By Melissa Hansen|2013-11-14T15:32:30+00:00March 15th, 2012|
Ethanol (alcohol) interacts with sensory attributes of wine and can decrease the potency of aromas as the amount of alcohol
By Melissa Hansen|2013-11-14T15:33:54+00:00March 15th, 2012|
Of all the attributes consumers are looking for today in their food—freshness, organic, local, and sustainable—flavor and quality are still
By Geraldine Warner|2013-11-24T18:28:39+00:00March 15th, 2012|
Lady in Red is one of several highly colored strains of Cripps Pink that will be marketed as Pink Lady.
By Melissa Hansen|2013-11-14T12:34:37+00:00March 15th, 2012|
The recent trend of higher alcohol wines is related to winemakers wanting riper fruit so they can produce super-ripe, intense
By Geraldine Warner|2013-11-14T12:38:52+00:00March 15th, 2012|
The Electroflor looked promising for mechanically thinning cherries in tests that Karen Lewis, WSU extension specialist, conducted.
After success with mechanical
By admin|2013-11-24T18:26:35+00:00March 15th, 2012|
When using the Equilifruit, it should fit tightly around the selected limb, about an inch away from the trunk. The
By Richard Lehnert|2013-11-14T14:54:40+00:00March 15th, 2012|
After five years of annual colony losses near or above 30 percent, beekeepers have settled in for the long haul
By Geraldine Warner|2013-11-24T18:39:23+00:00March 15th, 2012|
Consolidation within the Washington apple industry over the years has led to a dramatic drop in the number of growers,
By Richard Lehnert|2013-11-24T18:21:01+00:00March 15th, 2012|
A bumblebee finds nectar in a wildflower planting.
PHOTOS COURTESY OF USDA NATURAL RESOURCES CONSERVATION SERVICE
Fruit growers across the country will
By Geraldine Warner|2013-11-14T12:36:07+00:00March 15th, 2012|
The Washington apple industry was exporting a significant percentage of its crop, long before the Washington Apple Commission was formed.