01 Source selection
Approved farm or source lots are screened for suitability, traceability and crop condition.
02 Harvest maturity
Raw pistachio is selected for the target color, size and yield profile.
03 Post-harvest handling
Drying, storage and transfer protect condition and reduce avoidable deterioration.
04 Shelling
The hard shell is removed under controlled processing conditions.
05 Peeling
For peeled grades, the seed coat is removed to expose the natural green kernel.
06 Sorting and grading
Kernels are separated by color, size, physical condition and agreed criteria.
07 Microbial and physical control
Validated treatment and foreign-material controls are applied where specified.
08 Representative sampling
The finished lot is sampled according to the agreed plan.
09 Laboratory testing
Requested safety parameters are tested against customer and destination requirements.
10 Packing and release
The approved lot is packed, lot-coded and released against its checklist.