The most important technical event dedicated to the cherry supply chain returns on June 17 with a third edition full of new features, international guests and a focus on technology, varieties and strategy.
The third edition of CherryTech, a benchmark event for the international cherry industry, is just around the corner. On June 17, the Convention Center and Gran Arena Monticello amphitheater in Chile will become a hub for the brightest minds in the sector, welcoming over 1,800 professionals, including producers, exporters, researchers, and technical consultants.
The 2025 program promises high-level technical content. Opening the event, Carlos Tapia, fruit physiologist and technical director of Avium, will lead a masterclass dedicated to the planning of the new cherry season, with a special focus on the opportunities offered by the new global production scenario.
This will be followed by Karen Sagredo, professor at the University of Chile and fruit growing expert, who will analyze the sustained productive potential of cherries. The focus will be on bud quality and the importance of scientific research to improve fruit size and yield.
Wrapping up the masterclass cycle will be Javier de Pablo Camarasa, producer and international consultant, who will share his experience in cherry cultivation in protected environments and the agronomic implications of forced production in early regions.
In addition to the masterclasses, CherryTech will host lectures led by experts such as Walter Masman and Matías Kulzcewski, key figures in technical consulting for stone and pome fruits. Topics will include varietal selection, crop strategies and production optimization, aiming to help producers tackle agronomic challenges of the coming season.
"Knowing and discussing the varieties suitable for each production environment is essential," said Masman, "and opportunities like CherryTech are crucial for building successful strategies in the sector."
A very current thematic area will be dedicated to digital agriculture, with talks such as the one by agronomist and lecturer Yordi Norero, an expert in Digital Farming. This forum will explore digital tools and platforms capable of improving cherry orchard management, along with insights on calcium nutrition, advanced cultivation techniques and genetic innovation.
The 2025 edition will also feature a digital scientific poster exhibition, showcasing studies, research and innovative projects dedicated to cherries. A valuable showcase for dialogue between the academic and production worlds.
Opening the event will be Claudia Soler, Executive Director of the Cherry Committee of Frutas de Chile, who will present the new development strategy for the Chilean cherry industry, at a crucial time for its consolidation in global markets.
With tickets almost sold out, CherryTech 2025 is shaping up to be an extraordinary edition: a unique opportunity to network, stay updated on trends, and meet key players in the global cherry supply chain.
Source: smartcherry.cl
14 Dec 2023
BLOOM FRESH™ (BLOOM) has created a robust low-chill cherry program named Cheery Cherries™, offering hardy varietals that are less vulnerable to damage caused by either hot drought temperatures or excessive rains. The cherries are also bred with transportation in mind.
15 Dec 2025
Seaweed-based biostimulants help cherry trees produce more high-quality fruit, support growth and improve tolerance to environmental stress. The article outlines effective strategies to enhance cherry production during key stages of the growing cycle.
02 Feb 2026
Chile’s cherry rootstock genetic program ends its final stage with field trials of ten clonal selections, tested against climate and pathogen stress. The project aims to improve productivity and sustainability in the central-southern region of the country.
02 Feb 2026
Tasmanian cherry production is set to grow by 15% in the 2025/26 season, with larger and sweeter fruit. With no fruit fly and fast air freight, exports are aimed at Asian markets, targeting strong sales around the Chinese New Year celebrations in mid-February.
