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Addressing the Core Challenges of Pistachio Processing Pistachio processors around the world face a distinct set of quality control challenges that differ from other nut categories. Closed pistachios, yellowed pistachios associated with aflatoxin risk, incompletely opened or incompletely peeled pistachios,...

Introduction Pistachio processing operations worldwide face a persistent set of quality-control challenges: closed or unopened shells, yellowed kernels linked to aflatoxin risk, moldy or shriveled nuts, foreign material such as small branches, and — most technically demanding — the separation of shell...