All operations that result in: 1. peeling, 2. washing, 3. separating, 4. drying and 5. grading the product are called processing. This operation can be done fully mechanized, semi-mechanized and in a traditional way. In the mechanized method, the processing is done in a very short time, so that the product imported from the garden enters the processed line and the soft skin, clam tail, leaves of the tree and other extra materials are separated and removed from the line. In the next step, the pistachio product is rinsed with clean water, which is used only once, then the separation of the semisolid pistachios and the full reaches are done and placed in a separate place. Afterwards, the pistachios enter the body of the moisture and extra water is taken. Moisture pistachios are introduced into a drying machine that remains at about 60-50 ° C for a relatively long time (about 8 hours).