In our process line, pistachios that have been cropped from the trees are sorted in proper sizes in screening and sorting section by fully automated machinery, after separating the waste material, non-standard parts, and green peels. Dust and other infections on the pistachio shells are removed in the first stage with blowing high-pressure clean air, and then the cleaned pistachios are sent to the store. The air needed for this stage is passed through the special disinfecting filters. Such filters can separate tiny particles of dust and contaminators of the air, giving out an air, which is fully clean and healthy. The pistachio produced on this stage meets the criteria set by world standardization organizations from the view-points of shape, size, percent of non-standard seeds, closed mouth, etc. and is preserved under particular conditions in special stores, after classification. The arrangement and keeping methods applied in these stores are such a way that during the storing period, the effect of contaminating factors such as fungi is minimized and the pistachio is preserved safe and healthy. Theses pistachios are later salted and roasted in accordance with customer’s orders.
Loura packaging factories belonging to Nahal Pistachio Agricultural Company of Rafsanjan was established in 2001, to parallelize technological improvement of the company with the world’s needs with using the most modern and up to date roasting and packaging technology of dried fruits. The method used for roasting pistachio in this factory is hot-air tunnel technology with a temperature around 170 degree centigrade. This method causes the pistachio maintaining natural properties, losing humidity and gaining an exceptionally good taste. This method also results in elimination of all contaminating factors during roasting passage, leading finally to perfect, delicious, and crispy pistachios. During the roasting process, pistachios are first completely washed in clean and healthy water, losing remained dust on their shells. This very short washing stage just helps to clean the surface of the pistachio and does not let to effect pollutions on the Kernels. Then pistachios are carried in special baskets into a pool containing normal and fresh salty water. Salt-water solution in this pool is prepared through standardized methods, and it is continuously tested in the factory’s central laboratory so that the presence of infections in the solution is always under the control and in a standard rate. Pistachio remains in the solution for a while and salty water solution goes naturally deep into the pistachio Kernel. This process results in a pistachio keeping its natural flavors can be added to Pistachios based on customer’s needs flavors such as lemon-using natural pure lemon juice, pepper, saffron, or authorized colors
Based on studies made roasted and salted pistachio with lemon flavor is the most popular pistachio throughout the world because of its pleasant taste. Nevertheless, in some cases other kinds of tastes are also ordered – such taste can also be produced by Loura Pistachio factories. It is to be noted that change in production process, including change in packaging, flavor, etc, depends on the level of production, therefore such a change is possible only if the size of the order is on conformity with production criteria. To get information concerning the least production possible and conditions thereto please contact us. This way, you will get detailed information on this type of sale.
It is to be noted that all pools, stores, machinery, and connecting channels are made of stainless steel. The reason for choosing such an alloy is providing standardized conditions for the production of food materials. The dried-fruit production can be excluded from this rule, due to the special importance of Iranian pistachio wholesomeness, the company’s management decided to carry out such an important task through applying the most suitable methods of production and the safest machinery-thus lowering the risk of contamination to the least possible degree
After the pistachio leaves the salt-water pool, it is immediately carried into the roasting equipment entrance room. Now the pistachio which has been soaked in salt water and has a suitable level of slat thickness on the outer surface, enter into hot-air channel. Hot air is produced by two special gas torches. The torches are specially designed to prevent the entering into the channel of contaminating factors originated from natural gas combustion. polluting gases are sent out through special pipes, leaving no negative effect on the pistachio’s taste or properties. Hot-air is blown on carrying belts by various fans with various blowing power along special passage. Hot-air blow on the one-side, speed and the special shape of the carrying belt, the way pistachio is laid, and length and shape of the channel on the other hand altogether cause the pistachio lose its humidity completely and gets salted and roasted while not being burnt or over-roasted. The advantage of this method is that while the pistachio loses it humidity fully, gets crispy and delicious; it is protected agonist destructive effect of any internal factor. It can be said that this particular method of roasting the pistachio by means of high technology, is a safe way for maintenance of pistachio wholesomeness during the processing stages.
In traditional method, still in use here and there, the roasted pistachio after it is heated in a special firing pan is soaked in salt water an event which results in a pistachio still somehow damp and subject to become (more) contaminated. Also, in this method in order to make the pistachio seem good-looking, and have desirable quality unsuitable additives such as starch and sodium bicarbonate are added to it. Such additives not only lower the quality, flavor and taste of the pistachio but also affect its properties. As salt water can not in short periods of time penetrate deeply into the seed, salt crystals are quite visibly formed on the pistachio’s outer surface while the kernel is devoid of the salt. That method is nowadays used to produce roasted-salted pistachio in small scales-and that for particular pistachio types and orders, but because the method’s costs are low and because it is requested by some customers, it is still in use. Such a method plays an important part in pistachio’s contamination and rate of occurrence of Aflatoxin in it
The pistachio enters the distribution unit after is passed through the roasting system and steel covered passages. The unit laid in a high position sends the pistachio to packaging machines along cellophane and can-filters. The unit is the last store-room before the final packaging for the same reason it is made in accordance with standardization and hygienic principles. Products of Loura Pistachio Industries are divided into three groups: can, cellophane and carton (to send the product in bulk-form
Can packaging system of Loura Pistachio packs pistachio in the best durability condition through the use of distributing systems and advanced closes vacuum system while the apparent quality of the pistachio is preserved. Cans are present in two weights, either 180-gr or 320-gr and in the future can weights will be of more various weights. The metal used in making cans is of the best quality Japanese made metals-plated with a kind of lac particularly prepared for food material. Can’s lid is of the easy-open type, peel-off, made of aluminum, steel-Lids, while they are nice-looking, are easily opened, forming no sharp and cutting edges. A plastic lid covers the main lid- when the main lid is cut apart the plastic lid is used to cover the can to prevent advent of damp and contaminating particles of air into the can
Company’s cellophane packing line use of most advanced technology with packages having suitable size and beautiful shape. Packs weight 35, 75 and 250 grams, offered under Loura Pistachio trademark- packs of more than 250 grams can also be prepared. Generally cellophane can be used in retail sale goods packages and that in low costs. But vacuum cans are much more advantageous than cellophane packs as the durability period of cans is two years while that of cellophane packs is one year. For customers unable or unwilling to pay high prices cellophane pack are more welcome.
Bulk packing for pistachio storing purposes or transfer of bulk consignments is also available. Bulk packs weigh 10 or 25 Kg in cartons. Loura Pistachio factories do not usually send goods in bulk form, but it does so if ordered by customers. The company’s products are offered rands.