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October 2026
Apple Focus Group
WSU Extension and the WSDA would like your help in researching changes in pesticide use in apples from 2020 to 2026 for organic and conventional apples. This will be done in a focus group setting. This information will help inform future WSU research to better meet the needs of the apple industry by identifying what is and isn’t being used in apple crop protection.
Find out more »Apple Focus Group
WSU Extension and the WSDA would like your help in researching changes in pesticide use in apples from 2020 to 2026 for organic and conventional apples. This will be done in a focus group setting. This information will help inform future WSU research to better meet the needs of the apple industry by identifying what is and isn’t being used in apple crop protection.
Find out more »Horticulture for Engineers – FIRA
Date: October 19, 2026 Time: 1:00 PM – 5:00 PM Location: Yakima SunDome - Fair State Room This event is free to attend, but we ask people to register to get a proper headcount of attendance Registration Register for the event HERE Description This event is an introductory primer for FIRA USA that aims to equip engineers and technology developers with essential specialty fruit horticultural practices, operational insights, and field considerations to improve collaborations between the agricultural technology industry and growers…
Find out more »FIRA USA 2026
The future of orchard management and agricultural technology is arriving in Yakima, Washington. From October 20–22, 2026, FIRA USA 2026 will gather growers, technology developers, research institutions, and industry leaders at State Fair Park in Yakima for North America’s premier event dedicated to autonomous farming, ag robotics, and smart technology solutions.
Find out more »November 2026
Cider Institute and WSU Mount Vernon NWREC to Host Hands-On Cider Laboratory and Sensory Training in Washington
Five days of advanced professional training will give cider producers practical skills in laboratory testing, quality control, and sensory analysis The Cider Institute, in partnership with WSU Mount Vernon Northwestern Washington Research & Extension Center (NWREC), will bring two advanced, hands-on cider and perry production courses to Mount Vernon in November 2026. Designed for working cider producers, the courses provide practical training in two critical areas of cider quality: laboratory analysis and sensory evaluation. Essential Laboratory Testing of Cider &…
Find out more »WTFRC 2027 NW Cherry Research Review
The 2027 NW Cherry Research Review will be held November 3, 2026 at the Yakima Convention Center. Join growers, industry members, researchers, and partners for updates on industry-funded projects, practical findings, and emerging tools for the tree fruit industry. Attendance is free and open to the public. An agenda and a copy of the reports that will be presented are available on the WTFRC website.
Find out more »46th Food Safety & Sanitation Workshop
The Food Safety & Sanitation Workshop will take place November 3rd and 4th at the Sheraton Portland Airport Hotel in Portland, OR.
Find out more »Irrigation Technology Workshop: Practical Tools for Smart Water Management
Join us on November 5 at 10 am on zoom to learn about technology and tools for irrigation in tree fruit!
Find out more »December 2026
WTFRC 2027 Technology Research Review
The 2027 Technology Research Review will be held December 3, 2026 at the Yakima Valley College. Join growers, industry members, researchers, and partners for updates on industry-funded projects, practical findings, and emerging tools for the tree fruit industry. Attendance is free and open to the public. An agenda and a copy of the reports that will be presented are available on the WTFRC website.
Find out more »Packing House Hazard Analysis and Critical Control Points (HACCP)
The Hazard Analysis and Critical Control Point (HACCP) for Fruit and Vegetable Packinghouses workshop will help packers of fruits and vegetables learn about the HACCP principles and have an opportunity to apply this knowledge with the oversight of instructors who are experts in this field. Completion of this course includes a certificate (with gold HACCP seal upon request).
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