Agricultural Innovations

Product ion and Market ing of Beach P lum , a Her itage 

Fru it Crop

Introduction

B

each plum (Prunus maritima Marsh) is one of several 

shrubby plums native to North America. It produces 

small, distinctively flavored fruit that are collected from the 

wild along the Northeast coastline for small-scale jam production in home and commercial kitchens. The jams command 

premium prices at farm stands and specialty markets, even in 

comparison with jam made from other locally grown fruit. 

However, the wild-collected supply of fruit does not meet this 

niche market’s demand. 

Beach plum naturally occurs on sandy, excessively drained, 

nutrient-poor sites. This habitat strongly suggests that beach 

plum has untapped potential as a low-input crop for marginal 

land. Under seaside conditions, the plant grows very slowly 

and does not bear fruit every year. However, the beach plum 

is not limited to sandy soil; it may be planted in any fertile, 

well-drained soil. Full sun is required for fruit production.

The market for many commodity crops has such low margin 

that growers struggle to stay profitable, especially in the urbanized Northeastern US. Some believe that the future of agriculture in this region lies in high-value, niche market crops, 

especially those with underserved regional markets, and the 

potential for value-added processing. The existing high value 

of beach plum products suggests economic sustainability, even 

at small scale.

Current demand for the fruit exceeds supply by a large margin, due in no small degree to the dwindling number of accessible natural stands and collectors willing to pick. Prior to our 

work, cultural guidelines for beach plum production were not 

available. Improved selections have not been systematically 

tested and are not available in the nursery trade. Production of 

Inside this fact sheet:

# Introduction

# General Description

# Cultural Methods

# Insects and Diseases

# Marketing

# SARE Research Synopsis

# References

SARE Agricultural Innovations are based on 

knowledge gained from SARE-funded projects. 

Written for farmers and agricultural educators, 

these peer-reviewed fact sheets provide practical, 

hands-on information to integrate well-researched 

sustainable strategies into farming and ranching 

systems. The articles are written by project 

coordinators and published by SARE.

Northeastern U.S.

GE O G R A P H I C RA N G E :

Fact Sheet Practical applications for

sustainable agriculture

PDF available at www.sare.org/publications/factsheet/pdf/08AGI2005.pdf

Sustainable Agriculture Research & Education

Richard H. Uva and Thomas H. Whitlow

Department of Horticulture

Cornell University
Production and Marketing of Beach Plum, a Heritage Fruit Crop SARE 2

beach plum to supply a limited high-value niche market may 

be a viable component of a diversified farm operation. However, future profitability of large-scale production to accommodate the expansion of the market, as with any entrepreneurial venture, remains to be seen.

General Description

Beach plum is still a wild, unimproved species. As with any 

wild plant grown from seed, its vigor, growth habit and size, 

and the size and quality of its fruit, vary. Beach plum may 

grow in a tree-like form or as a low, spreading shrub. On 

sandy soils, the root system is mainly composed of several 

coarse lateral roots with few fibrous roots. The lateral roots 

may extend some distance from the main trunk. The plant 

usually has a large taproot that extends deep into the soil [1].

Leaves are alternate, simple, usually oval-shaped, 1 – 1 1/2 

inches long, toothed, dull green above, and 

lightly hairy or smooth beneath. In midMay before the leaves emerge, white flowers about three-quarters of an inch in diameter appear in clusters of two to five.

The fruit, which ripens from late August 

through September (4), ranges in size from 

a half an inch to an inch in diameter. Fruit 

color varies from red, purple, deep blue, 

and, rarely, yellow. The plum has a tart 

taste.

In the wild and under cultivation, biennial 

bearing has been observed in beach plum. 

The flowers are seIf-sterile and require 

cross-pollination for good fruit set. It is also 

thought that closely related bushes within a 

limited area will not cross-pollinate. Wild 

honeybees are the most common pollinator, 

followed by bumblebees, honeybees and syrphid flies [1]. 

Our approach to beach plum crop development has been focused on two main areas: developing cultural methods for 

orchard production and marketing the crop and products.

Cultural Methods

Commercial production of beach plum is possible in the 

Northeastern U.S. using standard stone fruit production 

techniques. Beach plum does not thrive on poorly drained 

soils. Because beach plum is new to horticulture production, 

keeping records and photos of your practices and yields will 

help you develop a system that works on your farm. Beach 

plum has similar cultural requirements and pests to other 

commercially grown plums, although for pruning, peach may 

be a better model because like beach plum, peach fruit is not 

borne on spurs (short, fruiting shoots).

Wild beach plum, ‘on the edge,’ in the harsh coastal environment of Montauk Point State Park, New York. 

Fruit ripen in early September and are 3/4 inch or less in diameter. Fruit color is 

usually purple although yellow, red and dark blue forms occur. 
Production and Marketing of Beach Plum, a Heritage Fruit Crop SARE 3

In cooperation with Barnstable County Cooperative Extension (U. Massachusetts), and local 

farmers, we installed an experimental orchard 

on Cape Cod, Massachusetts. Located at 

Coonamessett Farm, a community supported 

agriculture producer in Falmouth, MA, this 

beach plum planting has served as a research 

and demonstration facility since 1997. Wildcollected seed-grown beach plums were grown 

in an experiment with the treatments of mulch 

(4”woodchip), fertilizer (typical orchard rates) 

and irrigation (1 inch supplemental water/

week). Growth and yield were greater in fertilized treatments. Within fertilized plots, irrigation and mulch did not increase growth or 

yield. 

Propagation

Beach plum plants are available from several 

commercial and state conservation nurseries 

(Table 1). However, if you would like to produce 

plants from seed, the following procedures 

should be followed. Remember that seeds are living organisms and should not be exposed to extreme heat or prolonged 

soaking in oxygen-poor water. Collect the seeds after the fruit 

has fully ripened in September. Clean off all of the pulp and 

skin by rubbing the seed through a coarse screen. Seeds that 

float are dead and can be discarded. To store seeds, dry them 

at room temperature for several days. Seal them in an airtight 

jar and store in a refrigerator kept above freezing.

For the seeds to germinate, they must first undergo a process 

called pre-chilling (or stratification). This is a cold, moist period when chemical changes take place in the seed. During 

pre-chilling, store the seeds in moistened peat moss or sphagnum moss. The peat should not be soggy but about as damp 

as a well-wrung sponge. Mix the seeds thoroughly with the 

peat moss and store for at least four months in a refrigerator 

(approximately 40 degrees F), not the freezer. Check the 

seeds periodically. If roots have emerged, the seeds are ready 

to be planted. Germinated seed can be held safely at cold 

temperatures above freezing for some time. Plants obtained 

through seed propagation will show variation typical of wild 

plants. Select the largest, most vigorous plants for your planting. 

Vegetative propagation is necessary if you want plants identical to the parent stock. Beach plums may be propagated either by semi-hardwood stem cuttings or by root cuttings. 

However, results with stem cuttings have been inconsistent 

and should probably be attempted only by experienced 

propagators. 

Stem cuttings should be taken in the latter part of June when 

the developing fruit is approximately pea-sized. Cuttings 

should be between 4 and 6 inches in length, taken from side 

shoots or non-fruiting branches. Cuttings must be treated 

with a root-inducing hormone. Rootone (NAA), Dip n Grow 

(IBA + NAA) or Hormodin (IBA) have all been used for 

rooting beach plums [2, 3].

Prepared cuttings should be stuck in sand or Perlite in flats 

and kept under mist or clear plastic 

sheeting until rooting occurs. At that 

point, the rooted cuttings should be 

transplanted into individual containers 

and misting should be reduced to harden 

off the cuttings to ambient conditions.

Beach plums may be propagated by root 

cuttings as well. Three- to four-inch root 

cuttings about the diameter of a pencil 

should be taken in late fall and placed 

Beach plums blooming (mid-May) at the Cornell Orchard in Ithaca, NY. Note 

the small stature when compared to standard plums in the background.

Table 1. Suppliers of Large Quantities of Bareroot Beach Plum Stock 

Nursery Name Location Telephone

J.G. Akerboom Cedarville, NJ 856-447-3346

Princeton Nurseries Allentown, NJ 609-259-7671

Concord Nurseries North Collins, NY 800-223-2211

New Hampshire State 

Forest Nursery

Boscawen, NH 603-796-2323
Production and Marketing of Beach Plum, a Heritage Fruit Crop SARE 4

horizontally in soil outside [1]. The propagation bed should 

be mulched with straw as the ground begins to freeze in the 

winter.

Site Evaluation and Preparation

Choose a site with good drainage for your beach plum planting. When digging several feet down the soil should not have 

a rotten egg smell or standing water. Clear brush; remove 

dead wood including stumps and roots from the soil. The 

planting should receive full sun. 

Destroy any persistent perennial 

weeds before planting. 

Take soil samples and submit 

them to a soil testing service 

specifying that plums are your 

crop. Indicate that you want preplant lime and fertilizer recommendations for plums. 

Orchard Design

Because beach plum is shrubby 

and smaller than other stone 

fruits, we recommend close plant 

spacing. This design requires a 

large number of small plants and 

will produce a hedgerow system 

reminiscent of highbush blueberry production. Plant one- to 

two-year-old bare root or container grown beach plums. A 

minimum spacing of 5 feet between plants in a row with 12 feet between rows is recommended (Figure 1). A 3 to 5 foot long in-row weed-free strip 

with a grassy alley between rows will provide adequate 

groundcover and protection from weed competition. Wider 

spaced larger plants are also an option. 

It is important to keep the in-row strip weed free. Weeds will 

compete with beach plum for water and nutrients. Mulch, 

herbicide or hand hoeing can be used for weed control. If irrigation is desired we recommend a drip or micro-sprinkler 

irrigation system as a water conserving measure. 

Soil Preparation

Spring one year before planting

Add lime and fertilizer as specified by the soil testing service 

and plow it into the soil to 16 

inches if possible. In general, a 

pH of 6-6.5 is recommended for 

production of most tree fruits. 

Incorporate lime and fertilizer 

into the root zone before planting. As with all perennial crops, 

after planting you do not get a 

chance to work the soil again. 

Dolomitic lime (lime with 10% of 

magnesium or more) is recommended because it raises the soil 

pH causing nutrients to be more 

available and it is also an important source of magnesium and 

calcium. 

If needed, the addition of phosphorous before planting is important as it is relatively immobile 

and may not reach the root system if only applied to the soil surface. Nitrogen on the other hand 

is very mobile and if put on at this time will leach through the 

soil profile long before the plants are installed. Incorporate 

lime and phosphorus a year before planting. It may be desirable to re-test the soil again before planting to verify pH adjustment and nutrient levels.

Early spring of planting

At the time of planting, water in each plant with water-soluble fertilizer. As foliage develops (mid-May) 

apply 0.6-1.0 oz. nitrogen per tree, which is equivalent to 4 to 6 ounces of calcium nitrate or 2 to 3 

ounces of ammonium nitrate to the surface of the soil 

(5).

Fertilization

Fertilization needs will vary with soil type and plant 

size. Application of fertilizer based on soil and foliar 

nutrient analysis can optimize crop performance by 

tailoring fertilizer levels to the specific needs of fruit 

trees. Ample growth of 1.5 feet of shoot growth dur

ing the growing season may be desirable for beach 

Beach plums begin fruiting from the third to the fifth 

year in the orchard. The small stature of the species 

allows easy picking.

Figure 1. Planting Design
Production and Marketing of Beach Plum, a Heritage Fruit Crop SARE 5

plum. Depending on soil type, fertilizer application rates will 

vary. Keep track of rates and measure growth every year. 

Young transplants may be fertilized with 0.6 to1.0 oz. of nitrogen per tree, as foliage emerges in mid-May. On established plants, 0.1 to 0.2 pounds per tree of nitrogen applied 

under the drip line may be sufficient for beach plum fruit 

production. As nitrogen is easily leached from the soil, it 

should be applied under the drip line in the weed-free strip. If 

too much nitrogen is applied, excessive vegetative growth 

could occur at the expense of yield. On sandy soils, nitrogen 

might be best applied as split applications over two to three 

weeks to minimize loss due to leaching. On soils with a 

greater clay and organic matter content, little or no additional 

fertilizer may be needed once plants are established.

Pruning 

Beach plums may be pruned in late winter to early spring. 

Remove crossed, shaded, cracked, and down-pointing 

branches. Diseased branches with cankers and black knot 

should be removed. If black knot occurs, it should be removed at least 6 inches below the gall, disinfecting the pruning shears with a 10% bleach solution in between cuts.

Maintain an open canopy to facilitate light penetration and air 

circulation. Keep plants at a size where picking is practical. If 

biennial bearing is a problem, do your heavy pruning in years 

where you are expecting a heavy crop. Beach plums form 

their fruit on the base of one-year-old wood and spur formation is uncommon. Peach also bears on annual wood and 

could serve as a model for pruning.

Insects and Diseases

Even though beach plum is a native crop, it is subject to a 

number of insect and disease problems typically found on 

other cultivated plums—the most serious being brown rot, 

plum curculio, and plum gouger. Consult guides on plum or 

stone fruit pests to find more information on these problems 

and treat them as you would other plums; also, consult the 

beach plum management schedule (Table 2).

Marketing

A lag time in production for growers has allowed us to explore and expand demand among various market sectors before reliable beach plum yields are available. Work was done 

in three areas, consumer marketing, gourmet chefs and produce distributors.

Consumer Focus Group

Wen-fei Uva, Applied Economics and Management, Cornell 

University, conducted consumer focus group research in 

New York City in the spring of 2002. The discussions were 

held at a central interviewing facility in Manhattan, and facilitated by a marketing research consulting firm.

Brown rot fungi, Monilinia spp., is the most common and 

most damaging disease of beach plum. The blossom blight 

phase occurs in spring (top) and the fruit rot phase occurs 

in late summer.

The beach plum's most serious insect pest is the plum 

gouger, Anthonomous scutellaris. It is similar to plum curculio, 

and makes a hole in fruit.
Production and Marketing of Beach Plum, a Heritage Fruit Crop SARE 6

The focus group respondents identified themselves as gourmet consumers. Each respondent was the primary shopper 

for his/her household and regularly buys specialty, boutique 

or gourmet jams or jellies.

Various conclusions were drawn from the sessions:

1. Market expansion potential exists for beach plum products 

among gourmet consumers in coastal metropolitan areas.

2. Special packaging with price is the primary marketing tool 

to communicate that beach plum products are gourmet, giftworthy and special.

3. Gourmet jams and jellies are purchased from various independent stores or farm markets, not from supermarkets.

4. Jams or jellies made with cultivated rather than wild beach 

plums will not impede consumers’ interests in trying the 

product.

5. Consumers’ interests in beach plum presents market opportunities for new product development.

Gourmet Chef Interviews

In September 2003, Robert Weybright of the New York 

State Agricultural Experiment Station led a series of interviews with gourmet chefs in the New York City market. The 

beach plum concept was presented to: 11 chefs (three bakers 

and eight executive chefs), one restaurant marketing firm, and 

two food industry advocate groups. Restaurants interviewed 

could seat from 50 to 120 customers per night, entrees were 

priced $30 and up, and chefs favored using locally produced 

food.

Each chef was given 5 pounds of beach plum fruit to experiment with and invited to share their experiences with us. The 

chefs were excited about beach plum and, in general, with the 

process of new crop development. Chefs expressed interest in 

high quality fresh as well as frozen fruit. They preferred direct purchase through growers and farmers markets, secondarily through specialty purveyors. Concerns and challenges 

include maintaining a consistent seasonal supply, high fruit 

February PRUNING and training as needed.

March Spring clean up. Rake up leaves and remove mummified fruits to eliminate primary 

fungal inoculum to reduce the probability of BROWN ROT infestations. Apply lime if 

recommended by last August’s soil and foliar nutrient analysis.

Late-April (white 

bud)

Consider applying control measures for BROWN ROT (blossom blight phase).

Early-May Apply FERTILIZER. As nitrogen is mobile, especially in sandy soil, consider applying 

1/2 of nitrogen on now and the other 1/2 on in late May or June.

Mid-May 

(Bloom)

Were pollinators present and active during BLOOM? Start to SCOUT FOR PESTS on 

a regular schedule. Prepare and activate the IRRIGATION system if using one.

Late-May (after 

bloom)

Consider applying control measures for BROWN ROT (blossom blight phase) and for 

PLUM CURCULIO/PLUM GOUGER.

June Control small WEEDS now instead of big weeds in July.

Mid-June (shuck 

split)

Consider applying control measures for BROWN ROT and for PLUM CURCULIO/

PLUM GOUGER. Fruit THINNING may be required to reduce excessive fruit loads 

and to reduce biennial bearing.

Late-June 

(green fruit)

Consider applying control measures for BROWN ROT and CATERPILLARS (if 

needed).

Early-August (1st

color)

Consider Appling control measures for BROWN ROT (fruit rot phase) as fruit begin to 

turn from green to yellow in early August. Collect soil and foliage samples for nutrient 

analysis at this time if desired.

Mid-August (preripe)Consider applying control measures for BROWN ROT (fruit rot phase) if needed.

Late-August 

(ripe)

Begin fruit HARVEST. Because most farms are growing seedling plants (which are all 

genetically different) there is wide variation in ripening time from plant to plant. Consider protection from BIRDS.

September Remove fallen fruit and premature leaf drop from orchard floor.

October Drain and WINTERIZE the irrigation system. Remove fallen fruit and leaf drop from 

the orchard floor. Protect plants from browsing/girdling—DEER, VOLES, MICE, etc.

PESTICIDES--Pesticide recommendations are for informational purposes only, read the manufacturers' 

recommendations before use. We assume no responsibility for the use of any pesticide or chemicals. For 

detailed information on plum pest control consult your state extension service’s pest management guidelines for commercial tree-fruit and follow the directions for plum. For New York State the guidelines can 

be found at: http://www.nysaes.cornell.edu/ent/treefruit/

Table 2. Beach Plum Management Schedule

Developed by David Simser, Cape Cod Cooperative Extension and Richard Uva, Cornell University
Production and Marketing of Beach Plum, a Heritage Fruit Crop SARE 7

quality, adequate quantities and a viable delivery system. 

Cost and size of fruit was of concern, especially for bakery 

use where the cost and feasibility of pitting will be an issue. 

Six dollars per pound was an easily obtained price for frozen/

whole fruit. Fresh fruit must be clean and in consistent packing. Frozen fruit 

would need to be 

quick frozen (IQF) 

and stored sub-zero 

and be of the same 

quality as mentioned 

above for fresh fruit. 

One chef asked to 

purchase additional 

fruit from us and 

added a beach plum 

sauce to his restaurant 

menu through the 

2003 holiday season. 

Food Industry 

Trade Shows

We exhibited at the New England Foodservice & Lodging 

Exposition and Conference, April 10-12, 2005, at the Boston 

Convention & Exhibition Center. Thousands of people saw 

the booth and we had over 200 conversations about beach 

plum fruit and products. Many were familiar with beach 

plum and were overjoyed that this local food is now available. We met with two major specialty produce purveyors in 

the region who want fruit and would be willing to test market 

small quantities. High price points were suggested. Several 

chefs, small processors and gourmet product retailers were 

interested in getting product. The SARE logo was recognized 

by two of the chefs who are interested in local food and sustainable agriculture.

We also exhibited at the United Fresh Fruit and Vegetable 

Association’s 2005 Produce Expo & Conference, in conjunction with Food Market Institute Show, U.S. Food Export 

Showcase, the Fancy Food Show, and All Things Organic, 

May 1-3, 2005, at Lakeside Center at McCormick Place in 

Chicago, Ill. The total tradeshow attendance was 30,000, and 

we had more than 100 booth participations. While the booth 

attendance number in Chicago was lower than the New England show, the quality of interested individuals who have the 

resources to grow the industry sector was significant. Two 

mid-Atlantic produce distributors were interested in fresh 

fruit for their product line. We also met with two primary 

national specialty produce companies, and they were both 

interested in working with growers to develop the market. 

One has scheduled a grower visit to the Northeast. 

Marketing Opportunities for Growers

To capture the gourmet consumer market in coastal metropolitan areas, beach plum product marketers could first target 

independent retailers, gourmet food stores or farm markets, 

but not major supermarkets. To present to consumers that 

the beach plum 

product is special 

and gourmet, packaging and price 

should be designed 

to reflect that image. Once consumers purchased and 

tried the product 

for the first time, 

quality and taste are 

the most important 

factors for return 

purchases. Gourmet consumers are 

interested in new 

products and willing to pay a premium price for them. To sustain this market 

interest, beach plum product producers should build on high 

quality jams and jellies and develop complementary new 

products. 

To enter the food service market, beach plum marketers 

should first identify cutting-edge operations and individuals 

in this market, such as high-end restaurants that have unusual 

menus and gourmet chefs who are innovative and willing to 

try new things. Initial contacts with restaurants should be 

done directly with chefs and not through produce wholesalers. Providing different forms of product samples such as 

fresh and frozen fruits in whole and pitted forms for chefs to 

test recipes is an effective way to establish interest. Work 

with chefs to develop new recipes and provide them with 

beach plum lore and publicity that they can use to promote 

the product on their menus to differentiate their dishes. Chefs 

tend to use beach plum as sauce or garnish for their premium 

priced entree dishes or appetizers, so they are willing to pay a 

premium price for the product, but the volume will be 

smaller. On the other hand, bakery chefs need higher volumes of fruit for their recipes, and they are more concerned 

about price of the fruit and the labor involved in pitting the 

fruit. When selling to food service customers, the key is to 

make contacts with restaurants a few months before harvest, 

so the chefs can plan their menus and promotion accordingly 

and work out a viable delivery system. It is important to 

maintain consistent seasonal supply, high fruit quality and 

adequate quantities. 

Preserves are made from wild collected and cultivated fruit and are available at 

roadside stands and specialty markets in coastal areas of the northeastern U.S. 

Products pictured here originated in Maine, Massachusetts and New York.
Production and Marketing of Beach Plum, a Heritage Fruit Crop SARE 8

Another potential market for beach plum fruit and products 

are wholesale food distributors. Specialty produce purveyors 

are often willing to test market with small quantities. Initial 

contact could be done directly with product samples. In addition to product features, native & sustainable are two other 

attributes that could be used to promote beach plum. Due to 

the seasonal nature, clear communication about harvest time, 

quantity and quality will be very important. 

Our experience at the food industry trade shows demonstrated that chefs, small processors, gourmet food retailers, 

and specialty produce wholesalers are the ones who would be 

more interested in purchasing beach plum fruits and products. All parties at this stage of beach plum market development show interest in premium fruit and fruit products that 

would generate relative high returns to growers. Growers 

should have a clear understanding of the market potential and 

premium price point. This should help clarify and support 

the need of continuous development of a grower network as 

the industry sector develops.

SARE Research Synopsis

As a result of SARE funding, we have found that commercial 

production of beach plum is possible in the Northeastern 

U.S. by use of standard orchard production techniques. 

Beach plum can be grown with cultural methods that are 

used for commercial plum varieties on soil with good drainage. Wild genetic resources for long-term crop improvement 

have been collected and are being evaluated for fruit quality 

and disease resistance at several locations across the Northeast. Marketing research has shown that both consumers and 

gourmet chefs have interest in beach plum products and we 

have qualified the parameters needed for success in the respective markets. Beach plum plants have been distributed to 

more than 40 growers and cooperative extension researchers 

across the Northeast for production and evaluation. Growers 

and producers have met and begun a dialogue, which has lead 

to the formation of an industry consortium. The accumulated 

knowledge of nine years of research will be passed on to the 

grower consortium for further action at the discretion of the 

steering committee.

Growers and researchers share information about beach plums, 

Coonamessett Farm Demonstration Planting, Falmouth, MA.

This fact sheet is based on a SARE-funded project. 

For more information, please visit 

www.sare.org > Project Reports >

Search the database for project LNE01-153

References

For information on beach plum production and marketing, consult the beach plum web site, Beach Plum: A New Crop for 

New Markets http://www.beachplum.cornell.edu. It includes more information including, food science reports, pests, history 

and new articles and contact information for growers and suppliers. Some information presented in this report was first published as, The Beach Plum: A History and Growers Guide, by Cape Cod Cooperative Extension.

1. Bailey, J.S. (1944). The Beach Plum in Massachusetts. Massachusetts Agricultural Experiment Station Bulletin. 422:16 pp.

2. Doran, W.L. and J.S. Bailey (1957). Vegetative Propagation of Beach Plums. The National Horticulture Magazine 36(4): pp 

349-352.

3. Doran. W.L. and J.S. Bailey 1943. A Second Note on the Propagation of Beach Plum by Softwood Cuttings. The American 

Nurseryman LXXVIII No. 8.

4. Graves, George (1944.) The Beach Plum, Its Written Record. The National Horticulture Magazine. April 1944: pp 73-97

5. Stiles, W. C. and W. S. Reid (1991.) Orchard Nutrition Management, bulletin 219, Ithaca, NY, Cornell University Cooperative Extension.]

SARE Publication #08AGI2005