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Pecan Physiology and Composition

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Pecan Technology

Abstract

Pecan [Carya illinoensis (Wangenh.) C. Koch] is one of the few native cultivated plants in the United States. Early explorers found them growing wild along the Mississippi River and its tributaries. Pecans made up a large portion of the diet of the local American Indians in productive years. Alternate bearing was a problem even for the Indians. Pecans were spread to other areas by the early travelers. They are now grown in all the southern states from California to Virginia and extending as far north as southern Illinois and Iowa and into Mexico to the south. There are occasional reports of pecans being grown outside these ranges. They are also grown in limited quantities in other countries with similar climates. Commercial plantings are in Mexico, Israel and Australia.

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Authors
  1. Ray E. Worley
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Editors and Affiliations

  1. Department of Food Science and Technology, University of Georgia, 30602-7610, Athens, GA, USA

    Charles R. Santerre Ph.D. (Food Scientist) (Food Scientist)

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© 1994 Springer Science+Business Media Dordrecht

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Worley, R.E. (1994). Pecan Physiology and Composition. In: Santerre, C.R. (eds) Pecan Technology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2385-7_3

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  • DOI: https://doi.org/10.1007/978-1-4615-2385-7_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6011-7

  • Online ISBN: 978-1-4615-2385-7

  • eBook Packages: Springer Book Archive

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