The pecan is the only Native American tree nut, and it’s been a tasty favourite for centuries. Long before the arrival of the Europeans to the New World, the pecan served as enrichment in the diet of the tribes of central and southern parts of the United States. The Pecan industry in Australia was established in the late 1960’s from central Queensland to the Hunter Valley in NSW and in parts of Western Australia. Australian production of pecans produces only 2% of the world production. The principal producing countries are the USA, Mexico and China.
Pecans have become more and more popular since 1980’s. Their excellent taste makes them an easy choice for snacking, baking or cooking. Pecans have great health benefits. They are full of natural antioxidants and nutrients. Pecans are also a good source of oleic acid, vitamin B1, thiamin, magnesium and protein. Pecans nutritional information shows 60 percent of the fats in pecans are monounsaturated and another 30 percent are polyunsaturated, leaving very little saturated fat.
Pecans are marketed in in-shell or shelled form and can be eaten raw or roasted.