Cherries are the fruit of trees belonging to the Prunus genus, which also includes plums, peaches, and apricots. These small, fleshy stone fruits are categorized into two main types: the sweet cherry (Prunus avium) and the sour or tart cherry (Prunus cerasus). Successful cultivation requires specific climatic and geographic conditions.
Essential Requirements for Cherry Cultivation
Cherry trees require specific environmental conditions, limiting successful cultivation to certain areas. A non-negotiable requirement is the accumulation of “chilling hours,” a period of cold winter dormancy necessary for the tree to break bud and flower in the spring. For most commercial varieties, this means exposure to temperatures between 32 and 45 degrees Fahrenheit for 700 to over 1,200 hours annually.
This extended cold period ensures uniform bud break; without it, the tree will have poor fruit set and reduced yields. Cherry trees are highly susceptible to damage from late spring frosts, which can destroy the delicate blossoms. They also demand well-drained, sandy loam soil, as their roots are intolerant of standing water and heavy clay, which can lead to root rot.
Global Hotspots for Commercial Production
Commercial cherry cultivation is concentrated in temperate zones that meet these climate requirements. Turkey is one of the world’s leading producers, leveraging its diverse geography to grow significant volumes. Other major global contributors include Chile, the United States, Uzbekistan, and Iran, which collectively account for a large portion of the world’s supply.
The global supply chain is maintained year-round by utilizing the opposite growing seasons of the Northern and Southern Hemispheres. Countries like Turkey and the United States harvest their crops during the Northern Hemisphere’s summer, while Southern Hemisphere producers, especially Chile, supply the global market during the Northern Hemisphere’s winter.
Distinguishing Sweet and Sour Growing Regions
The two primary cherry types thrive in distinct microclimates. Sweet cherries (Prunus avium), prized for fresh eating, require a climate with warmer, drier summers and lower humidity. These conditions minimize the risk of fruit cracking, an issue where high moisture causes the nearly ripe fruit to split.
In the United States, sweet cherry production is heavily concentrated in the Western states, particularly Washington, which is the largest producer, and California. These regions, especially the Pacific Northwest, offer the necessary cold winters for chilling but also provide dry, warm weather during the final stages of fruit ripening.
Sour or tart cherries (Prunus cerasus) are cold-hardy, allowing them to be cultivated in regions with colder winters. These cherries, primarily used for processing into pies, preserves, and juices, are less prone to the cracking issues that plague sweet cherries. This hardiness means they can flourish in USDA hardiness zones 4 through 6, which are too cold for most sweet cherry varieties.
Sour cherry production in the United States is in the Midwest, especially Michigan, which benefits from the climate-moderating effects of the Great Lakes. Traverse City, Michigan, is a notable center for this cultivation, with the Montmorency variety being the dominant tart cherry grown there. Internationally, major sour cherry growing regions are found in Eastern Europe, with countries like Poland and Ukraine being significant producers.