Although pistachio cultivation is a minority in Spain in the last ten years, its cultivation has increased significantly, due to its high profitability. It is a crop that is traditionally produced in dry land but its production is multiplied by irrigation. Pistachio is not only marketed as a dried fruit, it is also used for the manufacture of ice cream, confectionery, leather tanning, processed meat, cosmetic oils and as an excipient of some medicines.
The pistachio tree is a long-lived tree, up to 300 years old, and highly resistant to extreme conditions. In California and Iran, pistachios were sprayed on a mantle, but leaving intervals of several weeks between irrigation and irrigation. Normally there are four waterings between July and August and one watering every three weeks, from May to the end of June. The shortage of irrigation water in California and in Iran has led to the abandonment of irrigation to the mantle and to more sophisticated techniques: dripping and dripping buried. Drip irrigation is ideal for growing pistachios since the bulbs only affect part of the tree’s soil and part of the root system.
This facilitates the circulation of oxygen in the subsoil and prevents waterlogging. In California it is irrigated with large volumes of water:> of 20,000 liters per foot (and not cultivation). In the Peninsula, these flows are not generally counted. Normally from 10,000 to 15,000 foot liters (drip and cultivation work). By installing censors buried in some tree planting line, whose soil is standard and reference, it will allow the practice to accurately calculate the amount of irrigation water per tree required in the climatic and soil conditions of the farm at each moment.