Sin categoría

Grupo Pistacyl participated in the AgriTech 4.0 Congress, Europe’s leading agricultural innovation forum, held during Expo Agritech, the largest agricultural innovation fair that transformed Malaga into the cutting-edge European epicenter for the agri-food sector from October 28 to 30.

The group’s president, Alfredo Pérez, was invited by the organizers to present the various research projects and innovations the company has been implementing to improve pistachio cultivation and processing at this important congress.

Specifically, on October 29, Alfredo Pérez gave a presentation alongside the congress director, Agustín Fonts, on new technologies and business models for pistachio farming.

In it, he detailed the innovations applied by Pistacyl in the different phases of pistachio production, such as the use of precision agriculture to achieve better use of water resources during cultivation, and the incorporation of a quality control system based on artificial intelligence in the pistachio selection process.

The AgriTech 4.0 Congress brought together 412 speakers, leaders from well-known companies such as Danone, PepsiCo, COVAP, ANECOOP, ASAJA, Cerealto, Cooperativa La Palma, Deoleo, Grupo Alsur, Grupo Perichán, Terranovus, Trops, Europistachios, Grupo Palacios, and Kölla, who outlined the digital initiatives that are helping to modernize the sector, such as AI, robotics, and sensor technology. Experts also focused on the potential of regenerative agriculture to improve soil health, the latest developments in the carbon market, and strategies for attracting talent to agriculture, including the voices of agro-influencers.

Expo AgriTech brought together more than 8,000 professionals who were able to discover the latest in advanced machinery, digital tools, and solutions to increase the profitability, efficiency, and quality of their farms.

This edition was the most experiential yet, with a total of 217 exhibiting companies showcasing more than 600 innovations in state-of-the-art equipment, more efficient irrigation and water management systems, post-harvest equipment, precision agriculture, agro-energy, biofertilizers, and other Agriculture 4.0 initiatives.

Grupo Pistacyl has begun the pistachio harvesting campaign in Castilla y León with excellent forecasts in both quality and quantity. Thus, the Valladolid-based company estimates it will reach 400 tons of green pistachios this season, equivalent to approximately 125 tons of dried pistachios, which represents a fivefold increase compared to the 2024 campaign.

This increase is due, in part, to the entry into production of new plots of land located in the province of Valladolid and the incorporation of pistachios harvested in other areas of Castilla y León this campaign.

Added to this is the increase in pistachio tree yields, thanks to the improvements in the cultivation system introduced by Grupo Pistacyl through various research and innovation projects it has been developing since its inception, in collaboration with prestigious organizations such as the CDTI (Centre for the Conservation of Natural Resources), ITACYL (National Institute of Technology), and the University of Valladolid, always under the premise of sustainability.

These projects have allowed it to optimize pistachio production and quality, thanks also to the use of the latest technologies and precision agriculture to achieve greater efficiency and better use of water resources.

The result for this campaign is a pistachio of very good quality, both in size and organoleptic characteristics, further enhanced by the positive weather conditions recorded throughout this winter and spring, and especially the absence of frost in the months of April and May.

With this volume of pistachios, Grupo Pistacyl once again positions itself as the leading producer in Castilla y León. The Valladolid-based company currently has 70 hectares with approximately 15,000 pistachio trees spread across several farms in the Valladolid towns of Pozal de Gallinas, Moraleja de las Panaderas, and Fresno el Viejo, and its goal is to continue expanding its cultivation area in the coming years.

The Pistacyl Group is also a pioneer in the cultivation of this nut in the region, an activity it began in 2008, and also in the marketing of new pistachio-derived products, such as pistachio paste and the first pistachio oil from Castilla y León, a product of high nutritional value, 100% natural, and with excellent properties for culinary use.

Pistacyl is also the first company to market natural pistachios, without any roasting, salt, or any other additives, thus preserving all their nutritional properties.

Since 2021, it has distributed its packaged and bulk pistachios through various retail outlets across the country, such as El Corte Inglés, Carrefour, Agropal, and Casa Elías supermarkets, and also through Tierra de Sabor’s online store.

In 2022, it began exporting pistachios to Ireland, France, Germany, Portugal, Italy, Slovakia, Poland and Kenya and has since established commercial contacts to sell its pistachios in other foreign markets such as Japan, Poland, the United Arab Emirates, the USA, India, and South America. It plans to export 50 percent of its production, primarily to Europe.

The town of Viana de Cega, Valladolid, hosted the official presentation of the new Pistacyl pistachio oil on September 20th. This is the first pistachio oil produced in Castilla y León and one of the latest innovations from Grupo Pistacyl.

The presentation took place during the Gastronomic Fair held in this town, organized by the Viana de Cega City Council with the sponsorship of Alimentos de Valladolid, a guarantee brand of which Grupo Pistacyl is a part. Chef Emilio Martín, owner of the Suite 22 restaurant in Valladolid, prepared two innovative recipes featuring pistachio oil.

The event brought together numerous residents and visitors in the main square of Viana de Cega, who were able to watch the live preparation of the “PGI Suckling Lamb Hot-Dog with Pistachio Chimichurri” and “Pistachio Cheese and Praline Bonbon,” which they were later able to sample for free.

The presentation included a speech by the president of Grupo Pistacyl, Alfredo Pérez, who highlighted the qualities of the new pistachio oil—a product of high nutritional value, 100% natural, and with excellent properties for culinary use—as well as its production process, which involves cold-pressing pistachio kernels.

This preserves all the mono- and polyunsaturated fatty acid characteristic of this nut, and thus its nutritional and organoleptic properties. The result is a natural pistachio oil, produced without the addition of any preservatives, colourings, oils, or sugar, ideal for both sweet and savoury recipes.

He also explained that pistachio oil is one of the results of the “Pistachio Foods” research project that Grupo Pistacyl has been developing together with the ProcerealTech Research Group at the University of Valladolid, with the goal of obtaining various food products and ingredients with high nutritional value from the comprehensive use of the pistachios they cultivate.

Also participating in the event were the Mayor of Viana de Cega, Alberto Collantes, and the Councilor for Social Action, Education, and Culture, Esther Fernández, who expressed their satisfaction with the success of the Gastronomic Fair and its opening with the presentation of this innovative product in their town.

Grupo Pistacyl has once again positioned itself at the forefront of innovation in the agri-food sector with the launch of its first pistachio oil. It is a product of high nutritional value, 100% natural, and with excellent properties for culinary use.

This oil is made from pistachios grown by Grupo Pistacyl in Castilla y León. After selection and shelling, the pistachio kernels undergo a cold-pressing process to obtain 100% natural oil, without any type of roasting.

This process prevents the pistachio from being subjected to high temperatures that could cause the deterioration of the mono- and polyunsaturated fatty acids inherent in this nut, thus preserving all its nutritional and organoleptic properties, which are highly appreciated by the end consumer.

In this way, a natural pistachio oil is obtained, made without the addition of any preservatives, colorings, oils, or sugar.

The result is a product with excellent nutritional properties, characterized by a high protein and fiber content, and with qualities that make it ideal for food and gastronomy, especially in haute cuisine, in both sweet and savory dishes.

An example of this are the recipes that chef Emilio Martín, from the restaurant “Suite 22” in Valladolid, will prepare during the official presentation of Pistacyl pistachio oil, which will take place on September 20th during the Gastronomic Fair in the town of Viana de Cega, Valladolid.

Pistachio oil will be the base of the “PGI Suckling Lamb Hot Dog with Pistachio Chimichurri” and “Pistachio Cheese and Praline Bonbon” pinchos, which can be sampled free of charge that day during this fair organized by the city council with the sponsorship of Alimentos de Valladolid, a guarantee brand of which the Pistachio Group is a part.

Research Projects

Pistacyl pistachio oil joins other innovative products that the agri-food group produces from this nut, such as its natural pistachio paste or the pistachio cream with fig jelly presented this year at Salón Gourmets.

This product is also one of the results of the “Pistachio Foods” research project that this family business has been developing together with the ProcerealTech Research Group at the University of Valladolid, with the aim of obtaining various food products and ingredients with high nutritional value from the integral use of the pistachios it cultivates.

Also, a result of this research was the production of the first partially defatted natural pistachio flour, with high potential for use in the food industry as an ingredient for the production of a wide range of gluten-free products, and also for the preparation of pistachio-based plant-based drinks.

“Pistachio Foods” is part of the commitment to innovation and sustainability that Grupo Pistacyl has been promoting since its inception, participating in more than half a dozen research projects.

All of this has resulted in various awards, such as the Innovative SME Seal from the Ministry of Science and Innovation (2021), the 2023 Valladolid Food Innovation Award, and the Agrifood Award from the 41st UVa Business of the Year Competition (2025).

Grupo Pistacyl returns after the summer with its sights set on three international events, in which it will continue to open markets for its pistachio and Desacato wine from the Rueda Denomination of Origin, as part of its firm commitment to internationalization:

On the 9^th and 10^th of September and in collaboration with the Institute for Business Competitiveness of Castilla y León (ICECYL), Grupo Pistacyl will be present in London at the Speciality & Fine Food Fair 2025, UK’s leading gourmet fair, where it will showcase its latest innovations to visitors.

A few weeks later, from the 4^th to 8^th of Octubre, the new destination will be Germany, where it will participate at the Anuga fair held in the city of Cologne, once again under the pavilion organized by ICECYL, the Institute for Business Competitiveness of Castilla y León.

Also there, Grupo Pistacyl will present its Verdejo and Sauvignon Blanc Desacato wines and the entire range of pistachio products it produces to the hundreds of professionals who will attend this biennial event, the largest and most important business platform for the international agri-food industry.

And from the 2nd to the 6th of November, the agri-food company will be part of the 𝙈𝙞𝙨𝙞𝙣 𝘾𝙤𝙢𝙚𝙧𝙘𝙞𝙖𝙡 𝙖 𝙈e𝙭𝙞𝙘𝙤 promoted by the Chamber of Commerce of Valladolid in order to connect with potential partners or clients from that country.

Pistacyl is promoting a new research project called “Development of Functional Foods through the Comprehensive Use of Natural Pistachios (PISTASALUD)” that focuses on optimizing the use of pistachios by generating new functional products.

This project, part of the European FOODECO23 ecosystem, seeks to obtain defatted pistachio flour and pistachio oil from closed pistachios that are not sold.

This new valuation process will allow the company to offer innovative food products with nutritional benefits, especially aimed at athletes and older adults, with properties that help combat factors of metabolic syndrome.

Through collaboration with universities such as the University of Valladolid and the Catholic University of Ávila, the project is investigating the effects of these products on health, taking advantage of the rich nutritional composition of pistachios, which includes high-quality proteins, unsaturated fatty acids, and antioxidant compounds.

PISTASALUD marks a significant step toward greater sustainability in the agri-food industry, using pistachios, one of the most prominent products of Castilla y León, as a basis for the creation of innovative foods that contribute to consumer well-being.

This project, with file number PAG-020100-2023-244, within the FOODECO23 guiding project, has received €296,557.00 in support under the Recovery, Transformation and Resilience Plan (PRTR)—funded by the European Union—Next Generation EU.

Grupo Pistacyl participated in a business mission in Rio de Janeiro, Brazil, from June 3 to 6, presenting the various innovation projects it has been promoting to improve pistachio cultivation to companies, associations, and technology centers there.

This mission is part of the first meeting organized by the Center for Technological Development and Innovation of Spain (CDTI) and the Brazilian innovation agency FINEP to promote the exchange of experiences and foster links between companies and scientific and technological institutions in both countries.

Grupo Pistacyl was part of the Spanish delegation through its president, Alfredo Pérez, who was responsible for presenting to representatives of various technological agricultural research institutes and associations and companies in the agri-food sector the history and commitment of this Valladolid-based company to innovation, which has allowed it to become the leading pistachio producer in Castilla y León.

In his speech, Alfredo Pérez recalled that Pistacyl began its operations in 2008 with an initial plantation of 80 pistachio trees on half a hectare of land in the province of Valladolid. Shortly after, it carried out its first research projects, endorsed by the CDTI (Centre for the Study of Organic Farming) and aimed at studying different rootstocks that would allow for improved pistachio cultivation in Castilla y León.

The company was a pioneer both in its cultivation in Castilla y León and in research in this field, as it was the first such study conducted in Spain.

Subsequently, Pistacyl implemented new research projects in collaboration with prestigious universities and institutions to optimize pistachio production and quality, always under the premise of sustainability. It was also a pioneer in the use of the latest technologies and precision agriculture.

Pistacyl’s research has also focused on the development of various high-nutritional-value food products and ingredients derived from this nut, such as the first partially defatted natural pistachio flour and pistachio oil obtained through a project carried out in collaboration with the University of Valladolid.

The company is currently conducting research projects as part of the I and II Agrifood PERTE (Agri-Food Program) managed by the Ministry of Industry, Commerce, and Tourism. These projects are aimed at developing a pistachio-based functional food and the sustainable use of pistachio shells.

This commitment by Grupo Pistacyl to innovation and research has been endorsed by the Ministry of Science and Innovation’s Innovative SME Badge and other awards such as the Innovation Award from the University of Valladolid’s 2025 Business of the Year Competition, the 2023 Valladolid Food Innovation Award, the 2024 Consolidated Company Award for Business Initiatives, the 2017 Rural Business Innovation Award, the 2021 Second Prize for Innovative Projects for the Self-Employed and Rural SMEs in the Province of Valladolid, and its recent nomination as a finalist for the 2025 Surcos Awards from TVCyL in the Innovation category.

The company currently has 12,000 pistachio trees spread across 53 hectares of land in the province of Valladolid, and an annual marketing capacity of 100 tons of pistachios.

Furthermore, in 2022 it began exporting pistachios to Ireland, France, Portugal, and Italy, and has since established commercial contacts to sell its pistachios in other foreign markets such as Japan, Poland, the United Arab Emirates, the USA, India, and South America. It plans to export 50 percent of its production, primarily to Europe.

Pistacyl Pistachio has once again taken center stage in the “Dulcería – Mejor Dulce Alimentos de Valladolid” competition, organized by the Valladolid Provincial Council in conjunction with the Provincial Association of Confectionery Entrepreneurs.

Macarena Sánchez-Colomer, from “L’Átelier sin gluten” in Valladolid, won second prize in the 2025 edition of this competition with her dessert “Esperanza,” a smoked cheese hemisphere with a honey heart and chocolate and pistachio glaze, on a Pistacyl pistachio daquoise.

Our pistachios were also the ingredient in the dessert that won first prize in the first edition of this competition: the “Merceditas” cake by Inés Hernández of the “El Bombón” confectionery in Valladolid, made with a pistachio financier with praline and passion fruit cream.

The “Dulcería 2025 – Mejor Dulce Alimentos de Valladolid” competition took place on May 15th at the Q-BO Building of the Valladolid Provincial Council in collaboration with ACOR. Fourteen confectioneries from the province participated in the competition, each with different entries made with local products that are part of the “Alimentos de Valladolid” brand.

“Corona Isabel de Dátiles” from the “La Biótica” confectionery in Medina del Campo took first prize, with third prize going to Violetta Hakobyan of “La Francesa” in Valladolid for her “Macaron Pinea”.

This year’s jury was once again composed of renowned figures from the culinary world, including David Pallàs, a prestigious pastry chef and winner of the Grand Prix International du Chocolate (1999); Palmira Soler, chef of the “5 Gustos” restaurant, winner of the Pincho de Oro in 2017 and recommended by the Michelin and Repsol guides; Rosa Iglesias, manager of the “Entretierras” restaurant in Urueña; Javier Labarga, president of CETECE and secretary of the Valladolid Confectioners Association; and José Luis Domínguez, general manager of ACOR.

The president of Grupo Pistacyl, Alfredo Pérez, has received the Agri-Food Award at the 41st Businessperson of the Year Competition, held annually by the Faculty of Commerce and Labor Relations of the University of Valladolid to recognize the work of companies and organizations within the industrial and social fabric of the province of Valladolid.

The award ceremony took place during a gala held on May 14th, which brought together a broad representation of the province’s economic, academic, and institutional sectors at the Valladolid Fair. The event served to highlight the high level of Valladolid’s business community and the entire value chain surrounding it.

After receiving the award, Alfredo Pérez expressed his gratitude to the jury for granting this recognition to the work of the entire team at Grupo Pistacyl and their commitment to the rural and agri-food sectors, which serves as an incentive to continue working and contributing to the development of the province.

He also thanked his brothers for trusting him to lead the family business, his friends for their words of encouragement during difficult times, and his wife and children for “putting up with me when things were not as good as they are today.”

He also expressed his pride in sharing the prize list with the other award winners, all of whom are exemplary in their sectors: Rubén de Pedro Pardo, from Ascensores Zener (Special Award); María del Carmen and Sofía Muñoz Casares, from El Triunfo Vestuario Laboral (Commerce); Mario Villa Ramón, from Promociones Cavidel (Habitat); Carlos González Puertas, from Ubi de la Vega (Hospitality), Tony Martínez, from Synersight (Industry), Tomás Gregorio García Díez, from Gregorio Díez Distribución (Services Sector); John Domingo and Omar Rabadán Martín from Apolo Studio Creativo (Young Category), Centro San Juan de Dios (Third Sector), Joyería Relojería Zurro, and Riegos del Duero (special recognitions).

The winners of the 41st edition also highlighted the role played by the actors involved in their responsibilities, from their work commitments to their employees, clients, and suppliers, “who are also part of the company’s history,” to the role of family members, wives, children, and parents, “who also suffer” from schedules, worries, and concerns.

For his part, the Dean of the Faculty, José Antonio Salvador Insúa, emphasized the level and variety of the award winners, all leading firms in their respective sectors.

“Who would have thought we’d have pistachios, driverless forklifts, the best pizzas in Spain, century-old beverage retailers and distributors, innovative brands in elevators, the metaverse, or builders trained at the Massachusetts Institute of Technology (MIT),” the Dean reflected.

“And all of them with the Valladolid seal!” exclaimed Salvador Insúa, who emphasized that they should have “a monument” for their ability to generate a scenario in which “others,” with their purchasing operations, contribute to economic growth.

The award ceremony also featured a speech by the Rector of the UVa, Antonio Largo, who expressed his gratitude to the institutions that support the Competition as well as to its organizers, paying special attention to the students who serve on the committee and are “the reason for the existence” of the university.

The head of the academic institution acknowledged that he “feels proud” to highlight so much talent and to do so from the university, whose role is to always be in contact with society and the market, offering students the opportunity to learn from good examples that, in turn, can help achieve UVa’s goal of facilitating student employability.

Pistacyl Group continues its strong commitment to international markets by participating in some of the leading agri-food trade shows to showcase its products to importers and professionals around the world.

In January, and in collaboration with the Institute of Business Competitiveness of Castilla y León, it was present at the Sirha Lyon Fair, which took place in the French city from the 23rd to the 27th. This event, held every two years, has become the global benchmark for the haute cuisine industry.

It showcases the most innovative products and new market trends, such as natural pistachio paste, pistachio granules, and pistachio “flour,” which Grupo Pistacyl showcased to the many visitors who visited its stand.

In February, the company participated in Barcelona Wine Week with ISC Wines, and in March, it was again present at the Prowein Fair held from the 15th to the 17th in Düsseldorf, Germany.

At both events, Grupo Pistacyl presented the first vintage of its Desacato Sauvignon Blanc wine, the first it has produced with this grape variety under the Rueda Denomination of Origin seal, as well as its new Desacato Verdejo Sobre Lías.

In April, Grupo Pistacyl returned to Salón Gourmets, which took place from April 7th to 10th at the Madrid trade fair center (IFEMA), where it showcased its product catalogue and introduced some of its latest innovations. Visitors were able to taste their innovative pistachio slushy, developed in collaboration with master pastry chef Lázaro Sanabria of Pastelería Castilviejo in Medina de Rioseco (Valladolid), as well as the new pistachio cream made with Dried Fig Jelly from Teresa Maté, and their new pistachio praline, specially designed for pastry recipes.

The latest international event attended by Grupo Pistacyl in these first months of the year was Tutto Food, a major biennial fair dedicated to the agri-food sector that took place in Milan, Italy, from May 5 to 8.

The company attended this event at a stand organized once again by the Institute of Business Competitiveness of Castilla y León, which was visited by numerous professionals from the agri-food sector interested in learning about all the products it produces from pistachios, as well as its Desacato wines.