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State Analyses 4
(The Tart Cherry Industry - continued)
Pennsylvania
In Pennsylvania, tart cherry production is concentrated in Adams and
Franklin counties, in the south central part of the state. Orchards
in this area are located on rolling or hilly terrain at elevations of
700-1,300 feet above sea level. The hilly terrain promotes good air
drainage and a measure of frost protection. Very few, if any, of
Pennsylvania’s tart cherries are irrigated. Tart cherry producers in
Pennsylvania also produce other fruits, mostly apples and peaches.
All of the state's cherries are processed by one cooperatively-owned
processor.
Most of Pennsylvania’s cherry growers are represented by the Adams
County Fruit Growers Association. Lynn Kime is the president of this
grower group.
The perils for which Pennsylvania growers are most likely to want to
purchase crop insurance include spring frosts, extended rainy periods
at harvest-time, and hail damage. Despite the protection provided by
superior air drainage in their orchard sites, late spring frosts are
the most severe hazard faced by Pennsylvania’s growers (Kleiner).
Extended periods of wet weather at harvest-time lower fruit quality
and can cause uncontrollable brown rot outbreaks. Hail storms also
are a serious hazard in Pennsylvania, and can virtually “wipe out”
the crop for individual orchards lying in the path of a storm.
A number of other production perils, such as drought, high winds,
birds, rodents, and insects can damage tart cherries in Pennsylvania.
Utah
Tart cherries in Utah are located in the middle and northwestern
parts of the state, in regions adjacent to the Great Salt Lake and
Utah Lake. These bodies of water help protect against frost damage
when the trees are in bloom. Box Elder, Utah, and Weber counties
produced 97 percent of the state’s tart cherry output in 1992.
A major production peril faced by Utah producers is the western
cherry fruit fly (Reeve). Fruit fly maggots infect the cherries,
causing them to become discolored and unsuitable for consumption.
These insects are controlled by insecticide sprays. Other major
perils include freezes and hail damage. The last short crop occurred
in 1991 and was the result of a late spring freeze.
Due to the dry climate, Utah producers experience few problems with
leaf spot, brown rot, and other fungal diseases.
All of the Utah tart cherry crop is irrigated. The majority of
producers have permanent sprinkler systems installed in their
orchards.
Utah’s tart cherry growers are highly diversified, with tart cherries
generally accounting for only a portion of total farm production.
Apples and peaches are the two most common fruits in addition to
cherries.
Tart cherries in Utah are harvested between the middle of July
through the second week in August. The cherries are processed at a
central location in Box Elder county. At this time, Utah producers
have no formal growers organization.
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