[Dohmann Pecan Farm Logo]

Growers of Texas Native Pecans Since 1972



Welcome to Our Farm

_______________________________________________

Dohmann Pecan Farm Photo

This thumbnail photo shows a portion of our main pecan grove near Columbus, Texas. Click on this photo to view a full size jpg photo (35K).

The trees shown in this photo are all estimated to be over 150 years old. The trunks of these trees are over 3 feet in diameter near the base. They have survived hurricanes, tornadoes, and lightning strikes, all of which have knocked off some of the higher limbs of these trees. They are all still good pecan producers which illustrates the hardiness and resilience of Texas native pecan trees.




_______________________________________________


History of Our Farms


Why Are Texas Native Pecans So Great?

Thanks for asking. We believe that native pecans have a better flavor than the improved varieties but besides that, consider these facts about native pecans: While native pecan trees are an evolutionary marvel which produce excellent flavored nuts, they pose problems for those who wish to produce commercial pecan crops. Basically, nature's priorities for a pecan tree just do not coincide with those of the commercial pecan grower.

The pecan's limitations as an orchard tree (low average yields per acre, alternate and irregular bearing, unmanageable tree size, varmint competition for nuts, long juvenile stage, particular soil and water condition demands, etc.) are precisely those factors that have enabled it to compete effectively in its natural river bottom habitats.

For many centuries, only American Indians enjoyed the delicious taste and nutrition of pecans. However since the 1500's when exploration and settlement of Texas and other native pecan producing areas began, the popularity and demand for pecans has spread and grown. True commercial efforts at pecan production began in the late 1800's.

Early pecan production efforts involved selecting the most desirable native nuts and grafting wood from those trees onto other native trees to change their characteristics and create orchards that produce consistent varieties of the most desired native pecans.

In the early 1900's the U.S. Department of Agriculture began pecan-breeding programs to attempt to produce improved varities of pecans to improve their commercial viability. Some of the characteristics that are sought in such research include:

Much progress has been made in the development of improved pecan varieties; however, with such wide ranging and often conflicting goals, it is little wonder that (with improved pecans still in their first century of evolution) the "ideal pecan" has yet to be found. Thus what we have at present are many choices of improved varieties that represent various compromises upon these ideal goals.

Much success has been achieved in producing large nuts with attractive meats and consistent size which makes them commercially viable to produce. Most of the varieties that have been released for commercial production have good flavors and are acceptable to most consumers.

While not every native pecan is superior in flavor to the improved varieties (remember there are millions of varieties of native pecans), many people who have had the opportunity to taste and use native pecans in their baking will only use native pecans if they are available.



So How Do I Know That I'm Getting a Good Pecan?

Pecans are generally rated by size and grade as follows:

Grades:

Fancy, Choice, Standard, and Damaged all refer to edible, shelled halves of commercially marketed pecans. The highest retail price is demanded for whole Choice and Fancy halves. However, since most recipes call for broken or chopped pieces anyway, it is really a waste of money to buy the most expensive grade of pecans when "damaged" grades are all you need.

Sizes: (number of halves per pound)

Most native pecans range from Small Topper to Large and most improved varieties range from Extra Large to Mammoth. Most native pecan growers only sell their Medium and Large pecans to the retail market as these generally yield an acceptable 40%-45% kernel shell-out compared with 50%-55% for improved varieties.

A Few Tips on Buying Pecans:

Temperature In-Shell Shelled
70 deg F 4 3
50 deg F 9 6
32 deg F 19 12
0 deg F 24 24

The moral to this is: Shell your pecans as soon as possible after you crack them, store them in a sealed plastic bag in the freezer until you are ready to use them.



Eat Pecans! 10,000,000 Squirrels Can't Be Wrong.

_______________________________________________



| Pecan Home Page | Order Some Pecans | More Pecan Information | Top of This Page |

This site is http://www.ortech-engr.com/pecans/farm.html
Page Stats: Visitors -- Last Modified on: -- Thanks for visiting from: .
Copyright © 1995, 2001 by Dohmann Pecan Farms. All rights reserved.