By admin|2013-11-12T11:26:11+00:00September 1st, 2012|
For many in the United States, when they think of pears, the image is of the fully ripe, yellow, fragrant,
By Geraldine Warner|2013-11-12T11:42:28+00:00September 1st, 2012|
An areawide effort to control codling moth without organophosphate chemicals has resulted in better control of both codling moth and
By Geraldine Warner|2014-07-02T16:47:54+00:00September 1st, 2012|
Mike Brownfield’s orchard has been cultivated organically for almost 40 years. In recent times, Brownfield has benefited from a number
By admin|2013-11-24T18:19:21+00:00September 1st, 2012|
US 71655-014 has been tested in Hood River, Oregon, for ten years, and is expected to be released soon.
By admin|2013-11-24T18:38:14+00:00September 1st, 2012|
Safe food is an unobjectionable term. No one wants unsafe food.
To assure the safety of the produce sold to consumers,
By Geraldine Warner|2013-11-12T11:40:49+00:00September 1st, 2012|
Fruit packing cooperatives are becoming something of an oddity in the Washington tree fruit industry, which is dominated today by
By Geraldine Warner|2013-11-24T18:23:52+00:00September 1st, 2012|
Champagne is the wine produced from grapes grown in the northernmost vineyards of France. Even before the Champagne method of
By Richard Lehnert|2013-11-24T18:43:29+00:00September 1st, 2012|
A new method of drying fruit using microwave heating and vacuum technology is being tested in a wide range of
By Geraldine Warner|2013-11-24T18:26:32+00:00September 1st, 2012|
Julie Pittsinger checks on her four-year-old planting of Pinot Meunier, one of the grapes traditionally used to make Champagne.