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September 1st, 2012|0 Comments
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 successfully
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
Apple growers in Canada’s Quebec Province march to the beat of a different drummer. They are much more tightly organized than are growers in the
For a relatively small industry with annual apple production of about 6 million bushels, the apple growers of Quebec have a very substantial market power
September 1st, 2012|1 Comment
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 iconic apple varieties,
September 1st, 2012|3 Comments
Four pear cultivars—Bartlett, d’Anjou, Bosc, and Comice—dominate supermarket shelves across the United States, and they’re great pears. But do they deserve 95 percent of the
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
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
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
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 nation’s
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
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
Mike Brownfield’s orchard has been cultivated organically for almost 40 years. In recent times, Brownfield has benefited from a number of new tools that make
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 bred
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 have
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.
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
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
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 Karma
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