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Depending on where you live, this pear could be called either a Williams or Bartlett pear. It was first known as Stair's pear after the English schoolmaster who first discovered it in 1765.
Canned Bartlett Pear | |||
Specification | Net Weight | Drained Weight | Cartons/Container |
425g*24tins Halves | 425g | 240g | 1800ctns/20'FCL |
820g*12tins Halves | 820g | 460g | 1800ctns/20'FCL |
A9*6tins Halves | 2500g | 1500g | 1150ctns/20'FCL |
3000g*6tins Halves | 3000g | 1800g | 1008ctns/20'FCL |
3000g*6tins | 3000g | 1800g | 1008ctns/20'FCL |
3000g/6tins | 3000g | 1800g | 1008ctns/20'FCL |
3000g*6tins | 3000g | 1800g | 1008ctns/20'FCL |
3000g/6tins | 3000g | 1800g | 1008ctns/20'FCL |
4250g*3tins | 4250g | 2550g | 750ctns/20'FCL |
4250g *3tins | 4250g | 2550g | 750ctns/20'FCL |
Certificate: IFS, , HACCP, GAP, ISO9001 certificate and FDA registration.
Usage: Eaten fresh or in salads, canned, baked or poached.
Selection:
A Good-quality Bartlett pear will be medium-sized or larger with no bruises and only a few minor scuff marks. The coloring will be light-green to completely yellow. Bartlett pears are ripe when they turn completely yellow and give off a sweet aroma. This pear bruises easily when ripe.
Avoid Bartletts with soft spots or scars that are more than skin-deep. Product that is extremely hard will ripen best at room temperature.
ature.