COOPERATIVE KENTUCKY STATE UNIVERSITY FACT SHEET

Information about the Kentucky State University Cooperative Extension Program 2020

Dr. Kirk Pomper, Interim Dean, College of Agriculture, Communities, and the Environment, Land Grant Director Sheri Crabtree, Horticulture Research and Extension Associate Jeremy Lowe, Horticulture Research Associate

The North American pawpaw is in the early stages of commercial production. Many people are interested in growing and marketing pawpaws organically. The ripe fruit has a strong, appealing aroma and an orange to yellow pulp with a flavor that is similar to a blend of mango, pineapple, and banana. Pawpaws are hardy to USDA growing zone 5 and when planted in full sun in an orchard setting, trees can produce large quantities of fruit. Based on variety trials at Kentucky State University (KSU) there are a number of large fruited, grafted (named) cultivars that can be recommended for growers in Kentucky including: ‘KSU-AtwoodTM’, ‘Sunflower’, ‘Overleese’, ‘NC-1’, ‘SusquehannaTM’, ‘PotomacTM’, ‘WabashTM’, and ‘ShenandoahTM’. Pawpaws flower in mid-April and have a maroon flower with a slight fetid odor. Fruit set usually requires cross pollination, which requires at least two genetically different pawpaw trees or cultivars, and the presence of pollinators (flies and beetles). Depending on the variety, fruit ripen in late-August to early-October. Fruit ripen on the same tree over about a 2 week period, which reflects an extended spring flowering period. Pawpaw fruit are ripe when they begin to soften and can be gently pulled off a tree in a manner similar to ripe peaches. Fruit have a 5-7 day shelf life at room temperature; however, fruit can be stored under refrigeration for up to 3 weeks to maintain a good eating quality. Pawpaw fruit and products are mainly sold at farmer’s markets, directly to restaurants, and via entrepreneurs on the Internet. Local delicacies made from the fruit include pawpaw ice cream, compote, jam, and wine.

In 2002, the U.S. Department of Agriculture put in place a set of national standards that food labeled ‘organic’ must meet, whether it is grown in the United States or imported from other countries. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. The standards were developed to support a philosophy of creating agricultural ecosystems that mimic natural ones. Organic crops are produced without using most synthetic products, including chemical fertilizers, synthetic pesticides, bioengineering; or ionizing radiation; the standards also exclude