From the United States to the Guadalhorce Valley
The pecan nut, also known as pecan, imprisoned nut or island nut, is a variety of nut from the pecan tree (Carya illinoinensis). This product breaks with the patterns of what we have commonly known as a walnut in Spain: its appearance is more elongated and its shell is smooth and tender, similar to that of an acorn. The interior appearance of a pecan is very similar to that of a traditional walnut, although there are differences in its flavor: it is less bitter and more oily.
The production of the Malaga pecan nut is located above all in the Guadalhorce Valley region, where the ideal characteristics for the growth of this tree occur: alternation of periods of heat with periods of cold. The most common variety of pecan grown in Malaga is the Mahan, elongated in shape, large in size, with a rich flavor and easy to peel. There are other less common pecan varieties in our province such as Western Schley, Pawnee, Wichita, Lakota or Wako. The cultivation of pecan nuts in Malaga lacks a long historical history. However, production is increasing. Today there are more than 300 hectares planted in the Guadalhorce Valley region alone, generating a production of more than 200 tons per year.
Many farmers are seeing a business opportunity in the pecan tree as a substitute for citrus fruits, since it is a tree that requires little care and whose fruit is highly valued in the market. The nutritional value of the pecan nut Pecan nuts are a highly recommended fruit in any diet, especially for pregnant women (they contain a high degree of folic acid, necessary for the correct formation of the fetus), to reduce bad cholesterol, to reduce hypertension and to prevent prostate cancer. The energy intake of pecans is also very high (700 kilocalories per 100 grams), so it is recommended to consume only a few per day. The composition of a pecan nut is distributed in 70% fat, 14% carbohydrates, 9% proteins and the rest in water, vitamins, minerals, and dietary fiber. They also offer omega-3, omega-6, and omega-9 fatty acids like those found in olive oil.
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