History of the pistachio - in a nutshell

Pistachio is the common name for Pistacia vera L., and related botanically with the likes of the Cashew and Mango. The tree is native to western Asia and Asia Minor and evidence has been found in this region that suggests the nuts were being used for food as early as 7,000 B.C.
The trees grew wild in high desert regions and legend has it that lovers met beneath the trees to hear the pistachios crack open on moonlit nights for the promise of good fortune.  Commercial growing of pistachios began in Iran in the 1800's. Other world producers include the USA, Turkey, Syria, Italy and Greece.

In 1982 CSIRO released a new variety of pistachio tree bred in Australia for Australian conditions. The new high yielding variety, Sirora, was selected for its:
          • Excellent flavour 
          • Excellent green kernel colour 
          • High percentage of wide splits (easy to open) 

Australian farmers accepted the challenge of a new crop and began commercial plantings of pistachio in the early 1980’s. Many horticultural difficulties caused delays. In the late 1990’s Australian pistachios finally became readily available. Grown under good conditions, pistachios take six years to produce the first nuts and 12 years to reach full maturity. The trees have a commercial life of over 50 years. There are about 35 Australian growers with about 550 hectares of trees planted. Most are planted along the Murray River across the borders of NSW, Victoria and South Australia but there are orchards as far north as Tamworth NSW and as far west as Western Australia. The deciduous pistachio trees need very hot summers and very cold winters to produce well. The Australian trees currently planted have the capacity to produce 1,500 tonnes per annum, this is about 75% the current Australian domestic consumption. However, the consumption of pistachios in Australia is rising rapidly as consumers learn to appreciate the fine taste of this healthy fun snack food.