Guest Post by Claire Garcia
This past Saturday a group of more than 20 local residents traveled the 8 miles from the Texas A&M University campus to the Texas A&M Pecan Orchard. We met with the site director and horticulturist/pecan physiologist Leo Lombardini. Mr. Lombardini is the head of the pecan research being done at Texas A&M, and was pleased to have him share his knowledge about pecans with us.
What we did
After being introduced to Mr. Lombardini, we were given a brief history of the origins of the pecan, and the evolution of how farmers have changed their growing techniques. We were shown quite a few different kinds of pecans, and given the opportunity to learn about some research that the University is doing in the orchard. One of their major current projects s measuring root growth; there were PCV pipes that were placed into the ground with cameras used to record the root growth of the tree saplings.
After our educational overview of pecans we were able to sample some freshly harvested Desirable pecans that, if I do say so myself, were quite desirable! Our group purchased quite a few pounds and headed on our way with our newfound knowledge and purchases.
What we saw
Trees in rows surrounded our group as we were led into the middle of the orchard. It was evident that some rows had been cut down, and it was later explained to be part of the growing process. We saw tree trunks sprayed with different colors, and some interesting tube like contraptions sticking out of the ground in a more open area.
The orchard at Texas A&M is not solely a production orchard, as it is used for research, and testing new growing and breeding methods. As such, there were not as many trees as you would see in an ordinary orchard used only for harvesting.
What we Learned
We learned that there are over 1000 different kinds of pecans that have been discovered, and that each has its own taste and texture. Mr. Lommbardini provided us with a pecan display showcasing 30 different kinds of pecans along with their USDA given names. Of the 30 types a few were present in the orchard that we visited: Stewart, Pawnee, and Desirable. The most interesting part of our informational from Mr. Lombardini was the actual harvesting process that the pecans go through every year.
It begins with the planting of already pre-grown tree saplings 30 to 35 feet apart. As the trees begin to mature, their need for room grows. We were told that each tree requires a distance of at least it’s canopy span between itself and another tree, and that is why so many are cut down each season. Next, as the trees are harvest ready, a simple yet important process is begun. All debris must be collected, then the grass must be mowed, and then a ‘shaker’, as we were told they are called, is used to literally shake the base of each tree for 10-15 seconds, dropping all of the nuts on the ground. The pecans are then collected; some are shelled completely, others cracked, and the rest left completely shelled.
We also learned that the reason for the different colors on the tree trunks is to differentiate their nut breed.
Good to Know
Every Friday afternoon the Horticulture Department at Texas A&M has a pecan sale where anyone is able to purchase the locally grown and harvested pecans.
Want to attend the next Brazos Locavore field trip? Visit the field trip announcement and RSVP today!
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