Where is the latest pecan producing area?
Pecan, also known as American hickory or longevity nut, is the fruit of a large tree in the genus Carya of the Juglandaceae family. It is one of the world's top ten nuts, crisp and delicious with a rich, lingering aroma. It can be eaten raw or roasted, and can also be used to make various pastries. It is an excellent snack for travel and leisure and a high-end gift for relatives and friends. Now let's take a look at the producing areas and distribution of pecans!
Producing Areas and Distribution of Pecans
Pecans are native to the United States and northern Mexico on the North American continent. They are one of the 17 species of hickory in the world, a purely wild fruit type, and a natural green food free of any public hazard pollution. They have now become one of the world's dry fruit tree species. In China, they are cultivated in Hebei, Henan, Jiangsu, Zhejiang, Fujian, Jiangxi, Hunan, Sichuan and other provinces.
Producing Environment of Pecans
Pecan is a sun-loving tree species that prefers a warm and humid climate. It has a relatively wide adaptability to soil pH, growing well in both slightly acidic and slightly alkaline soils. It is not tolerant of drought or barren soil. It grows rapidly in deep, loose, humus-rich alluvial plains or river valley areas. It has a deep root system, strong sprouting ability, moderate growth speed and a long lifespan, and is suitable for cultivation in river and lake areas.
How to Select Pecans
1. When selecting pecans, check whether they are plump and whether the color is uniform. Choose ones that are similar in size.
2. Pecans come in large tip, medium tip, small tip, large round, medium round, small round and other types. The large ones are more expensive, but bigger is not necessarily better. It depends on personal preference; the smaller ones have a more delicate flavor.
3. Pecans are generally considered best when they are large, round and neat, with thin white clean shells, dry, with large kernel pieces, white clean color and high oil content. The selection method should mainly involve cracking open the nut to observe the kernel. Plump kernels are superior, shriveled ones inferior.
4. If the kernels are entirely oily, sticky to the touch, dark brown and have a rancid taste, they have seriously deteriorated and must not be eaten.