Shellers group to meet Feb. 6-8

The National Pecan Shellers Association will conduct its Mid Winter Meeting Feb. 6-8 at the Ritz-Carlton, Amelia Island, Florida. For information on the event, contact Jacque Knight at JKnight@kel or 404-252-3663. An impressive slate of speakers will participate including Diane McKay of Tufts University who will provide an overview and expected outcomes of the NPSA-funded...

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Pecan varieties for collectors

Let’s take a break from the usual routine of presenting information on pecan varieties that growers should considering planting for their scab resistance, consistent production, or potential profitability, and instead review pecan varieties to plant just because they make for great conversation. As a warning, let me preface this article by saying: Do not plant...

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Pecan tree has a gray and bumpy surface, caused by an obscure scale infestation.

Dormant season a good time to monitor for obscure scale

We are fortunate that in this day and age of pecan production, producers have numerous tools available to help anticipate and control economic damaging populations of insects. There are pheromone traps, adult emergence traps, economic thresholds, online prediction models and a wide assortment of insecticides. However, there are some insects where detection will have to...

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native pecan tree estimated to be 200 years old

Regeneration is a Fact of Life

Regeneration in the present context will be defined as ‘to restore to original strength’ or ‘to restore to a better, higher or more worthy state’. A pecan orchard must then, by definition, be regenerated because a pecan tree will not produce forever. In the mid-1970s after we initially purchased some land along the Verdigris River,...

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New food safety regs on the horizon

As I sit down to write this article for Pecan South, we’ve just finished up the holiday season and the kids have started school again. It’s a new year and I was pondering the idea of actually choosing a new novel to read over the next few weeks, something I haven’t had the time to...

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