THE KADOTA FIG 



17 



acres enough to cause supply and demand to balance in that one branch alone ; 

 with only three short years to our credit we have now two San Francisco can- 

 ners buying our fruit, one in San Jose, one just established in the Forkner Fig 

 Gardens, Fresno, to handle Kadotas, one exclusively for Kadotas at Reedley, 

 one San Francisco firm located a one-unit cannery this season in a Kadota 

 orchard at Porterville, one at Armona, which cannery alone is asking for ten 

 times the Kadota tonnage now in existence, and one projected for Dinuba, 

 and another in Stanislaus, county. I can safely predict that wherever 100 

 acres or more of Kadotas are in bearing another cannery will be established 

 or, as in Porterville, a branch unit will be started by some firm operating 

 elsewhere. 



In glass jars so wonderfully attractive is the fruit that it commands imme- 

 diate sale, almost regardless of price, and when eaten so exceptionally delicious 

 the flavor as to mortgage a consumer's pocketbook for life. 



Canning 



The canning of fresh figs deserves a chapter all to itself; space does not 

 permit me to so digress, however. 



The marketing of ripe figs in glass and tin as preserved, jammed, spiced, 

 marmalade, candy, paste, cake filler, and other uses has been practiced for 

 some years by canners in Texas and Louisiana, where the drying of figs was 

 impractical, due to climatic conditions. They there used a fig known as Mag- 



Kadota Fig, 4y z years after planting. Heavily irrigated firsl 

 feet circumference of bearing surface. 



three years. 90 



