By Malinda Geisler, content specialist, AgMRC, Iowa State University, malindag@iastate.edu.

Revised April 2011.


Overview
Pine nuts are getting attention from today’s cooks and restaurants as a new flavor to add to a variety of dishes. The U.S. market for pine nuts is estimated as having a $100 million value. Yet, more then 80 percent of U.S. pine nuts are imported each year.

The pine nut is often called the stone pine, because the tree grows well in stony ground. Pine nuts grow in the Western United States including California, Arizona, Utah, Colorado, New Mexico and Oregon. The tree has many uses and is important in Italy, Spain and Portugal, with Italy and China producing the bulk of the world’s supply of pine nuts. It is most often used in the production of pesto.

Five species have commercial significance: (1) Siberian pine, Pinus sibirica; (2) Korean pine, Pinus koraiensis; (3) Italian stone pine, Pinus pinea; (4) Chilgoza pine, Pinus gerardiana; and (5) singleleaf pinyon, Pinus monophylla. They vary in height, up to 33 feet to more than 98 feet tall. Some withstand harsh, cold climates while others are more suitable for hot, dry growing conditions. The Siberian pine will yield about 44 to 53 pounds per acre while the pinyon pines can yield up to 135 pounds per acre. The number of pine cones per tree is a function of the tree diameter, and the average yield is about 33 to 48 pounds of pine nuts per 220 pounds of cones.

Production
The tree is fairly easily propagated from seed. The optimum temperature for seed germination is about 62 to 66 degrees F. Temperature above 77 degrees F can inhibit seeding establishment, while at temperatures below 50 degrees the seeds become dormant. In the first year of growth, the tree produces strong taproots, which makes it more difficult to transplant later. The tree can tolerate very hot summers and cold conditions down to 73 degrees below freezing. The seedlings will grow on almost any soil other than a highly alkaline lime soil. Trees can be expected to produce cones from about year six. However, on poor soils it may be as long as 12 years before the tree bears a cone.

Additionally because of a complex set of scientific factors having to do with the irregular plant and weather cycles, pinon nut crops vary dramatically from year to year and place to place. A given tract of pinon forest will yield a good crop about once every seven years.

Harvesting is done using a hook on a long pole to pull the nuts from the tree. The cones are spread on plastic or concrete in the sun. On drying, the cones open up and the nuts fall out. The empty cones can be used as fire wood.
Value-Added Products
Pine nuts are regarded as a delicacy in many cultures around the world. The shelled pine nuts appear like puffed grains of rice. They are consumed raw, roasted or used as an ingredient for such things as breads, candies, cookies, cakes, sauces, meat, fish and vegetable dishes. Pine nuts are also important sources of food for wildlife including songbirds, quails, squirrels, chipmunks, black bears and mule deer.

According to the University of Missouri’s Center of Agroforestry, the pine nut has a $100 million U.S. market. U.S. pine nut production is estimated at 400 to 500 tons per year. More than 80 percent of U.S. pine nuts are imported, primarily from China. Current stands of U.S. pine nut trees are not managed for commercial nut production.

Overall U.S. tree nut consumption was 3.5 pounds per person in 2008. The increase in consumption is being attributed to Americans eating more nuts, included imported nuts like pine nuts. USDA’s Fruit and Tree Nuts Outlook reports Americans are increasing their consumption of different variety of nuts with more evidence of their health benefits. Consumption increases are also attributed to expanded uses of nuts in foods.
 

Sources
Food Availability (Per Capita) Data System, Economic Research Service, USDA.

Goods from the Woods

The Nut Factory

Pine Nuts, Non-Wood Forest Products form Conifers, FAO, UN.

Pinnus Pinea: An edible nut pine of many uses, Australian New Crops newsletter, Issue No 6, 1996.