PISTACHIO

Audrey TayProfessor Crocker

NF-25 (Wednesday 7:00pm-10:10pm)

PIS·TACH·I·O  /PƏˈSTASHĒˌŌ/NOUN

Like almonds, walnuts, and pecans, pistachios are drupaceous nuts.

aka: “drupes” Difference is that a true nut is a hard-

shelled pod that contains the fruit and seed where the shell does not split to release the seed, like acorns and hazelnuts.

Drupes is a type of fruit and in the case of pistachio’s, is where we eat the seed instead of the fleshy fruit portion.

TAD BIT OF HISTORY In 1929, an American

botanist, William E. Whitehouse traveled to Persia and collected about 20lbs of individually selected nuts within a year. When he came back to the America, he planted test plots…and waited…and waited………..

It takes about 10 years for a pistachio tree to mature.

TAD BIT OF HISTORY CONT. After the long wait, only one

nut proved useful. Whitehouse named the tree where he found the nut at, Kerman.

Scientists then strengthened the nut to a heartier rootstock and it was not until the 1960’s when the American pistachio industry finally emerged. The crop spread throughout Central California, Arizona, and New Mexico.

Kerman, the tree

FORMERLY KNOWN AS “WESTERN PISTACHIO ASSOCIATION”

Started in the 1970’s and have been growing steadily.

Unlike other federally mandated commodity programs, APG is completely voluntary.

In order for other farmers to get the financial means to maintain healthy growth of the trees, the farmers formulated the California Pistachio Commission (CPC) in 1981 to get a voice in Washington, DC. Even though the CPC and APG are associated, because APG is entirely voluntary, they were not limited to restrictions by Congress.

Thus, the APG made a decision in July of 2011 to expand to international markets.

APG HARVESTING Fairly simple harvest when the

hulls of the drupes are loose. Takes place during late August

and early October when the pistachios are matured (it takes about 10 years), they are shaken off the trees and the drupes fall onto a canvas (mechanical). Any drupes on the ground that are not harvested, are made into compost.

They are then transferred to a holding bin, which is then transferred to a trailer truck that takes the drupes for processing.

THE PROCESS After the trailer goes into the

processing plant, workers pick out leaves and twigs.

The pistachio is then placed in a huller that removes the tough husk of the pistachio.

Transferred by machinery to a vat of water where blank immature shells will float and the fleshy seed will sink. Blanks will become compost.

The fleshy seed will then be taken to a dryer where their moisture level will be taken down to 7% to preserve freshness.

After that, to store the pistachios, they are transferred to silos where moisture level is taken down even more and stored until roasting time.

OTHER PROCESSORS

•APG also contain different processing companies that help achieve different styles of pistachios.•Salted, Unsalted•Buttered•Shelled, Unshelled•Oiled, Dyed•Organic•Flavored and etc.

WHY EAT PISTACHIOS? A 1 ounce serving contains: 6 grams of protein Less than 2 grams of saturated

fats. As much potassium as half a

banana. 3 grams of fiber 3 grams of sodium (unsalted) Only about 160 calories per

serving. Have been shown to lower bad

cholesterol and increase good cholesterol.

Good source to manage weight.

They also contain:•Vitamin B6 •Copper •Thiamin •Phosphorous •Manganese •No cholesterol •No trans fat•Pistachios have more antioxidant power than 100 grams of blueberries, blackberries, and garlic.

RANDOM

FACTS

It only takes one male tree to pollinate roughly 30 female trees.

You would have to eat two plums to attain the same amount of fiber in 1 ounce of pistachios.

Pistachio’s is one of two nuts mentioned in the bible

Humans have consumed pistachios for at least 9,000 years.

The Queen of Sheba demanded that the entire regions harvest of pistachios be set aside for her.

Pistachios are related to mangos and the spice sumac.

Pistachios origin is known to be Mediterranean.

RANDOM

FACTS

California produces about 300 million pounds of pistachios which is about 98% our domestic crop.

February 26th is recognized as World Pistachio Day.

Pistachio trees can bear fruit for up to 200 years.

APG has owl boxes that nurse owls to keep coyotes away.coyotes will chew on drip irrigation lines mice and gophers dwell by pistachio trees owls prey on mice and gophers leading to no coyotes.

CONTINUED

LIGHTBULB! Sport’s drinks and juices contain

as much sugar as a can of soda. Alternative is mixing some carbonated water with a splash of fruit juice to compensate.

Fibrous foods + Water = Happy mind and body.

Choose water, do not drown your organs in sugared beverages.

This issue of child hunger and low income has been amplified by the importance of nutrition, which I feel is vital to humankind, so my perception of low income households has been modified.

LIGHTBULB! Supplements are not a necessity. Whole grains are better for you

than bleached grains. FRUITS and VEGETABLES are

IMPORTANT. In overall health, these two incorporated into my diet as opposed to processed foods will decrease likelihood of heart disease and diabetes and increase health benefits such as vision, removing toxins, and increased energy.

CHOCOLATE BARK WITH PISTACHIOS AND DRIED CHERRIES

About 4 dozen pieces Active Time: 40 minutes Total Time: 1 hour Ingredients

3/4 cup roasted, shelled pistachios, (3 ounces), coarsely chopped3/4 cup dried cherries, or dried cranberries1 teaspoon freshly grated orange zest24 ounces bittersweet chocolate, finely chopped, divided

• Diabetes appropriate• Low Carbohydrate

• Gluten Free

PREPARATION1. Line the bottom and sides of a jelly-roll pan or baking sheet with foil.

(Take care to avoid wrinkles.) Toss pistachios with cherries (or cranberries) in a medium bowl. Divide the mixture in half; stir orange zest into 1 portion.

2. Melt 18 ounces chocolate in a double boiler over hot water. (Alternatively, microwave on low in 30-second bursts.) Stir often with a rubber spatula so it melts evenly.

3. Remove the top pan and wipe dry (or remove the bowl from the microwave). Stir in the remaining 6 ounces chocolate, in 2 additions, until thoroughly melted and smooth.

4. Add the pistachio mixture containing the orange zest to the chocolate; stir to mix well. Working quickly, scrape the chocolate onto the prepared pan, spreading it to an even 1/4-inch thickness with a rubber spatula. Sprinkle the remaining pistachio mixture on top; gently press it into the chocolate with your fingertips. Refrigerate, uncovered, just until set, about 20 minutes.

5. Invert the pan onto a large cutting board. Remove the pan and peel off the foil. Using the tip of a sharp knife, score the chocolate lengthwise with 6 parallel lines. Break bark along the score lines. Break the strips of bark into 2- to 3-inch chunks.

NUTRITIONAL INFORMATION AND TIPS

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 2 weeks.

NutritionPer piece: 79 calories; 5 g fat ( 2 g sat,0 g mono ); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 2 g fiber; 0 mg sodium; 26 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 1 fat

REFERENCE

http://americanpistachios.org/ http://www.pistachiohealth.com/consu

mer/about-pistachios/fun-facts http://www.eatingwell.com/recipes/choc

olate_bark_with_pistachios_dried_cherries.html

THE END