Description

·       Pistachios Are The Product Obtained From Mature Seeds From The Fruit Of Pistacia Vera L. Which Have Been Artificially Sun-Dried And Naturally Or Mechanically Opened. The Product May Be Roasted, Salted, And/Or Lime-Juice Treated.

Varietal Type :-

·       Long Pistachio

·       Round Pistachio

Styles :-

·       Raw Pistachio

·       Roasted Pistachio

Sub-Styles :-

·       Salted

·       Lime-Juice Treated

ESSENTIAL COMPOSITION AND QUALITY FACTORS

Raw Material :-

·       Clean, Sound Pistachios Of A Quality Suitable For Human Consumption.

Optional Ingredients :-

·       Salt

·       Lime-Juice

Composition – Moisture Content :-

·       Maximum Moisture Content 7% M/M.

Quality Factors – General Requirements :-

·       Practically Free From Mould And Mouldy Or Rancid Taste.

·       Free From Living Insects And Mites.

·       Practically Free From Foreign Matter – Anything Other Than Pistachio (Kernel, Hard Shell And Pericarp)

Definition Of Defects :-

·       Closedness (Unsplit) – Pistachio Shells Which Are Not Split Open, But Contain A Fully Developed Kernel;

·       Emptiness – The Condition Of Pistachio In Which The Kernel Is Not Developed;

·       Unripeness (Immaturity) – The Condition Of Pistachio In Which The Kernel Has Not Developed Adequately;

·       Insect Damaged Fruit – Fruit Which Is Affected By Insect Damage Or Containing Dead Insects, Mites, Or Other Pests.

·       Mouldy Fruit – Fruit Which Is Affected By Mould To A Visible Extent, Or Decay.

FOOD ADDITIVES

·       No Additives Are Permitted.

HYGIENE

·       It Is Recommended That The Product Covered By The Provisions Of This Standard Be Prepared And Handled In Accordance With The Appropriate Sections Of The Recommended International Code Of Practice – General Principles Of Food Hygiene (CAC/RCP 1-1969), And Other Codes Of Practice Recommended By The Codex Alimentarius Commission Which Are Relevant To This Product.

·       To The Extent Possible In Good Manufacturing Practice, The Product Shall Be Free From Objectionable Matter.

When Tested By Appropriate Methods Of Sampling And Examination, The Product :-

·       Shall Be Free From Microorganisms In Amounts Which May Represent A Hazard To Health;

·       Shall Be Free From Parasites Which May Represent A Hazard To Health; 

·       Shall Not Contain Any Substance Originating From Microorganisms In Amounts Which May Represent A Hazard To Health

WEIGHTS AND MEASURES

·       Containers Shall Be As Full As Practicable Without Impairment Of Quality And Shall Be Consistent With A Proper Declaration Of Contents For The Product.

LABELLING

·       In Addition To The Requirements Of The General Standard For The Labelling Of Prepackaged Foods (CODEX STAN 1-1985) The Following Specific Provisions Apply:

·       The Name Of The Product As Declared On The Label Shall Be “Unshelled Pistachio”, “Unshelled Pistachio Nuts” Or “Inshell Pistachio Nuts”.

In Addition, There Shall Appear On The Label As Part Of The Name Or In Close Proximity To The Name The Form Of Presentation As Indicated Below:

·       Raw

·       Roasted

·       The Name Of The Product May Include The Varietal Types As “Long” Or “Round”, And The Sub-Style As “Salted”, Or “Lime-Juice Treated” And The Size Designation As “Small”, “Medium”, “Large”, “Very Large” Or “Extra Large”.

METHODS OF ANALYSIS AND SAMPLING

·       See Relevant Codex Texts On Methods Of Analysis And Sampling.