I'm seeing red stuff in the pecan's membrane-type parts where I've never seen this before when shelling and eating pecans straight from the shell. I'm wondering if it's safe to eat. I've searched the internet for an answer on what this red is to no avail. I'm not expert enough in plant biology to recognize what I'm seeing. I've attached a couple of photos, and hopefully this will help identify whether this burgundy red looking stuff is edible or if it's some kind of mold, rancidity, or fungus. The red stuff is only in the middle and skin parts of the nut, and doesn't seem to be in the meat at all. The red stuff is sort of brittle or dusty. The red is not on the shell, only inside it by the meat.