Pecan facts 101 - in a nutshell

The American Pecan Promotion Board was founded in 2021 and is comprised of pecan producers and importers. This group is dedicated to driving the demand for pecans through innovative research, promotion efforts and industry advancements.

Yes, there are several other pecan groups, including national, regional and state pecan organizations. For instance, the National Pecan Shellers Association is a non-profit trade association funded by America’s pecan shellers (handlers). This group is committed to educating culinary and health professionals, food technologists and the public about the nutrition benefits, variety of uses and great taste of pecans. The National Pecan Growers Council promotes the international marketing of U.S.-grown pecans. American Pecan Council is committed to growing sales and industry profitability by growing the pecans market share and increasing the global demand for pecans.

Yes. Some brands of pecans are organically grown and carry the USDA-certified organic seal. If you cannot find organic pecans in your area, you can easily order online.

Pecans are the only major tree nut that is truly native to the United States – other tree nuts, such as almonds, walnuts and pistachios, were brought to America from the Middle East or Europe. Pecans have phytonutrients, specifically flavonoids (10 mg per ounce), at levels comparable to some superfruits. Pecans also contain vitamin E (7 mg per ounce), and have a naturally sweet and rich, buttery taste that many chefs and food experts love.

America’s native nut is primarily grown across 15 U.S. states: Alabama, Arkansas, Arizona, California, Florida, Georgia, Kansas, Louisiana, Missouri, Mississippi, North Carolina, New Mexico, Oklahoma, South Carolina and Texas. Pecan producers across these US regions are involved with the American Pecan Promotion Board.

The United States produces nearly 300 million pounds of pecans annually. In the last few years pecan farmers have been planting thousands of additional acres of pecan orchards, so production is steadily increasing.

Pecans are typically harvested between October and December, depending on the region and variety of pecan. Fortunately, American Pecans are readily available year-round.

Wild pecans are the Indigenous pecans that grow naturally in groves, often near rivers and creeks. Native or wild pecans make up about 30 percent of the U.S. pecan crop, compared to the newer varieties or cultivars of pecans that have been planted in orchards. Typically, you will not find wild pecans identified on the label, however, some brands do specify “natives” or “wild-harvested.” If you do not see wild American Pecans where you shop, you can order online.

Like most nuts, pecans are available shelled and unshelled. Shelled pecans come as halves or pieces, raw or roasted (oil and dry roasted), and salted or unsalted. You can also find glazed and flavored varieties of pecans in bags, single-serve pouches and resealable canisters. Additionally, you can purchase a variety of pecan-based products, such as:

• Pecan butter: Like other nut butters, this is a ground paste of pecans that can be enjoyed on toast, for snacking and in many delicious recipes.
• Pecan meal: Pecan meal is ground to the consistency of corn meal and can be used to coat fish or batter chicken, sprinkled on salads or added to baked goods.
• Pecan flour: Ground finer than meal, pecan flour is a gluten-free and grain-free option for baking.
• Pecan oil: A slightly nutty oil with a high smoke point that can be used in salad dressings, drizzled on vegetables or tossed in pasta and whole-grain dishes.
• Pecan milk: If you can’t find pecan milk where other nut milks are sold, it’s easy to make your own at home.

When buying packaged pecans, look for a freshness date on the label. If you can see the kernels, they should be plump, golden brown and uniform in size. If you’re buying shelled pecans in bulk, be sure they look crisp and fresh. When selecting pecans in the shell, avoid damaged or cracked shells. Each nut should feel heavy, and the kernel should not rattle when shaken, which may indicate that it’s withered and dry.

No. American Pecans are not genetically modified. All of the pecan varieties grown in the U.S. have been developed through conventional breeding methods, such as tree grafting. The improved varieties are all derived from the native pecan, which grew naturally in North America millions of years ago. None of the U.S.-grown pecans contain GMOs.

Pecans are widely available in supermarkets, natural food stores and other retailers where nuts are sold in the snacking and/or baking aisle. If you cannot find the types of pecans you are looking for where you shop, let the store manager know or check online, where many different types of pecans are sold.

The word “pecan” is derived from a Native American word of Algonquian origin that means a nut that needs to be cracked with a stone.*

Citation: PBS: https://www.pbs.org/video/pecans-in-georgia-ROvzrb/

No. The nutrient profile is not significantly changed by roasting or toasting pecans for a short period of time, as the nutrients and bioactive compounds, such as flavonoids, will remain intact. There’s also very little difference between raw and oil roasted pecans. Oil roasted pecans contain just 7 calories and 1 gram of fat more per ounce compared to raw pecans.

There are too many ways to count. Don’t just think of pecans for pie, pralines and other desserts - pecans are surprisingly snackable too! This nutrient-dense nut makes for a great snack right out of the bag, or toasted and combined with dried fruits and savory spices. It’s easy to make your own trail mixes and granola blends with pecans, too. You can also add pecans to your morning oatmeal, yogurt parfait, smoothies, quick breads, salads and whole-grain power bowls. Or use chopped pecans or pecan meal to coat fish, pork tenderloin or chicken for incredible entrees. Be sure to visit our recipe section and discover dozens of delicious pecan-based dishes, from superb salads and sides to magnificent main courses, and of course, delectable desserts. 

According to the U.S. Food and Drug Administration: “Scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.” One serving of pecans (1-ounce or about 19 halves) contains 18 grams of unsaturated fat and 2 grams of saturated fat.

A healthy eating pattern for a 2,000-calorie diet should include 5 ounces of nuts and seeds per week, according to the 2020-2025 Dietary Guidelines for Americans. Pecans and other nuts are part of the Protein Foods Group. Check out our health and nutrition section to learn more.

To protect the pecan’s quality, rich oils and buttery taste, always keep your shelled pecans in the refrigerator or freezer.

There are many beneficial ways to make use of this biproduct—and the pecan industry is putting the shells to good use. At home, you can use pecan shells to add a smoked, fruity flavor when grilling or smoking meats, crush the shells to create a moisture-retaining mulch for your garden, or leverage them as an active ingredient in a compost bin.

The pecan industry is exploring ways to use pecan shells for renewable energy. In many parts of the country, pecan shells are being converted into an inexpensive source for biofuel. The ability to repurpose pecan shells not only reduces waste, but also provides a flexible, practical and eco-friendly resource.

https://youtu.be/VQIIMqZNeVg?si=H8u3m8D1235J2UAW

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Visit the RFP page in our research section to learn more.

You can email us at [email protected] or call 817.985.3034.