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JAPANESE QUINCE – FROM FIELD VIA LAB TO TABLE: THE ROLE OF “GREEN” TECHNOLOGIES

JAPANESE QUINCE – FROM FIELD VIA LAB TO TABLE: THE ROLE OF “GREEN” TECHNOLOGIES
Edīte Kaufmane, Dr.biol., leading researcher, Unit of Genetic and Breeding, Institute of Horticulture, Full Member of the Latvian Academy of Sciences
Dalija Segliņa, Dr.sc.ing., Head of the Unit of Processing and Biochemistry, Institute of Horticulture, Corresponding Member of the Latvian Academy of Sciences
Paweł Górnaś, Dr.sc.ing., leading researcher, Unit of Processing and Biochemistry, Institute of Horticulture

In: Latvian Academy of Sciences Yearbook 2021, 2021, pp. 121-123.

“In Latvia, Japanese quince is considered to be a significant commercial crop (558 ha in 2020, incl. 235 ha organic). During the last five years, the area of plantations in Latvia has increased four times showing that cultivation of Japanese quince becomes more popular every year. A similar trend is also observed in countries of Baltic see region, e.g., Poland. Market demand for fruit shows an upward trend with the pointing to ecological “BIO” products, therefore popularity of organic orchards can be observed. However, the quality of the Japanese quince fruits currently available on the market is diverse, since most of the growing areas are still planted using seedling material.”

Read the whole article here (pdf).

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