To reinforce Japan’s reputation as a high-end fruit, Yamagata Benio was initially developed in 1997 by the Horticulture Division of the Yamagata Prefectural Agricultural Research Center through hybridization with Beni-Shuhō and other varieties as parents.

The new variety applied for registration in 2009 and was officially registered in March 2020. This year marks the third official year of its commercial release.

Yamagata Benio reaches peak bloom in late April, and the harvest season typically runs from late June to early July. The fruit is fleshy and juicy, with firm flesh and a bright color. It has a high sugar content (around 20 degrees Brix), low acidity, and an average weight of over 10 grams. All of this is combined with a long shelf life.

Premium cherries are selected, with sizes ranging from 3 L (28-31 millimeters, approximately 11 grams) to 4 L (31-34 millimeters, approximately 14 grams), and are sold as gifts, priced at up to 12,800 Japanese yen (US$87.32) per kilogram.

Yamagata Prefecture is the largest cherry-producing region in Japan, accounting for approximately 75% of the country’s total cherry production. This year, due to lower temperatures during flowering and rain during ripening, which caused the fruit to crack, total cherry production fell to approximately 8,600-9,700 metric tons, approaching historic lows. However, Yamagata Benio experienced a significant increase in production thanks to the expansion of its cultivation area.

Source: Fruits from Chile