The pistachio: the nut whose production has tripled in Catalonia in ten years and that everyone loves

The pistachio tree has spread like a green tide across the Catalan countryside, specifically in the Segarra-Garrigues and Urgell valleys. It's a tree with a broad canopy, the kind that provides ample shade and is beautiful to behold. But it's not its visual appeal that has tripled its production in ten years, but rather the fact that the pistachio is an emerald, a precious stone with only benefits and one possible drawback. Before mentioning them, let me share the figures that demonstrate the love our farmers have for pistachios: in 2015 they produced 310 tons; this past year, 2015, 638.

And now, let's explain why we love pistachios. The pistachio is a safe and profitable crop. It withstands high temperatures, thrives in our climate of cold winters and hot summers, and, to top it all off, can be grown both under dryland and irrigated conditions. Irrigated cultivation increases production, but dryland farming is also possible. Therefore, it's a reliable crop for farmers, tired of watching the skies and throwing away crops that go nowhere. With pistachios, it's a different story, because they withstand everything, and besides, the world wants to eat more every day. "The pistachio tree has prevailed over other crops because there is a (theoretically) much higher economic return than others," says Joaquim Bellvert, head of the efficient water use in agriculture program at IRTA, who adds that behind pistachio plantations are large investors, not farmers.

Read this. The global demand for pistachios has grown so much that it has reached our fields. Pistachios are used to make Dubai chocolate. that invention by a pregnant woman (Sarah Hamouda) that went viralAnd it's even spread to your local supermarket. And with the trend have come counterfeits, of course. Not everything sold is Dubai chocolate—that is, made with real pistachios—but with substitutes.

Real Dubai Chocolate

Our renowned chocolatiers, Like Lluc Crusellas, they have also opted for it, because they have found it successful, but they buy pistachios from local producers.And that's how they give the product quality and prestige. Furthermore, ice cream makers also know that pistachio ice cream is a hit, so they're one of the trades that use it, and in large quantities. And so do chefs and pastry chefs.

So, are pistachios good for our bodies? The answer is yes. Nutritionist Montse Folch says that a daily serving of 30 to 35 shelled pistachios helps prevent cardiovascular and chronic diseases, such as cancer. They provide healthy fats, carbohydrates, plant-based protein, vitamins and minerals like calcium, as well as high doses of fiber. Precisely because they are high in fiber, they are filling, thus helping us avoid consuming other foods that might not be as satiating.

If you incorporate them into your diet, the nutritionist advises eating them without added salt and preferably in their shells, as this will encourage you to eat them slowly and mindfully. "You can roast them yourself in the oven, for example, without adding olive oil," which is another way to enjoy them. Furthermore, pistachios are the nuts with the lowest fat content compared to others, such as almonds or walnuts. "Eating pistachios, in the long run, also helps reduce body weight," says Montse Folch.

Finally, the downside. There's a very clear one: the reduction in crop biodiversity that monoculture can cause, which "isn't the case at the moment," says Joaquim Bellvert. If production has tripled in ten years, and demand continues to grow, it seems clear that it will keep rising. Investing in pistachios is good for production, but the increase in hectares dedicated to pistachio cultivation over ten years (2015, 189 ha; 2025, 453 ha) might suggest that other crops have been abandoned, crops that we may end up buying from abroad, and of a quality we already know isn't the same.