Project Description
Pears
Featured stories about pears and organic appear in this issue.
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Grower makes designer compost
David Granastein, sustainable agriculture specialist at Washington State University, takes a close look at the ingredients in Kyle Mathison’s compost. Cherry waste from Stemilt’s packing
Good to Know: A gem of a pear
US 71655-014 has been tested in Hood River, Oregon, for ten years, and is expected to be released soon. A new fireblight-resistant, European pear selection
Cooperative effort defeats pests
An areawide effort to control codling moth without organophosphate chemicals has resulted in better control of both codling moth and pear psylla as well as
Curator’s choice
Pear trees growing at the repository In spring (inset) and fall. As unique and individually colorful as are the fruit midseason. As curator of the
Arctic apples get cold shoulder
The U.S. Apple Association, the Northwest Horticultural Council, and the British Columbia Fruit Growers’ Association have all stated their opposition to Arctic apples coming to
Soft spray program for pears
Though a no-organophosphate codling moth control program is more expensive at first, it’s not long before growers are saving money, says Bruce Kiyokawa, a pest
A plethora of pears
Left to right: Joseph Postman's choice pears ranks are Devoe, the Asian pear Hosui, Ayers, Russet Bartlett, and Rousselet. Top inset is Summer Blood
Arctic apples
The Arctic Granny and Arctic Golden keep their white flesh after slicing. Photo Courtesy of Neal Carter The core idea is simple and elegant. Take
Apple growers’ union gives market power to Quebec growers
Steve Levasseur is president of the Federation of Apple Growers of Quebec, a powerful entity establishing prices and quality standards for Quebec apples.
The clubs of Quebec
Paul and Gérald Lussier have about 100 acres of apples and are part of the apple club that hired Natalie Tanguay 18 years ago.
Good to know: WSU releases WA 38 apple
The latest release from WSU, WA 38, is an eye-catching, large, dark red apple with a remarkably firm, crisp, and juicy texture. It also has
Sweet!
Scientists are testing a sweet idea that might help organic cherry growers manage insects, birds, and diseases all in one go. Organic growers have been
Lake Chelan sparkles
Julie Pittsinger checks on her four-year-old planting of Pinot Meunier, one of the grapes traditionally used to make Champagne. Julie and Bret Pittsinger, owners of
Cherry Central is testing new drying technology
A new method of drying fruit using microwave heating and vacuum technology is being tested in a wide range of fruits and berries. Cherry Central
The story of champagne
Champagne is the wine produced from grapes grown in the northernmost vineyards of France. Even before the Champagne method of producing sparkling wine was developed
Co-op launches management venture
Fruit packing cooperatives are becoming something of an oddity in the Washington tree fruit industry, which is dominated today by large, private, vertically integrated companies.
Good Point: Proving safe produce is safe
Safe food is an unobjectionable term. No one wants unsafe food. To assure the safety of the produce sold to consumers, private grocery store chains
Organic replant challenge
The Wonder Weeder has cultivating heads that roll along the ground and eliminate vegetation. Designed to avoid tree damage, they also open up vole
The aristocratic Bosc
For many in the United States, when they think of pears, the image is of the fully ripe, yellow, fragrant, juicy Bartlett pear. But for