Posts Tagged: Pistachios
A new UC Cooperative Extension podcast that focuses on growing orchard crops in the San Joaquin and Sacramento valleys is now available free at http://growingthevalleypodcast.com, Apple iTunes and Google Play Music. The hosts are Phoebe Gordon,...
UC Agriculture and Natural Resources will be offering a three-day, multi-topic Pistachio Production Short Course on Nov. 14-16, 2017. Held in Visalia, this course will provide participants with the latest information and research from several UC experts on pistachio orchard production, field preparation, planting, pruning, economics, diseases, integrated pest management, and harvesting. The course is designed for orchard decision makers, and covers the latest scientific research that supports current and developing pistachio production practices, including regional differences.
The short course will take place at the Visalia Convention Center at 303 E Acequia Ave in Visalia. Registration is open and offers at a three-day package that includes a light breakfast and lunch each day. Discounted early registration ends Oct. 23, 2017. Register at http://ucanr.edu/registration2017pistachio.
Visit our website to see the latest information and to sign up to receive email notices http://ucanr.edu/sites/PistachioShortCourse/.
If you have any questions, please contact Kellie McFarland at (530) 750-1259 or email@example.com.
Stacked high in the back corner were bags of California pistachios – a reminder of how prominent a producer the Golden State is and a sign of the marketing power of its largest pistachio processor, Paramount Farms. The United States is the world’s leading pistachio producer, and 99 percent of the country’s crop comes from California.
Pistachios are California’s third-biggest nut crop, behind almonds and walnuts, and the state’s sixth-leading agricultural export, with markets spanning from Canada to China.
To help continue to improve production, the pistachio industry is turning to the University of California. In January, the California Pistachio Research Board announced it will donate $1.5 million to support a UC Cooperative Extension specialist to conduct nut and fruit disease research. This specialist position will help UC Agriculture and Natural Resources fulfill its mission as well as serve the pistachio industry’s needs.
UC research plays a key role in keeping California the nation’s leading agricultural state. Partnerships such as the one with the Pistachio Research Board – and previous ones with the California Rice Research Board and California Table Grape Commission – represent a new funding model to extend that role.
On the dairy side, California is known for happy cows; eastern Canada is known for bagged milk. Yes, milk is sold in bags of three, each 1.33 liters. My sister-in-law likes the bags because the packaging is more environmentally friendly than plastic jugs. You even can purchase specially designed pitchers for dispensing bagged milk. The key is cutting the tip of the bag properly, so it can pour smoothly – not too slow and not too fast. It’s an interesting concept, but a little messy. Will milk bags catch on in California? I think that will be a tough nut to crack.
Two free publications on nuts have recently been published by ANR — Nuts: Safe Methods for Consumers to Handle, Store, and Enjoy and Nuts: Safe Methods for Home Gardeners to Harvest, Store, and Enjoy.
Both publications outline the nutritional benefits of eating nuts, including information from the FDA affirming that:
- Including nuts in a diet low in saturated fat and cholesterol may help reduce the risk of heart disease.
- Almonds, pecans, pistachios, and walnuts contribute to health through their protein, dietary fiber and unsaturated fat.
The consumer publication includes a handy table outlining optimal freezer and refrigerator storage times for a variety of nuts as well information on nut allergies, nutrition and resources for recipes.
Home gardeners with nut trees will find useful information on harvest times and methods, hulling and drying procedures, safe handling procedures, storage, and nutrition information for almonds, chestnuts, pecans, pistachios and walnuts.
Inside both publications is a discussion of recent bacterial outbreaks in nuts and the steps producers have taken to minimize the risk of exposure to consumers.