Meet the Nutty Crew

Meet the nutty crew that cleans, cracks, shells, inspects & packages your wildly delicious American Native pecans.

Wes McCowin, Shelling Manager

Wes McCowin, Shelling Manager

4 Responses to Crew

  1. Tristan Ethridge (Paladin Freight Solutions) 901 791 0751 (ex1221) says:

    Joelle, thank you for taking the time to speak with me just now. We specialize in moving freight throughout the Southeast as well as the Midwest. Anytime you need a quote or truck let me know and I will get to work on it. I appreciate your time and consideration. Attached below is my company profile.

  2. Eric Simmons says:

    Hey there! My family and I run a small family farm here in south Mississippi. We saw your article in Acres USA and are interested in planting pecans in some land that will soon be cleared, but need to learn more first. Was hoping you could take a few minutes to help us out.

    The article recommended native pecans, does that consist of a specific variety or breed? What is the best time to plant? What was your source nursery and estimated cost of each tree?

    What’s the best way to determine if the soil is ok for planting? (the acreage in question has been woods for ~100 years, lot of it pine. Our goal if we start is to plant 40 acres a year for 4 years).

    Don’t pecans typically require a second variety in order to get the best results? If so, which kind do you tend to have the best luck with? How many do you need? Do you plant them on the ends of the rows, in the center, or somewhere else? How long a reach do they typically have, especially in an area without much wind?

    Is there any cost sharing programs for pecans that you have heard of?

    What’s required to keep the young trees healthy after their transplant? i.e. wrap from grazers. How deep and wide to make the holes?

    For the mature trees, what’s needed for their upkeep from a time and equipment view?

    Have you had any significant risks from disease/pests/weather/etc? We tend to have a few frosts per year, with the occasional hurricane (so wind and rain for us), and be warm to hot and humid rest of the time.

    How much room to have between each tree? What size auger do you recommend?

    Who are your main customers? Grocery store, individual consumer, online sales, or something else?

    What’s needed for the packaging? Shipping (especially federal requirements)? Do you sell mostly shelled or unshelled? What do you sell each at?

    What are the requirements to be organic certified?

    What were your biggest challenges starting out? Now? Any tips on starting out?

    Any inputs recommended/required? I.e. fertilizer, water, zinc, or something else?

    Do you guys do any other value added products other than ones mentioned? We are looking at putting the shells into composting, but have no other current plans.

    What is the amount of work expected in harvesting/shelling? Are repeat trips needed? If so, how often?

    How much help do you have during harvesting?

    The article mentioned 5-10 acres of pecans to be worth investing in commercial equipment–what do you base that on?

    Any recommendations for equipment? We’d prefer everything tractor-mounted where possible (shaker, harvester, auger primarily).

    What are the upkeep costs associated with them?

    Do you remember what it was to initially buy/rent?

    What is the space required? For sheds, pecan bins (covered or non?), freezers for shelled?

    I’ve seen a cleaner and precleaner advertised–are these worth the money for the amount of acreage we’d have?

    Article also mentioned a processing plant. What inspecting and processing is done in it? What are the requirements?

    Anything else we should know?

    I know, quite a bit of questions. Appreciate if you can answer some or all, or give me a call at 601.325.6672. I am on central time, and work nights so I can be a little hard to reach. Email is probably the preferred way.

    Thanks again!

    • Joelle Mason says:

      Good Afternoon Eric,

      Joe Wilson will be replying to your email or may possibly give you a call. If you have not heard back by the end of week feel free to call him at 417-667-3501 or you can email him a
      Thank You
      Joelle Mason

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