In the south of France, farmers have celebrated their first commercial pistachio harvest after six years of cultivation, marking a significant milestone in adapting to climate change. The event took place on a sunny Saturday in September at the farm of Emilie and Fabien Fiorito in Ansouis (Vaucluse), where approximately forty farmers from across the Mediterranean region gathered to discuss pistachio farming. Fabien Fiorito noted that last year's harvest was 600 kilograms, while this year's yield reached nearly 10 tons of raw pistachios in France, with projections of 100 tons by next year. The initiative to establish a French pistachio industry began in 2017 with a small group of Provencal farmers who aimed to revive a cultivation method that had disappeared from France in the 19th century. Over time, the effort has expanded to include farmers from various regions such as Occitanie, Provence-Alpes-Côte-d'Azur, Auvergne-Rhône-Alpes, and Corsica, all seeking to adapt their crops to the challenges posed by climate change. Pistachio trees, which originate from Iran, require less water compared to stone fruit trees like apricot or peach trees. Jean-Franck Cascio, a Corsican farmer who planted his first pistachio trees in 2024 and 2025, expressed enthusiasm about the yields after six years of cultivation. He emphasized the long-term nature of the investment, noting that it takes six years for the trees to produce enough fruit to be sold. Béatrice Sourd, a viticulturist from Minervois (Aude), has also begun planting pistachio trees alongside her vineyards, citing the difficulties faced in winemaking due to drought and declining market prices. The farmers are also learning about the importance of proper post-harvest processing, including shelling and drying the pistachios within 12 to 24 hours of harvest to prevent fermentation and toxin development. Fabien Fiorito explained the process, which involves using a machine to shell the pistachios by friction with water, followed by drying them at 42 degrees for 24 hours. This process is only feasible for six weeks a year, prompting some farmers like Bernard Schmitt to consider establishing larger shelling and drying units. Emilie Fiorito, who is also the treasurer of the Pistache in Provence association and secretary of France Pistache, highlighted the importance of collaboration among farmers. The syndicate, which includes over 150 members, organizes workshops throughout the year to share knowledge and experiences. Despite initial skepticism, the group has gained recognition, and the market for pistachios is growing, with France importing approximately 15,000 tons of shelled pistachios annually. French producers aim to differentiate themselves through quality and are working with the Agro Institute of Montpellier on traceability studies to ensure complete product traceability from field to plate.