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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":485,"type":158,"label":486,"href":177,"icon":178,"iconRole":161,"description":179,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":25,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":226,"barVisible":18,"children":487,"psChildren":488},4423,{"fr":176},[],[],[],{"id":491,"type":158,"label":492,"href":494,"icon":25,"iconRole":161,"description":25,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":25,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":226,"barVisible":18,"children":495,"psChildren":496},4389,{"fr":493},"Blog","\u002Fblog\u002F",[],[],{"id":498,"type":158,"label":499,"href":35,"icon":25,"iconRole":161,"description":25,"badge":25,"groupTitle":25,"groupKey":25,"style":25,"gridColumns":25,"cssClass":500,"psCategoryId":25,"psProductId":25,"showPsChildren":53,"position":235,"barVisible":18,"children":501,"psChildren":502},4390,{"fr":70},"ml-auto",[],[],{"ok":18,"alternates":504},{"fr":505,"en":506,"de":507},"\u002Fblog\u002Ffruits-secs\u002Fgammes\u002Fpistache-patissiers-boulangers-glaciers-guide-achat-professionnel","\u002Fen\u002Fblog\u002Fdried-fruits\u002Franges\u002Fpistachios-pastry-bakers-ice-cream-buying-guide","\u002Fde\u002Fblog\u002Ftrockenfruechte\u002Fsortimente\u002Fpistazien-konditoren-baecker-eismacher-guide",{"tree_loaded":18,"found":18,"kind":151,"id":509,"path":510,"path_fr":511,"pilier_slug":512,"pilier_slug_fr":513,"slug":514,"name":515,"description":516,"meta_title":517,"meta_description":518,"breadcrumb":519,"children":523},15,"dried-fruits\u002Franges","fruits-secs\u002Fgammes","dried-fruits","fruits-secs","ranges","Ranges & packaging","Professional formats: buckets, bulk bags, professional cases.","Dried fruit ranges & packaging | Palimex","Professional packaging for foodservice, grocery stores and bulk aisles.",[520,522],{"id":271,"slug":512,"path":512,"label":521},"Dried fruits",{"id":509,"slug":514,"path":510,"label":515},[],{"academy":525,"blog":526,"expertise":527},[],[],[],{"id":529,"title":530,"h1":530,"category":512,"subcategory":514,"slug":531,"coverImage":532,"thumbnailImage":532,"content":533,"faq":534,"metaDescription":583,"active":18,"datePublished":584,"dateUpdated":584,"readingTime":245,"mentor":25,"alternates":585,"langsWithContent":586,"audioEnabled":53,"audioUrl":103,"author":587},231,"Pistachios for pastry chefs, bakers and ice-cream makers: guide","ranges--pistachios-pastry-bakers-ice-cream-buying-guide","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fb5e5cf86-591.webp","\u003Ch2>Pistachios: a nut with strong commercial potential for the sweet artisan trade\u003C\u002Fh2>\n\u003Cp>Pastry chefs, bakers and ice-cream makers have observed a growing demand for pistachio over several seasons: macarons, filled croissants, financiers, ice creams and exceptional pralines all rely on this same Mediterranean and Middle Eastern seed. For a professional buying wholesale, the challenge is not finding pistachio, but choosing the right format, the right grade and the right origin for the intended use, while managing the storage of a product rich in fat and therefore prone to rancidity.\u003C\u002Fp>\n\u003Cp>This guide is intended for artisans and food trade professionals who buy in quantity (from 5 kg) and are looking for practical reference points: available formats, grades, quality criteria, uses by trade, workshop storage and wholesale purchasing terms.\u003C\u002Fp>\n\n\u003Ch2>Pistachio origins and varieties found in professional pastry-making\u003C\u002Fh2>\n\u003Cp>Pistachio grown for food use comes mainly from four major production areas: Iran, historically the world's largest producer; Sicily, with Bronte pistachio recognised for its intense aroma and pronounced green colour; California, which produces large volumes with a grade consistency valued by industry; and Turkey, notably the Antep region, known for its long pistachios used in confectionery.\u003C\u002Fp>\n\u003Cp>For a pastry or ice-cream workshop, origin directly influences three criteria: natural colour (more or less green depending on variety and ripeness at harvest), aroma intensity and price. A pistachio intended for a premium pistachio paste will not have the same requirements as a crushed pistachio used for decoration or coating. These origin differences also explain the price gaps seen from one supplier to another: a Bronte pistachio, produced in low volume, logically trades at a higher price than a Californian pistachio produced at large scale.\u003C\u002Fp>\n\n\u003Cblockquote>« Since 1984, selecting dried fruit and nuts has been a precision trade: pistachio forgives neither approximation on moisture content nor slackness on batch freshness. » — The Palimex team, wholesaler of dried fruit and nuts, dehydrated fruit, \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fspice\u002F\" title=\"SPICES\">spices\u003C\u002Fa> and olives for professionals\u003C\u002Fblockquote>\n\n\u003Ch2>Which pistachio format should you choose for your trade?\u003C\u002Fh2>\n\u003Cp>Pistachio comes in several formats for professional use, each meeting a specific need in the workshop. The table below summarises the most common formats and their typical applications in pastry-making, baking and ice-cream making.\u003C\u002Fp>\n\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\u003Cth>Format\u003C\u002Fth>\u003Cth>Description\u003C\u002Fth>\u003Cth>Typical uses\u003C\u002Fth>\u003Cth>Point to watch when buying\u003C\u002Fth>\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\u003Ctd>Whole blanched pistachio\u003C\u002Ftd>\u003Ctd>Shelled, skin-off, uniform grade\u003C\u002Ftd>\u003Ctd>Macaron decoration, tarts, visible finishes\u003C\u002Ftd>\u003Ctd>Consistent grade, uniform colour\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Unblanched pistachio\u003C\u002Ftd>\u003Ctd>Shelled but with its thin brown skin\u003C\u002Ftd>\u003Ctd>Crushing, powder, in-house roasting\u003C\u002Ftd>\u003Ctd>Generally lower price, moisture content\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Crushed pistachio\u003C\u002Ftd>\u003Ctd>Graded pieces, skin-off\u003C\u002Ftd>\u003Ctd>Coating, crunch on pastries, ice creams\u003C\u002Ftd>\u003Ctd>Particle size suited to the intended use\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Pistachio powder\u003C\u002Ftd>\u003Ctd>Finely ground, sometimes defatted\u003C\u002Ftd>\u003Ctd>Biscuits, financiers, creams, choux pastry\u003C\u002Ftd>\u003Ctd>Freshness, absence of rancidity\u003C\u002Ftd>\u003C\u002Ftr>\n\u003Ctr>\u003Ctd>Pistachio paste\u003C\u002Ftd>\u003Ctd>Ground pistachio, with or without added sugar\u003C\u002Ftd>\u003Ctd>Creams, ganaches, ice creams, filled fillings\u003C\u002Ftd>\u003Ctd>Actual pistachio content, any additives and colourings\u003C\u002Ftd>\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\n\u003Cp>One point that artisans consistently flag is the difference between a pure pistachio paste and a preparation based on almond or apricot kernel coloured green. Price, the ingredient list and aroma intensity on the palate generally make it possible to tell them apart. A professional changing supplier is well advised to order a small test batch before switching a flagship recipe to a new reference, in order to validate the result in baking and tasting.\u003C\u002Fp>\n\n\u003Ch2>Grade, moisture and colour: the three quality criteria for a wholesale purchase\u003C\u002Fh2>\n\u003Cp>For a professional buying by 5 kg bag or by carton, three criteria determine production consistency:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Grade\u003C\u002Fstrong>, generally expressed as the number of pistachios per kilo or as a size range, must remain constant from one batch to the next to guarantee an identical visual result across production runs.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Moisture content\u003C\u002Fstrong>, which must be controlled from receipt onward to limit the risk of mould and extend the product's shelf life in stock.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Colour\u003C\u002Fstrong>, naturally variable depending on origin and harvest, not to be confused with artificial colouring added to lower-grade pastes or powders.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>A batch of pistachios showing a rancid smell, sticky \u003Ca href=\"\u002Fen\u002Fbrands\u002Fmeyva\u002Fconfectionery\u002Fbaking-almond-walnut\u002Fmeyva-bucket-extra-chili-walnut-kernels-3kg-917\" title=\"MEYVA BUCKET - WALNUT KERNELS EXTRA CHILE 3KG\">kernels\u003C\u002Fa> or a dulled colour must be rejected before production, regardless of its purchase price. A systematic visual and olfactory check on receipt, recorded in a quality tracking log, helps secure the workshop's internal traceability and makes any supplier return easier.\u003C\u002Fp>\n\n\u003Ch2>Practical uses of pistachio in pastry-making, baking and ice-cream making\u003C\u002Fh2>\n\u003Cp>Each food trade uses pistachio differently depending on the texture and intensity sought:\u003C\u002Fp>\n\u003Col>\n\u003Cli>\u003Cstrong>In pastry-making\u003C\u002Fstrong>: pistachio macarons, financiers, joconde sponge, mousseline creams, whipped ganaches and entremets use pistachio powder or paste for colour and aroma.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>In baking\u003C\u002Fstrong>: pastries filled with pistachio cream, dried-fruit breads, filled brioches and crunchy decorations make use of crushed or whole blanched pistachio.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>In ice-cream making\u003C\u002Fstrong>: pistachio ice creams and sorbets, pralines, cone and sundae decorations rely on pistachio paste for smoothness and crushed pistachio for crunch.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>The trend for indulgent desserts combining pistachio and chocolate (filled croissants, \"pistachio chocolate\"-style bars) has strengthened professional demand over recent seasons, particularly in bakery-pastry and artisan ice-cream making. This diversification of uses is also leading some workshops to work simultaneously with several pistachio formats (blanched, crushed and paste) for the same product range, which increases the value of a supplier able to cover the full range of these references wholesale.\u003C\u002Fp>\n\n\u003Ch2>Storage and stock management of pistachio in a professional workshop\u003C\u002Fh2>\n\u003Cp>Pistachio is a nut rich in fat, and therefore naturally prone to oxidation and rancidity if poorly stored. A few simple principles help preserve the quality of a batch bought wholesale:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Store in a dry, cool place away from direct light, ideally between 10 and 18°C.\u003C\u002Fli>\n\u003Cli>Reseal opened bags tightly to limit contact with air and ambient humidity.\u003C\u002Fli>\n\u003Cli>Apply strict FIFO rotation (first in, first out) to use the oldest batches first.\u003C\u002Fli>\n\u003Cli>Check the best-before date on receipt and factor it into the production schedule rather than discovering it at the end of the product's shelf life.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>See our dedicated guide to \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fdried-fruit\u002F\" title=\"Dried Fruit\">dried fruit\u003C\u002Fa> and nut storage for detailed best practices for workshop storage.\u003C\u002Fp>\n\n\u003Ch2>Buying pistachio wholesale: packaging, logistics and compliance\u003C\u002Fh2>\n\u003Cp>Palimex is a B2B food wholesaler specialising in dried fruit and nuts, dehydrated fruit, spices and olives, active since 1984, exclusively reserved for professionals with a valid SIRET (foodservice\u002FHoReCa, pastry chefs, bakers, ice-cream makers, delicatessens, caterers). Buying pistachio wholesale is organised around several logistics benchmarks specific to B2B:\u003C\u002Fp>\n\u003Cul>\n\u003Cli>Minimum packaging of 5 kg per reference, suited to professional production volumes.\u003C\u002Fli>\n\u003Cli>Delivery by pallet or free of charge depending on the volumes ordered, to optimise logistics costs.\u003C\u002Fli>\n\u003Cli>Batch traceability and HACCP procedures, essential for a nut ingredient subject to mandatory allergen declaration.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>From a regulatory standpoint, pistachio is among the nuts listed as allergens requiring mandatory declaration on food labelling. The labelling and traceability rules applicable to professionals are set out by the \u003Ca href=\"https:\u002F\u002Fwww.economie.gouv.fr\u002Fdgccrf\">DGCCRF\u003C\u002Fa>, the reference authority for food regulation in France.\u003C\u002Fp>\n\u003Cp>To find out more about selecting dried fruit and nuts based on your business, our B2B guide to choosing dried fruit and nuts details the criteria to apply according to your trade, and our Dried fruit and nuts section presents the full range available wholesale. A dedicated professional account manager can also help scope a first order, particularly for a workshop discovering pistachio in volume and wishing to secure its sourcing ahead of a peak season (end-of-year holidays, Easter, summer season for ice-cream making).\u003C\u002Fp>\n\n\u003Ch2>Market trends around pistachio for professionals\u003C\u002Fh2>\n\u003Cp>Pistachio is now part of a \"signature product\" dynamic that many artisans are capitalising on: pastries filled with pistachio cream, Dubai-style pistachio and kunafa chocolate bars, pistachio-raspberry or pistachio-chocolate entremets. This trend, widely amplified on social media, has created supply pressure on certain premium formats, particularly pure pistachio paste and blanched pistachio of consistent grade.\u003C\u002Fp>\n\u003Cp>For a professional, planning orders ahead rather than buying at the last minute helps secure a regular supply, at a stable price, on fast-moving references. Our Market trends section tracks these shifts in demand to help artisans adjust their purchasing. You can also consult our ingredient sheets to compare pistachio with other dried fruit and nuts used in pastry-making and confectionery. Planning volumes several weeks ahead, rather than ordering on a case-by-case basis, remains the best lever for absorbing these demand peaks without shortages or extra cost.\u003C\u002Fp>\n\n\u003Ch2>Frequently asked questions about buying and using pistachio as a professional\u003C\u002Fh2>\n\u003Cp>Here are the frequently asked questions we receive from pastry chefs, bakers and ice-cream makers before ordering pistachio wholesale.\u003C\u002Fp>\u003Ch2>Further reading\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Ca href=\"\u002Fen\u002Fblog\u002Fgrocery\u002Folives\u002Fgrossiste-olives-vrac-seaux-saumure-calibres\">Bulk Olives Wholesaler: Buckets & Brine for Foodservice\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>",[535,538,541,544,547,550,553,556,559,562,565,568,571,574,577,580],{"q":536,"a":537},"What is the difference between shelled pistachio and unshelled pistachio?","Shelled pistachio is hulled and stripped of its thin brown skin, giving it a uniform green colour ideal for decoration. Unshelled pistachio retains this skin, making it more cost-effective and suitable for crushing or homemade roasting.",{"q":539,"a":540},"Which pistachio size should be chosen for macarons or financiers?","For visible decoration on macarons or financiers, a consistent size of whole or finely crushed shelled pistachio is recommended to achieve a uniform appearance from one batch to the next.",{"q":542,"a":543},"Which pistachio powder should be chosen for choux pastry or joconde sponge?","Fresh, non-rancid pistachio powder, regularly restocked, delivers the best results in terms of colour and aroma in baked doughs such as joconde sponge or financiers.",{"q":545,"a":546},"Pure pistachio paste or flavoured pistachio paste: how can they be distinguished?","The ingredient list and price are the most reliable indicators: pure pistachio paste has a high real pistachio content, while a flavoured preparation may contain almond, apricot kernel, or colourings.",{"q":548,"a":549},"What is the shelf life of a 5 kg bag of pistachio?","Shelf life varies depending on the format (whole, crushed, powder) and storage conditions. The best-before date indicated on the packaging is the reference; storing in a cool, dry, and airtight environment ensures compliance with this date.",{"q":551,"a":552},"How can pistachio rancidity be prevented in stock?","Storing away from heat and light, sealing the packaging tightly after opening, and strictly following FIFO rotation significantly reduce the risk of rancidity, as pistachio is high in fats.",{"q":554,"a":555},"What packaging does Palimex offer for professional use?","The minimum packaging is 5 kg per SKU, with delivery organised in pallets or free delivery depending on order volumes, tailored to the needs of artisans and foodservice professionals.",{"q":557,"a":558},"Do you deliver in full pallets or mixed cartons?","Delivery is organised based on order volumes, in pallets for large orders or free delivery according to current thresholds; the delivery method is specified at the time of ordering.",{"q":560,"a":561},"What information must appear on the label of a product containing pistachio?","Pistachio is one of the tree nuts subject to mandatory allergen declaration on labelling. The precise rules are set by current food regulations, enforced by the DGCCRF.",{"q":563,"a":564},"Is pistachio an allergen, and how should the risk be managed in a workshop?","Yes, pistachio belongs to the tree nut family, which are allergens requiring mandatory declaration. In a workshop, storage and preparation areas should be separated to minimise cross-contamination with other allergens.",{"q":566,"a":567},"Which pistachio origin should be prioritised: Iran, Sicily, California, or Turkey?","The choice depends on the intended use: Sicily is known for its intense aroma, California for consistent sizing in bulk, and Iran and Turkey for varied formats suited to confectionery and pastry.",{"q":569,"a":570},"How can naturally coloured pistachio be distinguished from artificially coloured pistachio?","The natural colour of pistachio varies by origin and harvest, with shades of green ranging in intensity. Artificial colouring is often noticeable by an overly uniform or bright hue, particularly in low-end powders or pastes.",{"q":572,"a":573},"What is the use of crushed pistachio in ice cream production?","Crushed pistachio is primarily used for texture: decorating ice cream cones and cups, as inclusions in ice creams and sorbets, or as a finishing touch for homemade pralines.",{"q":575,"a":576},"How can the quantity of pistachio needed for filled viennoiserie production be estimated?","The estimate depends on the dosage per unit and weekly production volume; a professional can rely on standard recipes and adjust orders based on their usual stock rotation.",{"q":578,"a":579},"Do you provide support for traceability and batch management?","Yes, as a B2B wholesaler, Palimex ensures batch traceability in compliance with HACCP requirements applicable to foodservice professionals.",{"q":581,"a":582},"Can small quantities of pistachio, below 5 kg, be ordered?","The professional packaging offered starts at 5 kg per SKU, a threshold designed to meet the production needs of artisans and professionals rather than domestic consumption.","Professional guide for pastry chefs, bakers and ice-cream makers: pistachio formats, calibres, uses, storage and HACCP-compliant wholesale buying at Palimex.","2026-07-20T08:06:33.000Z",{"fr":505,"en":506,"de":507},[134,138,142],{"id":271,"slug":588,"name":589,"firstname":590,"lastname":591,"title":592,"bio":593,"image":594,"linkedinUrl":595,"url":596},"aude-moyne","Aude Moyne","Aude","Moyne","Marketing & Communications Manager — Palimex \u002F Meyva","As Marketing & Communications Manager at Palimex \u002F Meyva, Aude Moyne leads the company's communications and digital marketing strategy: editorial content, email campaigns and the promotion of its product ranges.\n\nHer experience at Palimex, a specialist in dried fruit, nuts, olives and spices for professionals, has given her in-depth knowledge of the products, their origins and uses, and the expectations of food-industry professionals.\n\nThe blog articles are written or supervised by her, in collaboration with Palimex's sales and product teams whenever a topic calls for specific expertise.","\u002Fstatic\u002Fuploads\u002Fteam-photos\u002Faude-moyne.webp","https:\u002F\u002Fwww.linkedin.com\u002Fin\u002Faude-moyne-bengtsson-56abb013\u002F","\u002Fauteur\u002Faude-moyne",[598,609,620,631],{"id":599,"title":600,"category":512,"subcategory":514,"slug":601,"segment":602,"categoryPath":510,"path":603,"linkRewrite":604,"excerpt":605,"coverImage":606,"thumbnailImage":606,"nuxtUrl":607,"datePublished":608,"dateUpdated":608,"readingTime":245,"faqCount":162},286,"25 kg Bucket, Box, or Bag: How to Choose Based on Stock Rotation","gammes--seau-carton-sac-25kg-conditionnement-rotation","seau-carton-sac-25kg-conditionnement-rotation","dried-fruits\u002Franges\u002Fseau-carton-sac-25kg-conditionnement-rotation","fruits-secs--gammes--seau-carton-sac-25kg-conditionnement-rotation","Bucket, carton, or 25 kg bag: which packaging to choose based on your actual turnover in professional kitchens. Palimex advice for foodservice, grocers, and pastry chefs.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F1831c58555a4.webp","\u002Fblog\u002Fdried-fruits\u002Franges\u002Fseau-carton-sac-25kg-conditionnement-rotation","2026-08-28T06:41:33.000Z",{"id":610,"title":611,"category":512,"subcategory":514,"slug":612,"segment":613,"categoryPath":510,"path":614,"linkRewrite":615,"excerpt":616,"coverImage":617,"thumbnailImage":617,"nuxtUrl":618,"datePublished":619,"dateUpdated":619,"readingTime":245,"faqCount":162},268,"Dried Apricots: Sizes No. 1 to No. 4, Sulphured or Unsulphured | Palimex","gammes--abricot-sec-calibres-soufre-non-soufre","abricot-sec-calibres-soufre-non-soufre","dried-fruits\u002Franges\u002Fabricot-sec-calibres-soufre-non-soufre","fruits-secs--gammes--abricot-sec-calibres-soufre-non-soufre","How to read size grades No.1 to No.4 for dehydrated apricots, and choose between sulphured and unsulphured based on professional kitchen use. Buyer’s guide for foodservice, pastry chefs, and specialty grocery stores.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fbd7b08f42c13.webp","\u002Fblog\u002Fdried-fruits\u002Franges\u002Fabricot-sec-calibres-soufre-non-soufre","2026-08-28T06:05:40.000Z",{"id":621,"title":622,"category":512,"subcategory":514,"slug":623,"segment":624,"categoryPath":510,"path":625,"linkRewrite":626,"excerpt":627,"coverImage":628,"thumbnailImage":628,"nuxtUrl":629,"datePublished":630,"dateUpdated":630,"readingTime":235,"faqCount":162},267,"Almond, Blanched, Flaked, Powdered: Which Format to Choose?","gammes--amande-formats-emondee-effilee-batonnet-poudre","amande-formats-emondee-effilee-batonnet-poudre","dried-fruits\u002Franges\u002Famande-formats-emondee-effilee-batonnet-poudre","fruits-secs--gammes--amande-formats-emondee-effilee-batonnet-poudre","Professional guide: uses, cooking performance, and storage of blanched almonds, flaked, slivered, and powdered. Procurement and B2B logistics tips from Palimex.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F38f7c897bfb8.webp","\u002Fblog\u002Fdried-fruits\u002Franges\u002Famande-formats-emondee-effilee-batonnet-poudre","2026-08-28T06:03:24.000Z",{"id":632,"title":633,"category":512,"subcategory":514,"slug":634,"segment":635,"categoryPath":510,"path":636,"linkRewrite":637,"excerpt":638,"coverImage":639,"thumbnailImage":639,"nuxtUrl":640,"datePublished":641,"dateUpdated":641,"readingTime":235,"faqCount":162},266,"Bulk Macadamia: Sizes, Origins, Price per Kilo","gammes--macadamia-gros-calibres-origines-prix","macadamia-gros-calibres-origines-prix","dried-fruits\u002Franges\u002Fmacadamia-gros-calibres-origines-prix","fruits-secs--gammes--macadamia-gros-calibres-origines-prix","B2B guide to macadamia nuts: origins, sizing, price per kilogram variations, and fat preservation. Order from 5 kg, pallet delivery for foodservice professionals.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F3031b169e11c.webp","\u002Fblog\u002Fdried-fruits\u002Franges\u002Fmacadamia-gros-calibres-origines-prix","2026-08-28T06:01:22.000Z"]