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Page 3 · DO #402 · 204_Popenoe_Bx30aFF3r
- Collection
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Wilson Popenoe (1892–1975) family papers
- Item/Folder
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Avocado manuscript - correspondence, 26 January 1970–4 March 1975
- Digital Object
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DO #402,
page 3
- Collection-level dates
- 1882–1975
Page transcription
Antigua, Guatemala 3 January 1971
Dear Doctor Coit:
Many thanks for the interesting article on kakis. I still keep on trying to push them here bit it is painstakingly slow work. As far as I know, propagation has never been done by any nurseryman in Guatemala, nor elsewhere in Central America. It takes the trees such a long time to come into bearing! And I have just heard that the German up at Coban, 4000 feet (a good elevation I think) who had a bearing orchard of about 50 trees, probably Hachiya, has grubbed them out. Last year I ate half a dozen fruits from his orchard and they were great. Incidentally, the young Guatemalan horticulturist who brought them to me said, I am going to tell you something. It takes these fruit an awfully long time to soften up for eating. You set the fruits, stem end up, in a cup, and pour a teaspoonful of vinegar in around the calyx, and they ripen almost overnight. I did, and I kept true fruits as a check. The fruits with the vinegar at the basal end ripening in two days, and were fine eating; the ones left to ripen normally took a week or more. Have you ever tried this?
My old Fuerte tree has been in full bloom for a month, but as yet I don't see any fruit set. Night temperatures in the upper 40s, day in the middle 70s. No rain at this time of year.
I am trying to push ahead with the avocado work, a bit, and wish I knew more about Bacon and Zutano, the two recommended varieties in California for marginal (cold) areas. We don't have either of these varieties here and we could do with something for 8000 to 8500 feet where the Guatemalans won't quite take the cold - some years. I hate to bother you, but what do you know of the background of these two varieties. I have seen Bacon once, at Santa Barbara, and got the impression