At Oregon Cherry Growers in Salem, OR; Food scientist, Sherry Rae; Bio-Chemist, Mark Bentson, and Lori Waters discuss the difference in taste between the #30 cherries and the #35 cherries. The verdict? The #30 cherries are sweeter and richer than ever before.Sherry Rae examines both types of cherries under a stereo microscope to check for any abnormalities.
The chemistry lab where most of the experimentation takes place is full of glass structures. "I don't know how I do it, but I tend to break the most expensive glass equipment instead of the ones that are easily replaced." Sherry says with a laugh.
"Cooking" the cherries is an important part of the developmental process. Sherry explained that the cherries in the cooking pot above were not done yet, and were therefore inedible. The cherries need to take on a much darker red hue, rather than pink before they are done.


