Pistachio varieties grown in Domo Pistachio
Did you know that in Iran alone there are more than 60 varieties of pistachio? It is incredible the amount of nuances in the flavor that pistachios can offer depending on the weather and the terrain where it grows. Pistachio varieties are generally classified according to their place of origin. Therefore, each country has its own selections, the differences of which basically lie in the color and size of the nut, the harvesting season and its tendency to bear full fruit.
Kerman, Larnaka, Mateur, Lost Hills and Sirora, pistachio varieties selected by Domo Pistachio
After many studies, tests and errors, improvements, adaptations and a lot of care, at Domo Pistachio we decided that:
“Due that we wanted to offer a pistachio of quality and high standards of: flavor, color and production, we focus at the time on the Kerman variety and thereafter to try others such as: Larnaka, Mateur, Lost Hills and Sirora. So we did it, and the total hectares dedicated to the cultivation of pistachio we dedicate 90% to Kerman and 10% to the rest. “
The result has been excellent and the thousands of Kilograms of pistachio harvested season after season and its delicate flavor, prove us right.
What are the characteristics of our pistachio varieties?
It is one of the most consumed pistachio varieties in the world and it was selected in Iran (in the Kerman province) but was introduced with great success in California (USA). It is a “vintage” variety, that is to say, it needs about 1000 hours of cold and about 3,500 hours of heat so that the fruit sprouts correctly. Its flowering is late (at the end of April) as well as its maturation (early October).
The keys to its success (it is preferred by both farmers and processors as the final consumer) are:
- great quality
- great productive performance
- fruit size above the average of other varieties
- ease with which they detach from the tree during harvesting
- easy opening and detachment of the shell for consumption and processing.
Its origin is Cypriot although the cultivation countries are mainly Greece and Spain (CLM). It needs about 400 or 600 hours of cold and its flowering is early (early April). The natural opening of the fruit (dehiscence) is of medium level.
They are known for:
- produce a medium-sized, slightly elongated pistachio.
- use exclusively for the industrial market (for paste base or kernnels for food).
- is not marketed as a snack.
- darker shell.
It is native from Tunisia and with good results in CLM (Spain), in areas with mild winters
Their characteristics are:
- its flowering is very early and matures in late August.
- elongated fruit of medium size with a good level of dehiscence (natural opening of the fruit).
- greenish yellow fruit and good taste quality.
- low percentage of empty fruits (5-15%).
This variety is the result of a crop obtained by the University of California-Davis in 2005 for the snacking industry. It needs less than 1000 hours of cold and its maturation is early, harvesting being advanced two weeks on average compared to Kerman.
- higher percentage of open nuts than Kerman.
- large roundish pistachio nut.
- very white shell.
The Sirora fruit closely resembles that of the Kerman variety, but is slightly smaller. Its resistance is greater than that of other varieties. It has a great production capacity in harsher conditions compared to other pistachio varieties. Mainly for the snack industry.
- Flowering is before than Kerman variety, around 8/10 days ,of medium flowering and medium maturation as well.
- It is harvested in late August or early September, depending on the area.
- Obtained in Australia and with a very good percentage of open fruit.
- Blooms in the first fortnight of April.
Now that you know the pistachio varieties that we take care of and prepare for you with so much care, you can contact us so that we can solve all the doubts that might arise At Domo Pistachio we love and take care of what we do. Offering only quality pistachio.
See you next month here, in our blog!
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