Variety:
There are many different varieties (cultivars) of Iranian pistachios.
The following four go into the international trade: Fandoghi,
Kalleh-Ghouchi,Akbari and Ahmad-Aghaei, with the last two on the rise.
Higher Kernel to In-Shell Ratio:
Iranian pistachios
have
a high kernel to in-shell ratio, meaning you are buying a higher amount of the edible kernels for the same amount
of pistachios you buy.
Roastability:
Due to their higher unsaturated oil content, Iranian pistachios have the capacity to be roasted at between 160 to 180°C
(hot air stream temperature).
Taste:
Over a long period, consumers around the world have shown a preference for the taste of Iranian pistachios.
All four commercial varieties of Iranian pistachios each have a rich, unique and distinctive flavor.
Tradability:
The large number of producers, buyers, exporters, and importers of Iranian pistachios makes for conditions of
perfect competition in the market.