Pistachios are picked only after the shell has split.
Pistachios are a nut that grows on trees. At maturity, the nut's shell is partially cracked, and the consumer cracks it the rest of the way before eating. Some problems can arise with pistachios in the growing and processing procedures, but, for the most part, eating pistachios presents no danger or problems. They provide valuable natural fats and are good for you, in moderation.
Processing
In March 2009, the U.S. Food and Drug Administration recalled many pistachios after it found salmonella contamination in the product. According to the production manager at pistachio producer Setton International Foods, when the nuts were sent to Kraft, the distributor, they were likely contaminated by nuts that had not yet been cooked. This cross-contamination is what most likely caused the scare.
Pistachio Disorders
Pistachios have physiological disorders that affect the way that they look. They may grow too small or may be shrunken. Rancidification is a problem that involves the shells becoming stained. The nuts are not picked until the shell splits, so if this takes too long, the fruit can go bad. Sometimes the shells develop without any nuts, due to unsuccessful fertilization.
Insect Diseases
Insects cause diseases on both the exterior and interior of the nut. The exterior can experience discolorations, but the nut will be safe. However, if insects are able to get through the shell, the nut will become diseased. The insect that causes the biggest problem to pistachios is the navel orangeworm. They cause a problem when the nuts are on the tree, not when they are being stored. Some of these diseases can be transferred to other nuts and parts of the tree, which is of great concern to nut producers.
Fungal Diseases
Fungal diseases are spread by insect infestation and infection, but they may also be exacerbated by storage issues. When insects feed on young nuts, which are particularly susceptible, the infestation may not be caught until the nut is mature. Storing pistachios in a clean, dry area will ensure that they do not develop a fungal disease as a result of storage.
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