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|Origin||Spain, Greece, Italy|
|Growth||On the pear tree|
|Processing||Peeling, cutting and canning|
|Shelf life||Several years after production|
Pear trees blossom in spring. By the end of summer the pears are ready to be (hand)picked. After gathering they are transported to a factory.
Pears are picked when they are not yet ripe. In order to become soft and ripe, they undergo a two to three week treatment in cold storage. When the pears emerge, they are peeled and cored. Then the pears are halved – or diced – canned and pasteurised. The pears used most for canning are Bartlett and Williams. These pears resemble each other a lot, both in taste and in size and shape.
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