One hundred years of piñon nuts, a largely forgotten wild food crop from the American Southwest (1850–1950)

Piñon nuts are the edible seeds of the piñon pine ( Pinus edulis ). Commercial piñon nut harvesting began in the United States in the mid-19 th century and primarily involved Native and Mexican Americans. Despite the economic benefits, it could be dangerous work, with reports of deaths from exposure, accidents, and violence. Piñon nut production varied yearly due to the trees’ masting behavior, with 3 to 11-years between large crops, likely influenced by climate and local conditions. Although there was considerable interest in cultivation during the early 20 th century, slow growth and delayed nut-bearing limited cultivation efforts. Piñon nuts were popular throughout the United States in the late 19 th and early 20 th centuries, gaining great popularity in New York among immigrant communities. Piñon nuts, due to their small size, posed choking hazards to children. Fannie Spitz's piñon nut-shelling machine, patented in 1918, revolutionized nut processing by efficiently removing kernels, impacting the industry significantly. In the early to mid-20th century, piñon nuts were used in candy production. Farmers experimented with feeding hogs and chickens piñon nuts, however, this practice did not become widespread due to cheaper corn availability. Piñon wood was valued for firewood and mine props, with limited use as lumber or railroad ties, while small trees gained popularity as Christmas trees. Piñon resin was chewed and also used medicinally, in salves. By the mid-20th century, piñon nuts lost popularity to peanuts, which benefited from aggressive marketing and high production. The piñon industry struggled with crop variability, low supply, and high prices.