Pistacyl presented its raw pistachio flour at Madrid Fusión, the first of its characteristics to be made from this nut

Pistacyl presented its raw pistachio flour at Madrid Fusión, the first of its characteristics to be made from this nut

Pistacyl presented its raw pistachio flour at Madrid Fusión, the first of its characteristics to be made from this nut 1920 1841 Grupo Pistacyl

Grupo Pistacyl, the main pistachio producer in Castile and Leon, participated at Madrid Fusión at the end of March where it unveiled one of its main innovations, partially defatted raw pistachio flour, the first with these characteristics to be made with this nut that gives excellent properties for food use.

The Pistacyl Group attended the event under the Alimentos de Valladolid brand, of which it is a part and at whose stand it also offered a tasting of the first production of its pistachio oil, as well as the 2021 vintage of Desacato wine, which the group produces with Verdejo grape with the Rueda Denomination of Origin seal.

The production of pistachio flour is part of the Pistachio Foods project that Grupo Pistacyl has been developing with the University of Valladolid with the aim of making full use of the natural pistachio it produces, in line with its commitment to sustainable agriculture.

The purpose of this project is to obtain different products and food ingredients of high nutritional value, such as pistachio flour.

This flour is obtained after a process of defatting the natural pistachio kernels, and is characterized by a high protein content.

All this gives this food great potential when it comes to being used in the food industry as an ingredient for the preparation of a wide range of gluten-free products, such as bread, pastries and biscuits, and also for the preparation of pistachio plant-based drinks.

The Pistachio Foods project has also made it possible to obtain pistachio oil, which the Pistacyl Group also presented at Madrid Fusión, with a tasting of this product.

The novelty of this oil is that its production is based on the process of cold-pressing the pistachio kernel in its

raw state, without any type of roasting or any other addition, which prevents the deterioration of the mono- and polyunsaturated fatty acids typical of this fruit, thus preserving all the unique nutritional and organoleptic properties of the pistachio, which are highly appreciated by the final consumer.

For all these reasons, this oil also has great potential for use in haute cuisine.

In fact, according to the Spanish Nutrition Foundation (FEN), pistachios are a good source of vegetable protein, lipids and also very rich in carbohydrates. In addition, it has a high content of unsaturated fats, especially monounsaturated, which help reduce total cholesterol, LDL cholesterol (popularly known as bad cholesterol) and triglycerides, as well as blood pressure.

Grupo Pistacyl’s participation in Madrid Fusión also included the presentation of the 2021 vintage of its Desacato wine, made with Verdejo grapes from its 30 hectares of vineyards in the heart of the Rueda Denomination of Origin, and which will have a production of 50,000 bottles.

Pistachio Foods, which the Pistacyl Group develops together with the ProcerealTech research group of the University of Valladolid, has been recognized within the Innovative Projects for self-employed workers and rural SMEs in the province of Valladolid convened in 2021 by the Valladolid Provincial Council and the Parque Cientifico of the University of Valladolid.

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PISTACYL S.L has been a beneficiary of the European Regional Development Fund whose objective is to improve the competitiveness of SMEs and thanks to which it has launched an International Digital Marketing Plan with the aim of improving its online positioning in foreign markets during the 2018. Thanks to this, it has had the support of the XPANDE DIGITAL Program of the Valladolid Chamber of Commerce.

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PISTACYL S.L. ha recibido una ayuda para la ejecución del proyecto de Investigación y Desarrollo, de título “HOMOGENIZACIÓN DE LA PRODUCCIÓN  DE PISTACHO DE CASTILLA Y LEÓN BASADO EN LA CALIBRACIÓN DE AGRICULTURA DE PRECISIÓN” y número de expediente IDI-20200822 , a través del Centro para el Desarrollo Tecnológico Industrial (CDTI), ayuda cofinanciada por el Fondo Europeo de Desarrollo Regional (FEDER) a través del Programa Operativo Plurirregional de España 2014-2020.

El objetivo general del proyecto es continuar con la especialización y aprendizaje en las buena prácticas del cultivo del pistacho, con el fin ser competitivos en el mercado actual por medio de la homogenización de la producción basada en la agricultura de precisión.

Lugar de ejecución: Pozal de Gallinas- Valladolid.
Plazo de ejecución: de marzo de 2020 a diciembre 2022.
Presupuesto de ejecución: 209.826€.
Ayuda parcialmente Reembolsable: 162.824,98€

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“Grupo Pistacyl ha sido beneficiaria del Fondo Europeo de Desarrollo Regional cuyo objetivo es mejorar la competitividad de las Pymes y gracias al cual ha puesto en marcha un Plan de Internacionalización con el objetivo de mejorar su posicionamiento online en mercados exteriores durante el año 2023. Para ello ha contado con el apoyo del Programa XPANDE de la Cámara de Comercio de Valladolid.”
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