Conference pear (kg)

They are elongated pear with cone shape and larger than average.

The skin colour is light brown with a green background that sometimes, but not always, becomes yellow when pear is ripe. The colour of the flesh is cream. The taste of Conference pears depends on the level of ripening of these at the time you eat it. If you eat before their optimum ripeness still has a very rigid skin with a touch of acidity but perfect ripening pear is a sweet soft flesh with plenty of juice.

One of the great advantages of this pear is maintained in perfect condition for a long time if stored at cool temperature.

In summary; conference pear is easy to chew, crisp and with a white and greenish flesh with cream-colored skin highlighting its sweet flavour and preservation.

History and origin of the Conference pear

This pear was first cultivated in 1884 by Thomas Francis Rivers in Sawbridgeworth, Hertfordshire (England). It emerged as the seedling variety Leon Leclerc de Laval.

It did not get the name "Conference" until 1895 after winning the first prize at the National Conference of British Pears held in London. This award was won thanks to its appreciated taste and high degree of conservation.

In the 1990s it underwent major changes in their pruning and fertilizer use, improving consistency and sugar levels in the fruit.

At present most of Conference pears have sugar levels between 12.5 and 14.5 ° Bx, while in the past the majority of pears only reached about 10 or 11 ° Bx. Overall, the fruit with a sugar level above 12.5 ° Bx is considered to have excellent flavor and above 11 ° Bx enough flavour.