Pecans
The pecan tree is classified as an alternate bearing fruit, producing a bumper crop every other year. Texas produced 70 million pounds of pecans in 2001, up from 30 million pounds in 2000. In 1999, Texas produced a near-record 90 million pounds of nuts valued at more than $68 million. And, for the pecan industry, it is not all fruit cake and pies. Pecan shells are used to manufacture filler for plastic and veneer wood. Pecan wood is used for furniture, agricultural implements, flooring, firewood and even baseball bats. The Texas pecan makes an important contribution to the Texas agriculture industry.

Texas is the country’s second-largest producer of orchard-grown pecans. While there is some Texas production of pistachios, English walnuts and black walnuts, Texas growers are particularly nutty about the success of the pecan tree and have focused on developing the species. Twenty percent of the state’s pecan industry is located in El Paso. Other production areas are Central Texas, which includes Austin and Bastrop, San Saba, Comanche County and a portion of the Coastal Bend area around Sequin.

Pecan trees, the largest of the hickories and the backbone of the Texas nut industry, grow wild along almost every river and stream in Texas. Science tells us that pecan trees flourished in Texas long before Native Americans migrated across the hills and plains of what would become the Lone Star State to gather pecans for their winter staple, and fossilized remains of pecans confirm that the original home of the pecan is Texas. Pecan trees are so plentiful and popular that in 1919 the Texas Legislature voted to make the pecan tree the official state tree of Texas.

In addition to the indigenous variety of pecan tree, there are more than 1,000 improved varieties of pecans, sometimes referred to as paper shell pecans. The Texas-grown pecans are improved varieties, which are large and meaty with thick or thin shells. Higher oil content in many of the Texas varieties adds flavor. Texas markets both shelled and unshelled pecans. The industry is essentially divided into two categories: native pecan and orchard-grown.

There are between 600,000 to 1 million acres of native pecans growing along the numerous rivers, streams and creeks throughout Texas. Year after year, Texas is the nation’s largest producer of native pecans. Dense stands of trees can be found along many of the state’s major rivers, including the Red, Sabine, Trinity, Neches, Brazos, Colorado, Guadalupe and Nueces. Of the total number of native trees in Texas, approximately 40,000 acres are managed consistently. Farmers markets and roadside stands are the best outlets for these native selections.

Selection: Shelled nuts should be plump and uniform in size and color. When buying unshelled pecans, inspect the shell and select smooth, light brown shells.

Storage: Shelled and unshelled pecans are perishable and must be stored properly. Both should be secured in an airtight container. You can refrigerate for up to nine months or freeze for up to two years. You can refreeze pecans several times without any loss of quality.

General Produce Safety Guidelines:

• All fresh produce that is peeled or cut should be refrigerated within two hours. Leftover cut produce should be discarded if left at room temperature for more than two hours.
• Hands should be washed with hot soapy water before and after handling fresh produce.
• Wash all fruits and vegetables with cool tap water immediately before eating. Do not use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce. Always use clean cutting boards and utensils when handling fresh produce.