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IRANIAN PISTACHIO

Pistachio nuts get a mention in all Iranian literature, stories, beliefs, traditions and rituals such as Norooz (New Iranian Year) and Yalda festival are even consumed in weddings and funerals. Iranian poets and literary figures have also referred to pistachio nuts in their works. For Iranians no festivities and feasts can be held without pistachio nuts as well as other nuts like walnuts, almond, raisin, hazelnuts, etc. They celebrate Iranian New Year by eating pistachios. If they cook special dishes, they decorate them with pistachios. Even treats such as ‘Gaz’ contain pistachios. Pistachio nuts are of strategic importance among Iranian producers of agro products.

Iranian pistachios offer various advantages that set them apart from other types of pistachio in the world. Higher meat content offers better value for money. Iranian pistachios have a world-famous taste that is unrivalled.

This taste advantage is enhanced by roasting Iranian pistachios at higher temperatures, made possible by higher unsaturated oil content. This high temperature roasting eliminates any bacterial contamination, which may be present in raw product.

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Akbari Pistachio History
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Akbari Pistachio History

Akbari Pistachio History

Long times a go  there was a person  named  Ahmad Agha  that lived in”ANAR,KERMAN”.
He was grafted pistachio trees on a daily basis.
The result  of his actions ,was a new breede of pistachios tree with highest qualtiy.

"Akbar Agha" by grafting a different type of pistachio trees, created a new breed of pistachio. This became known as the "akbari pistachio” due to  his own name "Akbar Tajabadi”.

After that day, Kerman farmers abandoned the cultivation and growth of existing tree (Kaleghochi and Fandoghi).
They began to grafting Akbari pistachio and pistachio came to international fame.

 

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