Technical aspects
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 |
