Northwest pear growers explore, expand ripening programs

09/04/2012 04:34:00 PM
Jim Offner

It may take awhile for consumers to catch on, Wolter said.

“Most consumers think an anjou pear should be hard and crunchy, but with the ethylene exposure, you get a much better piece of fruit, and I think people would eat more of them if they had that kind of eating experience,” she said.

Other grower-shippers agree.

“We continue to try to expand our ripening program,” said Tim Evans, general sales manager with Chelan Fresh Marketing, Chelan, Wash.

Roger Pepperl, marketing director with Wenatchee, Wash.-based Stemilt Growers Inc., said having a ripening program for pears is as necessary as it is for avocados.


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