In Japan, Le Lectier pears are valued for the texture of their flesh and their sweet, full-bodied fragrance. About 80 percent of the domestically cultivated Le Lectier harvest comes from Niigata Prefecture, where producers started shipping the European-variety pears in late November.
For about 40 days after harvesting, Le Lectier pears must be stored at a temperature of 10 to 15C to ripen. They are then shipped when 90 percent ripe; the timing of the shipping therefore needs to be carefully managed.
The kind of Western pear most cultivated in Japan is another European variety, La France, grown on 987 hectares. Le Lectiers are cultivated on a total of just 133 hectares.
An article of the Japan News mentions how major production areas such as Sanjo and Niigata cities have a lot of rain and high humidity in autumn. This, combined with the fertile ground of the Shinanogawa river basin makes for perfect cultivating circumstances for this pear variety.
