​Processing

Fungal contamination and production of Aflatoxin can occur in the field, at harvest, during post-harvest operations and in storage. The shells of most pistachio nuts split naturally in the orchard prior to harvest. Sometimes the hull is attached to the shell so that it splits with the shell, exposing the kernel to mould and insects. This is called an “early split”. Besides splitting, hull rupture may occur from very late harvesting, bird damage and cracking. The navel orange worm (Amyelois transitella) commonly infests nuts with ruptured hulls and has been associated with very high levels of Aflatoxins. Top Nut as a knowledge-based company ensures the food safety at every stage of production through its advanced machinery, from harvesting to post harvesting and storage and shipment. We work hard on food safety to keep the products as healthy as possible which brings peace of mind for our clients.

Production Flowchart

One of the most critically important steps in producing healthy, wholesome and great tasting pistachios is in the processing. And we at Top Nut take processing very seriously. Once pistachios are harvested, the outer hull must be removed within a short period of time — no more than 24 hours — to avoid shell staining and product deterioration. (The hull traps moisture which stains the shell if left for a long period of time.) Hulls are removed mechanically and then the nuts are washed and dried and separated by size. Drying the nuts down to a stable moisture level without over-drying is the difference between a good pistachio and a great pistachio. The drying process cannot be rushed nor can it be delayed.

Top Nut is equipped with three massive processing lines to ensure all crops are processed on time. Here is the plan and elevation view of one of our processing lines. 

Services:
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We offer a range of services including but not limited to:
• Roasting Pistachios
• Sorting In-shell Pistachios
• Sorting Pistachio Kernels
• Grading Pistachios
• Shelling Pistachios, etc