Herald and news., February 05, 1959, Page 9, Image 9

SO CRISP AND
CRACKLV
Only the ideal combination of soil, sun
and temperature found in the famed
Yakima-Wenatchee Valley of
Washington State can produce apples
like this. And only SNOBOYS are
picked for flavor from the finest trees
of the finest orchards there.
OY apples are picked only from
e top and outside of the trees,
under-colored, under-flavored
"runts" ever!
fip SWEET
Some apple's'are still not "matured" when
they reach the store but not SNOBOYS!
It takes SNOBOY'S "flavor maturing"
at a precise 31, degrees for an apple to
reach its sweetest, most delicious best!
Xl SO "SUN-DRENCHED
SM '':X" IfiTZT" ""'
, . f '
In bags and boxes
at your grocery store. : --Jr v ' vA.' V'
Wter th .lis .no awl Ilk a
py
fcv
Soil, sun and temperature work m
unique combination in the famed
Yakima-Wenatchee Valley of Wash
ington State to produce SNOEOY S
vivid coloring, extra juiciness, and
superb flavor! There SNOBOYS are
selected from the finest orchards.
Every apple has its day the day
when its flavor peak is reached. On
that exact day, SNOBOY field in
spectors order the apples picked
and they specify the nun-drenched
apples from the top and outside of
the finest trees!
Within the hour after picking,
SNOBOY apples are rushed to
cool storage rooms. There, at a
constant 31 degrees, the flavor
"matures" . . . starches change to
natural fruit sugars . . . and
SNOBOY inspectors say "Ship!
Am
Once they're fully matured and
ready to ship, SNOBOY apples
are showered, sorted, wrapped and
pricked by hand to protect against
bruising during shipment ... to
guard SNOBOY'S brilliant flavor!
SNOBOY'S tree-to-grocer con
trol continues as the apples are
rushed in cool, cool trucks, to
your grocer's. There you get
famous SNOBOY quality . . .
true piccrf for flavor quality!
To enjoy all the eating pleasure
RMflHriV han wnrkprl go hard to
irotect, do your share: Always
SNOROYS in the re
frigerator until you eat them.
They'll be full-flavored and crisp!
II
JL