08
Aug
MO or NO Pistachios, why and how
Normally, we hear a lot about the lower prices from some suppliers, and here, we will explain how it happens. The answer is mechanically opened pistachios, which this blog will explain to you.
Fully ripened, high-quality pistachio kernels become big enough to crack the shells naturally and become naturally open (NO) pistachios, which are considered high-quality pistachios. Alongside the naturally opened pistachios, we also produce a considerable amount of closed-mouth( CS) pistachios annually, which are mostly used for whole kernel production or Mechanical open pistachios.
Now let’s see the difference between NO and MO:
The natural open pistachio kernel-to-shell ratio is normally above %53, but when it comes to mechanical open pistachios, this ratio will be decreased to less than %50. This means the mechanical open has less kernel in it and cheaper accordingly.
Now, some suppliers mix mechanical open pistachios with natural open pistachios to reduce the price, and they do this, for sure, according to the buyer’s request.
