Rainier-Blue Star forge new pear paths with permanent conditioning facilities
Rainier-Blue Star forge new pear paths with permanent conditioning facilities
SELAH, WA -- Replacing eight portable pear conditioning rooms with four permanent facilities, Blue Star Growers and Rainier Fruit Co. are "leaping ahead of the U.S. pear industry and current technology," according to Rainier Director of Marketing Suzanne Wolter.
Ms. Wolter said in mid-July that the facility is the first of its kind in the industry, and she noted, "We see this as a long-term program.
Capable of bringing the temperature down to 32 degrees to stop the ripening process, the permanent facilities are being used to condition primarily Anjous and Bartletts, although Ms. Wolter said that some Bosc pears will be conditioned in the new TarpLess rooms as well.
Eric Strutzel, production manager at the Blue Star Growers' Cashmere, WA, operation, said that his company had used the portable ripening facilities for three years before making the commitment to permanent rooms.
"This is a significant financial investment for us and indicative of our commitment to this program, Mr. Strutzel said. "We're certain the increased fruit quality will be noticed by our customers.
Similar in appearance to rooms used now by retailers, the Thermal Tech TarpLess rooms have been built specifically for pears and are currently the only ones in existence that have been customized for pear ripening, a Rainier release noted.
"They should increase efficiency considerably, Ms. Wolter said in July. "There is better airflow, and they pull the temperature down faster.
The Rainier release said that the "absolute control Blue Star has to adjust these rooms as needed throughout the season is going to lead to the consistent quality retailers need when implementing a conditioned pear program.
In addition to better overall temperature control and increased airflow, the rooms also utilize humidifier capabilities and can measure fruit temperature separately from the air temperature.
Vented boxes with custom poly liners and trays are used to contain the pears during the process. "Where the retailer sees the most sales improvement is with the Anjous, Ms. Wolter said.
She said that retailers who have adopted a conditioned pear program and have executed it properly have seen their pear sales increase "substantially, and that more significant than the first year of sales growth "is the continued growth the following season and the extension of the pear season as we start to compete with imports mid-winter.
Ms. Wolter continued, "We have been assisting retailers on the execution of these programs for three seasons, [and] we still see huge growth potential in this category and are willing to help successfully execute the program.
Not only will receivers of the product see "a tremendous upswing in quality, but also consumers "will enjoy the ultimate pear-eating experience to keep them coming back for more.
Conditioned pears are available at the start of the Northwest pear season from Rainier, and Ms. Wolter said that the new facility can handle "as much as the crop will allow.
Each of the four rooms can hold 44 pallets -- the same capacity as the eight portable ripening rooms.
Ms. Wolter said in mid-July that the facility is the first of its kind in the industry, and she noted, "We see this as a long-term program.
Capable of bringing the temperature down to 32 degrees to stop the ripening process, the permanent facilities are being used to condition primarily Anjous and Bartletts, although Ms. Wolter said that some Bosc pears will be conditioned in the new TarpLess rooms as well.
Eric Strutzel, production manager at the Blue Star Growers' Cashmere, WA, operation, said that his company had used the portable ripening facilities for three years before making the commitment to permanent rooms.
"This is a significant financial investment for us and indicative of our commitment to this program, Mr. Strutzel said. "We're certain the increased fruit quality will be noticed by our customers.
Similar in appearance to rooms used now by retailers, the Thermal Tech TarpLess rooms have been built specifically for pears and are currently the only ones in existence that have been customized for pear ripening, a Rainier release noted.
"They should increase efficiency considerably, Ms. Wolter said in July. "There is better airflow, and they pull the temperature down faster.
The Rainier release said that the "absolute control Blue Star has to adjust these rooms as needed throughout the season is going to lead to the consistent quality retailers need when implementing a conditioned pear program.
In addition to better overall temperature control and increased airflow, the rooms also utilize humidifier capabilities and can measure fruit temperature separately from the air temperature.
Vented boxes with custom poly liners and trays are used to contain the pears during the process. "Where the retailer sees the most sales improvement is with the Anjous, Ms. Wolter said.
She said that retailers who have adopted a conditioned pear program and have executed it properly have seen their pear sales increase "substantially, and that more significant than the first year of sales growth "is the continued growth the following season and the extension of the pear season as we start to compete with imports mid-winter.
Ms. Wolter continued, "We have been assisting retailers on the execution of these programs for three seasons, [and] we still see huge growth potential in this category and are willing to help successfully execute the program.
Not only will receivers of the product see "a tremendous upswing in quality, but also consumers "will enjoy the ultimate pear-eating experience to keep them coming back for more.
Conditioned pears are available at the start of the Northwest pear season from Rainier, and Ms. Wolter said that the new facility can handle "as much as the crop will allow.
Each of the four rooms can hold 44 pallets -- the same capacity as the eight portable ripening rooms.
