The state of Michoacan leads Mexico's pear production. According to data from the Secretariat for Rural and Agricultural Food Development (Sedrua), this entity produces approximately 10,000 tons of pears, which accounts for 36% of the country's pear production. The pears are grown on 935 hectares in 13 municipalities and their cultivation is concentrated in Zinapecuaro, Cheran, and Nahuatzen. Michoacan is followed by the states of Puebla, with 27% of national production, Veracruz, with 13%, and Morelos with 11%.
In just four years, the income from the production of this fruit in Michoacan went from 17 million pesos to more than 45.
The pear is a juicy, fleshy fruit, and one of the most important fruits produced in temperate regions. There are more than 30 pear varieties, with different colors, textures, and flavors. Pears are classified according to their cold requirements to ripen and the time they are consumed. As such, they are classified into summer pears (little or no cold requirement to ripen, short conservation, and are consumed in summer) and winter pears (considerable cold requirement to ripen, greater conservation, and are consumed in winter).
The main varieties produced worldwide are the Bartlett (a summer cultivar) and Beurré d'Anjou (a winter pear cultivar) varieties. These two varieties also have red-skinned mutations that are well known on the market (e.g. Red Bartlett and Red Anjou). Other varieties in demand are Packham's Triumph and its red mutation (winter pear), Beurré Bosc (winter pear), Clapp's Favorite and its Red Clapp's mutation (summer pears), or Doyenne du Comice (winter pear).