060117 Pistachio

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Project 172 QID 060117 11/15 (417)

OM8 No. 0535-0039 Approval Expires 3/31/201
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USDA

NATIONAL
AGRICULTUNAL
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STATISTICS
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Ooue~ SERVICE

PISTACHIO PRODUCTION AND PRICE INQUIRY
May 1, 2007

California Field Office
P.O. Box 1258
Sacramento, CA 95812
Phone: 1-800-851-1127
Fax: 1-888-478-5637
Email: [email protected]
We need your help to prepare the California’s 2006
pistachio production and average returns to growers.
Response to this survey is voluntary and not required
by law. However, your cooperation is very important
to accurately estimate California’s pistachio
production and prices. Individual reports are kept
confidential and only used in State totals.
Please make corrections to name, address and Zip Code, if necessary.

Please mail or fax by May 21. FAX Number: 1-888-478-5637

A postage-paid envelope is enclosed for your
convenience. If you have any questions, please ca]l
Suzanne Avilla at 1-800-851-1127.

You may complete on the Internet from May I until May 21.
Surveyweb site: www.agcounts.usda.gov

A. Report the average price for nuts delivered to the packinghouse or receivinh station.
Include
Exclude
¯ Bonus I~ayments for quality
¯ Commissions and wage~ paid for acquisition
¯ Hauling allowances
¯ Purchases from other handlers
¯ Assessments
B. When reporting Marketable Shelling Stock, if in - shell weight is unknown, use 2.0 X nut meat weight.
2006 Crop
Quantity Purchased
(Pounds)

Average Price Per Ton At
Processing Plant Door
(S/Pound)

Shelling Ratio

Pounds of Nut Meat

Total Marketable In-shell ...................................
Total marketable shelling stock ..............................
Total crop processed.
(Item 1 + Item 2) .........................................
Shelling Ratio OR Pounds of Nut Meat
(Refers to quantity in Item 1 ) ....................................
Are these the final prices for the 2006 crop year?
Check one: [] YES [] NO

COMMENTS:

Reported By Name:

Phone:

Date:

Telephone:

E-maih

Fax:

OFFICE USE
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Response Respondenl
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OW=ce Use for POID
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Optional Use
395

S/E Name

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