Season Month Description

Winter/Dormant Season:

December :
The trees are dormant at this time. We remove broken, dead,
and crossing branches and head back shoots at this time.
January :
We gather and destroy all old nuts on the ground and in the
tree in order to reduce the incidence of navel orange worm.

February :
We gather and destroy all old nuts on the ground and in the tree in order to reduce the incidence of navel orange worm.
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Spring/Bloom Season:

March:
The trees begin to bloom with the arrival of warmer weather.
We do pruning out any disease-blighted shoots and destroy them.
April:
The male pollinates the female via the April winds. During this time, we remove all weeds and grasses from around the
home orchard and around the base of the trees to reduce damage from plant bugs.
May:
The shell of the nut is fully developed. We apply a multi-nutrient foliar spray containing zinc, boron, and copper
every on newly planted trees.
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Summer/Growing Season:

June:
The seed inside the shell has begun its rapid expansion.
During this time, we increase the volume of water from 40
gallons to 50 gallons per day on average.
July:
During this time, we increase the volume of water from 40 gallons to 50 gallons per day on average. We add a
minimum amount of ammonium sulfate during this time.
August:
We monitor soil moisture frequently to determine whether
the selected irrigation schedule is keeping up with tree water use.
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Autumn/Harvest Season:

September :
We do harvest as soon as possible when the nut changes
from a greenish to a yellowish-red color in order to avoid damages from navel orange-worm. More details about the harvesting are explained below.

October :
November :
Harvesting and processing
Harvesting is normally starting by late August and continues until end of October. As soon as all
bunches are collected from the fabric, we put them in trucks to be transported to our processing plant. As fresh pistachio is perishable, hence, we do the processing as soon as possible (within 6-8 hours).
Processing of the picked fresh pistachio includes several steps which need to be done sequentially and includes processes such as peeling, washing, separation, dehumidification, sorting, drying, storing, and packing.