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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?
From: Lon J. Rombough <firstname.lastname@example.org>
To: email@example.com <firstname.lastname@example.org>
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
>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.
>Grapes, unusual fruits, writing, consulting, more, at
>>From: Thomas Olenio <email@example.com>
>>Subject: [nafex] Napolean Cherry
>>Date: Sat, Jan 20, 2001, 6:53 AM
>>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.
>>Ontario, Hardiness Zone 6a