September 2012 Issue

Good to Know: A gem of a pear

By |September 1st, 2012|

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US 71655-014 has been tested in Hood River, Oregon, for ten years, and is expected to be released soon.

A new

Good Point: Proving safe produce is safe

By |September 1st, 2012|

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Safe food is an unobjectionable term. No one wants unsafe food.

To assure the safety of the produce sold to consumers,

Co-op launches management venture

By |September 1st, 2012|

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Fruit packing cooperatives are becoming something of an oddity in the Washington tree fruit industry, which is dominated today by

The story of champagne

By |September 1st, 2012|

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Champagne is the wine produced from grapes grown in the northernmost vineyards of France. Even before the Champagne method of

Cherry Central is testing new drying technology

By |September 1st, 2012|

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A new method of drying fruit using microwave heating and vacuum technology is being tested in a wide range of

Lake Chelan sparkles

By |September 1st, 2012|

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Julie Pittsinger checks on her four-year-old planting of Pinot Meunier, one of the grapes traditionally used to make Champagne.

Julie and

Sweet!

By |September 1st, 2012|

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Scientists are testing a sweet idea that might help organic cherry growers manage insects, birds, and diseases all in one

Grower makes designer compost

By |September 1st, 2012|

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David Granastein, sustainable agriculture specialist at Washington State University, takes a close look at the ingredients in Kyle Mathison’s compost.

The clubs of Quebec

By |September 1st, 2012|

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Apple growers in Canada’s Quebec Province march to the beat of a different drummer. They are much more tightly organized

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