Pistachio Wastes in Iran and the Potential to Recapture them in Value Chain

Document Type: Review Article

Author

Hossein Hokmabadi Agricultural and Natural Resources Research Center of Semnan Province (Shahrood), AREEO, Damghan Pistachio Research Station Shahrood-Iran

Keywords


 

Pistachio Wastes in Iran and the Potential to Recapture them in Value Chain

Hossein Hokmabadi (PhD)

Agricultural and Natural Resources Research Center of Semnan Province (Shahrood),

AREEO, Damghan Pistachio Research Station Shahrood, Shahrood, Iran

Received: 6 Oct.. 2018    Accepted: 5 Dec. 2018

Abstract

Introduction: Evaluation of pistachio wastes is of great importance. In addition to the importance of different organs of various species from edible to medical and industrial points of view, scientists have always been interested in knowing their properties.

Materials and Methods: Pistachio wastes are created in different stages of planting, harvesting and post-harvesting, which increase the grower's costs and decrease efficiency. In this study, the amount of waste in the pistachio production chain and the recapturing of wastes in value chain will be discussed.

Results: It is proposed that governmental and private sectors codify a new program for using pistachio wastes in the industry by supporting new technology in preparing the processing unit to convert pistachio wastes to valuable materials. Therefore, using this technology, the growers’ economy will improve and, of course, the environment would be safe for production of pistachio nuts.

Conclusion: Recapturing of pistachio waste can be useful in reprocessing industries, the production of pickles and jams from pistachio hulls, pistachio oil from kernel waste, tar and activated carbon from shell in more economical process, the use of waste as a substrate for production of edible mushrooms and using the pistachio processing waste as food for animals, poultry and fish.

 


Please cite this article as follows:

Hokmabadi H. Pistachio wastes in Iran and the potential to recapture them in value chain. Pistachio and Health Journal. 2018; 1 (4): 1-12