There is no doubt that Iranian pistachio has the best taste and maximum nutrition. The special climate of Kerman province is the only best place for growing pistachios. Iran specialized in the production of pistachio kernels. USA practically did not supply any green kernels so far because of the high costs for the assortment needing a lot of manual labor. In order to obtain very green kernels, the pistachios are picked unripe − approx. a month before the normal harvest. At this time the pistachio kernel is very green and a little bit smaller. The riper a pistachio becomes, the bigger the kernel will be and the color changes from dark green to a light green/yellow. After harvest the shell must be mechanically cracked by a mill. Kernels with the violet skin coming out of the shells are swayed in hot water, so that the violet skin becomes loose. It is only loosened, but not yet taken off. The elimination of the skin is by means of vibration and suction. The pistachios run over vibrating steel slabs so that the loose skin comes off. As the skin is lighter than the kernels it can be sucked away.