growers can afford to obtain the use of high pressure
equipment.

+Marketing Conditions+

South Carolina Circular 301 gives the following account of the pecan
marketing situation in South Carolina. "Most of the pecans in this state
are sold in small lots. The assembling at a number of locations of
these small lots into lots large enough to make handling economical has
been a great problem. It is believed that three auction markets properly
located in the state would be the most satisfactory marketing
arrangement. If each of these markets would have one sales day per week
so that buyers could attend sales at each place, the cost of marketing
could be greatly reduced." There are nine companies in five counties
that handle pecans.

This is a rather brief discussion relating facts about the pecan
industry in South Carolina, and most of the figures given are average
figures. Those plantings receiving good cultural practices give more
satisfactory returns. The pecans enterprise can be made a profitable one
if the grower will carry out a complete program to overcome the problems
of fertilization and control of diseases and insects and not just leave
the trees to fight the battle alone.

+References+

Rawl, E. H. and Nettles, W. C.--Pecan Production, S. C. Circ. 183, 1940.

Musser, A. M., et al--Pecan Production and Marketing in S. C., S. C.
Circ. 301, 1947.

* * * * *

President Davidson: Thank you, Mr. Senn. I think this program is just
tops. I don't know how you feel, but I think it is a wonderful program.

The Storage of Shelled Pecans will be told to us by Professor Harris of
the Department of Horticulture of Alabama Polytechnic Institute of
Auburn, Alabama. Professor Harris.

Preservation of Shelled Pecans by Drying and Hermetically Sealing

HUBERT HARRIS, Associate Horticulturist, Alabama Agricultural
Experiment, Station.

Without some special treatment, storage life of pecans at ordinary
temperatures is rather short. Nuts held in common storage from fall
harvest show noticeable flavor losses by spring. Staleness and rancidity
are likely to follow as summer weather approaches.

These facts emphasize the need of a better method that might be used
both commercially and in the home for preserving the pecan over a long
period at common storage temperatures. A satisfactory method might be
used not only for preserving nuts for year-round use, but for carrying
them ov