Pistachio nuts

Opened and closed pistachios
naturally and mechanically opened pistachios
raw and roasted pistachios
no additives 100% natural
size: 18-34
processing : raw
closed nuts: maximum 5%
small nuts : maximum 5%
deformed nuts : maximum 2%
nuts of another sort: maximum 6%
foreign objects : maximum 1%
mechanical open : not allowed
moisture content : maximum 4,5%
mold : not allowed
output kernel : at least 54%
partially disclosed nuts (by weight) : maximum 10%
kernels without shell : maximum 1%
empty shells : maximum 1%
grades of pistachios
aaa: ~95% whole + 5% split.
Aa: ~90% whole + 10% split.
A: ~85% whole + 15% split.
C: ~70% whole + 30% split.