Pecan

Pecan (Carya illinoinensis) is a large deciduous tree in the walnut family Juglandaceae, native to the southern United States and northern Mexico. It produces an elongated, hard-shelled nut that reveals a buttery, crescent-shaped kernel when split. The tree typically reaches 15–30 meters in height and prefers long, warm growing seasons and well-drained soil. Pecan trees are often grown in orchards or as windbreaks and require cross-pollination between cultivars for good nut set.

The name pecan derives from an Algonquian word for the nut. Commercial production is concentrated in the United States, especially Georgia, Texas, New Mexico, and Arizona, with additional crops in Mexico and in other countries such as South Africa, Australia, and Israel.

The kernel is high in unsaturated fats, protein, fiber, and micronutrients such as thiamin and magnesium. Pecans are eaten raw or roasted and are widely used in baked goods and confections, notably pecan pie and pralines; pecan oil is also produced. Shelf life improves with cool, dry storage; shelled kernels can be refrigerated or frozen.

Common pests and diseases include pecan weevil, aphids, and pecan scab; management emphasizes sanitation, resistant cultivars, and appropriate spraying. Pecans are a tree nut and can trigger allergic reactions in sensitive individuals.