Pistachios

Our pistachios are grown in the United States. They are green in color with a crunchy texture perfect for snacking, baking, desserts, savory dishes or as an inclusion in yogurt or ice cream.

Pistachios sweet, nutty profile can be your secret ingredient

In the United States, Arizona, New Mexico and California account for 100% of the country’s commercial pistachio production. California is the hub of pistachio production in the US, comprising 99% of the entire production with 312,000 acres planted across 22 counties.

 

We can customize pistachios to meet your recipes needs, from whole, pieces and pastes, raw, roasted for flavored. From our variety of spice blends, we can meet any request for the perfect pistachio product.

 

Pistachios are usually consumed as is, with their sweet flavor enticing consumers to choose them as a snack option. Their rich taste makes them versatile enough to be consumed in more ways than just as a nut.

Salad Topping

Pistachios are a great option as an ingredient in salads. In either whole or chopped form, they are sprinkled over lettuce and other vegetables in a salad. They are also used as a salad dressing in their pureed form.

Closed up shot of crushed pistachios sprinkled around a wood spoon

Sauce

Many restaurants and food enthusiasts use pistachios as a base for a sauce or dip.

Close up shot of penne pasta with pesto and crushed pistachios sprinkled on top

Snack

Pistachios can be enjoyed raw or dry roasted. Salt can be added to the roasted pistachios, as well as other flavored coatings.

Close up shot of roasted pistachios in small bowl

Smoothie

Pistachios can be added to milk and fruits, such as bananas, to make a creamy delightful smoothie. 

Above shot a green smoothie decorated with shelled pistachios and a green mint leave

Dessert

Pistachios are a common flavor in ice creams, cakes, and pastries. The nuts are either sprinkled on top or mixed with the ingredients to make the dessert.

Above shot of pistachio deserts

Read ofi news

Blog Sep 1, 2022

How local cashew processing can be a catalyst for sustainable growth

By Arouna Coulibaly, Managing Director Côte d’Ivoire, ofi (olam food ingredients)

 

Snack bars, spreads, nut-milks, cookies, and other sweet treats; cashew is becoming an increasingly popular ingredient across applications from bakery to beverages, feeding demand for healthier snacking options and plant-based proteins. Many of these versatile and tasty nuts are produced in Côte d’Ivoire, which is the biggest exporter of cashew in the world. They are one of the country’s top three cash-crops, yet only around 10% of raw cashew is processed locallyi, with the rest shipped to Asia for its more advanced, mechanized facilities at lower costs.

 

As a result, the value to be created from cashew processing also leaves the country. As the largest processor of cashew in Africa, ofi’s Côte’d’Ivoire team is well-placed to be the change for a more integrated and sustainable value chain. For over a decade, our cashew teams have invested in modern machinery to mechanise and expedite local processing, with the creation of over 3,000 direct jobs at our four private processing facilities, more than 70% of which are held by women.   

 

Recently, we’ve partnered with three national cashew processing units in the country’s northern growing region. Our teams will train workers on proper use of equipment and quality control techniques and help build commercial relationships to enhance marketing prospects for the processed kernels.

 

To expand these efforts, we are working with the Prosper Cashew project to stimulate growth in the country’s processing sector and increase returns to cashew communities. This latest collaboration between ofi and NGO TechnoServe, will provide technical support to farmers and processors and facilitate access to critically needed working capital.

 

We are one of many actors in the supply chain trying to address intractable challenges like rural poverty and child labor, so multi-stakeholder action is critical to deliver meaningful change at scale. The combined technical and on-the-ground resources of these partnerships will also build on some of our existing programs at farm-gate, where smallholders often battle low yields and quality from a lack of finance, inputs, and training. These include increasing agricultural productivity, reducing waste with improved crop residue management, and community development initiatives focused on tackling malnutrition and building health and sanitation infrastructure. This will contribute to our 2030 target under Cashew Trail for our teams around the world to support the livelihoods of 250,000 cashew households.

 

Stepping up value-generating activities in producing countries by processing at source, creates traceable cashew kernels with a lower carbon footprint, along with jobs and economic opportunity for farmers, workers, and communities for the long-term. It leaves better-quality cashew that delivers on both sensory and sustainability expectations.

 

 

i Reuters

News Aug 17, 2022

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Press Release Sep 27, 2022

ofi drives climate action in global cocoa supply chain

ofi (olam food ingredients), a global leader in naturally good food and beverage ingredients, says it substantially advanced towards the climate goals stated in its Cocoa Compass sustainability report 2020/21 – the year of COP26. In order to achieve the structural change required to have an impact at scale, the report makes clear that work on the ground in cocoa communities should be supported by international collaboration and regulation.

 

In the report, published today, ofi shares its sustainability progress across its cocoa supply chain, achieved in collaboration with customers and partners, and benchmarked against three years of impact data. From the Brazilian Amazon to the landscapes of Côte d’Ivoire, the company has taken further steps to protect and restore forests: it distributed 1.75m trees to farmers (a 356% increase since 2017/18) and enhanced the accuracy of its deforestation monitoring, having polygon mapped two-thirds of its sustainability programs.

 

ofi also invested to reduce its COemissions per metric ton of product output from its cocoa processing facilities, down by 19% since 2018, by installing circular biomass boilers fueled by waste cocoa shells and switching to green electricity. The boiler at the Koog aan de Zaan facility in the Netherlands, where it produces its premium cocoa ingredient brand, deZaan, will now allow ofi to target a further 50% cut in natural gas usage, which will lead to a significant reduction in COemissions.

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