The industry's preferred variety...
The Larnaka Pistachio
The Larnaka pistachio has established itself as one of the most prized varieties for nut cultivation, especially in regions such as Castilla-La Mancha. Its adaptability, yield, and fruit characteristics make it especially attractive to the food industry.
The Larnaka variety is one of the most highly valued for industrial consumption due to the intense green color of the grain.
Characteristics of the Larnaka pistachio
Origin and Adaptability
Native to Western Asia, the Larnaka variety has demonstrated excellent adaptation to the climatic conditions of the Iberian Peninsula, tolerating both dry and irrigated cultivation well.
Tree characteristics
The Larnaka pistachio tree is distinguished by its medium-high vigor and balanced structure, which facilitates both agronomic management and pruning. It has open branching, which allows for good light penetration and promotes optimal foliage ventilation, helping to reduce the incidence of fungal diseases. Its vegetative development is constant and adaptable, showing good resistance to adverse conditions, especially in areas with moderately cold winters. This variety usually enters production relatively early and displays average yields, with a tendency toward moderate alternation if not managed properly.
Growth Habit: Erect
Branching trend: Low
Entry into production: 4 years
Characteristics of the fruit
The Larnaka pistachio variety is characterized by its medium size and elongated, slightly asymmetrical shape, giving it an attractive appearance in the market. Its intense green color, a highly valued quality in marketing, stands out when the hard, slightly split shell is opened, making it easy to consume as a nut. The kernel yield is high, with a high percentage of naturally split nuts and an excellent kernel-to-total weight ratio.
Unlike other varieties, Larnaka shell has a dark mottling that makes it easy to distinguish.
The Larnaka pistachio variety is characterized by its medium size and elongated, slightly asymmetrical shape, giving it an attractive appearance in the market. Its intense green color, a highly valued quality in marketing, stands out when the hard, slightly split shell is opened, making it easy to consume as a nut. The kernel yield is high, with a high percentage of naturally split nuts and an excellent kernel-to-total weight ratio.
Size: Medium – Small
Caliber: 20 – 21 pistachios per ounce
Shell color: Clara, with black spots
Grain color: Intense green
Percentage of open: 65%
Percentage closed: 23%
Percentage of voids: 12%
Its flavor is delicate, with sweet, lingering nuances, ideal for both direct consumption and use in baking and cooking. Furthermore, this fruit has a good shelf life, making it a cost-effective and versatile option for producers and distributors.
Climate and soil requirements
Climate
The Larnaka variety requires a continental climate, with cold winters that provide the necessary hours of chilling for proper flowering and hot summers that favour fruit ripening.
Land
It prefers well-drained, well-aerated, and slightly alkaline soils. It tolerates soils with some salinity and adapts well to both dry and irrigated land.
Minimum cold hours: 350 hours
Recommended cold hours: 600 hours
Recommended heat hours: > 3.200 h
Flowering date: Second week of April
Harvest date:Second week of September
Production and performance
Under optimal conditions, a Larnaka pistachio tree can produce between 5 and 10 kilos of fruit in dry land, and up to 3.000-3.500 kilos per hectare in irrigated land.
Market and marketing
The Larnaka pistachio is highly sought after by the food industry due to its intense green color and high protein and antioxidant content. Its primary use is in processed products, where the content and color are valued more than the opening of the nut.
Conclusion
The Larnaka pistachio variety is a highly profitable and adaptable option for farmers, especially those in the food industry. Its hardiness, ease of management, and high market demand make it one of the most promising varieties for nut cultivation in Spain.
Javier Gallego Largo
R&D Director - Agróptimum.
