Appendix. 225 



MARKETING FRUIT. 



Read at Fruit Growers' Convention, Agricultural College, February 

 2, 1900, by J. T. Brumfield, Portland, Oregon. 



Surely it is a great pleasure to be here and meet those that are 

 interested in this great industry that has brought us together. It is 

 the first convention of this kind I have had the pleasure of attending, 

 and I assure you that I have enjoyed every word of the proceedings. 

 The subject assigned is "Marketing." My first impulse was that some- 

 thing might be said on this subject that would be helpful to both grower 

 and dealer. After thinking the matter over I was not sure that I was 

 the one to do this, representing close-termed buyers. Whatever I may 

 say is made up from personal experience in handling Oregon's dried 

 fruit, and fearing some one may gain an impression that I had a selfish 

 motive in view, I want it clearly understood that I am not here for 

 selfish gains, but stand ready to take any course that is best for the 

 interest of this industry. So let us bridge that awful chasm, which 

 exists sometimes between the producer and dealer and separates them 

 forever. 



The subject assigned me is a wide one. It touches, either directly or 

 indirectly, almost every phase, from the time our orchard is planted 

 to the time the fruit reaches the consumer, but I am not capable, nor 

 is it desired of me, to go into all of these matters, but rather to confine 

 myself to a few points. 



KINDS OF DRIED FRUITS IN DEMAND. 



There being only two varieties of prunes pi-oduced in large quantities 

 we will consider these only at this time, the Italian and Petite. I know 

 the Italian is the pride of the Northwestern producers. Surely this 

 beautiful specimen • is rightfully entitled to much consideration, being 

 especially adapted to this locality and probably the most profitable to 

 grow. It is our place to hold up its good qualities, for the Italian has 

 been the favorite of the local consumer, and is now reaching its way out 

 into Europe. A few years ago the Easterner did not want them because 

 of their tartness, now he wants them because they are tart. Only a 

 few days ago one of the lai'gest dealers in the East told me there was a 

 special demand for the Italian prune. This is all true and encouraging 

 for the ov/ner of Italian orchards. But let us not forget that this fall 

 the great production of prunes is of the sweet variety, commonly called 

 Petites. Consumers are accustomed to use them. A large percentage 

 of the consumers take a sweet pi'une. 



Again, as a matter of enonomy, they are cheaper because they require 

 less sugar. As to the comparison of our varieties with California, my 

 experience has been that usually we produce as good a sweet prune as 



HOR.— 15 



