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The Pacific Northwest leads the nation in sweet cherry production with over 253,000 tons of sweet cherries produced on 43,000 acres of trees in 2018 alone. Production of this high value crop remains challenging, and greater fruit quality and orchard productivity is the consequence of thoughtful and complex farming techniques. Improving sweet cherry quality and productivity requires a long-term vision for making every-day decisions that will influence your orchard for years to come. Learn the latest research and technology from bud to bucket, at our upcoming intensive sweet cherry fruit school.
Washington State University Extension and Oregon State University Extension are hosting a Sweet Cherry Fruit School: From bud to bucket on March 12-13 at four locations: Wenatchee, WA, Prosser, WA, The Dalles, OR and streamed in BC, Canada. Presentations from nationally and internationally recognized sweet cherry experts will be live-streamed throughout these locations. Presentations will focus on a wide variety of topics, including markets and economics, cultivars and rootstocks, orchard systems, soil, plant and water relations, and harvesting. Each session will include a dynamic conversation with growers from three different production areas in the Pacific Northwest; including North Central Washington and South Central Washington, WA and The Dalles, OR.
Let´s work to keep and improve our world-renowned sweet cherry industry through continued innovation and learning. We invite you to review the agenda below then register using the link at the top right. Pre-registration is required as seating is limited. The registration fees are shown to the right.
We appreciate the industry support and sponsors:
Gold Partner Sponsor
Silver Partner Sponsors
Coffee & Snacks Sponsors
More Info, Agenda, Register
|Early Bird – Before February 28, 2019
|Late Bird – March 1 to March 5
Includes lunch, presentation materials, sponsors information and gifts.
After March 5th we will close the registration to allow us to have adequate planning time and provide the best experience to our audience.
Bernardita Sallato, Washington State University
Ashley Thompson, Oregon State University
Gwen Hoheisel, Washington State University