OLALLIE BLACKBERRY 
A (cross) f..) oun ¢ XB ack elLogan 
Outyields Boysenberry 2 to 1 
Olallie is highly productive and a week or 
two earlier than Boysenberry. Paul Pletz o 
Anaheim reports a yield at the rate of over 12 
tons per acre from his Olallies set in Feb. 
1950, and this was a poor year for caneberries. 
He is confident he can get a yield of 15 tons 
from them. This compares with an average of 3 
tons per acre from Boysens in southern Cali for- 
nia as reported in a University bulletin. A 
leading cannery reports that they know of but 
two growers in the Cucamonga-Fontana area who 
Bae a yield of as much as 5 tons per acre from 
ysens. 
Lloyd P. Sharp, Farm Advisor in Riverside 
county, writes us: “I ran some smal] field 
tests here in this county, and...I found that 
the Olallie produced just twice as many pounds 
per plant as the Boysenberry. The ee 
definitely seems to be resistant to verticil-, 
lium which is certainly one thing in its favor. 
Mr. Pletz has found Olallie fully resistant 
to verticillium wilt to which Boysenis sub- 
ject, and it hasn’t sunscalded where Boysen was 
adly scalded. He has found it ReSROD Us well to 
“hedge pruning”, and with this method of train- 
ing fe sets his plants 4 feet apart in the row, 
which takes about 1500 plants per acre. 
At 12 tons of Olallies per acre and the 
freezer Paes this year of 13¢ to 15¢ per iis 
they would gross over $3000 per acre. Mr. Pletz 
sold his at $1.75 per tray, which was more than 
Boysen brought, and was at the rate of over 
$4500 per acre gross. 
Olallie is an easy berry to pick, the fruit 
spurs A out so the berries are easy to 
Bre at and they come off the stams easily. 
his, in conjunction with the “hedge pruning” 
system, makes the crop much less expensive to 
harvest than some varieties. 
Olallie is a firmer berry than Boysen, which 
makes it a better keeper and shipper, and in 
processing it holds its shape better. is past 
summer we brought a tray of them home with us 
from Anaheim. After picking them up we drove 
around all day. When we reached home I set them 
on the sink shelf in the kitchen, where they 
remained for two days, then were placed in the 
refrigerator. The last basket was used 8 days 
after we got them, and they were stil] firm and 
in perfect condition. 
The large cannery mentioned in the first 
paragraph made a test canning of Olallies last 
summer and made a very favorable report, tell- 
ing Mr. Pletz they want all he has next year. 
Olallie was developed at the Experiment 
Station at Corvallis, Oregon, and was origin- 
ally called 609. The Station, in their bulletin 
introducing it, suggested it for trial in al] 
parts of California and western Oregon. They 
stated that “limited tests in Washington indr 
cate that it 1s not hardy in northern Washing- 
ton. 
