By Richard Lehnert|2013-11-24T18:18:06+00:00March 15th, 2012|
Damage by apple flea weevil.
Organic apple growers in the Midwest appear to have a relatively simple solution to their
By Melissa Hansen|2013-11-14T14:13:34+00:00March 15th, 2012|
Implementing a food safety program for an orchard might seem overwhelming. But with forethought, planning, and willingness to seek assistance,
By Geraldine Warner|2013-11-24T18:44:21+00:00March 15th, 2012|
WSU engineers are developing a vibrating actuator that will be used with a mechanical harvester to shake limbs and remove
By Geraldine Warner|2013-11-24T18:27:32+00:00March 15th, 2012|
While Harold Copple managed the Apple Commision between 1947 and 1957, most of the apples produced in Washington were Winesap.
By Melissa Hansen|2013-11-24T18:40:20+00:00March 15th, 2012|
Growers using Washington State University’s online Decision Aid System this season will be able to consider pesticide maximum residue limits
By Melissa Hansen|2013-11-24T18:37:16+00:00March 15th, 2012|
A Washington State University study found that traditional spacings for juice grapes—around six feet between vines and nine feet between
By Melissa Hansen|2013-11-14T15:31:51+00:00March 15th, 2012|
The global food business is increasingly complex, with new players, new linkages, and cause-and-effect reactions that impact food supply and
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.