Pistachio trees didn’t exist in the United States in the 1930s; today, it’s the world’s second-largest producer. And worldwide demand continues to grow.
Once reserved for royalty, pistachios have become a global snack sensation. People are hungry for the green nut because of its unique flavor, along with its natural health attributes. Like almonds, walnuts and other nut varieties, pistachios are packed with protein, antioxidants and fiber.
Wonderful Pistachios is based in California’s central San Joaquin Valley. To flourish, the trees require cool winters and long, hot summers with low humidity. This largely limits pistachio production to three primary places on the planet — Iran, Turkey and California.
The company alone accounts for 50% of the global pistachio market and 65% of the domestic sales. To continue to grow, Wonderful Pistachios needed a new facility where it could convert more raw fruit into the roasted — and usually salted — snack craved by consumers around the world.
Building a New Facility — Fast
The first stage of the production process — hulling — is time-sensitive. The nuts come off the trees encased in a protective outer layer, which must be quickly removed to prevent spoiling. That’s why Wonderful Pistachios built the new facility in Firebaugh, California, close to the pistachio groves.
The hulling section of the new facility needed to be ready in time for the harvest, which begins in September and lasts 8 to 10 weeks. After hulling, the nuts can be stored for the year-round processes of sorting, roasting, salting and packaging. Company managers planned to complete those subsequent sections once the hulling area was up and running.
