Marionberry

This article is about the fruit. Berry.

For the former mayor of Washington, D.C., see Marion Barry. For the former U.S. House member, see Robert Marion

The Marion cultivar (Rubus L. subgenus Rubus) or Marion blackberry, marketed as marionberry (helpinfo), is a hybrid caneberry developed by the USDA ARS

breeding program in cooperation with Oregon State University. It is a cross between the Chehalem and Olallie berries.[1] The marionberry is
currently the most common blackberry cultivar,[2][3] accounting for over half of all blackberries produced in Oregon.[4] Physical description and taste

a vigorously growing trailing vine, usually producing just a few canes up to 20 feet long.[5] The vines have many large spines, and the a deep, dark purple when frozen and thawed. It is medium in size and tends to be conical, longer than it is wide. The berry has a somewhat tart flavor, fairly earthy with
The marionberry is fruiting laterals are long and strong, producing many berries. The berry itself is glossy and, as with many blackberries, appears black on the plant but turns traces of sweetness. It is larger, sweeter and juicier than the Evergreen blackberry. The relative complexity of its flavor has led to a marketing label as the Cabernet of Blackberries.[1] in pies, [edit] Development and cultivation

The more powerful flavor of the marionberry has led to it dominating current blackberry production. It is often used as an ingredient ice over other blackberries. citation needed
cream, jellies, jams and other foods,
[ ]

The

marionberry was developed by the USDA Agricultural Research Service at Oregon State University in Corvallis, Oregon. It was bred by George F. Waldo, as a mix

between the small, flavorful Chehalem berry and the larger, better-producing Olallie berry. Both the Chehalem and Olallie berries are caneberry hybrids as well. Waldo made the initial cross in 1945, selected it as OSC 928 in 1948 in Corvallis, and tested it in Marion County and elsewhere in the Willamette Valley. The

berry was released in 1956 under the name Marion, after the county where it was tested extensively. Oregon produces between 28
million and 33 million pounds annually, with Marion County and Willamette Valley collectively accounting for over 90 percent of current production.[4][5] The marionberrys growing conditions are perfectly

adapted to the mild, maritime Oregon climate, with its mild rains and warm summers. The berries ripen throughout late

spring and early summer. The harvesting season is typically between July 10 and August 10, with a single acre producing up to six tons in a harvest.[1] [edit] Possible state symbol As of February 2009, the Oregon Legislature has proposed to make the marionberry the official state berry, under House Joint Resolution 11.[6] Although supported by all 90 legislators, the resolution has been delayed by the Oregon Raspberry and Blackberry Commission, as a Washington County farmer named Larry Duyck has objected. Duyck grows the Kotata blackberry, as opposed to the marionberry. He suggests that as the marionberry is already the most produced variety of blackberry, official recognition would boost its sales even more and

hurt other varieties. Most legislators have agreed not to press the issue.[4]

POEM BY KATE LEBO