The pistachio, a crop that resurfaces despite the drought: "The hectares have doubled in 3 or 4 years in Spain"

Spain has seen a surge in pistachio cultivation, with the industry's footprint expanding significantly in the last few years. Initiated by trailblazers like Luis Antonio and José Francisco Couceiro in 2003, with support from the "El Chaparrillo" Agro-environmental Research Center, pistachio farming has become a notable addition to the agricultural landscape of Spain, particularly in Castilla La Manchas. The tree takes four to five years to start producing, but can yield up to 500 kilos of shelled and dried pistachios per hectare in its eighth or ninth year.

This resilient crop, while requiring care due to its susceptibility to certain fungi and being dependent on warm temperatures for fruit development, offers economic advantages and is grown under a system of deficit irrigation, ensuring a quality product despite potential drought conditions. Spain's pistachios are known for their superior organoleptic qualities, a result of the country's irrigation practices, which differ from those in the United States. This growth in pistachio farming positions Spain as a significant player in the global pistachio market, with potential to further expand its presence in the agricultural sector.