PISTACHIO Fruit Facts Common Names: Pistachio, Pistache. Related Species: Mt. Atlas Pistache (Pistacia atlantica), Chinese Pistache (P. chinesis), Terebinth Pistache (P. terebinthus) Distant Affinity: Cashew (Anacardium occidentale), Mango (Mangifera indica), Ambarella (Spondias cytherea), Yellow Mombin (Spondias mombin), Red Mombin (Spondias purpurea), Imbu (Spondias tuberosa) and others. Origin: The pistachio tree is native to western Asia and Asia Minor,from Syria to the Caucasus and Afghanistan. Archaeological evidence in Turkey indicate the nuts were being used for food as early as 7,000 B.C. The pistachio was introduced to Italy from Syria early in the first century A.D. Subsequently its cultivation spread to other Mediterranean countries. The tree was first introduced into the United States in 1854 by Charles Mason, who distributed seed for experimental plantings in California, Texas and some southern states.

In 1875 a few small pistachio trees, imported from France were planted in Sonoma, Calif. In the early 1900's the U.S. Dept. of Agriculture assembled a collection of Pistacia species and pistachio nut varieties at the Plant Introduction Station in Chico, Calif. Commercial production of pistachio nuts began in the late 1970's and rapidly expanded to a major operation in the San Joaquin Valley. Other major pistachio producing areas are Iran and Turkey and to a lesser extent, Syria, India, Greece, Pakistan and elsewhere. Adaptation: Pistachios thrive in areas which have winters cool enough to break bud dormancy and hot, long summers. They are drought resistant and very tolerant of high summer temperatures, but cannot tolerate excessive dampness and high humidity. The tree has about the same cold resistance as almonds and olives but flowers later in spring than almonds. Chill requirements are estimated at 600 to 1,500 hours. In this country the pistachio is best adapted to the hot, drier regions of California and the Southwest, especially California's central valley and southern California inland areas.

Pistachio trees are not particularly suitable as container plants. DESCRIPTION Growth Habits: The pistachio is a broad, bushy, deciduous tree which grows slowly to a height and spread of 25 to 30 feet, with one or several trunks. The trees are inclined to spread and droop, and may initially need staking. Their open habit and attractive foliage make them valuable ornamentals. Under favorable conditions pistachio trees live and produce for centuries. Foliage: The large, grayish leaves have 3 to 5 roundish, 2 to 4 inch-long leaflets. Flowers: Pistachios are dioecious with male and female flowers on separate trees. Male and female trees must be present for fruit to set, or a branch from a male tree may be grafted on a female tree. The small, brownish green flowers are without petals and borne on axillary racemes or panicles in early summer. Wind carries the pollen from the male to the female flowers. Fruit: The reddish, wrinkled fruits are borne in heavy clusters somewhat like grapes.

Although known as a nut, the fruit of the pistachio is botanically a drupe, the edible portion of which is the seed. The oblong kernel is about 1 inch in length and 1/2 inch in diameter and protected by a thin, ivory-colored, bony shell. Normally the shells split longitudinally along their sutures when mature. Under unfavorable conditions during nut growth, the shells may not split open. The color of the kernel varies from yellowish through shades of green, which extends throughout the kernel. In general the deeper the shade of green, the more the nuts are esteemed. Pistachio nuts are rich in oil, with an average content of about 55%. The trees begin bearing in 5 to 8 years, but full bearing is not attained until the 15th or 20th year. Pistachios tend toward biennial bearing, producing heavy crop one year followed by little or none the next. Production of nuts is also influenced by drought, excessive rain, heat or cold and high winds. CULTURE Location: Pistachios should be planted in full sun. The size of the slow growing trees can be further controlled by pruning.

When planting, avoid rough handling since the budded tops are easily broken away from the understock. Soil: The trees do best on soils that are deep, friable and well drained but moisture retaining. It can, however, survive in poor, stony, calcareous, highly alkaline or slightly acid, or even saline soils. The root is deeply penetrating. Irrigation: Pistachios will tolerate considerable drought but do best with deep, infrequent waterings. Fertilization: Since pistachios grow slowly, they do not require large quantities of nitrogen fertilizer. A spring feeding of a complete fertilizer such as 10-10-10 NPK should be adequate. Pruning: Pruning can be important to commercial growers in order to shape the trees for mechanical harvesting, but less so for the home orchardist. The trees should be trained to a modified central leader with 4 or 5 main scaffold limbs branching about 4 ft. from the ground. After initial training, little pruning is needed except to remove interfering branches. Heavy pruning reduces yield. Propagation: The pistachio is usually propagated in California by budding or grafting selected scions onto seedling stocks of P. atlantica, P.

terebinthus and P. integerrima. These rootstock species are used because of their vigor and resistance to nematodes and soil borne fungi. Pests and Diseases: A number of fungi attack the pistachio. The most serious fungal disease in California is Verticillium wilt, which can quickly kill trees of varying age. Most pistachios are now grafted to Verticillium resistant P. integerrima rootstock. The trees are also sensitive to the oak root fungus, Armillaria mellea. Insect pests include the aphid, Anapleura lentisci and several species of leaf-footed bugs and stink bugs. The nuts are also very attractive to squirrels and some birds, including bluejays and woodpeckers. Harvest: The nuts are harvested when the husk or hull covering the shell becomes fairly loose. A single shaking will bring down the bulk of the matured nuts, which can be caught on a tarp or canvas. A fully mature tree may produce as much as 50 pounds of dry, hulled nuts. The hulls should be removed soon after to prevent staining of the shells.

To enhance splitting, the hulled nuts may then be dipped into water to moisten the shell and spread out in the sun to dry. One method of salting the split nuts is to boil them in a salt solution for a few minutes, then redry and store them. Stored in plastic bags pistachios will last for at least 4 to 6 weeks in the refrigerator. Frozen they will last for months. The pistachio is unique in the nut trade due to its semi-split shell which enables the processor to roast and salt the kernel without removing the shell, and which at the same time serves as a convenient form of packaging. About 90% of California pistachios are consumed as in-shell snacks. Shelled pistachios are utilized commercially in confectionery, ice cream, candies, sausages, bakery goods and flavoring for puddings. They can also be added to dressings, casseroles and other dishes. Commercial Potential: Pistachio nuts are considered one of the prime edible nuts, along with almonds, macadamias and cashews.

The production of pistachio nuts in California has increased dramatically in recent years, from some 4-1/2 million pounds in 1977 to over 80 million today. With additional promotion, production is estimated to ultimately exceed 129 million pounds. CULTIVARS Many varieties of pistachio have been developed, because the crop has been grown for several thousands of years. In California some 13 cultivars have been tested, including Kerman, Ibrahmim, Owhadi, Safeed, Shasti and Wahedi (largest nuts of any cultivar). The first nut bearing cultivars tested at Chico, Calif. were Bronte, Buenzle, Minassian, Red Aleppo, Sfax and Trabonella. Kerman is liked by importers and processors for its size, crispness and snap when eaten. A sister seedling of Kerman, Lassen, also produces good quality large-sized nuts. The standard male cultivar is Peters. The Kerman and Peters cultivars are more fully described below. Kerman Female. Nut above average in size. Shells split well, are easily opened by hand.

Kernel size above average, of high quality, readily shaken or knocked from tree when ripe. Tree vigorous, upright-spreading. Blooms late, produces heavily but biennially. By far the leading commercial cultivar in the U.S. Originated in Chico, Calif. from seeds imported from Iran. Peters Male. Good producer of pollen, its blossoming coinciding with early blossoming cultivars, as well as the later blooming Kerman. Has a tendency to be a loppy, weak grower, especially when propagated on P. vera roots. Originated in Fresno, Calif. by A. B. Peters. FURTHER READING Duke, James A. CRC Handbook of Nuts. CRC Press. 1989. pp. 240-243. Robert and Lance Walheim. Western Fruit and Nuts. HP Books, Inc. 1981. p. 166. World market for state's pistachios / California leads all U.S. producers, exports 30 percent of crop - SFGate World market for state's pistachios / California leads all U.S.

producers, exports 30 percent of crop Eric Brazil, Chronicle Staff Writer Published 4:00 am, Sunday, September 23, 2001 Photo: Kim Komenich Close Image 1 of 2 It's pistachio harvest time and Keenan Farms in Avenal is shaking trees, hulling, washing, roasting and packaging tons of nuts. Robert Keenan, president of Keenan Farms, oversees the washing and roasting processes. CHRONICLE PHOTO BYKIM KOMENICH less It's pistachio harvest time and Keenan Farms in Avenal is shaking trees, hulling, washing, roasting and packaging tons of nuts. Robert Keenan, president of Keenan Farms, oversees the washing and roasting ... more Photo: Kim Komenich Image 2 of 2 It's pistachio harvest time and Keenan Farms in Avenal is shaking trees, hulling, washing, roasting and packaging tons of nuts.

Here is the way the nuts grow on the trees, housed in a pink husk CHRONICLE PHOTO BYKIM KOMENICH less It's pistachio harvest time and Keenan Farms in Avenal is shaking trees, hulling, washing, roasting and packaging tons of nuts. Here is the way the nuts grow on the trees, housed in a pink husk CHRONICLE PHOTO ... more Photo: Kim Komenich World market for state's pistachios / California leads all U.S. producers, exports 30 percent of crop 1 / 2 Back to Gallery 2001-09-23 04:00:00 PDT Avenal, Kings County -- Jump-started years ago by crises half a world away, California's pistachio industry has grown from an exotic experiment to a virtual domestic monopoly and a major position in the international market in just 25 years. The 2001 pistachio harvest that began Sept. 5 on the blazing hot west side of the southern San Joaquin Valley is part of an industry still in an expansive mood.

For a month, 526 growers and 23 processors in nearly half of California's counties mechanically shake pistachios out of their trees and hull, roast, dry, sort and package the mild, buttery-sweet nuts in an around-the-clock sprint. "This is the fun time of the year, it's when we see the fruits of all our growing efforts," said Robert Keenan , president of Keenan Farms in Avenal. Keenan, a grower and processor who got in on the ground floor of the pistachio business when he planted 300 acres of trees in 1972, is convinced that "there's a huge, untapped domestic market," for pistachios. After all, he said, per capita consumption among Americans is just half a pound, shell and all. Keenan sells pistachios raw, roasted, salted and unsalted, shelled and unshelled, dyed red and natural colors, in bulk, in retail bags and boxes and jars. He recently introduced microwaveable pistachios. "It's a minor item right now, but we hope it'll be popular next year," he said. It takes six years for a pistachio tree to bear commercially.

The state's first harvest from 345 bearing acres was just 1.5 million pounds. Last year's $237 million harvest from 75,000 bearing acres was 242 million pounds. Kern and Madera counties, with nearly 50,000 bearing acres between them, are the state biggest pistachio producers. ACREAGE GROWING It is a measure of the industry's confidence in its continued profitable expansion that growers, Keenan included, have planted another 25,000 acres that have yet to bear commercially. "This is an agricultural success story. These are 100,000 acres of a crop that did not exist 25 years ago," said Karein Reinecke , executive director of the California Pistachio Commission . There was a noticeable spurt in pistachio plantings after 1979, when Iran took 63 Americans hostage. That crisis lasted 444 days and soured relations between the two nations, a condition that persists to this day. Iran, the world's leading producer of pistachios, had been the principal supplier for the United States.

Then-President Jimmy Carter clamped a yearlong embargo on Iranian pistachios, and when it lapsed, Iran began dumping below-cost pistachios on the American market. That practice came to an abrupt halt in 1987, when California's pistachio industry, adroitly taking advantage of the U.S. adversarial position toward Iran during its war with Iraq, succeeded in winning the imposition of prohibitive duties on Iranian pistachios. In 1987, Iranian pistachio imports to the United States totaled zero. In 1988, demand for California pistachios exceeded supply for the first time. Pistachio growers also benefited from favorable tax treatment because they were producing a speculative agricultural crop requiring heavy capital investment, while the industry was taking off. WORLD'S 2ND-BIGGEST PRODUCER California pistachios entered the European market in substantial volume in 1997, when a freeze destroyed half of the Iranian crop and Iranian pistachios were banned from entering Europe because of high levels of a naturally occurring toxin in the nuts.

Exports now account for about 30 percent of California's pistachio sales, with Italy, Germany, Canada, France, Japan and Hong Kong as major customers. Internationally, U.S. production ranks second only to Iran's. Pistachios are an alternate bearing crop, heavy one year, light the next. But California had back-to-back heavy crops in 1992-93 and 1997-98, and the estimate for the crop now being harvested is about 200 million pounds. Virtually all pistachios grown in California are of the Kerman variety, derived from a seed brought to the United States from Iran by the late William Whitehouse , a plant scientist. Whitehouse's specimen was pollinated by a male pistachio discovered in a Fresno backyard. Kerman produces a large nut with a high percentage of naturally split shells. "World markets demand a clean, consistent, high-quality product, and that's what we provide," Keenan said.

AVOIDING OVERPRODUCTION Reineke acknowledges that avoiding the overproduction problem that afflicts many, if not most California crops, could be a problem, although "we do have a grace period of six years before a tree starts producing." Industry leaders see the so-called kernel market -- developing pistachios as an ingredient in food manufacturing -- as a likely growth area. "It's taken us a long time to get to this point," Reinecke said. "You'll see a different face on the industry as (pistachios) become more of a commodity." The industry is also trying to remove itself from the niche category and reposition itself as a snack food instead of a treat. It's trying out the slogan that pistachios are "the snack food that's not a junk food." "If it's a snack, you eat more of 'em," Keenan said. TAKE THEM OUT TO THE BALLGAME Because of their convenience for out-of-hand eating, as well as taste and nutritional value, pistachios would seem a natural addition to the ballpark food menu. The industry has tried a few times to interest professional sports teams in pistachios, but no match has been made.

Pistachio shells that fall hollow-side-down can be difficult to sweep up. Promotional ideas for a pistachio-sports tie abound nevertheless. The latest surfaced in Fresno after the Fresno State University football team's 44-22 upset over nationally ranked Oregon State on Sept. 2. Fresno State included pistachios among its featured snacks -- along with sunflower seeds and peanuts -- for the first time this year. Now, Tony Bigatto, marketing director for Meridian Nut Growers Alliance , is proposing that Fresno State designate pistachios as the official snack of the football team. "We're working on that," he said. "We're curious to see what they say about the shells. They may blow 'em away instead of sweeping." Latest from the SFGATE homepage: Click below for the top news from around the Bay Area and beyond. Sign up for our newsletters to be the first to learn about breaking news and more. Go to 'Sign In' and 'Manage Profile' at the top of the page.

PISTACHIO NUT GROWING IN TURKEY ISHS Acta Horticulturae 419: I International Symposium on Pistachio PISTACHIO NUT GROWING IN TURKEY Author: 10.17660/ActaHortic.1995.419.26 Abstract: Turkey is one of the main pistachio nut producing country in the world. Wild trees of Pistacia species are spread in almost all parts of Anatolia. However, the majority of Pistacia trees are in the South Eastern part of the Country. Because the climate of this region is quite suitable for growth of Pistacia trees or shrubs. Eventually this region is the most important area for pistachio nut production although the annual precipitation is very low (200–400 mm), the soils are poor, stony, calcareous and summers are very hot and dry and the winters are rather cold. So in a way pistachio nut is grown in Turkey in marginal lands where no other fruit or even field crops can be grown economically unless some cultural measures such as irrigation, fertilization are taken.

Beside the South-East parts of the Country, trees or shrubs of the Pistacia such as P.terebinthus, P.atlantica, P.lentiscus are wide spread in the Mediterranean, Aegean coastal lines, in the transitional areas between the Mediterranean and Central Anatolia, in Marmara Sea region, in the transitional area between Central and Eastern Anatolia. Although in all of these places the wild trees are grown perfectly, the cultural varieties are hardly grown because of the lack of enough heat sum during the summer months to fill the kernels. However, in some places the pistachio nuts obtained from the top-worked Pistacia trees are being used for fresh nut consumption. In some districts where the summers are somewhat warmer and long the produced pistachio nut kernels are preferred because of their green color. According to the Turkish statistics the production was the highest in 1991 as 64 000 tons and the lowest in 1980 as 7,500 tons. There are fluctuations in the production values of different years due to alternate bearing of pistachio nut cultivars.

Of course in some years (1980 and 1988) the yield was lowered by adverse climatic conditions such as late spring frosts, hail storms, dry and hot winds from the southern deserts etc. Generally almost all the pistachio nut cultivars including Iranian, American cvs show alternate bearing but the severity of it is not as strong as in the Turkish, Syrian, Greece, Italian and Tunisian cvs. Most of the Iranian cvs and Turkish Siirt c.v. are the varieties with “relative” alternate bearing habit. In these cvs the yield is high in “on years” and about half in the “off years”. Therefore in Turkey, during the last decade new plantations of pistachio nut are being established by Siirt c.v. In Turkey yield per tree is generally very low even if only the trees of fruit-bearing age are taken into consideration. In fact, the average yield is approximately 1.8 kg/tree in the "on years" and 1.35kg/tree in the "off year". Sanliurfa and Gaziantep are the two leading provinces in pistachio nut production. These are followed by K.Maras, Adiyaman and Siirt.

However, the biggest orchard is in Ceylanpinar State Farm where the size of the orchard is 3.5 thousand ha. It is interesting to note that non of these orchards in Sanliurfa and Gaziantep are under irrigation. Pistachio Tree Common Names: Pistachio, Pistache. Related Species: Mt. Atlas Pistache (Pistacia atlantica), Chinese Pistache (P. chinesis), Terebinth Pistache (P. terebinthus) Distant Affinity: Cashew (Anacardium occidentale), Mango (Mangifera indica), Ambarella (Spondias cytherea), Yellow Mombin (Spondias mombin), Red Mombin (Spondias purpurea), Imbu (Spondias tuberosa) and others. Origin: The pistachio tree is native to western Asia and Asia Minor,from Syria to the Caucasus and Afghanistan. Archaeological evidence in Turkey indicate the nuts were being used for food as early as 7,000 B.C. The pistachio was introduced to Italy from Syria early in the first century A.D.

Subsequently its cultivation spread to other Mediterranean countries. The tree was first introduced into the United States in 1854 by Charles Mason, who distributed seed for experimental plantings in California, Texas and some southern states. In 1875 a few small pistachio trees, imported from France were planted in Sonoma, Calif. In the early 1900's the U.S. Dept. of Agriculture assembled a collection of Pistacia species and pistachio nut varieties at the Plant Introduction Station in Chico, Calif. Commercial production of pistachio nuts began in the late 1970's and rapidly expanded to a major operation in the San Joaquin Valley. Other major pistachio producing areas are Iran and Turkey and to a lesser extent, Syria, India, Greece, Pakistan and elsewhere. Adaptation: Pistachios thrive in areas which have winters cool enough to break bud dormancy and hot, long summers. They are drought resistant and very tolerant of high summer temperatures, but cannot tolerate excessive dampness and high humidity. The tree has about the same cold resistance as almonds and olives but flowers later in spring than almonds.

Chill requirements are estimated at 600 to 1,500 hours. In this country the pistachio is best adapted to the hot, drier regions of California and the Southwest, especially California's central valley and southern California inland areas. Pistachio trees are not particularly suitable as container plants. DESCRIPTION Growth Habits: The pistachio is a broad, bushy, deciduous tree which grows slowly to a height and spread of 25 to 30 feet, with one or several trunks. The trees are inclined to spread and droop, and may initially need staking. Their open habit and attractive foliage make them valuable ornamentals. Under favorable conditions pistachio trees live and produce for centuries. Foliage: The large, grayish leaves have 3 to 5 roundish, 2 to 4 inch-long leaflets. Flowers: Pistachios are dioecious with male and female flowers on separate trees. Male and female trees must be present for fruit to set, or a branch from a male tree may be grafted on a female tree. The small, brownish green flowers are without petals and borne on axillary racemes or panicles in early summer.

Wind carries the pollen from the male to the female flowers. Fruit: The reddish, wrinkled fruits are borne in heavy clusters somewhat like grapes. Although known as a nut, the fruit of the pistachio is botanically a drupe, the edible portion of which is the seed. The oblong kernel is about 1 inch in length and 1/2 inch in diameter and protected by a thin, ivory-colored, bony shell. Normally the shells split longitudinally along their sutures when mature. Under unfavorable conditions during nut growth, the shells may not split open. The color of the kernel varies from yellowish through shades of green, which extends throughout the kernel. In general the deeper the shade of green, the more the nuts are esteemed. Pistachio nuts are rich in oil, with an average content of about 55%. The trees begin bearing in 5 to 8 years, but full bearing is not attained until the 15th or 20th year. Pistachios tend toward biennial bearing, producing heavy crop one year followed by little or none the next. Production of nuts is also influenced by drought, excessive rain, heat or cold and high winds.

CULTURE Location: Pistachios should be planted in full sun. The size of the slow growing trees can be further controlled by pruning. When planting, avoid rough handling since the budded tops are easily broken away from the understock. Soil: The trees do best on soils that are deep, friable and well drained but moisture retaining. It can, however, survive in poor, stony, calcareous, highly alkaline or slightly acid, or even saline soils. The root is deeply penetrating. Irrigation: Pistachios will tolerate considerable drought but do best with deep, infrequent waterings. Fertilization: Since pistachios grow slowly, they do not require large quantities of nitrogen fertilizer. A spring feeding of a complete fertilizer such as 10-10-10 NPK should be adequate. Pruning: Pruning can be important to commercial growers in order to shape the trees for mechanical harvesting, but less so for the home orchardist. The trees should be trained to a modified central leader with 4 or 5 main scaffold limbs branching about 4 ft. from the ground. After initial training, little pruning is needed except to remove interfering branches. Heavy pruning reduces yield.

Propagation: The pistachio is usually propagated in California by budding or grafting selected scions onto seedling stocks of P. atlantica, P. terebinthus and P. integerrima. These rootstock species are used because of their vigor and resistance to nematodes and soil borne fungi. Pests and Diseases: A number of fungi attack the pistachio. The most serious fungal disease in California is Verticillium wilt, which can quickly kill trees of varying age. Most pistachios are now grafted to Verticillium resistant P. integerrima rootstock. The trees are also sensitive to the oak root fungus, Armillaria mellea. Insect pests include the aphid, Anapleura lentisci and several species of leaf-footed bugs and stink bugs. The nuts are also very attractive to squirrels and some birds, including bluejays and woodpeckers. Harvest: The nuts are harvested when the husk or hull covering the shell becomes fairly loose. A single shaking will bring down the bulk of the matured nuts, which can be caught on a tarp or canvas.

A fully mature tree may produce as much as 50 pounds of dry, hulled nuts. The hulls should be removed soon after to prevent staining of the shells. To enhance splitting, the hulled nuts may then be dipped into water to moisten the shell and spread out in the sun to dry. One method of salting the split nuts is to boil them in a salt solution for a few minutes, then redry and store them. Stored in plastic bags pistachios will last for at least 4 to 6 weeks in the refrigerator. Frozen they will last for months. The pistachio is unique in the nut trade due to its semi-split shell which enables the processor to roast and salt the kernel without removing the shell, and which at the same time serves as a convenient form of packaging. About 90% of California pistachios are consumed as in-shell snacks. Shelled pistachios are utilized commercially in confectionery, ice cream, candies, sausages, bakery goods and flavoring for puddings. They can also be added to dressings, casseroles and other dishes. Commercial Potential: Pistachio nuts are considered one of the prime edible nuts, along with almonds, macadamias and cashews.

The production of pistachio nuts in California has increased dramatically in recent years, from some 4-1/2 million pounds in 1977 to over 80 million today. With additional promotion, production is estimated to ultimately exceed 129 million pounds. CULTIVARS Many varieties of pistachio have been developed, because the crop has been grown for several thousands of years. In California some 13 cultivars have been tested, including Kerman, Ibrahmim, Owhadi, Safeed, Shasti and Wahedi (largest nuts of any cultivar). The first nut bearing cultivars tested at Chico, Calif. were Bronte, Buenzle, Minassian, Red Aleppo, Sfax and Trabonella. Kerman is liked by importers and processors for its size, crispness and snap when eaten. A sister seedling of Kerman, Lassen, also produces good quality large-sized nuts. The standard male cultivar is Peters. The Kerman and Peters cultivars are more fully described below. Kerman Female. Nut above average in size. Shells split well, are easily opened by hand.

Kernel size above average, of high quality, readily shaken or knocked from tree when ripe. Tree vigorous, upright-spreading. Blooms late, produces heavily but biennially. By far the leading commercial cultivar in the U.S. Originated in Chico, Calif. from seeds imported from Iran. Peters Male. Good producer of pollen, its blossoming coinciding with early blossoming cultivars, as well as the later blooming Kerman. Has a tendency to be a loppy, weak grower, especially when propagated on P. vera roots. Originated in Fresno, Calif. by A. B. Peters. Cultivation Description The Pistachio Tree The scientific name for the pistachio is Pistacia vera L. It is a member of the family Anacardiaceae which contains such widely known plants as the cashew, mango and poison oak. It is a deciduous tree, requiring approximately 1,000 hours of temperature at or below 45ï¿½ F. in order to grow normally after its winter dormancy. Pistachio nut trees, generally, are suited for areas where summers are long, hot and dry, and the winters are moderately cold.

A native desert tree, it does not tolerate high humidity in the growing season. The trees are dormant from December through February and begin to bloom with the arrival of warmer weather in late March. The male pollinates the female via the April winds, and the shell of the nut is fully developed by mid-May. Before June ends, the seed inside the shell has begun its rapid expansion and by the first of August, the seed has filled the shell. The nuts, splitting at the seams, are usually ready to be harvested beginning September 10th. Pistacia vera L. probably originated in Central Asia where large stands of wild trees are found in areas known today as Iran, Turkey and Afghanistan. The first commercial plantings in these countries were most likely started from seeds collected from the best wild trees. The tree was introduced into Mediterranean Europe at about the beginning of the Christian era. The climate in the Tularosa Basin is almost identical to the pistachio producing areas of Iran and Turkey. The altitude of both areas is identical. Although the pistachio was first introduced into California by the US Department of Agriculture about 1904, very little interest was generated until the 1950ï¿½s.

Since that time, pistachios have become a significant farm commodity in California. Plantings have also been made in Arizona, New Mexico and Texas in those areas that meet the climate criteria. The tree flourishes and bears well in well-drained soils, but its root system will not tolerate prolonged wet conditions. It seems more tolerant to alkaline and saline conditions than most other commercial trees. The vigor and productive life of the tree is extremely long lasting. In the mid-East, there are trees on record of having productivity of several hundred years. The pistachio is a small tree, reaching about 30 feet of height at full maturity. Usual commercial plantings are approximately 120 trees per acre. They begin to produce nuts in the 4th or 5th year after planting, and good production takes 8 to 10 years, with full bearing maturity occurring after 15 to 20 years. Average yield per tree is 1/2 lb the 5th year, increasing to up to 80 lb at maturity. A large percentage of pistachios is marketed in the shell for eating-out-of-the-hand snack food. Pistachios are a rich source of essential nutrients, fiber and protein.

Low in saturated fat and cholesterol free, increasing numbers of people are discovering how enjoyable this delicious nut can be. Planting, Growing, and Caring For Pistachio Trees Ashok India :: Pistachios Contact Us History Of Pistachios: Unquestionably one of the earliest authenticated historical records of any edible nuts is the Pistachio. Carbonised pistachio remains have dated back as early as 6760 B.C. from the early Neolithic settlement in the Hashemite Kingdom of Jordan. In early times pistachios were regarded as a food for the wealthy and privileged. Although the pistachio tree has been known throughout recorded history, its place of origin is uncertain. It is probably native to western Asia and Asia Minor, but is found growing wild eastward as far as Pakistan and India . According to Pliny, the pistachio was introduced to Italy from Syria during the reign of Tiberius, early in the first century A.D. Subsequently, its cultivation spread to other Mediterranean countries. The Pistachio Tree The pistachio tree is a deciduous tree, which grows slowly to a height and spread of twenty-five to thirty feet.

It can survive under dry, adverse conditions in poor, stony terrain where for most of the year there may be no rainfall. It can grow well on steep, rocky slopes suitable only for goats; it can endure drought as well. It thrives in areas, which have winters cool enough to break bud dormancy and hot long summers. The tree is resistant to cold and wind but cannot tolerate excessive dampness and high humidity. It flourishes in some regions of Iran where temperatures vary from over 100 degrees in the summer to 15 degrees in the winter. Sometimes known as the "pistache", the pistachio differs from other popular dessert nuts in the characteristic green of its kernel. This coloration, which varies from yellowish through various shades of green, is not limited to the surface but extends throughout the kernel. In general, the deeper the shades of green, the more the nuts are esteemed. The fruits grow in clusters resembling grapes. Although popularly known as a nut, the fruit of the pistachio is classified botanical as a drupe, the edible portion of which is the seed.

This oblong kernel about one inch in length and one-half in diameter is protected somewhat from dust, dirt and other impurities by a thin, ivory-coloured, bony shell. When conditions are favourable, the shells split open just prior to harvest and have an appearance of a laughing face. Pistachio Producing Areas: The world's major pistachio producing areas are Iran , Turkey , and the San Joaquin Valley of California. Due to the tough trade regulations with Iran , it is near impossible to find the Iranian variety in the United States . There is an import tax upwards of three hundred percent of the value of the pistachios to import Iranian pistachios. Today, Turkey is the main supplier of imported pistachios in the United States . Most of the Turkish production comes from the dry, barren foothills of western and south-eastern Turkey , principally from the regions of Gaziantep and Urfa . Harvesting Pistachios: During harvest, the shells often become stained and blemished. Unless camouflaged, the pistachios appear unappetising. United States importers sometimes employ a non-toxic red vegetable dye to give the nuts visual appeal.

The red colour serves another purpose as well, since it appeals to consumers who are used to it and demand it. In California , however, pistachios are mechanically hulled and dried and most are not coloured and left in the unblemished, natural state. There is considerable controversy concerning the merits of home-grown versus imported pistachios. The American importers of Turkish and Iranian pistachios describe the California counterparts as beautiful but tasteless. The California producers claim their pistachio taste about the same but are larger, fresher and easier to open. California is the only state, which produces pistachios on a commercial scale. Most of the production comes from the San Joaquin and Sacramento Valleys , although some small acreage has been planted in the California desert near Barstow and Mojave, as well as in other parts of the state. Under favourable conditions a pistachio tree can live and produce for centuries. When ripe, the pistachio tree is shaken and the nuts fall to the ground to be harvested. Following harvest, the nuts must be hulled and dried within twenty-four hours to maintain their high quality and unblemished appearance.

The nuts are dried with forced air at 150 to 160 degrees. The moisture content, which was as high as forty-five percent in the freshly harvested nuts, is reduced to five percent in about ten hours. "Electric eye" sorters then spot and remove blemished nuts to be dyed or shelled. The good quality is then graded and about ninety percent are roasted and salted in their shell for consumption. Shelled pistachios are utilised commercially in confectionery, ice cream, candies, sausages, bakery goods and flavouring. Today, pistachios remain one of the most popular nuts for people of all ages. Approximately, three hundred million pounds of California in shell pistachio nuts are grown annually in this country. © Copyright 2006 Ashok Irrigation Equipments India Pvt. Ltd., Jalgaon (India). All rights reserved.

Question: Half the world's pistachio nuts are grown in which country?
Answer: Iran