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Re: [nafex] Napolean Cherry



I just threw out the jar of Maraschino cherries the refrigerator!!  How
awful.  Where is the USDA when you need them?
Doreen Howard

-----Original Message-----
From: Lon J. Rombough <lonrom@hevanet.com>
To: nafex@egroups.com <nafex@egroups.com>
Date: Saturday, January 20, 2001 11:45 AM
Subject: Re: [nafex] Napolean Cherry


>Napoleon, aka "Royal Anne" is grown around Salem, Oregon (nickname, "Cherry
>City") for use in making maraschino cherries.  It is a mild flavored
cherry,
>productive, with moderate to low susceptibility to brown rot.  The industry
>likes it because it doesn't have to be bleached as much for maraschino
>cherries.  That is, the cherries are bleached, brined in a lye solution,
>then colored red (real logic there, eh?)  People who work in the plants
>won't touch maraschino cherries. For one reason,they go through rubber
>gloves almost daily from the corrosive solutions used on the cherries.
>Also, the red dye used is a coal tar dye that has been proven to cause
>cancer, but the industry claims that nothing else works for them, so the
>govt. lets them use it.
>-Lon Rombough
>Grapes, unusual fruits, writing, consulting, more, at
>http://www.hevanet.com/lonrom
>
>----------
>>From: Thomas Olenio <tolenio@sentex.net>
>>To: nafex@egroups.com
>>Subject: [nafex] Napolean Cherry
>>Date: Sat, Jan 20, 2001, 6:53 AM
>>
>
>>Hi,
>>
>>Can anyone tell me more about the Napolean cherry from experience?
>>
>>All I know is that it is a yellow cherry.
>>
>>What is the habit, disease resistance, fruit type and quality.
>>
>>Just heard a fellow talking about it on the radio, and had to leave the
>>room for a minute.
>>
>>Regards,
>>Tom
>>
>>--
>>Thomas Olenio
>>Ontario, Hardiness Zone 6a
>>
>>
>>
>>
>>
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