Pistachio belongs to the Anacardiaceae family. It is a plant that yields edible shelled fruit and has high commercial importance. This plant, whose homeland is Anatolia, Iran, the Caucasus, and Central Asia, was historically cultivated in Southern Anatolia during the Hittite period and spread to Europe via Rome in the 1st century. At present, Iran, the USA, and Türkiye share the top three places in pistachio cultivation worldwide.

^{Pistachio (Gaziantep Metropolitan Municipality)}

Botanical and Ecological Characteristics

Pistachio is a plant that can grow in dry, calcareous, and rocky lands, resistant to hot summers and cold winters. In this dioecious plant, male and female trees are separate. A newly planted sapling starts yielding fruit after 10 years and lives for approximately 100-150 years. On average, 10 kg of yield is obtained from one tree per year.

Agricultural and Economic Importance

Pistachio is cultivated in Türkiye, especially in the Southeastern Anatolia Region, in a total of 56 provinces, primarily Gaziantep, Siirt, and Şanlıurfa. As of the 2020s, our country accounts for approximately 14% of the world's total pistachio production. Factors such as periodicity in agricultural productivity, blank fruit, and cracking rate are among the significant yield problems.

^{A Pistachio Tree in Battal Village, Gaziantep, 2025 (Photo: Özkan Çelik)}

Varieties and Uses

The best-known types of pistachio are "uzun" (long), "kırmızı" (red), "Siirt", "ohadi", and "Halebi". Besides these, there are classifications based on usage purposes such as 'boz iç' (gray kernel), 'kırmızı iç' (red kernel), and 'meverdi iç' (meverdi kernel). Boz iç pistachio is the highest quality and most green-toned one. It is generally preferred for baklava making; 'kırmızı iç' is used in the snack and confectionery industry. Meverdi iç, on the other hand, is an intermediate type with red tones, used in pastry and halva production.

Nutritional Value and Health Effects

Pistachio is a nutrient-rich food with high energy value, abundant in protein, fiber, unsaturated fatty acids, phenolic compounds, vitamins (E, B1, B6, K), and minerals (K, Mg, Fe). It has high antioxidant capacity, and its positive effects on conditions such as diabetes, cardiovascular diseases, and hypercholesterolemia have been scientifically proven. A 28g serving meets 8% of the daily Vitamin E and 37% of the daily Vitamin B6.

Agricultural Challenges and Strategies

Problems such as periodicity, blank fruit rate, and insufficient pollination reduce yield continuity. Therefore, irrigation, pruning, balancing the male tree ratio, using certified saplings, and developing new varieties are recommended to increase agricultural productivity.