Situated on the Verdigris River in northeastern Oklahoma, the Crow-Bar orchard is established on fertile top soil with an average depth of 40 feet. The orchard fronts the river for three -quarters of a mile.

After the orchard is mowed and prepared for harvesting, the next step is to shake the pecans from the tree onto the orchard floor.

After 'shaking' the pecans from the trees, the next operation is to 'harvest' the pecans from the orchard floor. This process begins at the outer limits of the tree's canopy and works inward to the trunk of the tree. A leaf blower has already blown the pecans from the ground immediately surrounding the trunk so as to make them accessible to the harvester.

Two harvesters are employed at Crow-Bar Acres to expedite the harvesting process.

When the hoppers on the harvesters are filled they are dumped into a 'field cleaning' machine which is the first stage of the culling process. Any twigs, leaves, or obviously defective pecans are removed while those pecans passing the initial cleaning phase are elevated into dump trailers.

The dump trailers are then transported to the final cleaning and sorting facility. At this facility any 'light' pecans are mechanically separated and the remaining pecans are deposited onto a moving conveyor belt to undergo rigorous visual inspection by four inspectors.

Then the pecans are mechanically sorted by size and conveyed directly to bulk containers either to be sold as whole pecans or to await further processing.