Pistachios Trees in Spain
Most of the Spanish plantations are new (less than 20 years old). The total surface area is
estimated at some 10.000 hectares. Of these, some 300 hectares are located in Lleida. Other important plantations are located in Castile-La Mancha, Extremadura and Andalusia. The plantations have primarily been established on dry land (an estimated 8.000 hectares), although there are also plantations with deficit irrigation (an estimated 2.000 hectares).
The pistachio was introduced to Spain by the Romans and cultivated by the Arabs. In the
modern era it has vanished from our fields. After the reintroduction of the crop in the 1980’s, it has recently awakened considerable interest, particularly in zones of continental climate.
Harvest takes place anywhere from late August to early October. Between 5 and 7 years of age, the pistachio tree begins bearing fruit. A biennial bearer (a heavy crop one year and little crop the next), there appears to be no upper age limit to a tree’s viability. Once ripened, the nuts are quickly harvested, cleaned, sorted and roasted for the perfect snack or for ingredient usage.
Put simply, organic farming is an agricultural system that seeks to provide you, the consumer, with fresh, tasty and authentic food while respecting natural life-cycle systems.
To achieve this, organic farming relies on a number of objectives and principles, as well as common practices designed to minimize the human impact on the environment, while ensuring the agricultural system operates as naturally as possible.
Organic farmers respect the environment through:
Responsible use of energy and natural resources
Maintenance of biodiversity
Maintenance of regional ecological balances
Enhancement of soil fertility
Maintenance of water quality
The result is the healthiest flavor.
More information about organic products
High Quality Pistachios
All products undergo a test, hold and release program ensuring compliance with specifications.
All employees undergo extensive food safety training with mandatory compliance initiatives.
All facilities are staffed with full-time and dedicated Quality Control personnel.
Each manufacturing process is supervised by Quality Control personnel.
Outreach program invites university professors, industry food safety experts, technical consultants and microbiologists to review our food safety procedures.