Pears

Its original name is Abbé Fetel. It was found by the prior of the Chessny Monastery, in the Rodano Valley, located in the centre-south of France, in 1866. It is highly appreciated by Italian consumers, and in our country it started being cultivated only a few years ago.

Also known as Williams Bon Chrétien or Bartlett, this pear originated in Aldermaston, Berkshire, England, around the year 1799. It is the most cultivated variety in the Western Hemisphere and the one preferred by the canning industry. Williams represents 35% of the Argentinean pear production.

In the US it is most commonly known as Anjou. Some authors consider it originated in Belgium and others in the region near Angers, in the central-west area of France towards the middle of the XIX century.

Its origin dates back to 1896-97 in New Wales, Australia. Although far from Williams, Packham’s Triumph is the second one in importance in Argentinean pear production.  It is a mid-size variety and its form is irregular and uneven. Its pulp is soft, juicy, acidulated, and moderately sugary.

This variety, which is best known in other regions of the world as Max Red Bartlett, was discovered as a mutation of Williams in 1938, in the State of Washington, USA. It is a premature variety with moderate production. Sometimes it is necessary to carry out some thinning to avoid crop rotation.

There are two clones originary from the State of Oregon, USA. The first one appeared in Medford, in 1950, and it is known as Red Anjou Gebhard; the second one was found in Pakdale, and was called Columbia Red Anjou.