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United States Department of Agriculture

Agricultural Research Service

Research Project: PECAN GENETICS AND IMPROVEMENT

Location: Crop Germplasm Research

Title: 'Apalachee' Pecan

Authors
item Thompson, Tommy
item Grauke, Larry

Submitted to: HortScience
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: June 3, 2010
Publication Date: September 1, 2010
Citation: Thompson, T.E., Grauke, L.J. 2010. 'Apalachee' Pecan. HortScience. 45(9):1386-1387.

Interpretive Summary: The USDA conducts the largest pecan breeding and genetics program in the world. The program is divided into two main parts: the BBP (Basic Breeding Program) and NPACTS (National Pecan Advanced Clone Testing System). Controlled crosses are made and these seedlings are evaluated for a 10 year period on their own roots or grafted to large pollarded trees. Based upon initial performance in the BBP, a very few clones are selected to be tested in NPACTS. NPACTS tests are planned to be 15 year tests, and to duplicate the best commercial production practices for the location of the test. This is needed to identify clones that will increase orchard profitability, which is the primary goal of the USDA scion breeding program. This paper reports the performance of a new pecan cultivar named 'Apalachee'. It describes the new cultivar so growers can determine if it will perform well in their particular orchards. 'Apalachee' was released because of its high nut quality, high yield potential, disease resistance, and excellent tree strength. Pecans from this cultivar are small and can be shelled to produce high quality intact halves and large pieces especially suitable for the baking and manufacturing industries.

Technical Abstract: 'Apalachee' is a new pecan [Carya illinoinensis (Wangenh.) K. Koch] cultivar released by the U. S. Department of Agriculture (USDA), Agricultural Research Service. 'Apalachee' is being released because of its high nut quality, high yield potential, disease resistance, and excellent tree strength. Pecans from this cultivar are small, and can be shelled to produce high quality intact halves and pieces, mainly suitable for the baking and manufacturing industries.

Last Modified: 7/31/2014
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