Communicable Disease Safety Plan



Pear belongs to genus Pyrus, natives to the Northern Hemisphere. It consists of about 20 species of which half are found in Europe and Northern Africa; and half in Asia. This has given rise to two groups of pears, the soft-fleshed European pears and the crisp-fleshed Asian pears. The precise origin of European pear is unknown, but it is believed to be existed since prehistoric times, due to the discovery of dried pear slices in Swiss cave dewelling of the Ice Age. Nowadays, there are wide varieties of pear available in the market; such as Anjou pears, Bartlett pears, Bosc pears, Comice pears, and Seckel pears. Among all the different varieties, Anjour pear, Bartlett pear, and Bosc pear are the most commonly found pear varieties in Vancouver. Pears are available from around August to May or June next year; they are grown locally in B.C. or imported from other places, such as Washington, California, and Australia; depends on the varieties. Anjous pear is firm and dense, mild in flavor; Bartlett pear is aromatic and juicy; Bosc pear is sweet, dense and crispy. They can all be eaten raw or used in cooked dishes, dessert, beverages, and pastries; depends on their textures and flavors. Pears are harvested when the fruit is fully mature, but before ripening occurs; in order to keeps the fruit’s flavor at a peak and stops the flesh from becoming soft and gritty before it reaches consumer’s hand.

Nutritional Facts

Pears have no cholesterol, sodium, or saturated fat. They offer a natural, quick source of energy, due largely to their high amounts of fructose, glucose, and the sweetest of known natural sugars, levulose. Pear is a nutrient dense food, providing more nutrients per calorie. It also contains a good level of dietary fiber, potassium and vitamin C, which will help in sustaining blood glucose level and blood pressure level, preventing damage of metabolic process by free radical, improving the immune system and promoting the healing of cuts and bruises.


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