In 1930, botanist William E. Whitehouse planted the first pistachios on record on the American continent, after a trip to Iran to collect different types of seeds. He named the planted pistachio Kerman, in honor of the Iranian city of Kerman, where he had brought the seed from. Over several years, growers experimented with this variety until 1960 when the pistachio industry began to expand in the United States, first in California and later in Arizona and New Mexico. It was in 1976 that the first industrial harvest of American pistachio was produced, with a production of 1.5 million pounds on the 4,350 acres planted at that time. Since then, the production of American pistachio has not stopped growing every year, and also constantly improving efficiency, to stay around more than 4,000 pounds per acre. The high production of the California pistachio is due to the climate and type of soil of the area, but above all to the agricultural exploitation system used, with abundant irrigation and the high mechanization of all the production, harvesting and processing processes of the fruit. In the ranking of production per hectare, the second country with the most efficient production after the US, China, produces 600 kg less per hectare than California plantations, of which more than 50% of the total production is exported worldwide. Currently, California produces 98% of the American pistachio, highly valued around the world for its size, taste and amount of protein, fiber and healthy fats.