PACKING AND MARKETING PEARS 

 ARTHUR FARRAND, " THE PINES," HUDSON, N. Y. 



Today we have a state law regulating the grading and packing 

 of apples, which requires that the name and address of the packer, 

 and the grade of the fruit, be plainly branded on each barrel. 

 This law does not apply to pears; consequently each grower has 

 his own way of packing and grading, which places the buyer at 

 a disadvantage unless he is familiar with the methods of the 

 grower. I believe we should have a law governing the grading 

 and branding of pears as well as of apples. 



IMPORTANCE OF PROPER PACKING 



During the past season some fruit growers tried packing their 

 best pears in bushel baskets, but this plan did not prove satis- 

 factory, since much of the fruit did not stand up well in transit 

 and arrived at its destination in a badly bruised condition. Not- 

 withstanding this fact the fruit sold for more, in comparison, than 

 if it had been in barrels. I have always contended that our better 

 grade of pears should be boxed, and should be put up in an 

 attractive manner. Although this will require more care and 

 expense, I firmly believe the grower would be well paid for the 

 extra trouble. 



New York State has made great strides in the last few years in 

 producing pears of extra fine quality. The flavor of New York 

 State pears is now better known, and there is a greater demand 

 for them than for the California fruit. The latter has had the 

 preference on account of good color and attractive packing. How- 

 ever, it is inferior in flavor, being necessarily picked green for 

 shipment three thousand miles. 



We have been packing in standard barrels, according to three 

 grades: Fancy, No. 1, and No. 2. Our fancy grade consists of 

 the largest pears of uniform size and at least 90 per cent free 

 from worm holes, scale, or other defects. In our No. 1 grade are 

 the pears next in size, but not below two and one-half inches in 



[1052] 



