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Identity & Botany
| Attribute | Value |
|---|---|
| Canonical name | Anjou Pear |
| Scientific name | Pyrus communis |
| Family / Genus | Rosaceae / — |
| Produce category | Pome Fruit |
| Produce subcategory | Pear |
| FSMA 204 covered? | No |
| PLU — conventional | 3013 |
| PLU — organic | 93013 |
| AGROVOC URI | c_6062 |
Source: GDF v2.1.1 s01_identity. External: FAO AGROVOC.
Varieties
Estimated commercial varieties: 15.
| Variety | Market share | Notes |
|---|---|---|
| Bartlett | 50% | Classic pear shape, bell-bottomed. Smooth, bright green skin that turns golden yellow when ripe. Sweet, juicy, aromatic, soft flesh. Excellent for fresh eating, canning, and preserves. |
| Anjou | 25% | Medium to large, egg-shaped, short neck. Smooth, bright green skin that remains green even when ripe. Sweet, juicy, firm, white flesh. Does not change color significantly when ripe. Excellent for fres |
| Bosc | 10% | Distinctive long, tapering neck and russeted, brownish-yellow skin. Crisp, firm, dense, sweet, and juicy flesh. Holds shape well when cooked, making it ideal for baking and poaching. |
| Red Anjou | 5% | Similar in shape and texture to Green Anjou, but with a vibrant red skin. Sweet, juicy, firm, white flesh. Excellent for fresh eating, baking, and salads. Visually appealing. |
| Comice | 3% | Round, squat shape with a short neck. Green skin, often with a red blush. Exceptionally sweet, juicy, and buttery smooth flesh. Considered a gourmet pear, best for fresh eating. |
| Forelle | 1% | Small, bell-shaped pear with yellow skin covered in distinctive red speckles (like a trout, ‘Forelle’ in German). Crisp, sweet, and tangy flesh. Excellent for snacking and salads. |
Source: GDF v2.1.1 s04_varieties.variety_summaries.
Post-Harvest Handling
Temperature
- Chilling injury threshold: 30.5°F.
- Freezing point: 29.5°F. Hard limit.
- Handling urgency: 3 / 5.
Ethylene
| Property | Value |
|---|---|
| Production class | moderate |
| Production rate (20°C) | 50 µL/kg·hr typical (10–100) |
| Sensitivity class | high |
| Sensitivity threshold | 0.1 ppm |
| Climacteric? | Yes |
Agent note: Anjou pears require a period of cold conditioning (1-2 months at 30-31°F) before they will ripen properly at room temperature (65-70°F).
Mixed-load compatibility
Ethylene producers and sensitive; store separately from highly ethylene-sensitive commodities and strong odor absorbers/emitters.
Operational flags
- Can be top-iced? No
- Light-sensitive? No
Source: GDF v2.1.1 s07_harvest_post_harvest.
Market Intelligence
Demand
Stable to slightly increasing, driven by health consciousness and versatility in culinary applications.
Elasticity
| Metric | Value |
|---|---|
| Price elasticity | -0.45 |
| Income elasticity | 0.25 |
| Organic premium elasticity | -1.1 |
Market share by variety
| Variety | Share |
|---|---|
| Anjou | 28% |
| Bartlett | 40% |
| Bosc | 15% |
| Comice | 5% |
| Other | 12% |
Pack sizes
- 40 lb cartons
- 2 lb bags
- 3 lb bags
- 5 lb bags
Source: GDF v2.1.1 s09_market_intelligence.
Rendered by commodity_profile_renderer v1.0.0 on 2026-05-15T23:50:00.000Z.