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This type of pistachio has totally green color which is used in food industrial. Commonly use to color and flavor the ice cream, chocolate or cake.

Packaging: Normal packing Plastic bag, other packing such as carton.

Storage: Once they have been dried, nuts can be held at 20 ºC (68 ºF) and 65 to 70% RH for up to a year Pistachios are considerably less prone to acidification (precipitated by oxidation of polyunsaturated fatty acids, PUFA) than are almonds and, particularly, pecans and walnuts. These commodities are also high in fat content, but walnut and pecan oils have a much high per content of PUFA than pistachio oil. Controlled Atmosphere Considerations: While relatively stable when stored in air at 20 ºC (68 ºF), storage under high CO2, reduced O2(< 0.5%) and lower temperature (0 to 10 ºC) further improves flavor stability with the added benefit of providing insect control. Vacuum packaging or N2flushing of packages also provides benefits.