Grupo Pistacyl wanted to commemorate World Pistachio Day, which is celebrated every 26th of February, by highlighting the quality of pistachios grown in Castilla y León, where they have become an alternative crop to traditional agriculture.
The family-run company from Valladolid opted for pistachio cultivation in Castilla y León in 2008 and, thanks to the development of different research projects aimed at adapting and improving its production and quality, it is currently the leading producer of pistachios in the region.
Thus, in collaboration with prestigious organisations such as the CDTI, ITACYL, the University of Valladolid, the University of León, the Catholic University of Ávila and the Provincial Council of Valladolid, it has been promoting various lines of research aimed at obtaining a pistachio that is unique for its size, aroma, colour and flavour, and at developing new products derived from this dried fruit that stand out for their qualities and characteristics.
In addition, the company is a pioneer in the use of the latest technologies and precision agriculture to achieve greater efficiency and better use of water resources.
Thanks to this firm commitment to innovation and sustainability in cultivation methods, Pistacyl today has more than 12,000 pistachio trees spread over 53 hectares across several farms located in the Valladolid towns of Pozal de Gallinas, Moraleja de las Panaderas and Fresno el Viejo.
Pistacyl has also been a pioneer in its commitment to preserving and enhancing all the healthy properties of this dried fruit through its natural marketing, both in grain and in other innovative presentations such as paste, granella, ground pistachio and pistachio and white chocolate cream.
All of them are made from natural, unroasted pistachios, which avoids subjecting them to high temperatures that damage the mono and polyunsaturated fatty acids inherent to this food.
They are also characterized by offering this dried fruit without salt, preservatives, colorants, sugar, or any other additive that alters its nutritional properties.
Currently, the company has different lines of research open aimed at the production of new products, such as pistachio flour and oil, and the integral use of this dried fruit, in line with its commitment to sustainability.
It is also working on opening new markets for the distribution of its pistachios, which are already present in different national and international commercial and restaurant establishments and even in the Thyssen-Bornemisza National Museum, where you can buy an exclusive gourmet box with a selection of its products.
In addition, since 2023 Pistacyl has also been selling pistachios from Castilla y León with the European seal of organic production.