borne fungi.

Pests and Diseases: A number of fungi attack the pistachio. The most serious fungal disease in California is Verticillium wilt, which can quickly kill trees of varying age. Most pistachios are now grafted to Verticillium resistant P. integerrima rootstock. The trees are also sensitive to the oak root fungus, Armillaria mellea. Insect pests include the aphid, Anapleura lentisci and several species of leaf-footed bugs and stink bugs. The nuts are also very attractive to squirrels and some birds, including bluejays and woodpeckers.

Harvest: The nuts are harvested when the husk or hull covering the shell becomes fairly loose. A single shaking will bring down the bulk of the matured nuts, which can be caught on a tarp or canvas. A fully mature tree may produce as much as 50 pounds of dry, hulled nuts. The hulls should be removed soon after to prevent staining of the shells. To enhance splitting, the hulled nuts may then be dipped into water to moisten the shell and spread out in the sun to dry. One method of salting the split nuts is to boil them in a salt solution for a few minutes, then redry and store them. Stored in plastic bags pistachios will last for at least 4 to 6 weeks in the refrigerator. Frozen they will last for months.

The pistachio is unique in the nut trade due to its semi-split shell which enables the processor to roast and salt the kernel without removing the shell, and which at the same time serves as a convenient form of packaging. About 90% of California pistachios are consumed as in-shell snacks. Shelled pistachios are utilized commercially in confectionery, ice cream, candies, sausages, bakery goods and flavoring for puddings. They can also be added to dressings, casseroles and other dishes.

Commercial Potential: Pistachio nuts are considered one of the prime edible nuts, along with almonds, macadamias and cashews. The production of pistachio nuts in California has increased dramatically in recent years, from some 4-1/2 million pounds in 1977 to over 80 million today. With additional promotion, production is estimated to ultimately exceed 129 million pounds.

CULTIVARS

Many varieties of pistachio have been developed, because the crop has been grown for several thousands of years. In California some 13 cultivars have been tested, including Kerman, Ibrahmim, Owhadi, Safeed, Shasti and Wahedi (largest nuts of any cultivar). The first nut bearing cultivars tested at Chico, Calif. were Bronte, Buenzle, Minassian, Red Aleppo, Sfax and Trabonella. Kerman is liked by importers and processors for its size, crispness and snap when eaten. A sister seedling of Kerman, Lassen, also produces good quality large-sized nuts. The standard male cultivar is Peters. The Kerman and Peters cultivars are more fully described below.

Kerman
Female. Nut above average in size. Shells split well, are easily opened by hand. Kernel size above average, of high quality, readily shaken or knocked from tree when ripe. Tree vigorous, upright-spreading. Blooms late, produces heavily but biennially. By far the leading commercial cultivar in the U.S. Originated in Chico, Calif. from seeds imported from Iran.

Peters
Male. Good producer of pollen, its blossoming coinciding with early blossoming cultivars, as well as the later blooming Kerman. Has a tendency to be a loppy, weak grower, especially when propagated on P. vera roots. Originated in Fresno, Calif. by A. B. Peters.

FURTHER READING
- Duke, James A. CRC Handbook of Nuts. CRC Press. 1989. pp. 240-243.
- Robert and Lance Walheim. Western Fruit and Nuts. HP Books, Inc. 1981. p. 166.
http://www.crfg.org/pubs/ff/pistachio.html

Pistachio figures prominently among other nuts due to its nutritious value. Because of its high food value and favorable taste, planting pistachio trees has become common in other parts of the world. Pistachio product as a commercial output has a special importance in the agricultural production of some countries like Iran and contains large portion of non-petroleum exportation.
According to the latest statistics released by the World Food and Agriculture Organization (FAO) affiliated to the United Nations, the pistachio production in the world stood at 548,759 metric tones (MTs) in 2002, Iran ranking first with a production of 300,000 MTs. The U.S. with a production of 127,010 MTs, Turkey with 40,000 MTs, Syria with 39,208 MTs, and China with 26,000 MTs took other places after Iran. The pistachio gardens in Iran’s rival country, the U.S. occupies a total area of 44,000 hectares vs. 280000 hectares in Iran. Iran ranks first in the world in terms of pistachio production and harvested area but it does not enjoy such a high position in global marketing due to exporting challenges.
The USA as Iran’s rival in pistachio global markets tries in many devices to improve its situation and gain in global war of pistachio production and export by defecting Iran, and USA with advanced technology may win in this war of globalization process. Of course, major markets in Europe, East Asia, Central Asia and the Persian Gulf littoral states use Iranian pistachios at present, but it is necessary that Iran observe international standards and make investments in marketing and exporting processing industries and find new target markets for this product, particularly by eliminating limitations and entering WTO.
In this study, existing position and challenges of major producing and exporting countries with especial reference to Iran and USA are considered and a number of strategies are recommended for an effective competition in global markets.

Behrooz Gheibi, the Agriculture-Jihad Ministry’s director general for pistachio affairs, told ISNA that production has declined in the current year due to bad weather conditions.

He, however, rejected reports that inclement weather would have destroyed 70% of the crop this year, stressing that official estimates on the extent of damage are expected within a week.

Also speaking to ISNA on Friday was the managing director of Pistachio Producers Association who said pistachio production could decline by over 60% in the year to March 2006 due to unseasonal hot weather in March and frosts in April that hit almost all parts of the country’s pistachio growing region in the southern province of Kerman.

Navid Moaven said water shortage is the main obstacle to pistachio production this year.

He further said that the yield per hectare in Iran remains as low as one ton, whereas other pistachio producing countries harvest three tons per hectare.

Moaven said the farmers sell pistachios to cooperative companies for US $4.1 per kilo. Pistachio production has been under stricter quality control in recent years, when the country has managed to expand its pistachio export markets throughout Europe, Southeast Asia and Africa.

Iran, the largest producer, controls 50% of the global pistachio market.

It produced 240,000 tons of pistachios in 2003. during March 2004-2005, said a senior agro official on Friday.

With production capacity ranging from about 300,000 short tons to nearly 500,000 short tons (dried-weight basis) over the last 13 years, the United States has become the world’s largest producer of raisins and the third largest exporter, after Turkey and Iran.

Raisins Made Mostly From Thompson Seedless Grapes Grape varieties are classified into three major groups: table-type, raisin-type, and wine-type grapes. Several varieties can be used for both fresh and processing regardless of type classification.

Raisins are dried grapes. Technically, a grape becomes a raisin when, during the drying process, its sugar content drops below 16 percent. In the United States, raisins are produced almost entirely in the Fresno area in California’s Central Valley.

Arizona produces a small fraction of all grapes used for making raisins, according to data from the U.S. Department of Agriculture’s National Agricultural Statistics Service (USDA-NASS). The long, hot growing season and abundant water supplies in the Central Valley helped turn this region of California into the center of the U.S. raisin industry.

Over the last 5 years, the area harvested to raisin grapes ranged from 230,000 to 280,000 acres. It is difficult, however, to determine the actual acreage devoted solely to raisin production. Commercial raisin production in California began in the 1870s. As early as 1909, California produced 280,000 short tons of raisin grapes (fresh-weight basis) and dried about 95 percent of that volume. Now, California’s raisin grape production averages over 2 million short tons annually and about 70 percent of this volume is used each year in making raisins.

The very first raisins produced in California were made from Muscat grapes, a large, seeded wine-type grape variety brought into this country by Spanish missionaries. Just as Muscat raisins were becoming popular, a Scottish immigrant, William Thompson, introduced seedless grape cuttings to California in 1872.

Today, industry sources report that the Thompson seedless grape is not only the leading grape variety grown in California but it also represents more than 95 percent of all the grapes used to make raisins. This variety is classified as a raisin-type grape that produces a green, seedless fruit. While dominating raisin production, it is also

widely used for fresh consumption and for making juice concentrate and wine as well.

Several other raisin grape varieties are used for raisin production, including Muscat, Black Corinth, and Sultana. While most of the raisins are made from raisin-type grapes, about 1-2 percent of all the grapes dried in California comprise of table grape varieties. The most widely used table grape variety for raisin production is Flame seedless.

There are also about 600 table grape growers in California and although the fresh market is their largest outlet, some of these growers also produce for the raisin industry. Currently, between 3 and 5 percent of table grape production in California is processed into raisins. Growers sell their raisins to packers or handlers. A

packer takes on the responsibility of processing and packaging the raisins. A handler, on the other hand, is responsible for shipping. Processing generally includes: size grading, washing, and sorting to discard any unwanted material and ensure that the final product meets exacting standards and quality. After final inspections, the raisins are weighed and packed for distribution to various retail outlets. There are 22 raisin packers in California, including 3 cooperatives and 19 privately owned operations. Sun Maid Growers Cooperative of California is the largest of the three cooperatives, handling a large share of the industry’s production. All of the packers are also handlers, and there are two handlers who are not packers. Federal Marketing Order in Place The marketing of California raisins is regulated by a federal marketing order, authorized by the U.S. Congress through the Agricultural Marketing Agreement Act of 1937. Marketing orders are designed to help stabilize market conditions for specific agricultural products