Interestingly, by shipping so many pecans to China, the Middle East, Southeast Asia and — the U.S. industry hopes — India, we here in the states may learn a new trick or two about how to prepare pecans, Hudson said.
Unlike in the U.S., in China, pecans are roasted while they’re still in the shell. When consumers buy them, they’re still in the shell but typically already roasted.
That practice hasn’t caught on yet in the U.S., Hudson said, but who knows? Maybe the next time I’m in Arkansas, War Eagle Mill will have two versions of the pecan cobbler — one printed in English on the menu, the other in Mandarin.
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